Kitchen Staff Substitute

Opaa!•Nowata, OK

About The Position

The Kitchen Staff Substitute performs the essential functions of kitchen staff positions on an as-needed basis. Duties include preparing and serving food in accordance with menus, standardized recipes, food-safety requirements, and applicable meal-program regulations; maintaining kitchen and serving areas; handling meal-service transactions and records; and following company safety and timekeeping policies. The role requires attending required meetings and training, demonstrating Opaa!’s core values, and notifying the Director of Nutrition Services (DNS) when unable to cover an assigned shift.

Requirements

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 basic arithmetic using whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
Ability to apply commonsense understanding to detailed but uninvolved written or oral instructions and solve problems involving a few concrete variables in standardized situations.
Proper certification to operate equipment when required.
Ability to meet the listed physical demands, including occasionally exerting over 60 pounds of force and frequently moving objects up to 25 pounds.

Nice To Haves

High school diploma or GED; alternatively, up to one month of related experience, training, or an equivalent combination of education and experience.

Responsibilities

Assist with daily serving-line setup, ensure food is held at required temperatures, and stock milk coolers.
Prepare foods according to menu plans and Opaa! recipes, including planning and preparing ahead for the next day.
Operate kitchen equipment for which properly certified, including slicers, mixers, and grinders.
Keep work areas neat, clean, and organized; clean kitchen, cafeteria, equipment, and dishes.
Organize inventory using First In/First Out (FIFO) procedures and keep cooler and storage racks clean.
Clean and monitor chemical use in the dishwashing area, maintain equipment, and store clean dishes in serving areas.
Request appropriate amounts of food and supplies through the Kitchen Manager.
Prepare baked goods as required and present food appealingly; use batch cooking to maintain quality and presentation.
Set up, clean, and restock serving and bar lines; serve proper portions using appropriate utensils and maintain supplies for customers.
Prepare foods in strict compliance with menu plans and recipes, convert and follow standardized recipes, and recognize reimbursable meals according to HHFKA and CACFP requirements.
Maintain accurate daily production records by grade group and complete HACCP food-safety logs, including hot- and cold-food temperatures.
Follow safety rules, report unsafe working conditions, participate in the safety incentive program and the “Daily Dish,” and attend required meetings and in-services.
Complete required annual continued-training hours according to HHFKA and demonstrate and promote Opaa!’s stated core values.
Comply with Opaa! Food Management, Inc. timekeeping policy.
Handle customer payments, 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 tasks.
Submit hours worked by clocking in and out in ADP or submitting an edit sheet for missing time.
Notify the DNS 24 hours in advance when unable to cover an assigned shift, or as soon as administratively feasible in an emergency.
Perform other duties as assigned.