Kitchen Staff Substitute

About the Role

Able to perform the essential functions of kitchen staff positions on an as-needed basis. Opaa! Food Management, Inc. operates in 8 states in the Midwest.

Responsibilities

• Assist with 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 organized inventory stock and practice First In/First Out (FIFO) procedures.
• Clean cooler/storage racks and keep them free from debris.
• Maintain and clean the dishwashing area, monitor chemical usage, and remove clean dishes from the machine for storage.
• 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 them appealingly.
• Perform batch cooking to maintain quality and presentation.
• Set up serving/bar lines, ensuring proper temperatures, and restock as needed.
• Serve items with proper portion sizes, utensils, and presentation while maintaining hospitality.
• Keep serving lines and condiments stocked with food, napkins, silverware, and dishes.
• Prepare foods in strict compliance with the menu plan, Opaa! recipes, and reimbursable meal regulations (HHFKA, CACFP).
• Convert and follow standardized recipes to ensure consistency.
• Maintain accurate daily production records per grade group.
• Follow HACCP processes and procedures, including daily, weekly, and monthly food safety logs.
• Record temperatures of all hot and cold food.
• Adhere to safety rules outlined in Opaa’s “Safety Procedure Manual” and report unsafe conditions.
• Participate in the safety incentive program and attend required meetings and in-services.
• Complete yearly continued training hours as required by HHFKA.
• Demonstrate and promote Opaa!’s Core Values.
• Handle customer monies, operate a cash register or computer, and ensure only reimbursable meals are processed through the POS system.
• Complete daily paperwork, tray counts, and meal reconciliation tasks.
• Submit hours worked via ADP or edit sheets for missing time.
• Notify DNS 24 hours in advance of inability to cover an assigned shift (or as soon as feasible in emergencies).
• Perform other duties as assigned.

Requirements

• High School Diploma or GED preferred, or up to one month of related experience/training.
• Ability to read and comprehend simple instructions, correspondence, and memos.
• Ability to write simple correspondence and present information in one-on-one or small group settings.
• Basic mathematical skills, including addition, subtraction, multiplication, division, and computation of rates, ratios, and percentages.
• Ability to apply common-sense understanding to carry out detailed but uninvolved instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.

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 occasionally exert over 60 pounds of force and frequently lift, carry, push, pull, or move objects up to 25 pounds.
• Specific vision abilities required include concentrated attention, depth perception, sharp focus, and color vision.

Tools & Equipment

• Dishwasher, steamer/kettle, mixer, oven, stove, fryers, slicer, thermometers, gauges, knives, box cutters.
• Meal counting software, desktop PCs, calculator, telephone, fax, scanner, copier, printer.