Kitchen Staff

Opaa!•Adair, IA

10d

About The Position

Kitchen Staff prepare breakfast and/or lunch offerings, assist with serving lines, participate in occasional catering functions, and perform all positions within the kitchen. The role includes food preparation and presentation, kitchen and dishwashing-area cleaning, food and supply inventory organization, meal service, and related administrative and compliance tasks. Kitchen Staff follow Opaa! recipes and menu plans, food-safety procedures, meal-pattern requirements, and timekeeping policies. They maintain production and temperature records, complete meal counts and reconciliation tasks, handle customer payments when required, and attend required meetings and training. The position involves working inside and outside, often around moving mechanical parts, wet or humid conditions, heat, and loud noise.

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 using whole numbers, common fractions, and decimals, calculate rates, ratios, and percentages, and interpret bar graphs.
Ability to apply common-sense understanding to detailed but uninvolved written or oral instructions and solve problems involving a few concrete variables in standardized situations.
Ability to operate equipment requiring proper certification.
Ability to comply with food-safety, meal-service, safety, and timekeeping procedures.
Ability to perform the physical activities and meet the lifting and force demands described for the position.

Nice To Haves

High school diploma or GED.

Responsibilities

Set up serving lines, stock milk coolers, and maintain proper food temperatures.
Prepare foods according to menu plans and Opaa! recipes, including planning and preparing ahead for the next day's menus.
Operate kitchen equipment for which proper certification is held.
Keep kitchen and work areas clean, organized, and stocked; clean equipment, dishes, and cafeteria areas.
Organize inventory using First In/First Out procedures and keep cooler and storage racks clean.
Maintain the dishwashing area, monitor chemical usage, and store clean dishes in serving areas.
Requisition food and supplies through the Kitchen Manager.
Prepare baked goods as required and present food attractively; use batch cooking to maintain quality and presentation.
Set up and restock serving and bar lines; serve appropriate portions with proper utensils and maintain condiments and service supplies.
Follow menu plans and standardized recipes, recognize reimbursable meals, and comply with HHFKA and CACFP meal-pattern requirements.
Maintain daily production records and complete HACCP food-safety logs, including hot- and cold-food temperatures.
Follow safety procedures, report unsafe working conditions, participate in the safety incentive program and Daily Dish, and demonstrate Opaa! Core Values.
Attend required meetings and in-services and complete required annual continued training hours according to HHFKA.
Handle customer payments and make change as required; operate a cash register or computer and ensure only reimbursable meals pass through the POS system.
Complete paperwork, tray counts, and daily meal reconciliation tasks.
Record all hours worked in ADP or submit an edit sheet for missing time.
Notify the DNS 24 hours in advance when unable to cover an assigned shift, or as soon as feasible in an emergency.
Perform other duties as assigned.