Kitchen Staff Substitute

Opaa!•Purcell, OK

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 sanitation, food safety and regulatory compliance, customer service, and administrative tasks. Substitute staff must notify the Director of Nutrition Services (DNS) 24 hours in advance if unable to cover an assigned shift, or as soon as administratively feasible in an emergency. Opaa! Food Management, Inc. operates across 10 states, and pay varies by state and position. A Hiring Manager will discuss pay with applicants.

Requirements

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 use common sense to follow detailed but uncomplicated written or oral instructions and address problems involving a few concrete variables in standardized situations.
Proper certification to operate slicers, mixers, grinders, and other equipment when required.
Ability to perform the stated physical activities, including frequently standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching.
Ability to exert over 60 pounds of force occasionally and frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
Vision abilities including concentrated attention, depth perception, bringing objects into sharp focus, and color vision.

Nice To Haves

High school diploma or GED.

Responsibilities

Assist with setting up serving lines and maintaining required food temperatures; stock milk coolers.
Prepare foods according to the menu plan and Opaa! recipes, including preparing ahead 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 (FIFO) procedures and keep cooler and storage racks clean.
Clean and maintain dishwashing-area equipment, monitor chemical usage, 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; use batch cooking to maintain product quality and presentation.
Set up, clean, and restock serving and bar lines; serve items in appropriate portions with proper utensils and hospitality; replenish condiments, food, napkins, silverware, and dishes.
Follow menu plans and standardized recipes, and comply with HHFKA and CACFP meal-pattern requirements, including identifying reimbursable meals.
Maintain daily production records by grade group and complete HACCP food-safety logs, including hot- and cold-food temperatures.
Follow safety procedures, report unsafe conditions, and participate in the safety incentive program and the Daily Dish.
Attend required meetings and in-services and complete required annual continuing training hours according to HHFKA.
Demonstrate Opaa!'s stated core values and comply with its 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.
Record all hours worked by clocking in and out in ADP or submitting an edit sheet for missing time.
Notify the DNS about inability to cover an assigned shift according to the required notice periods.
Perform other duties as assigned.