Kitchen Staff Substitute

Opaa!•Wood River, NE

21d

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, cooking, meal service, cleaning, inventory, food safety and regulatory compliance, administrative tasks, and customer service. The position requires following menu plans, Opaa! recipes, meal-pattern requirements, food-safety procedures, and timekeeping policies. A high school diploma or GED is preferred, or the candidate may qualify with up to one month of related experience or training, or an equivalent combination of education and experience.

Requirements

High school diploma or GED preferred; alternatively, 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 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 resolve problems involving a few concrete variables in standardized situations.
Ability to operate relevant kitchen equipment with proper certification where required.
Ability to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.
Ability to 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, sharp focus, and color vision.

Nice To Haves

High school diploma or GED.

Responsibilities

Assist with setting up serving lines, stocking milk coolers, and maintaining required food temperatures.
Prepare foods according to menu plans and Opaa! recipes, including planning and prepping for the next day's menus.
Operate kitchen equipment, including slicers, mixers, and grinders, when properly certified.
Keep work areas, kitchen and cafeteria areas, equipment, dishes, coolers, and storage racks clean and organized.
Maintain organized inventory and use First In/First Out (FIFO) procedures.
Clean and monitor chemical use in the dishwashing area; remove clean dishes from the machine and store them in serving areas.
Request appropriate amounts of food and supplies through the Kitchen Manager.
Prepare baked goods as required by the menu and present them appealingly.
Use batch cooking to maintain food quality and presentation.
Set up, clean, and restock serving and bar lines; serve appropriate portions using proper utensils and maintain supplies for customers.
Prepare foods in compliance with menu plans and standardized recipes; recognize reimbursable meals and follow HHFKA and CACFP meal-pattern requirements.
Maintain accurate daily production records by grade group and complete daily, weekly, and monthly HACCP food-safety logs, including recording 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 yearly continued training hours according to HHFKA and demonstrate Opaa!’s stated core values.
Comply with 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; ensure only reimbursable meals are processed through the POS system.
Complete daily paperwork, tray counts, and meal reconciliation tasks.
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.