Kitchen Staff

Opaa!•Centerville, IA

10d

About The Position

Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions and perform all positions within the kitchen. The role supports food preparation and service, kitchen and dishwashing area upkeep, inventory organization, food safety and regulatory compliance, customer service, and daily administrative tasks. The position may handle customer payments and use a cash register or computer at service time. The position requires following menu plans, standardized recipes, food safety procedures, and meal-program requirements. Work takes place inside and outside, often around moving mechanical parts, wet or humid conditions, and extreme heat; occasional exposure to chemicals and extreme cold is noted. The noise level is usually loud.

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 settings.
Ability to perform arithmetic with whole numbers, fractions, and decimals, calculate 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 slicers, mixers, grinders, and other equipment when performing those duties.
Ability to meet the physical demands described, including exerting over 60 pounds of force occasionally 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

Set up serving lines and ensure food is held at required temperatures; stock milk coolers and replenish food, condiments, napkins, silverware, and dishes.
Assist with food preparation according to menu plans and company recipes, including planning and preparing ahead for the next day's menus.
Operate kitchen equipment when properly certified.
Maintain neat, clean, and organized work areas; clean kitchen, cafeteria, equipment, and dishes.
Organize inventory using FIFO procedures and keep cooler and storage racks clean.
Clean and monitor chemical usage in the dishwashing area, maintain equipment, and store clean dishes in serving areas.
Request appropriate amounts of food and supplies through the Kitchen Manager.
Prepare baked goods as required and present food attractively; use batch cooking to maintain quality and presentation.
Serve food with appropriate portions and utensils while providing hospitality.
Follow menu plans and standardized recipes and comply with meal-pattern requirements under HHFKA and CACFP.
Maintain daily production records, food-safety logs, and hot- and cold-food temperature records.
Follow safety rules, 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 training hours.
Demonstrate and promote the company's stated Core Values and comply with its timekeeping policy.
Handle customer money, make change, and operate a cash register or computer as required; ensure only reimbursable meals pass through the POS system.
Complete daily paperwork, tray counts, and meal reconciliation tasks.
Record all hours worked using ADP or submit an edit sheet for missing time.
Notify the DNS 24 hours ahead if unable to cover an assigned shift, or as soon as administratively feasible in an emergency.
Perform other duties as assigned.