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participates in and oversees the cooking, preparation, storage, sales, ordering, and serving of a variety of foods in large quantities; directs, oversees, and monitors the work of other kitchen staff; plans & coordinates production schedule and delivery of items produced, and does related work as required. Employees in this classification function with a reasonable degree of independence.  \nESSENTIAL DUTIES AND RESPONSIBILITIES: (The following information is descriptive and is not restrictive as to duties required.)  \n● Organizes and coordinates the activities and operation of a centralized production kitchen, directing, coordinating, monitoring, and assisting with the preparation of food in large quantities, in accordance with established recipes, menus, and government and nutrition guidelines.  \n● Directs, monitors, and assists with the preparation of Food Services Department program meals in accordance with established recipes and governmental and nutritional guidelines.  \n● Estimates requirements and orders food, supplies, and miscellaneous kitchen items needed for efficient Food Services operations, ensuring that no overages/shortages occur.  \n● Trains and monitors the work of Food Services staff and student helpers and arranges for substitute staff as needed.  \n● Monitors Food Services operations and equipment to ensure that food preparations and serving equipment are maintained and operated in a safe and sanitary manner.  \n● Supervises, operates, and cleans a variety of Food Services equipment and machines, including but not limited to, warmers, ovens, slicers, steamers, hot tables, mixers, refrigeration/freezers, tilt skillets, blast chillers, dishwashers, point of sale systems, and district vehicles.  \n● Maintains and prepares records and reports as required for Food Services Department programs.  \n● Serves and prepares all foods in the manner prescribed.  \n● Loads, drives, and transports items in department vehicles as required.  \n● Confirms site timesheets of employees, absence forms, and other department documentation are complete/accurate and submitted to the Food Services office in a timely manner.  \n● Prepares orders, receives, stores and inventories supplies and equipment ; inspect deliveries for proper quantity/quality and takes appropriate action when discrepancies and problems occur.  \n● Responsible for the opening, closing, and security of the site kitchen.  \n● Ensures that food items are properly stored, cooked, shipped, and served in a safe, sanitary, and timely manner.  \n● Participates in a variety of food service operations and functions as needed, including serving food, running point of sale station, and cleaning kitchen equipment and work areas.  \n● Has responsibility for the delivery of additional food/produce to school sites as needed.  \n● During the summer, is responsible for the planning, implementation, execution of the summer food programs at multiple sites.  \n● Other related duties as necessary.  \nQUALIFICATION REQUIREMENTS:  \nTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  \nEDUCATION and/or EXPERIENCE:  \nHigh school diploma or general education degree (GED) . Minimum of 2 years of recent previous experience (within the last 5 years) in food service or institutional food management involving the planning and preparation of food in large quantities is required. A ServSafe Manager Certificate is required or the ability to receive one within 90 days of hire date.  \nLANGUAGE SKILLS:  \nAbility to read, analyze, and interpret techni","cbCait8wDe3C3wEO","https://ap.wps.com/l/cbCait8wDe3C3wEO","pdf",110952,"English","# Position Description\n## Summary\n## Essential Duties and Responsibilities\n## Qualification Requirements\n### Education and/or Experience\n### Language Skills\n### Mathematical Skills\n### Reasoning Ability\n### Certificates, Licenses, and Registrations\n### Other Skills and Abilities\n### Physical Demands","[{\"question\":\"该岗位的核心职责是什么？\",\"answer\":\"负责组织并协调集中式生产设施的日常运作，参与并监督大批量食物的烹饪、准备、储存、订购、销售与上菜/送餐流程，并指导其他厨房人员工作。\"},{\"question\":\"岗位需要哪些关键管理与安全方面的能力？\",\"answer\":\"需按既定食谱、菜单及政府与营养指南组织备餐；监控设备与作业以确保安全卫生；负责站点厨房的开关与安保，并确保食品按时以安全方式储存、烹饪、装载与送达。\"},{\"question\":\"资格要求包括哪些证书与基本条件？\",\"answer\":\"要求高中学历或GED，近5年内至少2年餐饮或机构食品管理相关经验；需ServSafe Manager证书或在入职90天内取得能力；还需有效的加州驾驶证。\"}]","Food Service Central Production Lead - Job Description | PDF",1789359894]