Kitchen Staff Substitute

Opaa!•Kansas City, KS

10d

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 menu plans and Opaa! recipes, maintaining clean and organized kitchen and serving areas, operating kitchen equipment, supporting food safety and regulatory compliance, completing records and administrative tasks, and providing customer service during meal service. The role may require handling customer payments and using meal-counting and office equipment. Opaa! operates across 10 states; pay varies by state and position, with details discussed by a Hiring Manager.

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 settings.
Ability to perform basic arithmetic with whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
Ability to apply commonsense understanding to detailed but uninvolved written or oral instructions and resolve problems involving a few concrete variables in standardized situations.
Proper certification to operate slicers, mixers, grinders, and other equipment, as applicable.
Ability to perform the listed physical activities and meet the stated lifting and force requirements.

Nice To Haves

High school diploma or GED.
Related experience or training of up to one month, or an equivalent combination of education and experience.

Responsibilities

Assist with daily serving-line setup and ensure food is held at required temperatures; stock milk coolers.
Prepare foods according to menu plans and Opaa! recipes, including planning and prepping for the next day's menus.
Operate slicers, mixers, grinders, and other equipment 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.
Clean and maintain dishwashing-area equipment, monitor chemical usage, and put away clean dishes.
Requisition 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 food quality and presentation.
Set up and maintain serving and bar lines, restocking food and service items as needed.
Serve food using proper portion sizes and utensils while providing quality presentation and hospitality.
Prepare foods in compliance with the menu plan and standardized recipes.
Recognize reimbursable meals and follow meal-pattern requirements under HHFKA and CACFP regulations.
Maintain daily production records by grade group and complete food-safety logs, including hot- and cold-food temperatures, under HACCP procedures.
Follow safety rules, report unsafe working conditions, participate in the safety incentive program and the “Daily Dish,” and attend required meetings, in-services, and annual training.
Demonstrate and promote Opaa!’s stated core values and comply with its timekeeping policy.
Handle customer money, make 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 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.