Substitute Production Assistant

Substitute Production AssistantBoulder Valley School District is committed to create challenging, meaningful, and engaging learning opportunities so that all children thrive and are prepared for successful, civically engaged lives. Our comprehensive and innovative approach to education ensures that each student meets expectations relative to intellectual growth, physical development and social emotional well-being. The district covers approximately 500 square miles and serves the communities of Boulder, Erie, Louisville, Lafayette, Superior, Broomfield, Nederland, Ward, Jamestown and Gold Hill.Location: US:CO:BOULDERDepartment: Food ServicesPosition Title: Substitute Production AssistantPosition Start Date: August 5, 2026Position Type: Non-RepresentedWork Schedule: As NeededPay Rate: $24.43Closing Date: June 30, 2027 or until filledSummaryThe Culinary Center Production Assistant supports high-volume food production in a large-scale food manufacturing facility by preparing and processing ingredients for over 10,000 scratch-cooked servings daily under the direction of the Sous Chef and alongside Production Cooks. The role operates, assembles, disassembles, and cleans industrial food service equipment; follows standardized recipes; and ensures product quality by accurately calculating, measuring, rotating, and labeling products. The Production Assistant upholds HACCP standards through temperature monitoring and strict sanitation practices, and also receives, stores, and organizes food, chemicals, and supplies. This position communicates effectively with stakeholders, contributes to an inclusive work environment, and supports the goals of the Food Services program by helping deliver consistent, high-quality meals to satellite sites and the broader community.ResponsibilitiesWash, peel, cut, or shred ingredients, utilizing high volume bulk production equipment as required for the task.Maintain cleanliness and sanitation of the kitchen, cafe and storage areas under the auspices of Food Services Department, including, but not limited to, walk-ins, refrigeration, freezers, and dry storage areas.Monitor and record continuous electronic temperature monitoring (and secondary manual recording) on all cook/chill equipment per the HACCP + Food Safety guidelines.Operate, assemble/disassemble, clean, and maintain institutional food service equipment, including slicers, shredders, ovens, mixers, sous vide and cook/chill equipment, commercial kettles, grinders, graters, choppers, baggers, vacuum sealers, and warewashers.Measure, weigh, prepare, assemble ingredients, and cook according to the planned menu and prescribed standardized recipes.Ensure freshness by properly rotating, wrapping, labeling, and preparing food items only in assigned quantities.Read and respond to Food Service communications, maintain positive relationships with all students, staff, administrators, families, and community members, and effectively communicate the goals and philosophy of the Food Services program.Participate in the proper receiving, storage, and inventorying of food, paper, chemicals, and supplies per department procedures, and maintain organized storage of pans, utensils, containers, and other smallwares.Foster district commitment to excellence and equity by ensuring that employees and students are valued, respected, and provided with a positive work/learning environment.Perform other duties as assigned.QualificationsRequired:Minimum 1 year experience in a commercial food service environment.Communicate (read, write, and speak) in English.Completed and submitted BVSD online application.Must pass FS Online Training Assessment by completion of probationary period.Offer contingent upon passing post offer physical.Must be able to perform tasks on computers and peripherals.Must pass Math Test upon entry.Must have working knowledge of commercial large scale kitchen equipment, such as slicers, shredders, ovens, mixers, cook/chill machines, chillers, blast chillers, vacuum sealers, and commercial dishwashers.Ability to operate equipment such as hand trucks and pallet jacks.Ability to lift 50 lbs. on a frequent basis.Ability to maintain consistent attendance.Ability to work in adverse environmental conditions for extended periods of time, including refrigerated rooms and production areas with temperatures exceeding 90 degrees.Ability to work safely around heavy machinery.Preferred:High school diploma or equivalent.Minimum of two years experience in: Large Scale Food Service Production Environment (at least 2000 portions).Previous HACCP and/or food safety certification.