Production Supervisor - Nutrition Services
Oakland Unified School District
- Oakland, CA
- $90,668-115,729 per year
- Permanent
- Full-time
- Lead all food production and preparation, liaise with Warehouse /Logistics Manager/Field Supervisors to ensure fulfillment of school site orders.
- Ensure school site production at hybrid and cooking kitchens is adequate food production chain and establishes districtwide standards at all schools.
- Analyze and compare food orders from school units with available historical data, identify questionable orders, and take appropriate action to reconcile potential discrepancies.
- Monitor staff completion of all daily production tasks, records, time and temperature logs, and food safety records.
- Write daily, weekly, and monthly production schedules using the published cycle menus.
- Assure standardized recipes are followed.
- Work closely with Good Food Purchasing and Inventory Specialist to order and receive all foods, beverages, and operational supplies, and complete weekly inventories.
- Verify all items in their proper quantity are prepared for production lines, ensure proper portioning of all meals, sides and snacks. Monitor and investigate all overages and shortages.
- Inspect food preparation, storage and serving areas for cleanliness and organization as well as inventory levels. Ensure all items are properly stored, labeled, and dated.
- Practice and enforce all federal, state, and local food service regulations.
- Collaborate with supervisors and team members on staff development, food quality and workplace safety.
- Participate in the development and implementation of goals, objectives, policies and procedures related to the Nutrition Services Department.
- Analyze and develop workplace procedures, schedules and standards.
- Set and/or maintain food quality standards, portion control, and food safety and sanitation standards.
- Observe and regulate food quality, efficiency of operations, monetary controls and product waste.
- Operate a variety of large scale, industrial kitchen equipment utilized in food processing and serving facilities.
- Prepare and maintain records related to production levels; submit reports and records of foods, beverages and related supplies and equipment as required.
- Prepare a variety of records and reports related to assigned activities including mileage records, employee timesheets, maintenance requests, accident reports, employee evaluations, site reviews and others; utilize automated record keeping software and computers to monitor and maintain records and generate reports.
- Prepare written instructions and forms related to production; prepare oral and written reports related to production activities.
- Participate in the recruitment, selection, coordination, supervision, training, evaluation and discipline of departmental employees and plan and implement employee training programs.
- Ensure District compliance with mandated state and federal regulations.
- Assist in the development of policies and administrative guidelines related to assigned areas of responsibility.
- Use personal transportation for travel to sites when attendance is required.
- Attend any and all require meetings.
- Provide cross-training to department personnel.
- Perform related duties as assigned.
- Principles and methods of high volume, high quality food service preparation, serving and storage
- Advanced cook-chill systems, standard kitchen equipment, utensils and measurements
- Methods of computing food purchasing and production quantities required by daily, weekly and monthly menus
- Sanitation, health and safety practices related to preparing, storing, and delivering food and beverages
- Record-keeping and report preparation techniques
- Effective staff management, evaluation and supervision
- Correct English usage, grammar, spelling, punctuation and vocabulary
- Applicable federal, state, and District codes, regulations, policies and procedures governing work scope
- Inventory methods and systems
- Diverse academic, socio-economic, cultural, ethnic, and disability backgrounds of District students and staff
- Computer software, hardware, and related technology
- Plan, organize and supervise all production operations at the district's manufacturing facility
- Accept and carry out responsibility for direction, control, and planning
- Estimate and adjust food quantities and determine proper amounts for economical food service
- Operate high volume kitchen equipment, standard cafeteria equipment and appliances
- Train, supervise and evaluate personnel
- Determine appropriate action within clearly defined guidelines
- Observe health and safety regulations
- Monitor and review record-keeping and reporting procedures
- Communicate effectively both orally and in writing
- Read, interpret, apply and explain applicable laws, rules, regulations, policies and procedures
- Meet schedules and timelines
- Make generalizations, evaluations or decisions without immediate supervision
- Maintain records and prepare reports related to assigned activities
- Creatively use resources to resolve operational challenges
- Build rapport and maintain working relationships with stakeholders at all levels and others of diverse backgrounds, experience, and personalities
- Prioritize responsibilities and meet established timelines and deadlines
- Operate personal computer, related software, and other office equipment
- Bachelor Degree or its equivalent required (2 years of similar and relevant work level experience = 1 year of college) in child nutrition services, institutional food service management, public health or a closely related field. A combination of experience and education may be used to meet the Bachelor Degree requirement; however, the work experience years used to qualify for the Bachelor Degree requirement cannot be used to meet the work requirement.
- Four (4) years of supervisory/managerial experience in a large-scale public or private institution directly engaged in food preparation, distribution and service with multiple locations
- Certified Chef by the American Culinary Association or other culinary training preferred
- Certification must be presented within the first 12 months of employment
- Valid Servsafe Food Safety Certificate
- Valid California Driver's License