Kitchen Staff Substitute

Opaa!•Poteau, OK

11d

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, meal service, kitchen cleanliness, inventory, food safety and compliance, and administrative tasks. Work must follow Opaa! recipes, menu plans, food-safety procedures, meal-pattern requirements, and company policies. Pay rates vary 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 or training, or an equivalent combination of education and experience.
Ability to read and understand 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, fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
Ability to follow detailed but uncomplicated written or oral instructions and address problems involving a few concrete variables in standardized situations.
Proper certification to operate equipment where certification is required.
Ability to 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, bringing objects into sharp focus, and color vision.

Nice To Haves

High school diploma or GED.

Responsibilities

Assist with setting up serving lines and ensure food is held at required temperatures; stock milk coolers for service.
Prepare foods according to menu plans and Opaa! recipes, including preparing ahead for the next day's menus.
Operate kitchen equipment for which the employee has proper certification.
Keep work areas neat, clean, and organized; clean kitchen and cafeteria areas, equipment, and dishes.
Organize inventory using FIFO procedures and keep cooler and storage racks clean.
Maintain the dishwashing area, monitor chemical use, clean equipment, and put away clean dishes.
Request appropriate quantities of food and supplies through the Kitchen Manager.
Prepare baked goods as required and present them attractively; use batch cooking to maintain product quality and presentation.
Set up, clean, and restock serving lines and ensure food is held at proper temperatures.
Serve food with appropriate portions and utensils, maintaining quality presentation and hospitality; replenish food, condiments, napkins, silverware, and dishes.
Prepare foods in compliance with the menu plan and standardized recipes; recognize reimbursable meals and follow HHFKA and CACFP meal-pattern regulations.
Maintain daily production records by grade group and complete HACCP food-safety logs, including hot- and cold-food temperatures.
Follow company safety procedures, report unsafe conditions, participate in the safety incentive program and Daily Dish, and attend required meetings and in-services.
Complete required annual continued-training hours according to HHFKA and demonstrate Opaa! core values.
Comply with Opaa! timekeeping policy and report all hours worked by clocking in and out in ADP or submitting an edit sheet for missing time.
Handle customer payments, 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.
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.