On‑Call Kitchen Staff: Flexible Prep & Service

Opaa! Food Management; Solomon (AZ); On-site; USD 16,531,000 - 22,042,000; Full time

Job summary

Opaa! Food Management, Inc. is seeking kitchen staff on an as-needed basis to support serving lines, food prep, and basic kitchen operations.

Responsibilities include setting up serving areas, preparing foods, operating standard kitchen equipment, and ensuring proper food temperatures and safety standards. The role involves light to moderate physical activity, periodic peak service times, and adherence to company policies and HACCP procedures.

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
• Ability to write simple correspondence and effectively present information to customers and employees

Responsibilities

• Assist with set-up of serving lines daily and ensure food is held at required temperatures
• Assist in preparation of foods per menu plan and Opaa! recipes
• Operate slicers, mixers, grinders and other equipment with proper certification
• Maintain clean, organized work areas and adhere to FIFO inventory practices
• Prepare baked goods as required by the menu
• Follow HACCP procedures and track temperatures of hot and cold foods
• Handle customer monies and operate cash register when required
• Submit hours and time records accurately and on time
• Comply with company safety policies and participate in safety programs
• Maintain professional demeanor and uphold Opaa!'s core values

Skills

Reading comprehension

Basic writing skills

Customer communication

Attention to detail

Education

High School Diploma or GED

Tools

Dishwasher

Mixer

Oven

Slicer

Thermometers

Meal Counting Software

Job description

Opaa! Food Management, Inc. is seeking kitchen staff on an as-needed basis to support serving lines, food prep, and basic kitchen operations.

Responsibilities include setting up serving areas, preparing foods, operating standard kitchen equipment, and ensuring proper food temperatures and safety standards. The role involves light to moderate physical activity, periodic peak service times, and adherence to company policies and HACCP procedures.