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.
• Keep work areas neat, clean, and organized.
• Clean kitchen and cafeteria areas including equipment and dishes.
• Maintain organized inventory stock and practice First In/First Out (FIFO) procedures.
• Clean cooler/storage racks and keep them 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 and ensure all food is held at proper temperatures.
• Clean and restock items as needed.
• Serve items with proper serving sizes and utensils, ensuring quality presentation and hospitality.
• Keep serving lines/condiments supplied with food items, 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 with 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.
• 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 (or as soon as feasible in emergencies).
• Perform other duties as assigned.

Requirements

Physical/Visual Activities or 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.

Qualifications

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

Skills

• Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations.
• Mathematical Skills: 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.
• Reasoning Ability: Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with 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

Pay rates vary depending on state and position. A Hiring Manager will discuss pay in more detail during the application process.