Kitchen Staff Substitute

Opaa!•Strawberry, AR

21d

About The Position

The Kitchen Staff Substitute performs the essential functions of kitchen staff positions on an as-needed basis. The role assists with food preparation and service, kitchen and dishwashing operations, food safety and regulatory compliance, recordkeeping, and administrative tasks. Employees follow Opaa! recipes, menu plans, safety procedures, and timekeeping policies, and demonstrate the company’s stated core values. Pay varies by state and position; a Hiring Manager will discuss pay with applicants.

Requirements

High school diploma or GED is 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 with 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 solve problems involving a few concrete variables in standardized situations.
Follow food-safety procedures and applicable HHFKA and CACFP meal-pattern requirements.
Use proper certification when operating slicers, mixers, grinders, and other equipment.
Physical ability to frequently 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, focusing objects sharply, and color vision.

Nice To Haves

High school diploma or GED.

Responsibilities

Set up serving lines, stock milk coolers, and ensure food is held at required temperatures.
Prepare menu items according to menu plans and Opaa! recipes, including preparing ahead 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 inventory organization and use First In/First Out procedures.
Clean, monitor chemical use, and maintain dishwashing-area equipment; remove and store clean dishes.
Request appropriate amounts of food and supplies through the Kitchen Manager.
Prepare baked goods as required and present food attractively.
Use batch cooking to maintain food quality and presentation.
Restock serving lines and condiments, and serve food in proper portions with appropriate utensils and hospitality.
Prepare foods in compliance with menu plans and recipes, and convert and follow standardized recipes.
Recognize reimbursable meals and follow meal-pattern requirements under HHFKA and CACFP regulations.
Maintain daily production records by grade group and complete HACCP food-safety logs, including recording hot- and cold-food temperatures.
Follow safety rules, 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 continued-training hours according to HHFKA.
Demonstrate and promote Opaa!’s core values and comply with the company timekeeping policy.
Handle customer payments, make change, and operate a cash register or computer; ensure only reimbursable meals pass through the POS system.
Complete daily paperwork, tray counts, and meal reconciliation tasks.
Submit hours worked by clocking in and out in ADP or submitting an edit sheet for missing time.
Notify the DNS 24 hours in advance if unable to cover an assigned shift, or as soon as administratively feasible in an emergency.
Perform other duties as assigned.