Kitchen Staff Part Time

Kitchen Staff

FLSA Status: Non-Exempt

Reports To: Director of Nutrition Services

Position Summary: Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen.

Functions of the Job

Essential Functions Production

1. Assist with set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service.

2. Assist in preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day menus.

3. Operate slicers, mixers, grinders, and other equipment with proper certification.

4. Keep work areas neat, clean, and organized.

5. Clean kitchen and cafeteria areas including equipment and dishes.

6. Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from debris.

7. Clean, monitor chemical usage, and maintain equipment in dishwashing area. Remove clean dishes from machine and store in serving areas.

8. Requisition appropriate amounts of food and supplies through the Kitchen Manager.

9. Prepare breads, cakes, cookies, and other baked goods as required by the menu plan. Present to customers in an appealing manner.

10. Batch cooking to maintain a quality product and excellent food presentation.

11. Setup serving/bars lines and ensure all food is held at the proper temperatures. Clean and restock items as needed.

12. Serve items as needed with proper serving sizes and utensils. Quality presentation and hospitality are required.

13. Keep serving lines/condiments supplied with food items, napkins, silverware and dishes as needed to customers.

Compliance

14. Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes.

15. Convert and follow a standardized recipe to ensure a consistent, high quality product.

16. Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations.

17. Keep and Maintain accurate daily production records per grade group as planned.

18. Follow HACCP processes and procedures with daily, weekly and monthly food safety logs. Record temperatures of all hot and cold food.

19. Obey safety rules as outlined in Opaa's "Safety Procedure Manual" and exercise caution in all work activities.

20. Report any unsafe working conditions to the appropriate supervisor. Participates in the safety incentive program.

21. Participate in the "Daily Dish".

22. Attend all required meetings and in-services. Complete the required yearly continued training hours according to HHFKA.

23. 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". Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy

Administrative

24. Handle customer monies at service time, as required. Make change as well as run a cash register or computer. Require that only reimbursable meals are allowed through the POS system.

25. Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis.

26. Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time

27. 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.

28. Other duties as assigned.

Marginal Functions: No marginal functions identified

Physical/Visual Activities or Demands: Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.

1. While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.

2. The employee must 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.

3. Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.

Working Conditions: Working conditions commonly associated with the performance of the functions of this job.

1. Inside and outside working conditions.

2. Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.

3. Occasionally exposed to toxic or caustic chemicals and extreme cold.

4. Noise level is usually loud.