Kitchen Staff

Responsibilities

• Assist with daily set-up of serving lines, ensuring all food is held at required temperatures and milk coolers are stocked.
• Prepare foods according to the menu plan and Opaa! recipes, including planning and prepping for the next day’s menus.
• Operate slicers, mixers, grinders, and other equipment with proper certification.
• Maintain clean and organized work areas, including kitchen, cafeteria, equipment, and dishes.
• Organize inventory stock and practice First In/First Out (FIFO) procedures.
• Clean cooler/storage racks and maintain the dishwashing area, including monitoring chemical usage.
• 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, ensuring quality presentation.
• Perform batch cooking to maintain product quality and presentation.
• Set up serving/bar lines, ensuring proper temperatures, and restock items as needed.
• Serve food with proper portion sizes, utensils, and hospitality.
• Keep serving lines supplied with food items, napkins, silverware, and dishes.
• Prepare foods in strict compliance with the menu plan, Opaa! recipes, and standardized recipes for consistency.
• Recognize reimbursable meals and follow Meal Pattern regulations according to HHFKA and CACFP.
• Maintain accurate daily production records per grade group.
• Follow HACCP processes and procedures, including daily, weekly, and monthly food safety logs.
• Record temperatures of all hot and cold food.
• Adhere to safety rules outlined in Opaa’s Safety Procedure Manual and report unsafe working conditions.
• Participate in the safety incentive program and attend required meetings and in-services.
• Complete yearly continued training hours as required by 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.
• 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.

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

Working Conditions

• Works in both inside and outside environments.
• Frequently exposed to moving mechanical parts, wet/humid conditions, and extreme heat.
• Occasionally exposed to toxic or caustic chemicals and extreme cold.
• Noise level is usually loud.

Qualifications

• Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence and present information effectively in one-on-one and small group settings.
• Mathematical Skills: Ability to perform basic mathematical calculations.