Kitchen Staff Substitute

Opaa!•Packwood, IA

12d

About The Position

The Kitchen Staff Substitute performs essential functions of kitchen staff positions on an as-needed basis. Duties include food preparation and service, kitchen and equipment cleaning, inventory organization, compliance with food safety and meal program requirements, handling customer payments, and completing daily administrative tasks. The role requires following Opaa! recipes, standardized procedures, safety rules, and timekeeping policies, as well as providing quality food presentation and hospitality.

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 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 interpret bar graphs.
Ability to use commonsense understanding to follow detailed but straightforward written or oral instructions and resolve problems involving a few concrete variables in standardized situations.
Proper certification to operate slicers, mixers, grinders, and other applicable equipment.
Ability to perform the listed physical activities, including frequently 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 and keeping food at required temperatures; stock milk coolers.
Prepare foods 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, cafeteria, 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 store clean dishes in serving areas.
Request appropriate amounts of food and supplies through the Kitchen Manager.
Prepare baked goods as required by the menu and present them attractively.
Batch cook to maintain food quality and presentation.
Set up and maintain serving and bar lines, including cleaning, restocking, and keeping food, condiments, napkins, silverware, and dishes supplied.
Serve food using proper portions and utensils while providing quality presentation and hospitality.
Prepare meals in compliance with menu plans, recipes, HHFKA and CACFP requirements, and meal-pattern rules; recognize reimbursable meals.
Maintain daily production records and complete HACCP food safety logs, including hot- and cold-food temperatures.
Follow safety procedures, report unsafe working conditions, and participate in the safety incentive program and “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 its 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.
Record hours worked by clocking in and out in ADP or submitting 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.