Kitchen Staff Substitute

Opaa!•Gibbon, NE

21d

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, maintaining clean and organized kitchen and cafeteria areas, following food-safety and meal-program requirements, handling service transactions and records, and notifying the DNS about inability to cover an assigned shift. Opaa! Food Management operates across 10 states; pay varies by state and position, and a Hiring Manager will discuss pay with applicants.

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; 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; compute rates, ratios, and percentages; and draw and interpret bar graphs.
Ability to use common sense to follow detailed but straightforward written or oral instructions and address problems involving a few concrete variables in standardized situations.
Ability to meet the physical demands of the role, including frequently standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching; occasionally exerting over 60 pounds of force; and frequently moving 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 daily serving-line setup and ensure food is held at required temperatures; stock milk coolers for service.
Prepare food according to menu plans and Opaa! recipes, including planning and preparing ahead for the next day's menus.
Operate kitchen equipment, including slicers, mixers, and grinders, with proper certification.
Keep work areas neat, clean, and organized; clean kitchen and cafeteria areas, equipment, and dishes.
Organize inventory using First In/First Out (FIFO) procedures and keep cooler and storage racks clean and free of debris.
Clean and maintain dishwashing-area equipment, monitor chemical usage, and put away clean dishes.
Request appropriate amounts of food and supplies through the Kitchen Manager.
Prepare baked goods as required by the menu and present them attractively; use batch cooking to maintain quality and presentation.
Set up and maintain serving and bar lines, restocking food, condiments, napkins, silverware, and dishes as needed.
Serve food with proper portions and utensils while providing quality presentation and hospitality.
Prepare meals in compliance with menu plans and standardized recipes; recognize reimbursable meals and follow HHFKA and CACFP meal-pattern requirements.
Maintain daily production records by grade group and complete HACCP food-safety logs, including temperatures for hot and cold foods.
Follow safety procedures, report unsafe working conditions, participate in the safety incentive program and the “Daily Dish,” and attend required meetings and in-services.
Complete required annual continued training hours according to HHFKA, demonstrate Opaa!’s core values, and comply with its timekeeping policy.
Handle customer payments and make change as needed; operate a cash register or computer and ensure only reimbursable meals are processed through the POS system.
Complete daily paperwork, tray counts, and meal reconciliation tasks.
Record all 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.