Kitchen Staff

About the role

Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen. Opaa! Food Management, Inc. operates across 10 states. Pay rates vary depending on state and position; a hiring manager will discuss pay details during the interview process.

Responsibilities

• Assist with set-up of serving lines daily and ensure food is held at required temperature; stock milk coolers.
• Prepare foods according to menu plan and Opaa! recipes; plan and prep ahead for 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 organized and practice FIFO procedures; keep cooler/storage racks clean.
• Clean, monitor chemical usage, and maintain equipment in dishwashing area; remove clean dishes and store in serving areas.
• Requisition appropriate amounts of food and supplies through the Kitchen Manager.
• Prepare bread, cakes, cookies, and other baked goods as required; present to customers appealingly.
• Batch cooking to maintain quality product and excellent food presentation.
• Set up serving/bar lines and ensure proper food temperatures; clean and restock items as needed.
• Serve items with proper serving sizes and utensils; maintain quality presentation and hospitality.
• Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed.
• Prepare foods for meal service in strict compliance with menu plan and Opaa! recipes; convert and follow standardized recipes.
• Recognize a reimbursable meal and follow Meal Pattern per 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 food.
• Obey safety rules per Opaa’s “Safety Procedure Manual”; report unsafe conditions; participate in safety incentive program and “Daily Dish”.
• Attend required meetings and in-services; complete yearly continued training hours per HHFKA.
• Demonstrate and promote Opaa!’s Core Values.
• Maintain strict compliance with Opaa! Food Management, Inc. Timekeeping Policy.
• Handle customer monies at service time; make changes; run cash register or computer; ensure only reimbursable meals go through POS.
• Complete necessary paperwork, tray counts, and meal reconciliation daily.
• Submit hours worked via clocking in/out in ADP or submit edit sheet for missing time.
• Notify DNS 24 hours in advance of inability to cover assigned shift; in emergencies notify DNS as soon as feasible.
• Perform other duties as assigned.
• Physical/Visual Activities: 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; exert over 60 pounds of force occasionally; frequently lift, carry, push, pull, or move objects up to 25 pounds.
• Specific vision abilities: concentrated attention, depth perception, ability to bring objects into sharp focus, and color vision.
• Working Conditions: inside and outside; frequently around moving mechanical parts; exposed to wet/humid conditions and extreme heat; occasionally exposed to toxic/caustic chemicals and extreme cold; noise level usually loud.

Qualifications

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

Skills

• Ability to read and comprehend simple instructions, short correspondence, and memos; write simple correspondence; effectively present information in one-on-one and small group situations.
• Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals; compute rate, ratio, and percent; draw and interpret bar graphs.
• Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions; deal with problems involving a few concrete variables in standardized situations.
• Experience with dishwasher, steamer/kettle, mixer, oven, stove, fryers, slicer, thermometers, gau