Kitchen Staff Substitute

Opaa!•Holden, MO

12d

About The Position

The Kitchen Staff Substitute performs the essential functions of kitchen staff positions on an as-needed basis. The role supports food preparation and service, kitchen and dishwashing operations, inventory organization, meal and food-safety compliance, customer service, and related administrative duties. Employees follow Opaa! recipes and meal plans, maintain required food temperatures and records, comply with safety and timekeeping procedures, and notify the Director of Nutrition Services (DNS) when unable to cover an assigned shift.

Requirements

High school diploma or GED preferred; alternatively, up to one month of related experience or training, or an equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos, and to write simple correspondence.
Ability to present information effectively in one-on-one and small-group situations.
Ability to perform arithmetic with whole numbers, common fractions, and decimals, calculate rates, ratios, and percentages, and interpret bar graphs.
Ability to use common sense to follow detailed but uncomplicated written or oral instructions and solve problems involving a few concrete variables in standardized situations.
Certification appropriate to operating slicers, mixers, grinders, and other equipment when required.

Nice To Haves

High school diploma or GED.

Responsibilities

Assist with setting up serving lines, stocking milk coolers, and keeping food at required temperatures.
Prepare menu items according to Opaa! recipes and plan and prepare ahead for the next day's menus.
Operate kitchen equipment for which the employee has proper certification.
Keep work areas neat, clean, and organized; clean kitchen and cafeteria areas, equipment, and dishes.
Organize inventory using First In/First Out (FIFO) procedures and keep cooler and storage racks clean.
Clean and monitor chemical usage in the dishwashing area, maintain equipment, and put away clean dishes.
Request appropriate amounts of food and supplies through the Kitchen Manager.
Prepare baked goods as required and present food attractively.
Use batch cooking to maintain product quality and presentation.
Set up, clean, and restock serving and bar lines; serve appropriate portions with proper utensils and maintain supplies for customers.
Prepare food in strict compliance with menu plans and recipes, and convert and follow standardized recipes.
Recognize reimbursable meals and follow meal patterns under HHFKA and CACFP regulations.
Maintain accurate daily production records by grade group and complete HACCP food-safety logs, including hot and cold food temperatures.
Follow safety procedures, report unsafe working conditions, and participate in the safety incentive program and the Daily Dish.
Attend required meetings and in-services and complete required annual continued training hours according to HHFKA.
Demonstrate and promote Opaa!'s stated core values.
Follow Opaa!'s timekeeping policy and submit hours worked through ADP or an edit sheet for missing time.
Handle customer money, make change, and operate a cash register or computer as required; ensure only reimbursable meals pass through the POS system.
Complete daily paperwork, tray counts, and meal reconciliation.
Notify the DNS 24 hours in advance if unable to cover an assigned shift, or as soon as administratively feasible in an emergency.
Perform other duties as assigned.