Food Service Production Specialist

North Kansas City Schools; Kansas City (MO); On-site; USD 16,531 - 24,796; Part time

Benefits offered by this job

Benefits eligible

Public Education Employee Retirement Systems (PEERS)

Job summary

A school food service provider in Kansas City is seeking a Food Production Specialist to assist in food preparation and maintain health and safety standards. Responsibilities include daily food preparation, operating kitchen equipment, and ensuring proper sanitation practices. Candidates should have a high school diploma and experience in food service is preferred. This role offers 30 hours per week with eligible benefits and requires a commitment to student engagement and professional development.

Qualifications

• Any combination of education, training, and experience equivalent to a high school diploma.
• Experience in quantity food preparation preferred.
• Knowledge of food handling and sanitation standards.

Responsibilities

• Assist with daily food preparation following standardized recipes.
• Maintain high standards of sanitation and safety in the kitchen.
• Communicate product needs to the manager and assist in ordering supplies.

Skills

Quantity food preparation

Food sanitation

Commercial kitchen equipment operation

Education

High school diploma or equivalent

Job description

Starting Date: Immediately

Job Description

Food & Nutrition Services - Food Production Specialist

30 Hours per Week, Benefits Eligible

Qualifications:

• Any combination of education, training, and experience equivalent to the completion of a high school diploma.
• Experience in quantity food preparation preferred.
• Possession of the knowledge, skills, abilities, and physical attributes necessary to perform the essential functions of the position.
• Such alternatives to the above qualifications as the Board may find appropriate or acceptable.

Reports To: Director, Food and Nutrition Services

Job Goal: To assist the cafeteria manager in providing delicious, nutritious, and affordable meals.

Performance Responsibilities:

• Assists with daily food preparation within an established production schedule following standardized recipes, preparation, and serving methods.
• Exhibits knowledge of operation of all equipment in the kitchen.
• Identifies serving utensils, temperature, and correct portion size for serving.
• Assures product is cooked and held at proper temperature for highest quality food attainable.
• Follows accepted procedures for operating, cleaning, and caring for large equipment and small equipment.
• Performs dishroom operations during lunch period.
• Maintains high standards of sanitation in compliance with Health Department Regulations.
• Maintains high personal hygiene as the basis for sanitation in the kitchen.
• Maintains high standards of safety in the kitchen.
• Responsible for storage and handling of foods; work with manager on maintaining organized inventory and storage; communicate product needs to manager; and assist manager in ordering supplies.
• Reports maintenance needs or equipment malfunction to unit manager.
• Performs major cleaning at regularly scheduled intervals as designated by the manager.
• Responsible for working in a courteous and cooperative manner with manager, coworkers, and school staff.
• Demonstrates ability to deal fairly and pleasantly with students.
• Strives to become involved with school activities through the School Food and Nutrition program.
• Attends district professional development opportunities to update skills.
• Follows the policies and procedures set by the school district and the Food and Nutrition Services office.
• Serves as cashier.
• Complies with all district rules, regulations, and policies.
• Such alternatives to the above qualifications as the Board may find appropriate or acceptable.

Physical Demands: The individual who holds this position must be physically capable of constant standing and frequent walking, lifting and carrying up to 50 pounds, bending, pushing, pulling, reaching, and fine motor dexterity. The individual must be able to work in a hot, humid environment continuously and work in cold or below‑zero environment for short periods. The individual must be able to operate commercial kitchen equipment.

Terms of Employment: Salary and work calendar to be established by the Board of Education. Benefits according to Board policies.

FLSA: Non-exempt

Retirement: Public Education Employee Retirement Systems (PEERS)

Clearances: Criminal Justice Fingerprint/Background Clearance

Evaluation: Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluations utilizing the Performance Based Support Staff Evaluation process.