Kitchen Staff

Position Overview

This role involves preparing breakfast and lunch meals, assisting with serving lines, support for occasional catering, and performing various kitchen duties.

Key Responsibilities

• Set up serving lines daily, ensuring food is maintained at proper temperatures and milk coolers are stocked ready for service.
• Prepare foods according to menu plans and company recipes, including planning ahead for upcoming menus.
• Operate kitchen equipment such as slicers, mixers, and grinders, requiring proper certification.
• Maintain cleanliness and organization of work areas, kitchen, cafeteria, equipment, and dishes.
• Manage inventory by organizing stock, using FIFO procedures, and keeping storage areas clean.
• Clean and maintain dishwashing equipment and chemical usage; store clean dishes appropriately.
• Request needed food and supplies through the Kitchen Manager.
• Prepare baked goods like bread, cakes, and cookies as per menu, ensuring attractive presentation.
• Batch cook to uphold quality and appealing food presentation.
• Set up and restock serving lines and bars, ensuring all food items are at correct temperatures.
• Serve food portions correctly with appropriate utensils while maintaining hospitality standards.
• Keep serving lines stocked with food, napkins, silverware, and dishes for customer use.

Compliance and Safety

• Strictly follow menu plans and recipes to prepare meals, ensuring consistency and quality.
• Understand and apply reimbursable meal guidelines and meal patterns according to HHFKA and CACFP regulations.
• Maintain accurate daily production records by grade group as planned.
• Adhere to HACCP food safety procedures and log temperature checks for hot and cold foods.
• Follow safety guidelines from the company’s Safety Procedure Manual and report unsafe conditions.
• Participate in safety incentive programs and required meetings, trainings, and in-services annually.
• Demonstrate company Core Values: prioritizing student and community interests, honesty, passion to serve, and commitment to continuous improvement.
• Comply strictly with timekeeping policies.

Administrative Duties

• Handle customer payments during service, operate cash register or computer, ensuring compliance with reimbursable meal restrictions.
• Complete paperwork, meal counts, and reconciliation tasks daily.
• Record work hours accurately via ADP or edit sheets; notify management in advance if unable to cover shifts.
• Perform other duties as assigned.

Physical and Environmental Demands

• Job requires frequent standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, tasting, smelling, talking, hearing, and reaching.
• Must occasionally lift over 60 pounds and frequently move items up to 25 pounds.
• Requires focused vision, depth perception, and color vision.
• Work conditions include indoor and outdoor environments with exposure to moving machinery, wet/humid and extreme temperatures, loud noise, and occasional contact with chemicals.

Qualifications

• Preferred: High School Diploma or GED, or up to one month of related experience/training, or equivalent combination of education and experience.
• Ability to read, write, and comprehend instructions and correspondence; communicate effectively in one-on-one and small group situations.
• Basic math skills including addition, subtraction, multiplication, division, rate, ratio, percent calculations, and interpreting bar graphs.
• Ability to apply common sense and follow detailed written or verbal instructions in routine situations.

Equipment Used

• Dishwasher, steamer/kettle, mixer, oven, stove, fryers, slicer, thermometers, gauges, knives, box cutters.
• Computer and office equipment including meal counting software, desktop PCs, calculator, telephone, fax, scanner, copier, and printer.

Equal Opportunity Employment

The company values diversity and inclusivity and provides equal employment opportunities without regard to race, color, religion, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.