Kitchen Staff Substitute

About the Role

Able to perform the essential functions of kitchen staff positions on an as-needed basis.

Key Responsibilities

Production

• Assist with set-up of serving lines daily and ensure all food is held at the required temperature.
• Stock milk coolers and ensure they are ready for service.
• Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes.
• Plan and prep ahead for next day menus.
• Operate slicers, mixers, grinders, and other equipment with proper certification.
• Keep work areas neat, clean, and organized.
• Clean kitchen and cafeteria areas, including equipment and dishes.
• Organize inventory stock and practice First In/First Out (FIFO) procedures.
• Keep cooler/storage racks clean and free from debris.
• Clean, monitor chemical usage, and maintain equipment in the dishwashing area.
• Remove clean dishes from the machine and store them in serving areas.
• Requisition appropriate amounts of food and supplies through the Kitchen Manager.
• Prepare bread, cakes, cookies, and other baked goods as required by the menu plan.
• Present food to customers in an appealing manner.
• Utilize batch cooking to maintain a quality product and excellent food presentation.
• Set up serving/bar lines and ensure all food is held at the proper temperatures.
• Clean and restock items as needed on serving lines.
• Serve items as needed with proper serving sizes and utensils, requiring quality presentation and hospitality.
• Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes.

Compliance

• Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes.
• Convert and follow a standardized recipe to ensure a consistent, high-quality product.
• Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations.
• Maintain accurate daily production records per grade group.
• Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs.
• Record temperatures of all hot and cold food.
• Obey safety rules as outlined in Opaa’s “Safety Procedure Manual” and exercise caution in all work activities.
• Report any unsafe working conditions to the appropriate supervisor.
• Participate in the safety incentive program.
• Participate in the “Daily Dish”.
• Attend all required meetings and in-services.
• Complete required yearly continued training hours according to HHFKA.
• Demonstrate and promote Opaa!’s Core Values: “Always Act in the Best Interest of the Students, Schools, and Communities We Serve”, “Be Honest”, “Have a Passion to Serve Others”, and “Commit to Continuous Improvement”.
• Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy.

Administrative

• Handle customer monies at service time, as required.
• Make change, run a cash register or computer.
• Ensure only reimbursable meals are allowed through the POS system.
• Complete necessary paperwork, tray counts and meal reconciliation tasks daily.
• Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.
• Notify DNS 24 hours in advance of inability to cover an assigned shift.
• In the event of an emergency, notify the DNS as soon as it is administratively feasible.
• Other duties as assigned.

Physical/Visual Activities or Demands

• Frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.
• Must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
• Specific vision abilities include concentrated attention, depth perception, ability to bring objects into sharp focus, and color vision.

Requirements & Tech Stack

Education

• High School Diploma or GED, preferred.

Language Skills

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability

• Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.

Machines, Tools, Equipment, And Work Aids

• Dishwasher
• Steamer/Kettle
• Mixer
• Oven
• Stove
• Fryers
• Slicer
• Thermometers
• Gauges
• Knives
• Box Cutters
• Meal Counting Software
• Desktop PCs
• Calculator
• Telephone
• Fax
• Scanner
• Copier
• Printer