Kitchen Staff

Applications will be accepted beginning
Thursday, December 18, 2025 12:00 AM
(Central Standard Time)

Job Description

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

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.

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.

14. Prepare foods for meal service in strict compliance with the menu plan and 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 regulations.

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

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

19. Obey safety rules and exercise caution in all work activities.

20. Report any unsafe working conditions to the appropriate supervisor.

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

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 as instructed.

27. Notify the supervisor 24 hours in advance of inability to cover an assigned shift. In the event of an emergency, notify the supervisor as soon as it is feasible.

28. Other duties as assigned.

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 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.

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

Language

Skills:

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.

Mathematical

Skills:

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.

Reasoning Ability: 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.

Machines, Tools, Equipment and Work Aids: that may be representative but not all inclusive of those commonly…