Kitchen Staff Substitute

Opaa!•Adair, IA

14d

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, maintaining clean and organized kitchen and cafeteria areas, using kitchen equipment, following food safety and meal-program requirements, completing records and administrative tasks, and notifying the designated supervisor when unable to cover an assigned shift. 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, 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 settings.
Ability to perform basic arithmetic with whole numbers, fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
Ability to use commonsense understanding 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, including frequent 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.
Visual 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 planning and preparing for the next day's menus.
Operate kitchen equipment with proper certification.
Keep work areas, kitchen and cafeteria areas, equipment, dishes, coolers, and storage racks clean and organized.
Maintain inventory using First In/First Out procedures and requisition food and supplies through the Kitchen Manager.
Maintain the dishwashing area, monitor chemical use, remove clean dishes, and store them in serving areas.
Prepare baked goods as required and present food appealingly; batch-cook to maintain quality and presentation.
Set up, clean, and restock serving and bar lines; serve appropriate portions with proper utensils and maintain food, condiments, napkins, silverware, and dishes for customers.
Follow menu plans and standardized recipes; recognize reimbursable meals and follow HHFKA and CACFP meal-pattern regulations.
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 Daily Dish.
Attend required meetings and in-services and complete required annual 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, and operate a cash register or computer; ensure only reimbursable meals pass through the POS system.
Complete paperwork, tray counts, and daily meal reconciliation tasks.
Submit hours worked by clocking in and out in ADP or submitting an edit sheet for missing time.
Notify 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.