Kitchen Staff - IL

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 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; 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 proper temperatures; clean and restock items as needed.
• Serve items with proper serving sizes and utensils, ensuring quality presentation and hospitality; keep serving lines 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.
• Participate in the “Daily Dish” and attend all required meetings and in-services.
• Complete 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.
• Handle customer monies at service time, including making change and operating 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 emergencies, notify the DNS as soon as feasible.
• Perform other duties as assigned.

Physical 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.

Qualifications

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

Pay

The pay range for this position is $15.00–$16.50 an hour, with pay rates varying depending on the School District.