Production Kitchen Cook-Chill Technician (2026-27)

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:

High-Volume Meal Production

• 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.

Food Safety and Sanitation

• 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.

High Volume Computerized Cook-Chill Production Line

• 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;

Team Leadership and Training

• 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.

Prerequisites (Education, Training and Experience):

• 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.

Knowledge Of:

• 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.

Ability To:

• 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