Food Production Equipment Supervisor

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Under general supervision, plan, organize, oversee and participate in the highly-skilled work entailed in the installation, repair and maintenance of commercial food production, handling, refrigeration, storage, packaging and related equipment and appliances; train and supervise the performance of assigned staff; perform related duties as assigned.

EXAMPLES OF DUTIE

The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks routinely performed in this classification.

• Plan, organize, oversee and participate in the highly-skilled work entailed in the installation, repair and maintenance of commercial food production, handling, refrigeration, storage, packaging and related equipment and appliances. E
• Train and supervise the performance of assigned staff; assign, schedule and review the work of staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions. E
• Create work schedules for assigned personnel; inspect and monitor cafeterias and consult with site administrators and others to determine work needs; ensure that work is done in accordance with established safety and work standards. E
• Develop and maintain appropriate routine programs, or required and approved programs of lubrication, testing or preventative maintenance of buildings, grounds and food service equipment. E
• Determine and estimate time and material costs and equipment and personnel resources to complete tasks or projects; complete repairs, tasks and projects independently as necessary to assure smooth and efficient operations. E
• Prepare survey reports that include cost recommendations for the Nutrition Services Facilities and Equipment Manager and department budget; submit work order requests. E
• Schedule and coordinate contract maintenance and repairs on service equipment; confer with vendors to coordinate activities, including verifying quality and adherence to approved specifications; monitor and update administration of work in progress. E
• Maintain a variety of records and files related to assigned activities including materials, part usage, time, and history of equipment service and repair. E
• Estimate and requisition supplies and equipment; monitor and maintain supply inventory to assure timely availability for ongoing work; recommend equipment and appliance replacements as appropriate. E
• Develop and recommend equipment or building structural alterations at school cafeterias or the Nutrition Center. E
• Train assigned food production, cleaning, and maintenance personnel in proper equipment operation, safety standards, cleaning procedures, and minor trouble shooting, adjustments or repairs for equipment including such items as stoves, hoods, ranges, large kettle valves, refrigeration equipment, hand and power tools, etc. E
• Confer with the Nutrition Services Facilities and Equipment Manager to prepare specifications for contracted work as requested. E
• Maintain current knowledge of trends and developments in the technology of food service equipment; evaluate and recommend materials, equipment, procedures and layouts that will enhance production and service. E
• Communicate with District departments and staff, administrators, outside agencies and vendors to coordinate activities and schedules, resolve issues and exchange information. E
• Accompany gas, water, fire, health inspectors, or contract service personnel as needed; provide direct support and independently address inspection findings and report findings to the Nutrition Services Facilities and Equipment Manager. E
• Set up and maintain a repair shop and inventory storage for parts, materials and supplies at the Nutrition Center. E
• Travel to various sites to perform required duties; operate a District vehicle. E
• Work with Nutrition Services managers in the specification of large quantity food service appliances and equipment. E
• Set up or direct the establishment of files that record work hours, supplies and materials and historical files for maintenance of systems and equipment at the Nutrition Center and at the sites. E
• Operate a computer and assigned software; operate and communicate on a two-way radio as required. E May open and close Nutrition Services facilities.
• 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 Act.

DISTINGUISHING CHARACTERISTICS

The Food Production Equipment Supervisor supervises skilled trades employees and participates in the installation, maintenance, repair and replacement of large-quantity food production equipment, refrigeration and appliances at the Nutrition Center and District sites. An incumbent will oversee and participate in servicing and preventative maintenance for a large inventory of commercial refrigeration units, refrigeration systems, ovens, ranges, warming cabinets and steam tables. Incumbents in this class require knowledge of large-scale food preparation, packaging, refrigeration, storage and general cleaning and upkeep of commercial food service facilities and equipment. An incumbent must communicate effectively within a team environment, demonstrate self-reliance and initiative, and maintain clear communications with Nutrition Services administration regarding facilities and equipment including inspection findings and financial approvals.

EMPLOYMENT STANDARDS

Knowledge of:

Building and safety codes and procedures applicable to a large-scale food production, handling and packaging facility. Basic sanitation standards followed in a large-scale food center in accordance with United States Department of Agriculture (USDA) and Food and Drug Administration (FDA) regulations or other regulatory agencies.Proper procedures, methods, and tools used in pipe fitting, electrical work, electronic controls, plumbing, heating, refrigeration, hydraulics and pneumatics as it relates to the maintenance and repair of varied commercial food production equipment and ancillary systems. Electronic, electrical, refrigeration, heating, plumbing, mechanical, gas and arc welding principles and procedures applicable to the job functions of this classification. Operation of heating, ventilating and refrigeration systems, including high pressure boilers. Estimating job costs and control procedures. Preventive maintenance including cost effective maintenance practices. Safety precautions and procedures. Mathematics used in refrigeration, air conditioning and stationary engineering. General principles and practices of supervision and training. Interpersonal skills using tact, patience and courtesy. Operation of a computer and assigned software. Computerized integrated maintenance software system.

Ability to:

Plan, organize, oversee and participate in the installation, repair and maintenance of commercial food production, handling, storage, packaging and related equipment and appliances. Train and supervise the performance of assigned personnel. Organize and establish priorities and work schedules for assigned personnel. Estimate quantity and types of materials needed and costs of materials and labor. Recognize and correct safety hazards. Inspect food service equipment to determine adequacy and maintenance requirements or replacement. Write specifications for contract work for the Nutrition Center and recommend contract work for site cafeterias as needed. Establish and monitor use and control of material and labor resources. Plan and implement preventive maintenance program for the Nutrition Center and site cafeterias. Maintain and repair of a wide range of quantity food handling, preparation, packaging, cleaning, storage equipment, spaces and ancillary plumbing, electrical, electronic, heating and refrigeration systems and equipment components, steam pressure vessels, boilers, chillers, and conveyor systems. Install, remove, replace and/or repair such components as valves, fans, motors, gaskets, packing glands, filters, belts, blades, fuses, controls, thermostats, thermocouple, switches, gauges, tubing wiring, plugs connectors, sensors, pipes, compressors, and control panels, including touch up or preservation painting. Test, inspect and observe functioning of installed equipment, parts or system in operation to detect hazards needed for adjustments, or to locate causes of trouble. Analyze, interpret and apply complex and technical manuals, schematic diagrams, blueprints, plans, specifications, and instructions. Troubleshoot, plan and lay out electrical, electronic, refrigeration, heating, pneumatic, hydraulic, mechanical and plumbing work problems. Read and interpret electrical, pressure or vacuum gauges, meters, automatic recording devices, or other indicator lights or devices, and adjust controls to ensure efficient operation, or record data. Maintain accurate records, files and documentation. Maintain current knowledge of skilled trades and technology developments and recommend appropriate changes to work procedures and acquisition of tools and equipment. Order supplies, tools and equipment. Safely and effectively utilize a variety of power equipment, test equipment, hand tools, and precision measuring and testing instruments. Analyze situations carefully and adopt effective courses of action. Operate a District vehicle observing safe and defensive driving practices. Understand and carry out oral and written instructions. Operate a variety of test equipment and meters. Arc, mig and gas weld. Perform light carpentry and touch-up painting work. Work under difficult time deadlines, and focus on multiple tasks simultaneously. Maintain records, files and documentation related to assigned activities. Write clear and concise reports. Communicate effectively orally and in writing. Operate a computer and assigned software. Establish and maintain cooperative working relationships with those contacted in the course of work.

Education and Training:

Graduation from high school or equivalent. Completion of a recognized apprentice training program in one of the skilled trades areas such as electrician, electronic, refrigeration, plumbing or equivalent.

Experience:

One year in a lead or supervisory capacity over journey-level trade personnel performing plant facilities maintenance, with at least one year of specific work involving the trouble shooting, repair and maintenance of large quantity commercial food production and related equipment and systems, including mechanical, electronic, electrical, plumbing, heating, refrigeration and steam system repairs.

OR

Four years performing the listed specialized work, preferably including some experience in a lead or supervisory capacity. Any other combination of education, training and experience, which demonstrates that the applicant is likely to possess the required skills, knowledge or abilities, may be considered.

SPECIAL REQUIREMENTS

Valid California Class C driver's license. Applicants for this classification will be required to obtain and submit, at his/her own expense, his/her current motor vehicle driving record at the time of appointment. The record must meet and be maintained at the District’s safe driving standard. Failure to meet this requirement will result in the disqualification of the applicant regardless of any other standing. Incumbents in the classification must possess and maintain valid Environmental Protection Agency (EPA) Section 608 Universal Certification throughout employment in this classification. Steam Engineer license of 500 horsepower or higher is desirable. Incumbents are subject to pertinent provisions of the General Industry Safety Orders of the California Code of Regulations regarding protective equipment when exposed to hazardous materials, including, but not limited to, hazardous refrigerants. Incumbents in this class are required to wear protective clothing, gear, and equipment as required by law and provided by the District.

WORKING ENVIRONMENT

Indoor and outdoor work environment. Regular exposure to noise, fumes, dust and odors. Working at heights. Working around and with machinery having moving parts. Exposure to chemicals and hazardous refrigerants. Heat from ovens and boilers and cold from refrigerators and freezers. Driving a District vehicle to conduct work. Emergency call out.

PHYSICAL DEMANDS

Standing and walking for extended periods of time. Hearing and speaking to exchange information. Dexterity of hands and fingers to operate commercial kitchen equipment. Heavy physical labor. Lifting, carrying, pushing and pulling heavy objects weighing approximately 50 pounds and occasionally up to 100 pounds. Climbing ladders, ramps and stairs. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling, crouching and crawling. Seeing to read a variety of materials, perform assigned duties and observe health and safety hazards.

AMERICANS WITH DISABILITIES ACT

Persons with certain disabilities may be capable of performing the essential duties of this class with or without reasonable accommodation, depending on the nature of the disability.

APPOINTMENT

In accordance with Education Code Section 45301, an employee appointed to this class must serve a probationary period of six (6) months during which time an employee must demonstrate at least an overall satisfactory performance. Failure to do so shall result in the employee's termination.

If you have questions regarding your applications or the recruitment process you may contact: perscom@lbschools.net or 562-435-5708.

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 Relations,1515 Hughes Way, Long Beach, CA 90815, 562-997-8220, srockenbach@lbschools.net and Title IX Coordinator: Kimberly Dalton, Director of Human Resource Services, 1515 Hughes Way, Long Beach, CA 90815, 562-997-8108, kdalton@lbschools.net and 504 Coordinator: Jenny R. Acosta, Program Administrator, 2221 Argonne Ave, LB 90815, 562-986-6870, JRAcosta@lbschools.net.

If you have questions regarding your applications or the recruitment process you may contact: perscom@lbschools.net or 562-435-5708.

SELECTION PROCEDURE:

The examination process for this recruitment may be comprised of one or any combination of the following: screening of the applicant’s 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 job-related 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.

Job Type: Full-time

Pay: $46.19 - $54.24 per hour

Work Location: In person

Salary : $46 - $54