Nutrition Services Production Lead - White Bear Lake Area High School

Production Lead

Dept/Div: Finance and Operations/Nutrition Services FLSA Status: Non-Exempt

Performs intermediate semiskilled work preparing food and beverages for high volume, complex foodservice operations following Minnesota Department of Education and USDA guidelines for preparing food safely, and related work as apparent or assigned. Work is performed under the moderate supervision of the Nutrition Services Manager and Assistant Manager.

To perform this job successfully, an individual must be able to perform each essential function listed below satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. This is not an exhaustive list of any or all functions a position could perform. Reasonable accommodations may be made to enable an individual with disabilities to perform the essential functions.

Prepares food and beverages for high volume, complex foodservice operations following Minnesota Department of Education and USDA guidelines for preparing food safely.

Projects the amount of food to be prepared; completes food production records including food temperature and the amount of food prepared, served and remaining.

Inspects food items for the purpose of verifying quantity, quality and specifications of orders to meet preparation needs. Follows First In, First Out procedures (FIFO).

Reads and follows standardized recipes and maintains quality standards.

Scales recipes to appropriate quantities needed for the assigned site.

Operates various kitchen equipment including ovens, kettles, food processors, mixers, dishwasher and other food service mechanical equipment.

Inspects cooking equipment to maintain proper sanitation and operation; follows operational manual for cleaning and preventative maintenance.

Complies with student food allergy needs; provides food substitutions when appropriate documentation has been completed. Avoids cross-contamination.

Prepares food for special events and other functions/schools as needed.

Maintains sanitary conditions including cleaning equipment, work surfaces, eating and food preparation areas.

Complies with training standards as specified in USDA professional standards rule.

Provides menu feedback to manager and assistant manager.

Follows WBLAS, state, and federal requirements and policies.

Demonstrates excellent customer service to students, staff, parents, visitors, and the general public.

All other duties as assigned.

Thorough knowledge of the preparation of high volume complex, cooking and serving of food in large quantities; thorough knowledge of food quality and values; thorough knowledge of nutritional economical substitutions within food groups with a preference for some knowledge of special dietary requirements; thorough knowledge of kitchen and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work areas; general knowledge of USDA rules and regulations; ability to work long hours while standing and under high temperature conditions; ability to establish and maintain effective working relationships with associates and students.

High school diploma or GED and moderate experience in high volume complex food prep operation, or equivalent combination of education and experience.

This work requires the frequent exertion of up to 25 pounds of force and occasional exertion of up to 50 pounds of force; work regularly requires standing, walking, speaking or hearing, reaching with hands and arms, tasting or smelling, pushing or pulling, lifting and repetitive motions, frequently requires using hands to finger, handle or feel and occasionally requires sitting, climbing or balancing and stooping, kneeling, crouching or crawling; work has standard vision requirements; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires visual inspection involving small defects and/or small parts, using of measuring devices, operating machines and observing general surroundings and activities; work frequently requires exposure to wet, humid conditions (non-weather), working near moving mechanical parts and exposure to extreme heat (non-weather) and occasionally requires exposure to fumes or airborne particles, exposure to extreme cold (non-weather), exposure to the risk of electrical shock, exposure to vibration and exposure to bloodborne pathogens and may be required to wear specialized personal protective equipment; work is generally in a loud noise location (e.g. grounds maintenance, heavy traffic).

Sanitation and Safety Course through the MN Dept of Health is required within one (1) year and again every three (3) years. Last Revised: 7/21/2021

Minnesota Service Cooperatives