Kitchen Staff

About This Role

Prepare and serve breakfast and/or lunch offerings, assist with serving lines, and perform various kitchen duties in school food service operations while adhering to safety and compliance regulations.

Responsibilities

• Assist with the set-up of serving lines daily and ensure food is held at required temperatures
• Prepare foods in accordance with the menu plan and company recipes
• Operate kitchen equipment such as slicers, mixers, and grinders with proper certification
• Maintain neat, clean, and organized work areas, including kitchen and cafeteria equipment and dishes
• Organize inventory stock and practice First In/First Out (FIFO) procedures
• Clean, monitor chemical usage, and maintain equipment in the dishwashing area
• Requisition appropriate amounts of food and supplies through the Kitchen Manager
• Prepare baked goods as required by the menu plan and present them appealingly
• Batch cook to maintain quality product and excellent food presentation
• Serve items with proper serving sizes and utensils, maintaining quality presentation and hospitality
• Prepare foods for meal service in strict compliance with the menu plan and company recipes
• Convert and follow standardized recipes to ensure a consistent, high-quality product
• 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
• Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs
• Record temperatures of all hot and cold food
• Obey safety rules and report any unsafe working conditions
• Participate in the "Daily Dish" and attend all required meetings and in-services
• Complete required yearly continued training hours according to HHFKA
• Maintain strict compliance with the company's Timekeeping Policy
• Handle customer monies at service time, run a cash register or computer, and ensure only reimbursable meals are allowed through the POS system
• Complete necessary paperwork, tray counts, and meal reconciliation tasks daily
• Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet

Requirements

• 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
• Ability to add, subtract, multiply, and divide in all units of measure
• 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

Qualifications

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

Skills

* Required skills