Kitchen Staff Substitute
On-siteTalihina, Oklahoma, United States
Job Summary
Assist with daily set-up of serving lines, prepare foods per menu plans and recipes, and operate kitchen equipment like slicers and mixers. Clean kitchen and cafeteria areas, maintain inventory using FIFO procedures, and batch cook baked goods for quality presentation. Monitor chemical usage, restock serving lines, and serve items with proper sizes and utensils while handling customer monies and cash registers. Complete daily production records, meal reconciliation tasks, and submit hours worked via ADP. Notify DNS 24 hours in advance of shift cancellations or emergencies. Follow HACCP processes, safety logs, and core values to ensure compliance with meal patterns and school regulations.
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
- 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
- Notify DNS 24 hours in advance of inability to cover an assigned shift
- In the event of an emergency, notify the DNS as soon as it is administratively feasible
- Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy
- Attend all required meetings and in-services
- Complete the required yearly continued training hours according to HHFKA
- Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations
- 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
- 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
Desired Qualifications
- High School Diploma or GED, preferred
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