Production Center Supervisor

Under general supervision plan organize and oversee the operations and activities of assigned units within the Central Kitchen Production Center; assure food production and packaging schedules meet site needs and distribution timelines; train and supervise the performance of assigned staff; perform related duties as assigned.

The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification.
Plan organize and oversee the operations and activities of assigned units within the Central Kitchen Production Center; prepare food and meals for distribution to school sites and special programs and locations such as storefronts Child Development Centers and Head Start sites; assure compliance with safety and sanitation regulations and distribution timelines; oversee emergency and special requests and coordinate communications with all parties; organize the delivery of such requests. E
Review site and program menus and meal service counts to forecast and determine appropriate gross quantities of food items for assembly cooking or baking; adjust and extend recipes as needed to meet menu requirements and site meal counts. E
Participate in the development of new recipes utilizing commodity food products; make recommendations regarding new menu items and variations on current recipes; maintain food quality standards including appearance and nutritional requirements. E
Supervise and participate in the preparation and cooking of meats soups vegetables gravies sauces baked goods and a variety of other items in large quantities to meet menu requirements meal component equivalents menu counts and operating timelines; assemble and mix a variety of ingredients and prepare salads and sandwiches. E
Portion bulk quantities of food items for distribution; oversee and participate in the wrapping arranging and storage of foods; weigh products to assure accurate portions; package label and load carts with food items for distribution to sites and specific programs. E
Monitor and maintain inventory levels of food supplies and equipment for the Production Center and assigned units; conduct periodic and daily inventories; estimate and order appropriate amounts of food and supplies necessary for daily operations and emergency needs; assure availability of fresh products to meet production schedules. E
Plan organize and oversee catering requests from District sites; process billing and paperwork accordingly. E
Review delivery paperwork and compare inventory master lists with site orders; receive and inspect delivery of food supplies; check orders and inventory lists for discrepancies; contact vendors regarding orders. E
Participate in the coordination and implementation of emergency food production and distribution procedures; arrange for and expedite emergency deliveries and orders to warehouse loading docks. E
Oversee and participate in the thawing storage and rotation of food according to established guidelines and procedures; dispose of unusable leftovers; take and record freezer and refrigerator temperatures. E
Prepare and submit a variety of records and reports related to assigned activities such as portion control forecast reports production reports orders daily work sheets pack out reports inventories and recipes. E
Train and evaluate the performance of assigned staff; coordinate personnel to meet production schedules; assign and schedule rotation work stations; interview and select employees and recommend transfers reassignment termination and disciplinary actions; train and supervise student workers. E
Maintain nutrition service facilities and equipment in a clean and sanitary condition; clean preparation surfaces and central kitchen appliances. E
Communicate with administrators personnel outside agencies and vendors to coordinate activities resolve issues and conflicts and exchange information. E
Compile payroll for assigned staff; assure completion and submission of time sheets; monitor absences and vacation hour balances; assure confidentiality of payroll information; arrange for substitute workers as needed. E
Operate a computer and assigned software; input a wide variety of data related to food production activities; maintain automated records and generate computerized reports. E
Operate and make minor adjustment to nutrition service equipment such as slicers strainers mixers griddles tilting skillets warmers wrapping and heat seal machines ovens and can openers; arrange for major repairs as necessary. E
Attend a variety of meetings and inservice trainings; drive a District or personal vehicle to conduct work and attend meetings. E
May provide backup support and operational assistance to the departments warehousing operations and food delivery and distribution services as assigned.
May serve as a substitute cafeteria supervisor as needed to assure smooth and efficient operations in school kitchens.
Perform related duties as assigned.

Note: at the end of some of the duty statements there is an italicized E which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities

Knowledge of:
Methods of cooking baking and preparing food items in large quantities. Methods of adjusting and extending recipes and proper substitutions.
Sanitation and safety practices related to the cooking preparation and serving food in large quantities.
Operation of commercial kitchen equipment and utensils. Principles and practices of training and supervision.
Laws codes rules and regulations related to assigned activities. Interpersonal skills using tact patience and courtesy.
Oral and written communication skills.
Proper methods of food rotation and storage.
Inventory methods and practices.
Operation of a computer and assigned software.
Recordkeeping and report preparation techniques.
Mathematical computations.
Proper lifting techniques.

Ability to:
Plan organize and oversee the operations and activities of assigned units within the Central Kitchen Production Center.
Prepare cook and bake food items in accordance with health and sanitation regulations.
Prepare attractive appetizing and nutritious meals for students and staff. Develop follow adjust and extend recipes.
Train supervise and evaluate the performance of assigned staff.
Maintain nutrition service equipment and areas in a clean and sanitary condition. Observe and follow health and safety regulations.
Operate commercial kitchen utensils and equipment. Operate a computer and assigned software.
Communicate effectively both orally and in writing.
Establish and maintain cooperative and effective working relationships with others. Interpret apply and explain applicable laws codes rules and regulations.
Maintain a variety of records and prepare reports. Complete work with many interruptions.
Analyze situations accurately and adopt an effective course of action. Work independently with little direction.
Add subtract multiply and divide quickly and accurately. Plan and organize work.
Meet schedules and timelines.

Education and Training:
Graduation from high school. Collegelevel coursework in institutional food management quantity food preparation or a related field is preferred.

Experience:
Four years of institutional or commercial quantity food preparation experience including one year in a supervisory capacity or two years of experience as a Nutrition Services Supervisor III.

Any other combination of training and experience that could likely provide the desired skills knowledge or abilities may be considered.

Incumbents must obtain a valid Food Safety Manager certificate approved by the American National Standards Institute (ANSI). Incumbents must maintain certification throughout employment in this classification.
Positions in this classification require possession of a valid California Class C drivers license and the use of a personal or District automobile. Applicants for this classification will be required to obtain at his/her own expense and submit his/her current motor vehicle driving record at the time of appointment. The record must meet and be maintained at the Districts safe driving standard. Failure to meet this requirement will result in the disqualification of the applicant regardless of any other standing.

If you have questions regarding your

applications or the recruitment process you may contact:

or.

Nondiscrimination

Statement: The Long

Beach Unified School District prohibits unlawful discrimination harassment

(including sexual harassment) intimidation or bullying targeted at any

student or employee by anyone based on the student or employees actual or

perceived race color ancestry nationality national origin immigration

status ethnic group identification ethnicity age religion marital status

pregnancy and related conditions parental status physical or mental

disability medical condition sex sexual orientation gender gender

identity gender expression or genetic information or association with a

person or group with one or more of these actual or perceived characteristics.

For questions or complaints contact

Equity Compliance Officer: Steve Rockenbach Director of Employee

Relations1515 Hughes Way Long Beach CA

and Title IX Coordinator: Kimberly Dalton Director

of Human Resource Services 1515 Hughes Way Long Beach CA 90815

and 504 Coordinator: Jenny R. Acosta

Program Administrator 2221 Argonne Ave LB

.

If you have questions regarding your

applications or the recruitment process you may contact:

or.

SELECTION PROCEDURE:

The examination process for this recruitment may be

comprised of one or any combination of the following: screening of the

applicants training background and experience; evaluation of responses on a

supplemental application; written examination(s); qualifications appraisal oral

examination; performance examination; or technical oral examination scored on

a jobrelated basis. Only the most highly qualified candidates will be

invited to continue in the examination process. Successful candidates who

pass all parts of the examination process will be placed on the eligibility

list in order of their relative merit as determined by these competitive

examinations.