Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $24.85 - $34.69
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Paid holidays
Employee assistance program
Job Description
High Tech High Mesa Campus is a forward-thinking educational institution that prioritizes innovation and diversity in its workforce. Known for fostering an environment that embodies visionary leadership, High Tech High is dedicated to creating a supportive, inclusive atmosphere for both students and staff. As part of the High Tech High network, the Mesa Campus embraces cutting-edge teaching practices and community engagement, making it a premier place to contribute to the education sector. The institution values collaboration and progressive policies to ensure equal employment opportunities for all, irrespective of race, color, religion, sex, national origin, age, disability, or genetics.
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Job Requirements
- High school diploma or equivalent
- Three years of increasingly responsible experience in large-scale food production or institutional food service
- Completion or willingness to complete food safety certification within six months of hire
- Ability to obtain and maintain California Manager Food Handlers Permit
- Ability to stand for long periods
- Ability to lift, push, and/or pull objects up to 50 pounds
- Ability to work in sometimes loud and hot food service environments
- Ability to understand and follow HACCP procedures
- Ability to supervise and train staff
- Strong organizational and communication skills
- Ability to use basic computer software
- Ability to perform physical demands such as stooping, reaching, and bending
Job Qualifications
- High school diploma or equivalent
- Three years of increasingly responsible experience in large-scale food production or institutional food service, preferably in a school nutrition or central kitchen environment
- Completion of food safety certification (e.g., ServSafe Manager or equivalent) required within six months of hire
- Ability to obtain and maintain a valid California Manager Food Handlers Permit
- Knowledge of principles and techniques of supervision, instructing, and assigning personnel
- Knowledge of principles and methods of quantity food production, service, sanitation, and safety
- Basic knowledge of nutrition and menu planning procedures including food production records and cost control
- Ability to maintain cooperative working relationships and effectively supervise a department program
- Ability to make independent judgments, analyze difficult situations, and make decisions
- Ability to supervise, evaluate, train, and direct assigned staff
- Ability to operate technology devices including computers and assigned software programs
- Ability to manage confidentiality, multiple priorities, and tasks with frequent interruptions
- Understanding and following all HACCP Standard Operating Procedures
Job Duties
- Oversee and participate in daily food production, packaging, and distribution to meet production schedules and delivery deadlines
- Plan, assign, and direct the work of central kitchen staff to ensure tasks are completed efficiently and according to production standards
- Supervise and assist in receiving, labeling, rotating, and storing food and supplies using the First-In, First-Out (FIFO) system
- Monitor and maintain food quality, temperature, and portion control to meet USDA meal pattern and food safety requirements
- Coordinate with the Production Manager and Inventory Coordinator to maintain adequate inventory levels and communicate product needs or shortages
- Prioritize, schedule, and supervise work of assigned personnel
- train, direct, discipline, supervise, evaluate assigned staff, and participate in the selection of new employees as directed
- Ensure kitchen equipment is properly operated, cleaned, and maintained
- report malfunctions and coordinate repairs as needed
- Enforce food safety and sanitation procedures in accordance with HACCP guidelines and district policies
- Monitor staff performance and provide ongoing feedback, coaching, and corrective guidance
- Document performance issues and initiate disciplinary processes in coordination with the Production Manager and Nutrition Services leadership
- Participate in and support disciplinary meetings, including delivering verbal warnings and preparing written documentation
- Provide ongoing training, guidance, and performance feedback to assigned staff
- support consistent application of kitchen policies and procedures
- Participate in employee evaluations and progressive discipline in collaboration with the Production Manager and department leadership
- Maintain a clean, safe, and organized work environment
- delegate and verify daily cleaning responsibilities
- Prepare and maintain accurate records, including production sheets, temperature logs, inventory documentation, and delivery records
- Support menu implementation by following standardized recipes and production records to ensure compliance and consistency across all sites
- Promote teamwork, clear communication, and a positive work culture among central kitchen staff
- Perform related duties as assigned to support overall food service operations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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