Kitchen Staff Substitute - IL

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
• •Ability to exert over 60 pounds of force occasionally
• •Ability to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds
• •Concentrated attention
• •Depth perception
• •Ability to bring objects into sharp focus
• •Color vision
• •Ability to stand
• •Ability to walk
• •Ability to sit
• •Ability to squat
• •Ability to climb
• •Ability to balance
• •Ability to kneel
• •Ability to crawl
• •Ability to push
• •Ability to pull
• •Ability to grasp
• •Ability to feel
• •Ability to taste
• •Ability to smell
• •Ability to talk
• •Ability to hear
• •Ability to reach with hands and arms
• •Must be able to notify DNS 24 hours in advance of inability to cover an assigned shift
• •Must be able to notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Must be able to clock in and out in ADP or submit an edit sheet for any missing time
• •Must be able to handle customer monies at service time
• •Must be able to make change
• •Must be able to run a cash register or computer
• •Must be able to require that only reimbursable meals are allowed through the POS system
• •Must be able to complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Must be able to follow HACCP processes and procedures with daily, weekly, and monthly food safety logs
• •Must be able to record temperatures of all hot and cold food
• •Must be able to obey safety rules as outlined in Opaa's Safety Procedure Manual
• •Must be able to exercise caution in all work activities
• •Must be able to report any unsafe working conditions to the appropriate supervisor
• •Must be able to participate in the safety incentive program
• •Must be able to participate in the Daily Dish
• •Must be able to attend all required meetings and in-services
• •Must be able to complete the required yearly continued training hours according to HHFKA
• •Must be able to maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Must be able to operate slicers, mixers, grinders, and other equipment with proper certification
• •Must be able to clean kitchen and cafeteria areas including equipment and dishes
• •Must be able to keep inventory stock organized and practice First In/First Out (FIFO) procedures
• •Must be able to keep cooler/storage racks clean and free from debris
• •Must be able to clean, monitor chemical usage, and maintain equipment in the dishwashing area
• •Must be able to remove clean dishes from the machine and store them in serving areas
• •Must be able to requisition appropriate amounts of food and supplies through the Kitchen Manager
• •Must be able to prepare bread, cakes, cookies, and other baked goods as required by the menu plan
• •Must be able to present baked goods to customers in an appealing manner
• •Must be able to batch cooking to maintain a quality product and excellent food presentation
• •Must be able to set up serving/bar lines and ensure all food is held at the proper temperatures
• •Must be able to clean and restock items as needed
• •Must be able to serve items as needed with proper serving sizes and utensils
• •Must be able to keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers
• •Must be able to convert and follow a standardized recipe to ensure a consistent, high-quality product
• •Must be able to recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations
• •Must be able to keep and maintain accurate daily production records per grade group as planned
• •Must be able to prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes
• •Must be able to assist with set-up of serving lines daily and make sure that all food is held at the required temperature
• •Must be able to assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required
• •Must be able to plan and prep ahead for the next day menus
• •Must be able to keep work areas neat, clean, and organized
• •Must be able to clean, monitor chemical usage, and maintain equipment in the dishwashing area
• •Must be able to remove clean dishes from the machine and store them in serving areas
• •Must be able to requisition appropriate amounts of food and supplies through the Kitchen Manager
• •Must be able to prepare bread, cakes, cookies, and other baked goods as required by the menu plan
• •Must be able to present to customers in an appealing manner
• •Must be able to batch cooking to maintain a quality product and excellent food presentation
• •Must be able to set up serving/bar lines and ensure all food is held at the proper temperatures
• •Must be able to clean and restock items as needed
• •Must be able to serve items as needed with proper serving sizes and utensils
• •Must be able to keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers
• •Must be able to handle customer monies at service time, as required
• •Must be able to make change as well as run a cash register or computer
• •Must be able to require that only reimbursable meals are allowed through the POS system
• •Must be able to complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Must be able to submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Must be able to notify DNS 24 hours in advance of inability to cover an assigned shift
• •Must be able to notify the DNS as soon as it is administratively feasible in the event of an emergency

Desired Qualifications

• •up to one month related experience, training or equivalent combination of education and experience
• •High School Diploma or GED, preferred