Kitchen Staff

Role Overview

This part-time kitchen role supports day-to-day meal production and service. The person in this position helps prepare breakfast and/or lunch, assists with serving lines, contributes to occasional catering work, and is expected to handle multiple kitchen tasks as needed.

The employer operates across multiple Midwest states, and compensation can differ by location and position. Pay details are discussed directly with the hiring manager.

Key Duties

• Help set up serving lines each day and keep food at safe, required temperatures.
• Make sure milk coolers are stocked and service-ready.
• Prepare menu items following the planned menu and company recipes, including advance prep for the next day when needed.
• Use kitchen equipment such as slicers, mixers, and grinders when properly certified.
• Keep workspaces orderly, sanitary, and well organized.
• Clean kitchen and cafeteria spaces, including dishes and equipment.
• Maintain stock using FIFO practices and keep coolers and storage areas free of debris.
• Support dishwashing operations, including chemical monitoring, equipment care, and putting away clean dishes.
• Request food and supply quantities through the Kitchen Manager.
• Prepare baked items such as breads, cakes, and cookies when required, and present them attractively.
• Use batch cooking methods to preserve food quality and presentation.
• Serve food with proper portions and utensils while maintaining a welcoming service standard.
• Keep serving lines supplied with condiments, napkins, silverware, dishes, and food items as needed.
• Handle additional duties assigned by supervision.

Compliance and Food Safety

• Follow meal service requirements strictly according to the menu plan and company recipes.
• Use standardized recipes correctly to keep quality consistent.
• Identify reimbursable meals and follow meal-pattern rules under HHFKA and CACFP.
• Maintain accurate daily production records by grade group.
• Complete HACCP logs and record hot and cold holding temperatures daily, weekly, and monthly.
• Follow all safety procedures and use caution in every task.
• Report unsafe conditions to the right supervisor and participate in the safety incentive program.
• Take part in the Daily Dish process.
• Attend required meetings and in-service sessions and complete yearly continuing education hours as required by HHFKA.
• Demonstrate the organization’s core values of serving students, schools, and communities well, acting honestly, serving others with purpose, and improving continuously.
• Comply fully with the company timekeeping policy.

Administrative Duties

• Handle customer payments during service when required, including making change and operating a cash register or computer POS system.
• Allow only reimbursable meals through the POS system.
• Complete daily paperwork, tray counts, and meal reconciliation tasks.
• Record work hours correctly in ADP or submit an edit sheet for missing time.
• Give 24 hours’ notice to DNS if unable to work a scheduled shift, or notify as soon as possible in an emergency.

Physical Requirements

This role can involve standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, speaking, hearing, and reaching with the hands and arms. The job may require exerting more than 60 pounds of force occasionally and frequently lifting, carrying, pushing, pulling, or moving items up to 25 pounds. Vision demands include focused attention, depth perception, sharp object recognition, and color vision.

Working Conditions

Work may take place indoors and outdoors. The role often involves moving mechanical parts, wet or humid conditions, and high heat. There may also be occasional exposure to toxic or caustic chemicals and extreme cold. Noise levels are typically loud.

Qualifications

A high school diploma or GED is preferred. Candidates should also have up to one month of related experience, training, or an equivalent mix of education and experience.

Applicants need to understand simple written instructions, short correspondence, and memos; write simple correspondence; and communicate information clearly in one-on-one and small-group settings. Basic math ability is required, including addition, subtraction, multiplication, division, fractions, decimals, ratios, percentages, and reading bar graphs. The job also calls for sound judgment to follow written or verbal instructions and handle routine issues in standard situations.

Tools and Equipment

Work may involve use of dishwashers, steamers/kettles, mixers, ovens, stoves, fryers, slicers, thermometers, gauges, knives, box cutters, meal-counting software, desktop computers, calculators, telephones, fax machines, scanners, copiers, and printers.

Equal Opportunity Statement

The employer maintains a diverse workplace and considers all qualified applicants without discrimination based on race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.