Kitchen Staff
for section headings. Use - for any list of duties/requirements/benefits. Use
for prose.
We must preserve all substantive information, not invent or summarize away detail. Remove boilerplate: EEO statement, etc. Also remove navigation, cookie, legal, application instructions. The posting includes "Please apply, and a Hiring Manager will discuss pay with you in more detail." That's application instruction; should be removed. Also "Opaa! Food Management, Inc. operates across 10 states." That's substantive? It's about the company; maybe keep as part of About the role? But we don't have About the role section unless we have content. Could we create an About the role section with that sentence? It's about the company, not role. Might be considered substantive but not a standard heading. The instruction: "Use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." So we can use About the role if we have content. The line "Opaa! Food Management, Inc. operates across 10 states." could be placed there. Also "Our pay rates vary depending on state and position." That's pay info but not specific; we should not create Pay section because it's vague. But we could include that sentence in About the role? It's about pay but not specific; but we could include as prose in About the role? The instruction says: never emit a heading followed by filler/placeholder text (e.g. "commensurate with experience", "not specified", "N/A", "varies", "TBD") and never create Pay/Schedule/Benefits sections unless the posting actually states them. Since pay is mentioned but not specific, we should not create a Pay section. However we could include that sentence in About the role as prose? It's not filler; it's a statement about pay variability. Might be okay. But we risk being considered filler? It's not placeholder like "varies". It says "Our pay rates vary depending on state and position." That's somewhat vague but still a statement. The instruction says never create Pay section unless posting actually states them. It does state that pay rates vary, but not specific numbers. So we could include that in About the role.
We also need to remove duplicated lines. There's some duplication: "Set up serving/bar lines and ensure all food is held at the proper temperatures." appears twice? Actually appears in essential functions and later again. We should keep only once? The instruction: preserve ALL substantive information; do NOT invent or summarize away detail. Duplicated lines: we should not remove duplicated lines if they are substantive? It says remove duplicated lines. So we should deduplicate.
We need to parse the job posting and extract unique bullet points.
Let's extract sections:
Position Summary: "Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen."
That's a summary; could be About the role.
Then "Functions of the Job" with subheadings: Essential Functions, Compliance, Administrative, Physical/Visual Activities or Demands, Working Conditions.
We can combine these under Responsibilities.
Education: "Position Qualifications" includes Education, Language Skills, Mathematical Skills, Reasoning Ability, Machines, Tools, Equipment, And Work Aids.
We can treat that as Requirements/Qualifications.
We need to output HTML with headings and - for lists,
for prose.
We need to decide what goes into lists vs prose. The summary sentences could be prose (
). The essential functions etc could be list items.
We must preserve all substantive information. So we need to include each distinct duty/requirement.
Let's list essential functions bullet points:
- Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature.
- Milk coolers are stocked and ready for service.
- Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required.
- 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.
- Keep inventory stock organized 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 to customers in an appealing manner.
- Batch cooking to maintain a 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 as needed with proper serving sizes and utensils.
- Quality presentation and hospitality are required.
- Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers.
Compliance:
- Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes.
- Convert and follow a standardized recipe to ensure a 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.
- Participates in the safety incentive program.
- Participate in the “Daily Dish”.
- Attend all required meetings and in-services.
- Complete the required yearly continued training hours according to HHFKA.
- Demonstrate and promote Opaa!’s Core Values of “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
Administrative:
- Handle customer monies at service time, as required.
- Make changes as well as run a cash register or computer.
- Require that 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 it is administratively feasible.
- Other duties as assigned.
Physical/Visual Activities or Demands:
- While performing the duties of this job, the employee is 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.
- The employee 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.
- Specific vision abilities required by this job 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.
Education:
- 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, commons 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.
Also we have the Position Summary lines: "Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen."
And the company info: "Opaa! Food Management, Inc. operates across 10 states." and "Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail." The latter is application instruction; we should remove "Please apply, and a Hiring Manager will discuss pay with you in more detail." The pay rates vary line we could keep in About the role.
We also have EEO statement: remove.
Now we need to decide sections.
We could have:
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. Opaa! Food Management, Inc. operates across 10 states. Our pay rates vary depending on state and position.
Then Responsibilities: combine Essential Functions, Compliance, Administrative, Physical/Visual Activities, Working Conditions? That's a lot but could be one big list. However we might split into subheadings? The instruction only allows those specific headings; we could still use for Responsibilities only. But we could also include subheadings as
maybe? But better to keep one Responsibilities section with a long list.
But we need to ensure we don't lose any info. We'll create a
with - for each distinct duty.
We need to deduplicate duplicates: I see "Set up serving/bar lines and ensure all food is held at the proper temperatures." appears twice (once in essential functions and later). We'll keep one.
Also "Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature." is similar but not identical; keep both.
Now compile list.
Let's create list items:
From Essential Functions:
1. Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature.
2. Milk coolers are stocked and ready for service.
3. Assist in the preparation of foods in accordance with the menu plan and
for prose. We must preserve all substantive information, not invent or summarize away detail. Remove boilerplate: EEO statement, etc. Also remove navigation, cookie, legal, application instructions. The posting includes "Please apply, and a Hiring Manager will discuss pay with you in more detail." That's application instruction; should be removed. Also "Opaa! Food Management, Inc. operates across 10 states." That's substantive? It's about the company; maybe keep as part of About the role? But we don't have About the role section unless we have content. Could we create an About the role section with that sentence? It's about the company, not role. Might be considered substantive but not a standard heading. The instruction: "Use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." So we can use About the role if we have content. The line "Opaa! Food Management, Inc. operates across 10 states." could be placed there. Also "Our pay rates vary depending on state and position." That's pay info but not specific; we should not create Pay section because it's vague. But we could include that sentence in About the role? It's about pay but not specific; but we could include as prose in About the role? The instruction says: never emit a heading followed by filler/placeholder text (e.g. "commensurate with experience", "not specified", "N/A", "varies", "TBD") and never create Pay/Schedule/Benefits sections unless the posting actually states them. Since pay is mentioned but not specific, we should not create a Pay section. However we could include that sentence in About the role as prose? It's not filler; it's a statement about pay variability. Might be okay. But we risk being considered filler? It's not placeholder like "varies". It says "Our pay rates vary depending on state and position." That's somewhat vague but still a statement. The instruction says never create Pay section unless posting actually states them. It does state that pay rates vary, but not specific numbers. So we could include that in About the role.
We also need to remove duplicated lines. There's some duplication: "Set up serving/bar lines and ensure all food is held at the proper temperatures." appears twice? Actually appears in essential functions and later again. We should keep only once? The instruction: preserve ALL substantive information; do NOT invent or summarize away detail. Duplicated lines: we should not remove duplicated lines if they are substantive? It says remove duplicated lines. So we should deduplicate.
We need to parse the job posting and extract unique bullet points.
Let's extract sections:
Position Summary: "Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen."
That's a summary; could be About the role.
Then "Functions of the Job" with subheadings: Essential Functions, Compliance, Administrative, Physical/Visual Activities or Demands, Working Conditions.
We can combine these under Responsibilities.
Education: "Position Qualifications" includes Education, Language Skills, Mathematical Skills, Reasoning Ability, Machines, Tools, Equipment, And Work Aids.
We can treat that as Requirements/Qualifications.
We need to output HTML with headings and - for lists,
for prose.
We need to decide what goes into lists vs prose. The summary sentences could be prose (
). The essential functions etc could be list items.
We must preserve all substantive information. So we need to include each distinct duty/requirement.
Let's list essential functions bullet points:
- Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature.
- Milk coolers are stocked and ready for service.
- Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required.
- 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.
- Keep inventory stock organized 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 to customers in an appealing manner.
- Batch cooking to maintain a 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 as needed with proper serving sizes and utensils.
- Quality presentation and hospitality are required.
- Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers.
Compliance:
- Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes.
- Convert and follow a standardized recipe to ensure a 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.
- Participates in the safety incentive program.
- Participate in the “Daily Dish”.
- Attend all required meetings and in-services.
- Complete the required yearly continued training hours according to HHFKA.
- Demonstrate and promote Opaa!’s Core Values of “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
Administrative:
- Handle customer monies at service time, as required.
- Make changes as well as run a cash register or computer.
- Require that 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 it is administratively feasible.
- Other duties as assigned.
Physical/Visual Activities or Demands:
- While performing the duties of this job, the employee is 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.
- The employee 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.
- Specific vision abilities required by this job 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.
Education:
- 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, commons 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.
Also we have the Position Summary lines: "Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen."
And the company info: "Opaa! Food Management, Inc. operates across 10 states." and "Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail." The latter is application instruction; we should remove "Please apply, and a Hiring Manager will discuss pay with you in more detail." The pay rates vary line we could keep in About the role.
We also have EEO statement: remove.
Now we need to decide sections.
We could have:
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. Opaa! Food Management, Inc. operates across 10 states. Our pay rates vary depending on state and position.
Then Responsibilities: combine Essential Functions, Compliance, Administrative, Physical/Visual Activities, Working Conditions? That's a lot but could be one big list. However we might split into subheadings? The instruction only allows those specific headings; we could still use for Responsibilities only. But we could also include subheadings as
maybe? But better to keep one Responsibilities section with a long list.
But we need to ensure we don't lose any info. We'll create a
with - for each distinct duty.
We need to deduplicate duplicates: I see "Set up serving/bar lines and ensure all food is held at the proper temperatures." appears twice (once in essential functions and later). We'll keep one.
Also "Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature." is similar but not identical; keep both.
Now compile list.
Let's create list items:
From Essential Functions:
1. Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature.
2. Milk coolers are stocked and ready for service.
3. Assist in the preparation of foods in accordance with the menu plan and
- for lists,
for prose. We need to decide what goes into lists vs prose. The summary sentences could be prose (
). The essential functions etc could be list items. We must preserve all substantive information. So we need to include each distinct duty/requirement. Let's list essential functions bullet points: - Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature. - Milk coolers are stocked and ready for service. - Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. - 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. - Keep inventory stock organized 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 to customers in an appealing manner. - Batch cooking to maintain a 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 as needed with proper serving sizes and utensils. - Quality presentation and hospitality are required. - Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers. Compliance: - Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes. - Convert and follow a standardized recipe to ensure a 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. - Participates in the safety incentive program. - Participate in the “Daily Dish”. - Attend all required meetings and in-services. - Complete the required yearly continued training hours according to HHFKA. - Demonstrate and promote Opaa!’s Core Values of “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 Administrative: - Handle customer monies at service time, as required. - Make changes as well as run a cash register or computer. - Require that 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 it is administratively feasible. - Other duties as assigned. Physical/Visual Activities or Demands: - While performing the duties of this job, the employee is 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. - The employee 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. - Specific vision abilities required by this job 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. Education: - 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, commons 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. Also we have the Position Summary lines: "Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen." And the company info: "Opaa! Food Management, Inc. operates across 10 states." and "Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail." The latter is application instruction; we should remove "Please apply, and a Hiring Manager will discuss pay with you in more detail." The pay rates vary line we could keep in About the role. We also have EEO statement: remove. Now we need to decide sections. We could have:
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. Opaa! Food Management, Inc. operates across 10 states. Our pay rates vary depending on state and position.
Then Responsibilities: combine Essential Functions, Compliance, Administrative, Physical/Visual Activities, Working Conditions? That's a lot but could be one big list. However we might split into subheadings? The instruction only allows those specific headings; we could still usefor Responsibilities only. But we could also include subheadings as
maybe? But better to keep one Responsibilities section with a long list. But we need to ensure we don't lose any info. We'll create a
- with
- for each distinct duty. We need to deduplicate duplicates: I see "Set up serving/bar lines and ensure all food is held at the proper temperatures." appears twice (once in essential functions and later). We'll keep one. Also "Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature." is similar but not identical; keep both. Now compile list. Let's create list items: From Essential Functions: 1. Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature. 2. Milk coolers are stocked and ready for service. 3. Assist in the preparation of foods in accordance with the menu plan and