Production Kitchen Cook-Chill Technician (2026-27)

Young World Physical Education; Oakland (CA); On-site; USD 38,669 - 50,461; Full time

Job summary

The Oakland Unified School District's Nutrition Services - Central Kitchen seeks a Production Kitchen Cook-Chill Technician for 261 days/year, 8 hours/day. Under supervision, you will perform major cooking duties in a high-volume central kitchen, preparing food for shipment to sites that meet federal nutrition requirements.

Responsibilities include following standardized recipes, maintaining HACCP procedures, ensuring sanitation, operating cook-chill systems, and training staff.

Qualifications

• High school diploma or GED required.
• Three years of experience in large-scale food preparation/cooking.
• Culinary arts training preferred but not required.
• Valid ServSafe or Food Manager Certificate required.
• Familiarity with batch cooking and cook-chill systems preferred.

Responsibilities

• Prepare meats, grains, vegetables, and entrees per standardized recipes.
• Calculate quantities and prepare ingredients for production.
• Maintain HACCP records and comply with health regulations.
• Train personnel and oversee sanitation and safety in the kitchen.
• Operate and maintain cook-chill equipment and SOPs.

Skills

Food safety knowledge

Team collaboration

Attention to detail

Education

High school diploma or GED

Tools

HACCP compliance

Standardized recipes

Cook-chill equipment

Job description

Production Kitchen Cook-Chill Technician (2026-27)

Oakland Unified School District Central Kitchen-Nutrition Services - Oakland, California Open in Google Maps

This job is also posted in Oakland Unified School District

Job Details

Job ID: 5849696

Application Deadline: Posted until filled

Posted: Jul 23, 2026 7:00 AM (UTC)

Starting Date: Immediately

Job Description

Ref:PCN11272

Production Kitchen Cook-Chill Technician

REPORTS TO: Assigned Supervisor

DEPARTMENT: Nutrition Services - Central Kitchen

CLASSIFICATION: Classified

FLSA: Non-Exempt

WORK YEAR/HOURS: 261 days / 8 hours

ISSUED: September 2025

SALARY GRADE: TechAFSC Range 2

BASIC FUNCTION:

Under the general supervision of the Production Supervisor or Designee, perform the major cooking duties in the Central Kitchen, prepare overall food preparation, cooking, baking, and food packaging, and responsible for overall cleaning and sanitation of an institutional high-volume production kitchen, prepares large quantities of food in a central kitchen facility for shipment to sites/schools that meet mandated Federal Nutrition Requirements and are prepared in compliance with health and safety regulations.

ESSENTIAL Duties:

• Utilize approved standardized recipes to ensure appropriate procedures and techniques are adhered to;
• Work with Production Supervision to develop new standardized recipes and plan the use of USDA commodities;
• Prepare meats, grains, vegetables, complex entrees, and other foods/ dishes as directed, featuring a combination of multiple ingredients and flavors
• Calculate quantity needs for production, select, measure, and prepare ingredients for cooking and adjusting quantities as necessary;
• Schedule and chart menu items using production and planning sheets utilizing a computerized program;
• Maintain and follow all critical aspects of standardized recipes, including but not limited to weights, measures, portion sizes, yields, cooking times, and cooking equipment.

• Follow established standard operating procedures (SOPs); Perform assigned duties consistent with food safety and sanitation standards and Hazard Analysis Critical Control Point (HACCP) procedures.
• Ensure compliance with all OUSD, U.S. Department of Agriculture, State of California Departments of Education and Alameda County Environmental Health Department, Child Nutrition Program, and Occupational Safety and Health Administration (OSHA) procedures, policies, and standards.
• Utilize proper sanitary principles, safety rules, and practices according to Hazard Analysis Critical Control Points (HACCP) procedures and regulations;
• Maintain cooking food preparation areas, and equipment in a clean, safe, and sanitary manner.
• Clean and maintain cooking equipment and food preparation and storage areas in sanitary conditions to meet mandated health standards.
• Assist in maintaining kitchen equipment and food preparation areas in a clean, safe and sanitary condition, including, but not limited to, preparation containers, sinks, food containers, utensils, food racks, carts, and storerooms to meet mandated health standards.
• Deep clean ovens, walk-ins, refrigerators, blast chillers, and other industrial food service equipment which includes disassembling, sanitizing, and reassembling large equipment parts; for proper use;
• Clean and maintain walk-in refrigeration and freezer units and cold prep and storage room, racking and shelving;
• Record keeping: Implement and maintain cooking, cooling, and storage logs.
• Clean and sanitize and periodically deep clean foodservice manufacturing, processing, and preparation equipment, including, but not limited to, slicers, mixers, graters, can openers, conveyor systems, steam-jacketed kettles, cook-chill systems, tilt skillets, preparation tables, ovens, sinks, large utensils, food containers, transport carts, and any equipment used to manufacture, process, prepare, and transport food.

• Assist with training personnel in the proper and safe use of food service equipment, minor maintenance, repairs, and performance of the Production Kitchen Cook Chill Technician job duties;
• Maintain perpetual inventory of food storage areas, including all applicable record keeping;
• Operate and maintain an air-actuated metered fill station;
• Start up, operate, and shut down both low and high-pressure steam boiler systems. Report any conditions necessitating repair for proper functioning;
• Operate small and large commercial equipment such as combi ovens, conventional ovens, blast chillers, mixers, slicers, choppers, cook-chill systems, produce and meat processing equipment, bagging machines, dish-machines, and follow standardized preparation procedures and recipes;
• May assist with minor repairs, maintenance, and upkeep of food service equipment;
• Maintain appropriate records and documentation, as needed, related to job functions;
• Acquire necessary materials and supplies required and requisition as needed;
• Check the operation of new equipment before delivery and use;
• Ensure tools and equipment are properly used and cared for;

• Collaborate with the supervisor on proposed projects and/or kitchen equipment;
• Establish and maintain effective working relationships with others; exhibit strong customer service skills;
• Communicate effectively and professionally as required;
• Assist in other areas of the production floor during periods of reduced production volume and as needed;
• Participate in up-to-date training, recipe development, professional growth, and development to ensure the best practices in large-scale, institutional production kitchens.
• Learn and apply applicable federal, state, and local laws, regulations, and procedures involving school food preparation, distribution, and service.
• Perform other related work as may be required.

• High school diploma or GED, required.
• Three (3) years of experience in large scale food preparation/cooking required.
• Completion of culinary arts training or in the process of completing culinary arts training courses recognized by the Nutrition Services Department preferred but not required;
• Experience with batch cooking, recipe scaling, and operation of industrial kitchen equipment (e.g.,cook chill production line, tilt kettles, combi ovens, blast chillers, vacuum packaging machines), preferred.
• Familiarity with cook-chill software or production tracking systems, preferred.
• Valid ServSafe or Food Manager Certificate, required.
• Possession of a valid California driver's license, if applicable.

• Federal, state, and local codes and regulations governing food handling and public nutrition services. Complex institutional food preparation equipment, techniques, and practices.
• Safety and sanitation practices for food preparation, distribution, and storage.
• Methods, materials, and practices of high-volume food preparation.
• Institutional cooking methods and procedures.
• Principles and practices of effective customer service.
• Environmentally responsible and resource-efficient preparation.

• Operate complex high-production food preparation equipment and all standard commercial kitchen equipment and tools safely and efficiently.
• Read and scale recipes and follow established SOPs.
• A clear understanding of Standardized Recipes
• Perform general math calculations, inventory, and records management tasks. Review operations, identify potential food safety hazards, and verify OUSD compliance with state and Federal regulations.
• Assess and prioritize multiple tasks and demands, work with frequent interruptions, establish and maintain effective working relationships with co-workers and clients, and promote and enforce safe work practices.
• Computer skills: Ability to work to utilize computers, spreadsheets, and other Nutrition Services platforms to maintain all the workflows in software that supports high production kitchens
• Operate computerized cook/chill equipment standard and specialized software, including but not limited to Nutrition Production software.
• Communicate effectively verbally and in writing.
• Communicate, interact, and work effectively and cooperatively with people of diverse ethnic, race, learning or other disabilities, ethnicity, culture, religion, gender, socio-economic group, sexuality, or different orientations or cultural markers and educational backgrounds.
• Ability to lead and organize the cook-chill production.

WORKING CONDITIONS

ENVIRONMENT:

Work is performed in a large-scale, high-volume central kitchen environment with exposure to varying temperatures, including walk-in refrigerators, freezers, and hot food production areas. Incumbents are regularly exposed to humidity, steam, noise, and strong cleaning agents or food-related chemicals. Duties require:

• Prolonged periods of standing and walking on hard surfaces.
• Moderate to heavy physical exertion, including frequent bending, stooping, twisting, pushing, pulling, and reaching overhead and horizontally.
• Manual dexterity and the use of both hands and fingers to operate kitchen tools, machinery, and packaging equipment.
• Frequent lifting, carrying, pushing, pulling and moving of objects weighing up to 50 pounds, including but not limited to containers of ingredients, food trays, and kitchen equipment.
• Consistent mental alertness to ensure adherence to safety, sanitation, and food handling procedures.
• Visual acuity to read production sheets, labels, and instructions, as well as to monitor food appearance and equipment settings.
• Hearing and speaking to communicate effectively with coworkers, supervisors, and delivery personnel, in person and over the phone or intercom systems.
• Work may involve exposure to sharp tools and hot surfaces with risk of burns and cuts, requiring the use of personal protective equipment (PPE) such as gloves, aprons, hairnets, and non-slip footwear.

Employees must be able to adapt to a fast-paced, deadline-driven environment and work collaboratively in a team-based production setting.

PHYSICAL REQUIREMENTS:

Consistent mental alertness; sitting or standing for extended periods of time; walking on uneven terrain, play yards and school grounds; lifting, carrying, pushing, and pulling objects up to 50 pounds, must be able to lift, carry, push or pull objects that are greater than 50 pounds, with assistance; bending and twisting at the waist, reaching overhead, above the shoulders and horizontally; dexterity of both hands and fingers while performing duties; seeing to read, write, use a computer; use educational materials, books and other printed materials, with or without vision aids; seeing to monitor students; hearing and speaking in audible tones to exchange information in normal classrooms, outdoors, in person or on the telephone.

NON-DISCRIMINATION POLICY:

The Oakland Unified School District does not discriminate in any program, activity, or employment on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, gender identity, gender expression, sex, or sexual orientation.

Position Type: Full-Time

Salary: $28.07 to $36.63 Per Hour

Job Categories: Support Staff > Food Service

Job Requirements

• Citizenship, residency or work visa required