Kitchen Staff

Position Summary

Functions of the Job

Essential Functions

• Production
• Assist with the set-up of serving lines daily
• Milk coolers are stocked and ready 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
• Keep inventory stock organized and practice 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 Opaas 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
• 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

• Frequent standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching with hands and arms
• Occasionally lifting, carrying, pushing, pulling, or otherwise moving objects up to 25 pounds
• 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
• 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