Production Technician, Central Kitchen - Nutrition Services (2026-27)

Production Technician, Central Kitchen

Under minimal supervision, the Technician Specialist is responsible for overseeing the distribution operations of temperature sensitive food, beverages, and other food related items from the Central Kitchen to a variety of school sites, and other District vendors in an accurate, safe, and efficient manner; and comply with mandated Federal, State and Local nutritional requirements in compliance with health and safety regulations.

Incumbent may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but are intended to accurately reflect the principal job elements.

Essential Functions:

• 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 Health, Child Nutrition program, and Occupational Safety and Health Administration (OSHA) procedures, policies and standards.
• Oversee the Central Kitchen distribution and delivery operations of food, beverages, and other food related items in safe and efficient manner.
• Ensure proper transport and availability of hot and cold food service items to a variety of sites and vendors; accurate logistic planning and handling.
• Responsible for managing temperature sensitive logistics planning, oversee product handling and effective performance in a large Central Kitchen plant.
• Inspect food and/or supply deliveries to verify quantity, quality and specifications of orders and comply with the Hazard Analysis Critical Control Point (HACCP) requirements.
• Skilled in the operation of industrial kitchen equipment used in a large Central Kitchen food service facility which processes high volume cooking processes.
• Monitor machinery operations and function to ensure equipment is in safe working order; ensure proper packing is operational and maintaining sanitary conditions.
• Operate, setup and troubleshoot standard commercial kitchen equipment, overwrap and/or heat seal machines to support packaging of food.
• Start equipment and to regulate food packaging operations and to maintain product quality; place products on carts or conveyors to transfer them to the stage of processing and ensure production line has a regular supply of raw materials or components; adjusting the momentum of the conveyor belt if required.
• Ensure all food preparation, storage and delivery areas are clean and organized; ensures all outgoing final products are labelled, dated, and prepared for route pick-up.
• Complete reports and documentation for cold chain management, order accuracy, and quality control/assurance.
• Prepare a wide variety of reports both manual and electronic (e.g., transportation logs, meal counts by site, reconciliation reports, inventory and supply lists, machine logs) to document activities and issues, meet compliance requirements, provide audit references and/or provide information to appropriate parties.
• Reconcile meal counts for the purpose of maintaining accurate distribution of food products.
• Utilize computers for word processing, database management, and computer peripherals and systems applications (i.e. Google suite, Microsoft Office Suite Word, Excel, and use web-based applications).
• Operate hand trucks, speed racks, dollies, pallet jacks, etc.
• Attend professional development workshops, training sessions, and professional association meetings and conferences related to institutional sustainability to stay current with state-of-the-art methods and practices; take 10 hours of annual continuing education/training.
• Perform other related duties as assigned.

Qualifications:

The District determines whether a candidate is qualified based on fulfillment of prerequisites, relevant work experience, ability to perform the essential functions, reference checks, effective interpersonal and communication skills demonstrated by interview performance and/or writing samples, and achievement on performance-based assessments (if applicable) that demonstrate the candidate possesses the requisite knowledge, skills, and abilities. Meeting prerequisites only satisfies the initial screening process and does not indicate the candidate is qualified to perform the essential functions of the position.

Knowledge Of:

• Applicable federal, state, and District codes, regulations, policies, and procedures governing work scope. Principles, methods, procedures, and techniques of food distribution and delivery.
• Standard food service terminology, appliances, and equipment.
• Basic understanding of the designs and functionality of Central Kitchen equipment and machines. Sanitation, safety practices and procedures.
• Health standards and hazards.
• Correct English usage, grammar, spelling, punctuation, and vocabulary.
• Diverse academic, socio-economic, cultural, ethnic, and disability backgrounds of District students and staff Proper maintenance and operation of modern equipment.
• Basic mathematical calculation processes, record keeping.
• Computer software, hardware, and related technology.

Ability To:

• Effectively oversee food distribution and delivery of food products, identify, evaluate, and determine the appropriate corrective actions without immediate supervision direction when a deviation occurs.
• Perform basic mathematical calculations with speed and accuracy.
• Understand and carry out oral and written directions, including use of nutrition service terminology. Handle delays, problem solve to analyze issues, create plans of action, research solutions and define conclusions.
• Administer product handling and ensure proper documentation is completed to reduce variances in pre-cooling temperature and storage conditions.
• Ensure standardization of handling units of perishable products across all stages of cold chain.
• Understand how to read product codes, quantity and specifications provided, instructions for safety precautions and material handling.
• Maintain records and prepare reports related to assigned job duties.
• Use equipment for a variety of purposes under different conditions that requires an understanding of various methods of operation.
• Operate machinery used in the food production process or assist with machine operations. Ensure machinery packing equipment is in functional operational condition.
• Set priorities, meet deadlines and schedules; adapt to changing priorities and work as a team.
• 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 other orientations or cultural markers and educational backgrounds.

Prerequisites:

• High school graduation or equivalent
• Five (5) years of progressively responsible experience in the food service industry
• ServSafe Certificate required
• Valid California Driver's License, if applicable

Pre-Employment Process:

Employment eligibility will include fingerprints, tuberculosis and/or other employment clearance

Working Conditions:

Environment: Central Kitchen, warehouse, and diverse environments; indoor/outdoor environments; exposure to heat and cold environments; fast-paced work; constant interruptions.

Physical Requirements:

Consistent mental alertness; sitting; standing for extended periods of time; lifting, carrying, pushing, and pulling objects up to 50 pounds, occasionally 50+ pounds; 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 the computer, prepare food and clean assigned areas; hearing and speaking to exchange information, in person or on the telephone, and make presentations.

Non-Discrimination Policy:

The Oakland Unified School District does not discriminate in any program, activity, or in 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, sex, or sexual orientation.