Kitchen Staff

Opaa! Food Management, Inc. operates across 10 states. Pay rates vary depending on state and position.

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.
• Keep work areas neat, clean, and organized.
• Clean kitchen and cafeteria areas including equipment and dishes.
• Maintain inventory stock using First In/First Out (FIFO) procedures; keep cooler/storage racks clean.
• Clean, monitor chemical usage, and maintain equipment in the dishwashing area; remove and store clean dishes.
• 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 to customers appealingly.
• Perform batch cooking to maintain quality and presentation.
• Set up serving/bar lines, ensuring proper food temperatures; clean and restock as needed.
• Serve items with proper portions, utensils, and presentation; keep serving lines supplied with food, napkins, silverware, and dishes.
• Prepare foods in strict compliance with the menu plan and Opaa! recipes.
• Convert and follow standardized recipes for consistency.
• Recognize reimbursable meals and follow Meal Pattern regulations (HHFKA and CACFP).
• Maintain accurate daily production records per grade group.
• Follow HACCP processes and procedures; record food temperatures and complete safety logs.
• Adhere to safety rules outlined in Opaa’s “Safety Procedure Manual.”
• Report unsafe working conditions to the appropriate supervisor.
• Participate in the safety incentive program.
• Attend required meetings and in-services; complete yearly continued training hours.
• Demonstrate and promote Opaa!’s Core Values.
• Maintain strict compliance with the Opaa! Timekeeping Policy.
• Handle customer monies at service time, including making change and operating a cash register or computer.
• Ensure only reimbursable meals are processed through the POS system.
• Complete daily paperwork, tray counts, and meal reconciliation tasks.
• Submit hours worked via ADP or edit sheets for missing time.
• Notify DNS 24 hours in advance of inability to cover an assigned shift (or as soon as feasible in emergencies).
• 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, correspondence, and memos.
• Ability to write simple correspondence and present information in one-on-one or small group settings.
• 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 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 occasionally exert over 60 pounds of force and/or frequently lift, carry, push, pull, or move objects up to 25 pounds.
• Requires 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, wet/humid conditions, and extreme heat.
• Occasionally exposed to toxic or caustic chemicals and extreme cold.
• 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.