Central Kitchen Production Manager

Bethel School District, WA; Spanaway (WA); On-site; USD 40,000 - 43,000; Full time

Job summary

Bethel School District in Spanaway, WA, is seeking a Central Kitchen Production Manager to oversee the cook/chill system, plan menus, and ensure compliance with nutrition standards. The role requires experience in large-scale food production and strong safety practices.

Responsibilities include directing daily operations, maintaining records, and coordinating with the central kitchen manager to meet production goals and quality standards.

Qualifications

• Two years of experience in quantity food production using a cook/chill system.
• Valid Washington state food handler's permit and Serve Safe certification required.
• SNA certification required.

Responsibilities

• Supervise cook/chill production to meet nutrition standards.
• Maintain recipes and production calendar with records.
• Manage inventory, storage, and equipment maintenance.

Skills

Food safety

Sanitation

Math & computer skills

Education

Food handler's permit

SNA certification

Tools

Cook/chill system

Job description

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Openings as of 8/20/2026

Central Kitchen Production Manager JobID: 14620

• Position Type:
  Classified/ Child Nutrition
  
  
• Date Posted:
  8/19/2026
  
  
• Location:
  CHILD NUTRITION
  
  
• Closing Date:
  08/30/2026
  
  

THIS POSITION IS FOR 8 HOURS PER DAY AT 191 DAYS PER YEAR.

AND 4 HOURS PER DAY AT 1 DAY PER YEAR.

AND 8 HOURS PER DAY AT 1 DAY PER YEAR.

PAY FOR THIS POSITION: PSE Salary Schedule Level 6 $ 26.45

GENERAL SUMMARY

This position's responsibility is to manage the operation of the cook/chill system, plan and direct the work of producing menu items that meet mandated nutritional requirements; meeting projected meal requirements; verifying quantities and specifications of orders; and maintaining facilities in a sanitary condition.

ESSENTIAL FUNCTIONS

1. Follows, directs, and practices safe food handling and sanitation procedures as written in the child nutrition department's central kitchen facility HACCP plan that also meets health department standards.
2. Assists and instructs other food service employees working in the cook/chill department to ensure proper food handling and sanitation procedures are practiced.
3. Works with the central kitchen manager to develop new recipes that comply with nutrition standards in order to add variety to menus and to utilize USDA Foods.
4. Maintains recipe files and appropriate records, including food production calendar.
5. Maintains and troubleshoots all equipment in the cook/chill department; adjusts and makes minor repairs to cook/chill equipment.
6. Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
7. Assists other central kitchen production areas as needed.
8. Schedules, directs, and participates in the daily operation of the cook/chill system. Maintains a production schedule following planned menus and completes daily pick sheets of food and supplies required to support production of cooked foods using standardized recipes.
9. Manages cook/chill inventory including checking dates on bags, freezing food when dates come due, monitoring storage time and checking temperatures of food bank and thaw room; assures products are rotated properly in both areas.
10. Manages ingredient room, pick freezer, and ingredient cooler, including ordering items as needed; keeping bins and shelves adequately stocked to meet planned production needs.
11. Manages the raw meat cooler; oversees all raw meat preparation for production; ensuring the highest level of food safety.
12. Steps up and assumes the daily operational duties of the Central Kitchen Chef Supervisor as needed.

OTHER FUNCTIONS

1. Attends meetings, conferences, and workshops for the purpose of maintaining professional growth and departmental goals.
2. Serves as a member of the child nutrition services team responsible for the positive promotion of meals served to all students and staff in the Bethel School District.
3. May serve on various district committees and/or departmental work teams. Models appropriate and cooperative behavior, including protecting confidential information, consistent with district ethical guidelines.
4. Performs related duties consistent with the scope and intent of the position.

REPORTING RELATIONSHIPS

Reports to the central kitchen manager or designee; maintains a professional working relationship with all other central kitchen and child nutrition staff.

MENTAL DEMANDS

Performs under strict production deadlines; required to time multiple tasks for completion in proper sequence; required to anticipate quantities and order for cost efficiency and proper storage.

PHYSICAL DEMANDS

Required to stand for prolonged periods; required to lift and position heavy food and supplies weighing up to fifty (50) pounds; exposed to high noise levels from kitchen equipment; required to maintain safety awareness; exposed to sharp cutting and slicing equipment and hot surfaces; repetitive motions; working on wet or slippery floors; bending, pushing, pulling, stooping, kneeling, stretching, and working with or near various machinery and cleaning chemicals; some exposure to a visual terminal. Passage of a pre-employment physical and testing is required of this position (the district assumes the cost).

MINIMUM QUALIFICATIONS

Education and Experience

Education, training, skills, and experience necessary to carry out the assignment, including two (2) years of experience in quantity food production using a cook/chill system. Commercial, institutional or school food service lead or supervisory experience preferred.

Possess a valid food handler's permit; SNA (School Nutrition Association) certification required.

Allowable Substitutions
Such alternatives to the above qualifications that the district may find appropriate and acceptable.

Required Knowledge, Skills and Abilities
Knowledge of federal and state laws, rules, regulations and policies governing school nutrition services programs. Knowledge of effective large scale cooking methods, practices, and techniques. Knowledge of nutritional value of different types of food. Knowledge of offer vs. serve meal pattern requirements. Willingness to learn and improve on quantity food production and safety and sanitation skills by making use of educational opportunities. Good math and computer skills, ability to size recipes, ability to maintain accurate records. Knowledge of safety and sanitation standards and procedures, including working knowledge of district's infection control plan. Ability to make effective decisions. Strong listening, communication, and customer service skills. Ability to establish and maintain effective working relationships with a variety of others. Ability to work in a team setting.

Licenses/Special Requirements
Requires fingerprinting and background check to determine that there have been no convictions involving physical molestation, abuse, injury or neglect of a minor. Must complete training in and adhere to district infection control plan. Valid Washington state food handler's permit and Serve Safe certification required. SNA (School Nutrition Association) certification required. Some positions may require a valid Washington state driver's license and a good driving record.

PSE UNIT AFFILIATION
Child Nutrition

PAY LEVEL
Level six (6) on the Classified Salary Schedule A.

WAGES AND BENEFITS
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Salaries/Wages
Insurance
Retirement Plans
Paid Time Off or Vacation
Paid Holidays
Other Compensation

Non-Discrimination Policy
Bethel School District does not discriminate in any programs or activities on the basis of sex, race, ethnicity, color, religion, creed, national origin, sexual orientation, gender identity, gender expression, homelessness, immigration or citizenship status, disability, neurodivergence, the use of a trained dog guide or service animal, age, and honorably discharged veteran or military status and provides equal access to the Boy Scouts and other designated youth groups. The following employees have been designated to handle questions and complaints of alleged discrimination: Civil Rights Compliance / Gender-Inclusive Schools Coordinator, Darius Alexander, [e-mail], 253.800.2019; Title IX Coordinator, Mel Boyd, [e-mail], 253.800.2029; and 504 Coordinator, Melissa Munson-Merritt, [e-mail], 253.800.2301. All individuals may be reached at this address: 516 176th Street East, Spanaway, WA 98387. Title IX inquiries may also be directed toward the U.S. Department of Education, Office for Civil Rights (OCR). Information about the nondiscrimination and sex-based discrimination policies and grievance procedures, and how to report a concern or complaint: bethelsd.org.

Postings current as of 8/20/2026 10:10:22 PM CST.

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