Kitchen Staff Substitute

Job Summary

Required Qualifications

• •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
• •Operate slicers, mixers, grinders, and other equipment with proper certification
• •Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs
• •Record temperatures of all hot and cold food
• •Obey safety rules as outlined in Opaa's Safety Procedure Manual
• •Exercise caution in all work activities
• •Report any unsafe working conditions to the appropriate supervisor
• •Participate in the Daily Dish
• •Attend all required meetings and in-services
• •Complete the required yearly continued training hours according to HHFKA
• •Demonstrate and promote Opaa's Core Values
• •Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Handle customer monies at service time
• •Make change
• •Run a cash register or computer
• •Require that only reimbursable meals are allowed through the POS system
• •Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Notify DNS 24 hours in advance of inability to cover an assigned shift
• •Notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations
• •Keep and Maintain accurate daily production records per grade group as planned
• •Keep cooler/storage racks clean and free from debris
• •Clean, monitor chemical usage, and maintain equipment in the dishwashing area
• •Remove clean dishes from the machine and store them in serving areas
• •Requisition appropriate amounts of food and supplies through the Kitchen Manager
• •Prepare bread, cakes, cookies, and other baked goods as required by the menu plan
• •Batch cooking to maintain a quality product and excellent food presentation
• •Set up serving/bar lines and ensure all food is held at the proper temperatures
• •Clean and restock items as needed
• •Serve items as needed with proper serving sizes and utensils
• •Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers
• •Assist with set-up of serving lines daily
• •Make sure that all food is held at the required temperature
• •Stock milk coolers
• •Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes
• •Plan and prep ahead for the next day menus
• •Keep work areas neat, clean, and organized
• •Clean kitchen and cafeteria areas including equipment and dishes
• •Convert and follow a standardized recipe to ensure a consistent, high-quality product
• •Practice First In/First Out (FIFO) procedures
• •Keep inventory stock organized
• •Maintain equipment in the dishwashing area
• •Ensure all food is held at the proper temperatures
• •Present items to customers in an appealing manner
• •Maintain a quality product and excellent food presentation
• •Ensure consistent, high-quality product
• •Follow Opaa's Core Values of Always Act in the Best Interest of the Students, Schools, and Communities We Serve
• •Follow Opaa's Core Values of Be Honest
• •Follow Opaa's Core Values of Have a Passion to Serve Others
• •Follow Opaa's Core Values of Commit to Continuous Improvement
• •Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Make change as well as run a cash register or computer
• •Require that only reimbursable meals are allowed through the POS system
• •Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Notify DNS 24 hours in advance of inability to cover an assigned shift
• •Notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Handle customer monies at service time
• •Operate slicers, mixers, grinders, and other equipment with proper certification
• •Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs
• •Record temperatures of all hot and cold food
• •Obey safety rules as outlined in Opaa's Safety Procedure Manual
• •Exercise caution in all work activities
• •Report any unsafe working conditions to the appropriate supervisor
• •Participate in the Daily Dish
• •Attend all required meetings and in-services
• •Complete the required yearly continued training hours according to HHFKA
• •Demonstrate and promote Opaa's Core Values
• •Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Handle customer monies at service time
• •Make change
• •Run a cash register or computer
• •Require that only reimbursable meals are allowed through the POS system
• •Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Notify DNS 24 hours in advance of inability to cover an assigned shift
• •Notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations
• •Keep and Maintain accurate daily production records per grade group as planned
• •Keep cooler/storage racks clean and free from debris
• •Clean, monitor chemical usage, and maintain equipment in the dishwashing area
• •Remove clean dishes from the machine and store them in serving areas
• •Requisition appropriate amounts of food and supplies through the Kitchen Manager
• •Prepare bread, cakes, cookies, and other baked goods as required by the menu plan
• •Batch cooking to maintain a quality product and excellent food presentation
• •Set up serving/bar lines and ensure all food is held at the proper temperatures
• •Clean and restock items as needed
• •Serve items as needed with proper serving sizes and utensils
• •Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers
• •Assist with set-up of serving lines daily
• •Make sure that all food is held at the required temperature
• •Stock milk coolers
• •Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes
• •Plan and prep ahead for the next day menus
• •Keep work areas neat, clean, and organized
• •Clean kitchen and cafeteria areas including equipment and dishes
• •Convert and follow a standardized recipe to ensure a consistent, high-quality product
• •Practice First In/First Out (FIFO) procedures
• •Keep inventory stock organized
• •Maintain equipment in the dishwashing area
• •Ensure all food is held at the proper temperatures
• •Present items to customers in an appealing manner
• •Maintain a quality product and excellent food presentation
• •Ensure consistent, high-quality product
• •Follow Opaa's Core Values of Always Act in the Best Interest of the Students, Schools, and Communities We Serve
• •Follow Opaa's Core Values of Be Honest
• •Follow Opaa's Core Values of Have a Passion to Serve Others
• •Follow Opaa's Core Values of Commit to Continuous Improvement
• •Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Make change as well as run a cash register or computer
• •Require that only reimbursable meals are allowed through the POS system
• •Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Notify DNS 24 hours in advance of inability to cover an assigned shift
• •Notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Handle customer monies at service time
• •Operate slicers, mixers, grinders, and other equipment with proper certification
• •Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs
• •Record temperatures of all hot and cold food
• •Obey safety rules as outlined in Opaa's Safety Procedure Manual
• •Exercise caution in all work activities
• •Report any unsafe working conditions to the appropriate supervisor
• •Participate in the Daily Dish
• •Attend all required meetings and in-services
• •Complete the required yearly continued training hours according to HHFKA
• •Demonstrate and promote Opaa's Core Values
• •Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Handle customer monies at service time
• •Make change
• •Run a cash register or computer
• •Require that only reimbursable meals are allowed through the POS system
• •Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Notify DNS 24 hours in advance of inability to cover an assigned shift
• •Notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations
• •Keep and Maintain accurate daily production records per grade group as planned
• •Keep cooler/storage racks clean and free from debris
• •Clean, monitor chemical usage, and maintain equipment in the dishwashing area
• •Remove clean dishes from the machine and store them in serving areas
• •Requisition appropriate amounts of food and supplies through the Kitchen Manager
• •Prepare bread, cakes, cookies, and other baked goods as required by the menu plan
• •Batch cooking to maintain a quality product and excellent food presentation
• •Set up serving/bar lines and ensure all food is held at the proper temperatures
• •Clean and restock items as needed
• •Serve items as needed with proper serving sizes and utensils
• •Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers
• •Assist with set-up of serving lines daily
• •Make sure that all food is held at the required temperature
• •Stock milk coolers
• •Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes
• •Plan and prep ahead for the next day menus
• •Keep work areas neat, clean, and organized
• •Clean kitchen and cafeteria areas including equipment and dishes
• •Convert and follow a standardized recipe to ensure a consistent, high-quality product
• •Practice First In/First Out (FIFO) procedures
• •Keep inventory stock organized
• •Maintain equipment in the dishwashing area
• •Ensure all food is held at the proper temperatures
• •Present items to customers in an appealing manner
• •Maintain a quality product and excellent food presentation
• •Ensure consistent, high-quality product
• •Follow Opaa's Core Values of Always Act in the Best Interest of the Students, Schools, and Communities We Serve
• •Follow Opaa's Core Values of Be Honest
• •Follow Opaa's Core Values of Have a Passion to Serve Others
• •Follow Opaa's Core Values of Commit to Continuous Improvement
• •Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Make change as well as run a cash register or computer
• •Require that only reimbursable meals are allowed through the POS system
• •Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Notify DNS 24 hours in advance of inability to cover an assigned shift
• •Notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Handle customer monies at service time
• •Operate slicers, mixers, grinders, and other equipment with proper certification
• •Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs
• •Record temperatures of all hot and cold food
• •Obey safety rules as outlined in Opaa's Safety Procedure Manual
• •Exercise caution in all work activities
• •Report any unsafe working conditions to the appropriate supervisor
• •Participate in the Daily Dish
• •Attend all required meetings and in-services
• •Complete the required yearly continued training hours according to HHFKA
• •Demonstrate and promote Opaa's Core Values
• •Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Handle customer monies at service time
• •Make change
• •Run a cash register or computer
• •Require that only reimbursable meals are allowed through the POS system
• •Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Notify DNS 24 hours in advance of inability to cover an assigned shift
• •Notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations
• •Keep and Maintain accurate daily production records per grade group as planned
• •Keep cooler/storage racks clean and free from debris
• •Clean, monitor chemical usage, and maintain equipment in the dishwashing area
• •Remove clean dishes from the machine and store them in serving areas
• •Requisition appropriate amounts of food and supplies through the Kitchen Manager
• •Prepare bread, cakes, cookies, and other baked goods as required by the menu plan
• •Batch cooking to maintain a quality product and excellent food presentation
• •Set up serving/bar lines and ensure all food is held at the proper temperatures
• •Clean and restock items as needed
• •Serve items as needed with proper serving sizes and utensils
• •Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers
• •Assist with set-up of serving lines daily
• •Make sure that all food is held at the required temperature
• •Stock milk coolers
• •Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes
• •Plan and prep ahead for the next day menus
• •Keep work areas neat, clean, and organized
• •Clean kitchen and cafeteria areas including equipment and dishes
• •Convert and follow a standardized recipe to ensure a consistent, high-quality product
• •Practice First In/First Out (FIFO) procedures
• •Keep inventory stock organized
• •Maintain equipment in the dishwashing area
• •Ensure all food is held at the proper temperatures
• •Present items to customers in an appealing manner
• •Maintain a quality product and excellent food presentation
• •Ensure consistent, high-quality product
• •Follow Opaa's Core Values of Always Act in the Best Interest of the Students, Schools, and Communities We Serve
• •Follow Opaa's Core Values of Be Honest
• •Follow Opaa's Core Values of Have a Passion to Serve Others
• •Follow Opaa's Core Values of Commit to Continuous Improvement
• •Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
• •Make change as well as run a cash register or computer
• •Require that only reimbursable meals are allowed through the POS system
• •Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis
• •Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time
• •Notify DNS 24 hours in advance of inability to cover an assigned shift
• •Notify the DNS as soon as it is administratively feasible in the event of an emergency
• •Handle customer monies at service time
• •Operate slicers, mixers, grinders, and other equipment with proper certification
• •Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs
• •Record temperatures of all hot and cold food
• •Obey safety rules as outlined in Opaa's Safety Procedure Manual
• •Exercise caution in all work activities
• •Report any unsafe working conditions to the appropriate supervisor
• •Participate in the Daily Dish
• •Attend all required meetings and in-services
• •Complete the required yearly continued training hours according to HHFKA
• •Demonstrate and promote Opaa's Core Values
• •Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy