Cafeteria Kitchen Specialist: Prep, Serve & Catering

Opaa! Food Management; Saint Clair (AL); On-site; USD 15,154,000 - 22,042,000; Full time

Job summary

Opaa! Food Management is seeking a kitchen associate to prepare breakfast and lunch offerings, assist with serving lines, and participate in occasional catering events.

You will perform all kitchen functions, keep areas clean, and help maintain food safety standards in a school cafeteria setting. Responsibilities include batching and presenting foods per menu, operating kitchen equipment with proper certification, and following the company’s safety and quality policies.

Qualifications

• Must be able to read and follow menu plans and recipes precisely.
• Ability to perform basic math for portioning and cash handling as required.
• Ability to stand for long periods and lift up to 25 lbs.
• Follows HACCP and safety procedures in food prep and service.

Responsibilities

• Assist with set-up of serving lines and maintain proper food temperatures.
• Prepare foods per menu plan and Opaa! recipes; batch cook as needed.
• Operate slicers, mixers, grinders, and other equipment with proper certification.
• Keep work areas clean, organized, and sanitized.
• Assist in cleaning kitchen and cafeteria areas and restocking items.
• Maintain FIFO inventory and report shortages to Kitchen Manager.
• Assist with daily dishwashing, taking care with equipment and supplies.
• Handle customer transactions and ensure reimbursable meals follow POS rules.

Skills

Food safety

Teamwork

Attention to detail

Education

High School Diploma or GED

Tools

Dishwasher

Steamer/Kettle

Mixer

Oven

Stove

Fryers

Slicer

Thermometers

Job description

Opaa! Food Management is seeking a kitchen associate to prepare breakfast and lunch offerings, assist with serving lines, and participate in occasional catering events.

You will perform all kitchen functions, keep areas clean, and help maintain food safety standards in a school cafeteria setting. Responsibilities include batching and presenting foods per menu, operating kitchen equipment with proper certification, and following the company’s safety and quality policies.