Kitchen Staff

Position Overview

This role involves preparing breakfast and lunch items, assisting with serving lines, and participating in catering when needed. The candidate will perform various kitchen tasks to support daily food operations.

Key Responsibilities

• Set up serving stations each day, ensuring all food items are maintained at required temperatures and milk coolers are stocked.
• Prepare foods according to menu plans and company recipes, including planning ahead for the following day's menus.
• Operate kitchen equipment like slicers, mixers, and grinders following proper certification procedures.
• Maintain cleanliness and organization of all workspaces, kitchen areas, and equipment.
• Manage inventory using FIFO methods, keeping storage areas clean and orderly.
• Wash dishes and kitchen equipment, monitor chemical usage, and properly store clean items.
• Request necessary food and supplies through the Kitchen Manager.
• Prepare baked goods such as bread, cakes, and cookies, and present them attractively for customers.
• Perform batch cooking to ensure quality and appealing food presentation.
• Keep serving lines stocked and clean, serve food with accurate portions, and maintain hospitality standards.

Compliance Duties

• Follow menu plans and standardized recipes strictly to ensure consistent product quality.
• Adhere to meal patterns and regulations according to HHFKA and CACFP guidelines.
• Maintain accurate production records daily by grade group.
• Implement HACCP protocols with daily, weekly, and monthly safety logging, including food temperature monitoring.
• Follow company safety procedures and report unsafe conditions promptly.
• Participate in safety programs, meetings, trainings, and promote core company values such as honesty, service passion, and continuous improvement.
• Adhere to timekeeping policies, including accurate clocking in/out.

Administrative Tasks

• Handle customer payments during service, operate cash registers or computerized systems, and ensure only reimbursable meals are processed.
• Complete required paperwork including tray counts and meal reconciliations daily.
• Report absences at least 24 hours before a shift or as soon as possible in emergencies.
• Perform other duties as assigned by supervisors.

Physical and Environmental Requirements

• Job requires frequent physical activities such as standing, walking, sitting, kneeling, climbing, lifting up to 25 pounds regularly, and occasionally over 60 pounds.
• Requires good vision capabilities including focus and color perception.
• Work environment includes indoor and outdoor settings, exposure to moving machinery, wet/humid or extreme temperature conditions, noise, and occasionally toxic chemicals.

Qualifications

• High School Diploma or GED preferred; alternatively, up to one month of related training or experience.
• Must be able to understand and write simple instructions and correspondence, and effectively communicate in small group or one-on-one settings.
• Basic mathematical skills to perform calculations and interpret data.
• Ability to follow detailed but straightforward instructions and handle problems involving limited variables.

Equipment Used

Includes dishwashers, steamers, mixers, ovens, stoves, fryers, slicers, thermometers, gauges, knives, software for meal counting, and office equipment.

Diversity and Inclusion

The employer is an equal opportunity organization committed to maintaining a diverse workforce and will consider all qualified applicants regardless of race, gender, religion, national origin, disability, age, or veteran status.