Kitchen Staff

Job Summary

Required Qualifications

• •High School Diploma or GED
• •Ability to read and comprehend simple instructions, short correspondence, and memos
• •Ability to write simple correspondence
• •Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization
• •Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions, and decimals
• •Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
• •Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions
• •Ability to deal with problems involving a few concrete variables in standardized situations
• •Operate slicers, mixers, grinders, and other equipment with proper certification
• •Ability to exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds
• •Specific vision abilities including concentrated attention, depth perception, the ability to bring objects into sharp focus, and color vision
• •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 work inside and outside working conditions
• •Ability to work around moving mechanical parts
• •Ability to be exposed to wet and/or humid conditions and extreme heat
• •Ability to be occasionally exposed to toxic or caustic chemicals and extreme cold
• •Ability to tolerate a loud noise level
• •Ability to handle customer monies at service time
• •Ability to make changes and run a cash register or computer
• •Ability to require that only reimbursable meals are allowed through the POS system
• •Ability to complete necessary paperwork, tray counts, and meal reconciliation tasks on a daily basis
• •Ability to submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Ability to notify DNS 24 hours in advance of inability to cover an assigned shift
• •Ability to notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Ability to follow HACCP processes and procedures with daily, weekly, and monthly food safety logs
• •Ability to record temperatures of all hot and cold food
• •Ability to obey safety rules as outlined in Opaa's Safety Procedure Manual
• •Ability to exercise caution in all work activities
• •Ability to report any unsafe working conditions to the appropriate supervisor
• •Ability to participate in the safety incentive program
• •Ability to attend all required meetings and in-services
• •Ability to complete the required yearly continued training hours according to HHFKA
• •Ability to maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Ability to recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations
• •Ability to keep and maintain accurate daily production records per grade group as planned
• •Ability to clean kitchen and cafeteria areas including equipment and dishes
• •Ability to keep inventory stock organized and practice First In/First Out (FIFO) procedures
• •Ability to keep cooler/storage racks clean and free from debris
• •Ability to clean, monitor chemical usage, and maintain equipment in the dishwashing area
• •Ability to remove clean dishes from the machine and store them in serving areas
• •Ability to requisition appropriate amounts of food and supplies through the Kitchen Manager
• •Ability to prepare bread, cakes, cookies, and other baked goods as required by the menu plan
• •Ability to present baked goods to customers in an appealing manner
• •Ability to batch cooking to maintain a quality product and excellent food presentation
• •Ability to set up serving/bar lines and ensure all food is held at the proper temperatures
• •Ability to clean and restock items as needed
• •Ability to serve items as needed with proper serving sizes and utensils
• •Ability to keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers
• •Ability to assist with the set-up of serving lines daily
• •Ability to make sure that all food is held at the required temperature
• •Ability to assist in the preparation of foods in accordance with the menu plan and Opaa! recipes
• •Ability to plan and prep ahead for the next day's menus
• •Ability to convert and follow a standardized recipe to ensure a consistent, high-quality product
• •Ability to prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes
• •Ability to follow a standardized recipe to ensure a consistent, high-quality product
• •Ability to demonstrate and promote Opaa's Core Values of Always Act in the Best Interest of the Students, Schools, and Communities We Serve, Be Honest, Have a Passion to Serve Others, and Commit to Continuous Improvement

Desired Qualifications

• •High School Diploma or GED, preferred