Kitchen Staff Substitute

Opaa!•Palmyra, MO

18d

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 and equipment cleanliness, food safety and regulatory compliance, inventory and recordkeeping, and customer service. Substitutes 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.

Requirements

High school diploma or GED is 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, and to write simple correspondence.
Ability to 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 apply common-sense understanding to detailed but uncomplicated written or oral instructions and solve problems involving a few concrete variables in standardized situations.
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.
Required vision abilities include 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, 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 areas, equipment, dishes, coolers, and storage racks clean and organized; maintain and monitor the dishwashing area and chemical usage.
Organize inventory using First In/First Out (FIFO) procedures and request appropriate amounts of food and supplies through the Kitchen Manager.
Prepare baked goods as required by the menu and present food appealingly; use batch cooking to maintain food quality and presentation.
Serve food in proper portions with appropriate utensils and provide hospitality to customers; keep serving lines and condiments supplied with food, napkins, silverware, and dishes.
Follow menu plans and standardized recipes, recognize reimbursable meals, and comply with meal-pattern requirements under HHFKA and CACFP regulations.
Maintain daily production records by grade group; follow HACCP procedures and complete food safety logs, including hot- and cold-food temperature records.
Follow safety procedures, report unsafe working 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 and promote Opaa!’s stated core values and comply with the company timekeeping policy.
Handle customer payments and change, operate a cash register or computer, and ensure only reimbursable meals pass through the POS system.
Complete daily paperwork, tray counts, and meal reconciliation tasks; 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.