Temporary Summer Production Lead

OPEN TO INTERNAL CANDIDATES ONLY

POSITION: Temporary Summer Production Lead

LOCATION: Various sites

HOURS: 5 hours per day 5 days per week

DATES: Program dates 6/15 - 8/7

*Dates and times subject to change based on program needs*

JOB SUMMARY:

The Summer Production Lead is responsible for overseeing and executing bulk food production during the summer months, including the processing of local produce and preparation of scratch-made menu items for future service. This role ensures recipes are followed exactly, production is organized and efficient, and all items are properly prepared, packaged, documented, and stored. The position works in close collaboration with Food & Nutrition leadership to carry out production plans and maintain high standards of quality, consistency, and food safety.

MINIMUM QUALIFICATIONS:

1. High school diploma or equivalent required
2. Previous institutional, commercial, or large-scale food production experience required
3. Experience with scratch cooking and batch production strongly preferred
4. Prior leadership or supervisory experience preferred
5. Knowledge of food safety, sanitation, and HACCP procedures
6. Strong organizational skills with high attention to detail and consistency
7. Ability to follow and execute standardized recipes with precision
8. Effective communication and ability to guide and direct team members
9. Ability to work collaboratively with leadership and cross-functional teams
10. Ability to manage multiple priorities in a fast-paced production environment
11. Willingness to perform hands-on, physical kitchen tasks and able to lift at 30 lbs
12. Reliable transportation required
13. Consistent and dependable attendance

MAJOR DUTIES AND RESPONSIBILITIES:

May include, but are not limited to:

1. Lead and oversee summer production focused on large-scale scratch cooking, batch processing, and freezing of menu items for future service
2. Coordinate the intake, handling, processing, and storage of locally sourced produce to maximize quality, efficiency, and utilization
3. Guide and support recipe testing to ensure scalability, consistency, and alignment with program standards
4. Execute and uphold standardized recipes in collaboration with the Director and Dietitian, ensuring accuracy in measurements, methods, and yields
5. Assign and direct daily production tasks to staff, ensuring workflow efficiency and clear expectations

MAJOR DUTIES AND RESPONSIBILITIES:

1. Oversee bulk production of menu components, including proper packaging, labeling, and storage for frozen inventory
2. Capture high-quality photos of finished menu items for menus, communication, and program documentation
3. Maintain detailed production records, including yields, adjustments, and process notes to support future implementation
4. Monitor and uphold strict food safety, sanitation, and HACCP compliance throughout all stages of production
5. Support inventory tracking related to production ingredients and finished goods
6. Collaborate closely with Food & Nutrition leadership to execute production plans and adjust as needed
7. Participate in food preparation, packaging, and kitchen sanitation alongside the team
8. Plan and conduct taste tests with summer program students; collect, document, and communicate feedback to support recipe adjustments and production planning
9. Maintain a clean, organized, and efficient production environment
10. Perform physical tasks including lifting, bending, and extended periods of standing
11. Other duties as assigned by Food & Nutrition Department leadership

This description is intended to describe the essential job functions, the general supplemental functions and the essential requirements for the performance of this job. It is not an exhaustive list of all duties, responsibilities and requirements of a person so classified. Other functions may be assigned and management retains the right to add or change the duties at any time.

REPORTS TO: Nutrition Services Coordinator, Assistant Director of Food & Nutrition

RATE OF PAY: Based on PCCA schedule

METHOD OF APPLICATION:

INTERNAL APPLICANTS � Applyonline using the Internal Applicants section. You will be required to upload the following documents to your application:

• Letter of interest
• Updated resume
• Diversity, Equity and Inclusion Statement (attach in resume section). This statement should include your understanding and Knowledge of diversity, equity and inclusion including your past experiences and how you will ensure this is at the center of your work in the role for which you are applying.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to stand and talk or hear and sometimes walk and sit. Occasionally the employee will bend or twist at the neck more than the average person. While performing the duties of this job, the employee may occasionally push or lift up to 50 lbs such as boxes of books. The employee is directly responsible for safety, well-being, or work output of other people. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, and the ability to adjust focus.

WORK ENVIRONMENT:

Plymouth-Canton Community School district is committed to a diverse and inclusive workplace. Plymouth-Canton Community School district is an equal opportunity employer and does not discriminate on the basis of race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age or any other legally protected status. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

TERMS OF EMPLOYMENT:

Upon recommendation for employment, Section 1230g, as amended, of the Revised School Code requires all school employees to be electronically fingerprinted for the purpose of undergoing a criminal history background check. The fingerprinting is conducted by a third party and is at the expense of the applicant. Cost for fingerprinting is approximately $70.00.

DEADLINE: Open until filled