Kitchen Staff Substitute

Opaa!•Tuckerman, AR

32d•$12 - $12

About The Position

The Kitchen Staff Substitute performs the essential functions of kitchen staff positions on an as-needed basis. Duties include preparing and serving food according to menus and Opaa! recipes, maintaining food quality and safe temperatures, cleaning and organizing kitchen and cafeteria areas, supporting dishwashing and inventory procedures, and completing required food safety, meal service, and administrative records. The role may also handle customer payments and use a point-of-sale system. 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 situations.
Ability to perform basic arithmetic using whole numbers, common fractions, and decimals, calculate rates, ratios, and percentages, and interpret bar graphs.
Ability to apply common-sense understanding to detailed but uncomplicated written or oral instructions and address problems involving a few concrete variables in standardized situations.
Proper certification to operate applicable kitchen equipment.

Responsibilities

Set up serving lines and milk coolers, maintain required food temperatures, and restock food and service 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 for which the employee has 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.
Clean and maintain dishwashing equipment, monitor chemical usage, and store clean dishes in serving areas.
Prepare baked goods and use batch cooking as required, presenting food attractively.
Serve food using correct portions and utensils while providing quality presentation and hospitality.
Follow menu plans, standardized recipes, reimbursable meal requirements, meal patterns, and applicable HHFKA and CACFP regulations.
Maintain daily production records, food safety logs, food temperature records, tray counts, meal reconciliations, and other required paperwork.
Follow HACCP procedures, safety rules, and the Opaa! timekeeping policy; report unsafe working conditions and participate in the safety incentive program.
Participate in the Daily Dish, attend required meetings and in-services, and complete required annual continued training hours.
Demonstrate and promote Opaa!'s stated core values.
Handle customer money, make change, and operate a cash register or computer as required; ensure only reimbursable meals pass through the POS system.
Record all hours worked in ADP or submit an edit sheet for missing time.
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.