2026-27 Food Service Production Specialist

Essential Functions: Adheres to good safety practices for the purpose of maintaining safe, efficient, and accident-free work environments. Assists in all end-of-day cleaning and handling of leftovers for the purpose of ensuring accurate meal forecasting, product usage, and safe storage of all foods. Assists in preparation of all foods for the purpose of providing the highest quality foods and reducing waste. Assists in rotating and putting away stock in all storage areas for the purpose of ensuring fresh and food-safe products and reducing waste. Attends department and district meetings and trainings for the purpose of learning new information and staying current with all department and district policies and procedures. Cashiers students, staff, and all customers efficiently and accurately for the purpose of maintaining high levels of accuracy, allergy-awareness, food safety and confidentiality while meeting all required cash handling standards. Cleans and sanitizes utensils, equipment, surfaces, and food storage areas for the purpose of maintaining required safety and sanitation standards. Ensures that all foods meet existing standards for safety, quality, freshness, taste, and appearance for the purpose of ensuring that high-quality, safe, and delicious meals are available for all students and staff. Interacts in a professional manner with everyone for the purpose of providing the highest-level customer service to all. Inventories food, condiments and supplies for the purpose of ensuring satisfactory quality and availability of items required for meeting projected menu requirements. Maintains high standards of personal hygiene for the purpose of following established and mandatory sanitation standards. Reports equipment malfunctions for the purpose of notifying supervisor of needed repair and/or replacement. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of Nutrition Services

Knowledge, Skills and Abilities: KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantity food preparation and handling; sanitation practices; codes/laws/rules/regulations/policies; food quality in quantity cooking; school safety and security practices; New innovations in public schools nutritional design. SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; and operating equipment found in a commercial kitchen; collecting money; promoting activities and/or events; using pertinent software applications; training staff; researching menu development; communicating effectively with multiple school sites. ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: working as part of a team; working with interruptions; communicating with persons of diverse backgrounds; assessing site nutritional needs; providing food service innovation; solving problems; adapting to changing work priorities; meeting deadlines and schedules. Responsibility

Responsibilities include: working under direct supervision using standardized procedures; leading, guiding, and/or coordinating others; operating within a defined budget. Utilization of resources from other work units may be required to perform the job's functions. There is a continual opportunity to impact the organization's services.

Work Environment: The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling, and significant fine finger dexterity. Generally the job requires 2% sitting, 48% walking, and 50% standing. The job is performed under some temperature extremes under conditions with some exposure to risk of injury and/or illness and in a clean atmosphere.

Experience: Job related experience is required.

Education: High School diploma or equivalent. Required Testing Agility Test Physical Proficiency Test Certificates and Licenses Food Handler's Card must be obtained Continuing Educ./Training Maintains Certificates and/or Licenses Ongoing USDA Training Clearances Criminal Background ClearanceFLSA Status Non Exempt