Kitchen Crew Member: Breakfast & Lunch Prep

Opaa! Food Management; Monroe City (MO); Sur place; USD 17 000 - 22 000; Plein temps

Résumé du poste

Opaa! Food Management is seeking a versatile kitchen associate to prepare breakfast and lunch offerings, assist serving lines, and support catering functions. You will perform multiple kitchen positions daily, following Opaa!

recipes and safety standards. Responsibilities include setting up serving lines, maintaining temperatures, cleaning, and operating standard kitchen equipment while upholding FIFO and HACCP guidelines.

Qualifications

• High School Diploma or GED, preferred; or up to one-month related experience, training, or equivalent combination of education and experience.
• Ability to read and comprehend simple instructions, short correspondence, and memos; write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees.

Responsabilités

• Set up serving lines daily and ensure all food is held at proper temperatures; milk coolers stocked.
• Prepare foods per menu plan and Opaa! recipes; plan ahead for next day menus.
• Operate slicers, mixers, grinders, and other equipment with proper certification.
• Keep work areas neat, clean, and organized; clean kitchen and cafeteria areas and equipment.
• Maintain inventory using FIFO; keep cooler/storage racks clean and organized.

Connaissances

Reading & writing

Mathematical skills

Reasoning ability

Customer communication

Formation

High School Diploma or GED

Outils

Dishwasher

Steamer/Kettle

Mixer

Oven

Stove

Fryers

Slicer

Thermometers

Knives

Meal Counting Software

Calculator

Description du poste

Opaa! Food Management is seeking a versatile kitchen associate to prepare breakfast and lunch offerings, assist serving lines, and support catering functions. You will perform multiple kitchen positions daily, following Opaa!

recipes and safety standards. Responsibilities include setting up serving lines, maintaining temperatures, cleaning, and operating standard kitchen equipment while upholding FIFO and HACCP guidelines.