Kitchen Staff Substitute

Opaa!•Kingdom City, MO

26d

About The Position

The Kitchen Staff Substitute performs the essential functions of kitchen staff positions on an as-needed basis. Duties include food preparation and service, kitchen and equipment cleaning, inventory organization, food safety and regulatory compliance, customer service, recordkeeping, and administrative tasks. The role requires following Opaa! recipes and meal plans, maintaining food temperatures and presentation standards, and supporting school meal service. Opaa! operates across 10 states; pay rates vary by state and position, and a Hiring Manager will discuss pay with applicants.

Requirements

High school diploma or GED preferred, or up to one month of related experience, training, or an equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos; write simple correspondence; and 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 follow detailed but uncomplicated written or oral instructions and address problems involving a few concrete variables in standardized situations.
Ability to obtain proper certification to operate applicable kitchen equipment.
Ability to perform the listed physical activities and exert over 60 pounds of force occasionally, and frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
Required vision abilities include concentrated attention, depth perception, focusing objects sharply, and color vision.

Nice To Haves

High school diploma or GED.

Responsibilities

Assist with serving-line setup, stock milk coolers, and maintain required food-holding temperatures.
Prepare foods according to menu plans and Opaa! recipes, including planning and preparation for the next day's menus.
Operate kitchen equipment with proper certification.
Keep work areas neat, clean, and organized; clean kitchen and cafeteria areas, equipment, and dishes.
Organize inventory using First In/First Out 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.
Requisition appropriate amounts of food and supplies through the Kitchen Manager.
Prepare baked goods as required and present them appealingly.
Batch cook to maintain product quality and presentation.
Set up and maintain serving and bar lines, including cleaning and restocking items.
Serve food using appropriate portions and utensils while providing quality presentation and hospitality.
Keep serving lines and condiments supplied with food, napkins, silverware, and dishes.
Prepare meals in compliance with the menu plan, Opaa! recipes, standardized recipes, HHFKA, and CACFP meal-pattern requirements.
Maintain daily production records, food-safety logs, and hot- and cold-food temperature records; follow HACCP procedures.
Follow safety rules, report unsafe 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 Opaa! core values.
Follow Opaa!'s timekeeping policy and submit hours worked through ADP or an edit sheet for missing time.
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.
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.