Kitchen Staff Substitute

Opaa!•Effingham, KS

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, compliance with food-safety and meal-program requirements, and administrative tasks. Work involves serving students and customers while following Opaa! recipes, policies, and procedures. The position may require covering assigned shifts and notifying the Director of Nutrition Services (DNS) when unable to do so.

Requirements

Ability to perform the essential functions of kitchen staff positions on an as-needed basis.
High school diploma or GED preferred, or 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; write simple correspondence; and present information effectively in one-on-one and small-group situations.
Ability to perform basic arithmetic with 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 handle problems involving a few concrete variables in standardized situations.
Ability to obtain proper certification to operate relevant kitchen equipment.

Nice To Haves

High school diploma or GED.
Related experience or training.

Responsibilities

Assist with setting up serving lines, stocking milk coolers, maintaining required food temperatures, and restocking items as needed.
Prepare foods according to menu plans and Opaa! recipes, including planning and preparing for the next day's menus.
Operate kitchen equipment with proper certification.
Keep work areas, kitchen and cafeteria spaces, equipment, dishes, coolers, and storage racks clean and organized.
Organize inventory using First In/First Out procedures and requisition food and supplies through the Kitchen Manager.
Clean and maintain the dishwashing area, monitor chemical use, and store clean dishes in serving areas.
Prepare baked goods as required and present food attractively; use batch cooking to maintain food quality and presentation.
Serve food using appropriate portions and utensils, provide hospitality, and keep serving lines and condiments supplied.
Follow standardized recipes, meal patterns, and reimbursable meal requirements under HHFKA and CACFP regulations.
Maintain daily production records by grade group and complete food-safety logs, including hot- and cold-food temperatures, in accordance with HACCP procedures.
Follow safety rules, report unsafe conditions, and participate in the safety incentive program and the “Daily Dish.”
Attend required meetings and in-services and complete required yearly continuing training hours according to HHFKA.
Demonstrate and promote Opaa!’s stated core values and comply with its timekeeping policy.
Handle customer payments, make change, operate a cash register or computer, and ensure only reimbursable meals pass through the POS system.
Complete paperwork, tray counts, and daily meal reconciliation tasks.
Record hours worked by clocking in and out in ADP or submitting an edit sheet for missing time.
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.