Kitchen Staff Substitute

Opaa!•Greenfield, MO

20d

About The Position

The Kitchen Staff Substitute performs the essential functions of kitchen staff positions on an as-needed basis. Duties include supporting food preparation and service, maintaining clean and organized kitchen and serving areas, following food safety and meal-program requirements, completing administrative tasks, and covering assigned shifts. The role requires operating kitchen equipment, handling customer payments when needed, and demonstrating hospitality and Opaa!’s stated core values.

Requirements

High school diploma or GED 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 settings.
Ability to perform 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 uncomplicated written or oral instructions and address problems involving a few concrete variables in standardized situations.
Ability to perform the physical activities and meet the lifting and force requirements described in the posting.
Ability to comply with food safety, meal-program, workplace safety, and timekeeping procedures.

Nice To Haves

High school diploma or GED.
Related experience or training.

Responsibilities

Set up serving lines, stock milk coolers, and ensure food is held at required temperatures.
Assist with food preparation according to menu plans and Opaa! recipes, including preparing ahead for the next day.
Operate kitchen equipment for which 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 (FIFO) procedures.
Clean and monitor chemical use in the dishwashing area, maintain its equipment, and put away clean dishes.
Request appropriate food and supply quantities through the Kitchen Manager.
Prepare baked goods as required and present food attractively.
Use batch cooking to maintain food quality and presentation.
Set up and restock serving and bar lines, serve appropriate portions with the proper utensils, and keep condiments, food, napkins, silverware, and dishes supplied.
Follow menu plans, standardized recipes, meal patterns, and applicable HHFKA and CACFP requirements; identify reimbursable meals.
Maintain daily production records by grade group and complete HACCP food-safety logs, including hot- and cold-food temperatures.
Follow safety procedures, report unsafe conditions, participate in the safety incentive program, and participate in the “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 money, make change, and operate a cash register or computer as needed; 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.