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 and prepare milk coolers for service.
• Assist in the preparation of 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 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 and present 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 the proper 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 to customers.
• Handle customer monies at service time, make change, and run 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 the event of an emergency, notify the DNS as soon as administratively feasible.

Compliance

• 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 product.
• Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations.
• Keep and 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.
• 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: “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”.
• Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy.

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 be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
• Required specific vision abilities include concentrated attention, depth perception, the 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 frequently 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.

Requirements

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

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 to customers, clients, and other employees of the organization.

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 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.

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.