Kitchen Staff Substitute

About the role

Able to perform the essential functions of kitchen staff positions on an as-needed basis. Functions include production, compliance, and administrative duties.

Responsibilities

• Assist with set-up of serving lines daily and ensure food is held at required temperatures; stock milk coolers for service.
• Prepare foods according to menu plan and Opaa! recipes; plan and prep ahead for next-day menus.
• Operate slicers, mixers, grinders, and other equipment with proper certification.
• Keep work areas, kitchen, cafeteria, equipment, and dishes clean and organized; maintain cooler/storage racks and dishwashing area.
• Practice First In/First Out (FIFO) procedures; requisition food and supplies through the Kitchen Manager.
• Prepare bread, cakes, cookies, and other baked goods as required; present items in an appealing manner.
• Perform batch cooking to maintain quality and presentation; set up serving/bar lines and ensure proper food temperatures.
• Serve items with proper portioning and utensils; maintain condiment and supply stations.
• Prepare foods in strict compliance with menu plans and Opaa! recipes; convert standardized recipes for consistent quality.
• Recognize reimbursable meals and follow Meal Pattern per HHFKA and CACFP regulations.
• Keep accurate daily production records per grade group; follow HACCP processes and safety logs; record temperatures of hot and cold food.
• Obey safety rules per Opaa!’s Safety Procedure Manual; report unsafe conditions and participate in the safety incentive program.
• Participate in the “Daily Dish,” attend required meetings and in-services, and complete yearly continued training hours per HHFKA.
• Demonstrate 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.”
• Handle customer monies at service time; make change and operate cash registers or computers; ensure only reimbursable meals are processed.
• Complete paperwork, tray counts, and meal reconciliation daily; submit hours via ADP or edit sheets; notify DNS 24 hours in advance of shift conflicts.

Qualifications

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

Skills

• Language: Read and comprehend simple instructions, correspondence, and memos; write simple correspondence; present information effectively in one-on-one and small group settings.
• Mathematical: Add, subtract, multiply, and divide using whole numbers, fractions, and decimals; compute rates, ratios, and percentages; interpret bar graphs.
• Reasoning: Apply common sense to carry out detailed but uninvolved written or oral instructions; solve 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.