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.

Responsibilities

• Assist with the set-up of serving lines daily and ensure all food is held at the required temperature. Stock milk coolers and prepare them for service.
• Prepare 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.
• Maintain clean and organized work areas, kitchen, and cafeteria, 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.
• Perform batch cooking to maintain quality product and excellent food presentation.
• Set up serving/bar lines, ensure proper food temperatures, and clean/restock items as needed.
• Serve items with proper serving sizes and utensils, ensuring quality presentation and hospitality. Keep serving lines supplied with food, napkins, silverware, and dishes.
• Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes.
• Convert and follow standardized recipes to ensure consistent, high-quality products.
• Recognize a Reimbursable Meal 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, including 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” and 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.
• Handle customer monies at service time, make change, and 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 on a daily basis.
• 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 case of emergency, notify the DNS as soon as feasible.
• Perform other duties as assigned.

Requirements

• High School Diploma or GED preferred; or up to one month of related experience, training, or equivalent combination of education and experience.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence and 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.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to apply common-sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.

Physical 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 frequently lift, carry, push, pull, or move objects up to 25 pounds.
• Specific vision abilities required include concentrated attention, depth perception, ability to bring objects into sharp focus, and color vision.

Working Conditions

• Inside and outside working conditions.
• Frequently works around moving mechanical parts and is exposed to wet and/or humid conditions and extreme heat.
• Occasionally exposed to toxic or caustic chemicals and extreme cold.
• The noise level is usually loud.

Tools and Equipment

• 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 rates vary depending on state and position. A Hiring Manager will discuss pay with you in more detail upon application.