Kitchen Staff

Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen.

Responsibilities

• Assist with the set‑up of serving lines daily and ensure all food is held at the required temperature.
• Stock milk coolers and keep them ready for service.
• Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes.
• Plan and prep ahead for the next day’s 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.
• Maintain inventory stock using FIFO (First In/First Out) procedures.
• Keep cooler/storage racks clean and free from debris.
• Monitor chemical usage, clean, 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.
• Batch‑cook to maintain product quality and excellent food presentation.
• Set up serving/bar lines and ensure all food is held at proper temperatures.
• Clean and restock items as needed.
• Serve items with proper portion sizes and utensils; ensure quality presentation and hospitality.
• Keep serving lines and condiments supplied with food items, napkins, silverware, and dishes.
• Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes.
• Follow standardized recipes to ensure a consistent, high‑quality product.
• Recognize reimbursable meals and follow the Meal Pattern according to HHFKA and CACFP regulations.
• Maintain accurate daily production records per grade group as planned.
• Follow HACCP processes and procedures with daily, weekly, and monthly food‑safety logs.
• Record temperatures of all hot and cold foods.
• Obey safety rules 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 and the “Daily Dish.”
• Attend all required meetings and in‑services.
• Complete the required yearly continued‑training hours according to HHFKA.
• Demonstrate and promote Opaa!’s Core Values.
• Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy.

Administrative

• Handle customer monies at service time; operate 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 the DNS 24 hours in advance of an inability to cover an assigned shift; in an emergency, notify the DNS as soon as feasibly possible.
• Other duties as assigned.

Physical/Visual Requirements

• Frequent standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching with hands and arms.
• Occasionally exert over 60 lb of force and frequently lift, carry, push, pull, or move objects up to 25 lb.
• Vision requirements include concentrated attention, depth perception, ability to focus sharply, and color vision.

Working Conditions

• Inside and outside work environments.
• Frequent exposure to moving mechanical parts; wet/humid conditions and extreme heat.
• Occasional exposure to toxic or caustic chemicals and extreme cold.
• Noise level is usually loud.

Qualifications

• High School Diploma or GED preferred; or up to one month related experience, training, or an equivalent combination of education and experience.

Skills

• Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos; write simple correspondence; present information effectively in one‑on‑one and small‑group situations.
• Mathematical Skills: Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; draw and interpret bar graphs.
• Reasoning Ability: Ability to apply common‑sense understanding to carry out detailed but uninvolved written or oral instructions; solve 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.

Pay

Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail.