Job Description

Openings as of 3/27/2020
Food Services

  • BVSD Culinary Center (BVSDCC) Production Cook JobID: 50965
  • Position Type:
    Food Services

  • Date Posted:
    3/19/2020

  • Location:
    741-Food Services

  • Date Available:
    08/10/2020

  • Closing Date:
    04/05/2020

  •   
    BVSD Culinary Center (BVSDCC) Production Cook
    1.0 FTE- (40 hr/wk)
    Hourly Pay Range-$18.70 - $25.78

    Click on the following link for a detailed job description: BVSD Culinary Center (BVSDCC) Production Cook

    BOULDER VALLEY SCHOOL DISTRICT is committed to create challenging, meaningful, and engaging learning opportunities so that all children thrive and are prepared for successful, civically engaged lives. Our comprehensive and innovative approach to education ensures that each student meets expectations relative to intellectual growth, physical development and social emotional well-being. The district covers approximately 500 square miles and serves the communities of Boulder, Erie, Louisville, Lafayette, Superior, Broomfield, Nederland, Ward, Jamestown and Gold Hill. Website: BVSD.

    Summary:
    The Central Kitchen Production Cook works in the BVSDCC under the direction of the BVSDCC Sous Chef, and in close tandem with the BVSDCC Production Assistants. This position requires the utilization of a high level of food service sanitation knowledge and practice, using the advanced technology and equipment of the BVSDCC. The primary purpose of this job is to prep, cook, cool, and pack out meal components for all the school sites, in a safe and effective manner.

    Responsibilities:
    -Understands and is able to communicate the goals and philosophy of the BVSD Food Services (FS) Program.
    -Prepares, seasons, cooks, tastes, and packages large bulk recipes in batches of 1,000+ servings. Evaluates quality of food for flavor, appearance, taste, and temperature to ensure high quality products. Organize and pack out planned menu items for satellite sites according to prescribed recipes, using bulk production equipment and technology.
    -Receives, organizes and stores food, paper, chemicals and dry stores according to the BVSD FS Department Standard Operating Procedures.
    -Cooks and chills food correctly using institutional food service equipment such as slicers, shredders, grinders, shredders, ovens, mixers, cook/chill machines, chillers, blast chillers, vacuum sealers, and commercial dishwashers.
    -Monitors and records continuous electronic temperature monitoring (and secondary manual recording) on all cook/chill equipment per the HACCP + Food Safety guidelines.
    -Maintains cleanliness and sanitation of the kitchen, and storage areas under the auspices of FS Department including, but not limited to walk-ins, refrigeration, freezers, and dry storage areas.
    -Assists with Catering as needed and assigned. Unique menu needs, preparation of food with focus on quality, presentation and appearance.
    -Reads and responds to all emails, reads Food Service newsletters, establishes positive relations with internal and external customers, including students, staff, and school administration, parents, and community members.
    -Perform other duties as assigned.

    Qualifications:
    Required:

    -High School diploma or equivalent plus specialized courses in culinary training, technical, vocational, or relevant on the job training
    -Completed and submitted BVSD online application
    -Communicate (read, write, and speak) in English, must pass English component of interview process.
    -Must pass FS Online Training Assessment by completion of probationary period
    -ServSafe Certificate; must acquire must acquire within 60 Working Days after hire then every 5 years thereafter
    -Offer contingent upon passing post offer physical
    -Computers and peripherals
    -Must proficiently operate large scale cooking equipment such as tilt skills, combi ovens, blast chiller, slicers and mixers upon hire
    -Must pass Math Test upon entry
    -Must Pass Cooking and Menu Test upon entry
    -Ability to stand and walk for extended periods of time and lift 50 lbs

    Preferred:
    -Minimum of 3 years experience in large scale (minimum 2000 portions) from scratch cooking in a commercial or institutional environment, preferably including experience in USDA NSLP standards and compliance.
    -Intermediate math and accounting skills
    -Intermediate to Advanced food service technology skills
    -Intermediate to Advanced food service equipment skills

    Salary Information:
    -Salary Placement varies according to experience and education.

    Application and Selection Procedure:
    -Apply on-line at http://bvsd.org (in-district transfers, be sure to include your BVSD employee number).
    -If you do not have internet access, a computer is available in the Human Resources Division, Education Center, 6500 E. Arapahoe, Boulder, Colorado.
    -Applications are reviewed to match candidates with position qualifications, with a limited number selected for interviews. For the final selection, employment is contingent upon successful completion of the post-offer screening process, including a background check and possible medical examination.

    The Boulder Valley School District is an equal opportunity educational institution and does not unlawfully discriminate on the basis of race, color, ethnicity, sex, gender identity/expression, national origin, creed, religion, age, sexual orientation, disability or veteran status in admission or access to, and treatment and employment in its educational programs or activities. Inquiries or complaints: BVSD Legal Counsel - 720-561-5903; Office for Civil Rights - http://www2.ed.gov/about/offices/list/ocr/addresses.html




Application Instructions

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