11 jobs found

Cook I Full Time 8.0 (Finance)Location: Standing Bear Elementary Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 8.0 scheduled hours per day; 6:00 a.m. to 2:30 p.m. Non-exempt, Full-Time position with benefits Salary grade 57I Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Inspects and monitors the quality and aesthetic appeal of product output. Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports. Ensures food products are properly prepared and attractively served. Assists in training new kitchen staff. Assist with preparation, service, and storage of food. Assist with dishmachine as needed. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. Must follow and maintain required food safety, cleaning and sanitation procedures. Follow Hazard Analysis and Critical Control Points (HACCP) procedures. Must practice good hygiene habits. Demonstrate proficiency of the English language to read and communicate with others. Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals), as well as counting money. Ability to operate food service equipment in a safe manner. Ability to follow oral and written instructions. Ability to receive and process verbal information as well as respond to nonverbal sounds. Successful completion of the Douglas County Food Handler's Certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class. Ability to maintain current Douglas County Food Handler's Certification. Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Previous food service experience; minimum of 3-5 years food preparation experience, preferred. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Must demonstrate excellent attendance and work record. Practical working knowledge of food safety practices and procedures. Ability to maintain current Douglas County Food Handler's Certification. Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use commercial kitchen equipment such as: ovens, steamers, hot holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards: Must be able to respond rapidly in emergency situations. Must have organization, time management, communication, and interpersonal skills. Work in an office environment, school buildings and warehouse setting Ability to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally: When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 lb. CLIMBING: (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access top shelf level of food items. BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area. STOOPING: (Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. KNEELING: (Bending the legs at the knees to come to rest on one or both knees) Rarely: Cleaning underneath the hot line (shelf at approximately 9"); cleaning the lower oven shelves. CROUCHING: (Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)Frequent: Forward - Preparing food on the counters; washing pans and utensils.Rarely: Overhead - Accessing food containers on the top shelf levels (68"); accessing the top level of the food carts (68"). HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift gears) Frequent: Preparing food; using utensils - knives, tongs, spoodles; using equipment; using brooms, mops. Pinching - crumbling meat by hand, crumbling cheese by hand, and handling sheet pans. CRAWLING: (Moving about on hands and knees, hands and feet or on the abdomen) Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.Interrelations: Contact with personnel within the district and with customers and vendors. Will be working under the direct supervision of the department supervisor in order to complete day-to-day tasks. Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy. Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues..... click apply for full job details

Cook I Full-time 7.5 (Finance)Location: McMillan Magnet Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 7.5 scheduled hours per day; 6:30am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 57I Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Inspects and monitors the quality and aesthetic appeal of product output. Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports. Ensures food products are properly prepared and attractively served. Assists in training new kitchen staff. Assist with preparation, service, and storage of food. Assist with dishmachine as needed. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. Must follow and maintain required food safety, cleaning and sanitation procedures. Follow Hazard Analysis and Critical Control Points (HACCP) procedures. Must practice good hygiene habits. Demonstrate proficiency of the English language to read and communicate with others. Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals), as well as counting money. Ability to operate food service equipment in a safe manner. Ability to follow oral and written instructions. Ability to receive and process verbal information as well as respond to nonverbal sounds. Successful completion of the Douglas County Food Handler's Certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class. Ability to maintain current Douglas County Food Handler's Certification. Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Previous food service experience; minimum of 3-5 years food preparation experience, preferred. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Must demonstrate excellent attendance and work record. Practical working knowledge of food safety practices and procedures. Ability to maintain current Douglas County Food Handler's Certification. Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use commercial kitchen equipment such as: ovens, steamers, hot holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards: Must be able to respond rapidly in emergency situations. Must have organization, time management, communication, and interpersonal skills. Work in an office environment, school buildings and warehouse setting Ability to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally: When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 lb. CLIMBING: (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access top shelf level of food items. BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area. STOOPING: (Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. KNEELING: (Bending the legs at the knees to come to rest on one or both knees) Rarely: Cleaning underneath the hot line (shelf at approximately 9"); cleaning the lower oven shelves. CROUCHING: (Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)Frequent: Forward - Preparing food on the counters; washing pans and utensils.Rarely: Overhead - Accessing food containers on the top shelf levels (68"); accessing the top level of the food carts (68"). HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift gears) Frequent: Preparing food; using utensils - knives, tongs, spoodles; using equipment; using brooms, mops. Pinching - crumbling meat by hand, crumbling cheese by hand, and handling sheet pans. CRAWLING: (Moving about on hands and knees, hands and feet or on the abdomen) Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.Interrelations: Contact with personnel within the district and with customers and vendors. Will be working under the direct supervision of the department supervisor in order to complete day-to-day tasks. Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy. Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues. Expected to interact with all internal and external customers in a friendly..... click apply for full job details

Cook - Omaha, 24 hours per week, day shift (Finance) JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.

Cook (Finance)Job DescriptionCook (30 hours per week, M-F, day hours, benefits)Under the direction and supervision of the program supervisor, this position is responsible for planning, preparing and serving adequate and nutritious meals to program participants. This role is responsible for maintaining food and supply inventory; and completing required documentation and records consistent with organizational policies, practices and procedures in compliance with health, safety and regulatory standards and requirements. Responsibilities: Prepare monthly menus for supervisor approval and post approved menu in accordance with program policies and applicable regulations. Prepare meals as outlined on approved menu in accordance with recommended portions and adult nutritional requirements. Record daily freezer and refrigerator and food temperatures for purpose of maintaining safe food storage and distribution. Maintain food service, storage areas, and all appliances and equipment in clean and orderly fashion and in compliance with health department and organizational standards. Coordinate and consult with dietician on menu items and health regulations and maintain communication with program staff with respect to preparation of individualized meals as required for special diets and/or special program activities. Effectively utilize Food Bank and other resources in the provision of meals. Maintain food, meal, health and other job related records in conformance with applicable city, county and state standards and regulations, and organziational policies. Work as requested and in coordination with program staff in assisting consumers to learn and practice food planning, preparation, and storage skills. Assume responsibility for maintaining current knowledge of adult nutrition, CACFP and USDA commodity program requirements as applicable. Qualifications:Qualified by training and/or experience to perform job responsibilities in conformance with applicable regulations and organizational goals, philosophy, policies and procedures: High School diploma or GED Demonstrated ability to plan and prepare meals for varying numbers of people Demonstrated ability to understand and implement safe food handling procedures including avoidance of cross contamination, proper thawing procedures, serving and storing food at proper temperature, disinfecting surfaces and utensils, and maintain work areas and equipment in accordance with health regulations. Job Type: Part-time

Food Service Assistant - Omaha, 12 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler"™s Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.

Kitchen Helper SUBSTITUTE - Millard Public Schools, Omaha NE (Finance)Do you enjoy a FLEXIBLE schedule? Substitute Kitchen Helpers at Millard Public Schools! Get your foot in the door with Millard Public Schools, renowned for providing outstanding education and a fantastic place to work! If you are good-natured, team-oriented, and strive for excellence every day, apply now to join our team!Millard Public Schools is searching for hard-working, reliable substitute kitchen helpers for schools throughout the MPS district! Work while your children are in school Supplement your income Make your own schedule Choose when you work Determine your paycheck by working as many or as few hours as you like! Are you a team player? If so, we want to talk to you! Apply now!Work in various schools, elementary through high school, and experience the satisfaction of preparing and serving fun, nutritious meals to students of all ages. Our best subs are challenged and rewarded by the unexpected every day! This position is ideal for someone who needs flexibility and loves the variety! Get a taste for many environments before committing to one; most of our kitchen subs are quickly hired for regular kitchen positions with benefits. Essential Job Functions Perform assigned duties associated with meal preparation: cook food, prepare individual portions and perform other duties as assigned Clean equipment, utensils, dishes, mixers, and machines. Perform general cleaning duties in the kitchen. Perform miscellaneous food service duties as assigned, including but not limited to, acting as a cashier for lunch or breakfast service, assembling machines, counting money, storing supplies, and securing food in containers for shipment to other school kitchens Serve prepared food to students Willingness to follow instructions, work in all areas of food service, and maintain a positive attitude Respond to frequent change and be willing to take on additional tasks as assigned Ability to establish and maintain cooperative working relationships with peers, staff, students, and others Ability to report to work on time and notify managers when not available to work Qualifications High school diploma or equivalent is required Food service experience is preferred School kitchen experience is desired Experience cooking for large groups is desired Certification or Licensure Douglas County Food Handler's Certification (required within 30 days of hire)To apply, please visit our website : . Highly qualified applicants providing at least two references (one supervisory reference) will receive priority consideration. All applicants will receive notifications by email, but only the most qualified will be called for interviews. Please check your email for status updates.

Food Service Assistant - Omaha, 16 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler"™s Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.

Food Service Assistant - Kitchen & Cafeteria (Finance)Schedule: Fulltime 10:30-7 M-F with every other weekend. Some variable shifts We re searching for a Food Service Assistant. The incumbent will assemble and serve meals for the patients and cafeteria customer. He/she will protect food quality by following operational procedures for food handling, food safety, and infection control. Essential Functions/Competencies Supports service excellence initiatives with proactive efforts in service and service recovery and commitment to improve. Follows approved patient menu preparation delivery and service protocols within approved timelines. Maintains clean, stocked, and continuous service-ready work areas utilizing HACCP and positive food handlers techniques. Promotes improvement in patient/customer satisfaction efforts by participating in pace changers, other planned events, and point-of-sale initiatives. Participates in quality improvement initiatives, including taste panels, test trays, and displays of positive eye appeal at each service station. Prioritizes work duties due to patient/customer needs. Participates in financial management processes by carefully monitoring portion control, proper pricing, and safe storage of supplies and food. Monitors appropriate inventory of food and supplies by including dating, rotating products for service and documenting outages of same. KNOWLEDGE, SKILLS AND ABILITIES: Knowledge of basic hygiene principles. Knowledge of basic infection control policies and procedures. Skill in customer relations and service recovery. Skill in safe food handling. Ability to assess acceptable food quality. Ability to communicate effectively both verbally and in writing. Ability to work closely with professional staff. Ability to promote a positive dining experience. EDUCATION AND EXPERIENCE: High School Diploma or G.E.D preferred Minimum 6 months food service experience required, preferably in a health care setting. CERTIFICATIONS/LICENSURE REQUIREMENTS: Current and valid Douglas County Food Handlers Certification required within 6 months of hire EOE/Vets/Disabled

Restaurant Manager - Apple Barrel (Finance) ***$47-$52K Annual Salary based upon experience*** Sapp Bros., Inc., a growing chain of travel centers, is looking for experienced Managers to join our restaurant operations/management team. At Sapp Bros, our mission is to treat every customer as "our guest" by providing a clean environment, quality products, and a commitment to excellent service. Our management team ensures that we achieve this mission every day.As a Restaurant Manager , you will use your experience in leading a team of Shift Managers, Supervisors, and Team Members to ensure that we exceed our customers' expectations. If you are looking for an opportunity to grow your restaurant operations/management career with a growing company, we want to talk to you! Job Responsibilities: As a Restaurant Manager, you will work in the highest position in the restaurant. You will be responsible for the results of the business, which includes the financials, the moral of the employees and guests, and how well the parts of the operation work together. Additional responsibilities of the Restaurant Manager include: * Greeting and taking care of guests and ensuring that team members are professional and courteous to everyone, even during peak rush periods* Deliver 5 Star Service through resolving conflicts to the guest's complete satisfaction* Assisting employees with their service in keeping the dining room clean, seeing to guests' needs, and cashing out guests when possible* Treating all employees professionally and with respect* Monitoring the kitchen for cleanliness, ticket times, and health and safety practices* Assisting cooks when needed* Showing employees and guests that you care and encouraging employees to build rapport with both guests and employees alike* Hiring and training employees* Completing reports, hiring documents and government paperwork on time* Leading and motivating team while providing feedback on a fair and consistent basis* Following all cash procedures for accurate and secure procedures* Following all procedures and guidelines set forth by Sapp Bros., Inc.Our Safety Mission Statement is to sustain zero accidents by providing a safe environment, worked in by safety minded employees. We at Sapp Bros are proud of our hard work ethic and family culture. We set the bar very high with our expectations, but we reward those who achieve our expectations with a percentage of profit directly from their department. Sapp Bros is a place where everyone works hard to be the very best by being the friendliest and cleanest travel center chain in the United States. We offer many nationwide opportunities for career advancement for managers who can lead a team of people that consistently deliver "Wow" service. Requirements: * Ability to work a flexible schedule* Customer service experience* Management or leadership experience, preferred* Restaurant operations experience, preferredWith Sapp Bros, you will be part of an established company with a long tradition of commitment to quality, ethics, and superior customer service. You'll have the opportunity to use your leadership, creativity, communication and people skills in a fun, rewarding environment. Plus, we offer opportunities for advancement as well as competitive compensation. Benefits include : *Medical, Vision & Dental Insurance*Life & Accident Insurance*Prescription Plan*401k*Paid Vacation & Holidays*Education Assistance Program*Gym Membership Reimbursement*Payroll Direct Deposit*Discounts on Gasoline & Diesel*Store & Restaurant Discounts*Career Advancement - We promote from within!

Manager, Secondary Kitchen 8.0 (Finance)Location: McMillan Magnet Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 8.0 scheduled hours per day; 6:00am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 57A Position Purpose: Primary responsibilities include management of all facets of food production; daily accounting and deposits; food orders; payroll practices; supervision of the preparation of nutritious and attractive meals; providing leadership in maintaining an efficient, clean and pleasant kitchen/serving environment.Essential Job Performance Responsibilities: Meets regular and predictable attendance requirements, including scheduled manager's meetings. Makes complex plans, schedules and decisions independently. Inspects and monitors the quality and aesthetic appeal of product output. Follows all Federal, state and district regulations and procedures regarding Child Nutrition Programs. Models high personal and professional standards. Orders product needs based on projected meal counts. Maintains records on HACCP, inventory, production control and completes daily accounting and deposit records and other required reports. Plans and directs the preparation and serving of all food in the cafeteria. Oversees and directs sanitation procedures. Follows HAACP procedures. Identifies training needs of staff. Trains new kitchen staff. Inspects and maintains the kitchen, cooking and mixing utensils and employees for cleanliness and sanitation standards. Has knowledge of the use and maintenance of all food service related equipment. Ensures work processes are completed at scheduled times. Interacts with customers, staff and coworkers in a courteous and professional manner. Annually provides input during job performance appraisal for all staff. Additional Duties: Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills and Abilities: High school diploma or equivalent Four or more years of job-related experience or training in food services Excellent attendance and work record Evidence of sensitivity and respect for others and the ability to serve as a positive role model for youth Successful completion of orientation and training for Nutrition Services employees, including the Douglas County Food Handlers course and test (80%) and functional capacity assessment Successful completion of the Kitchen Assistant Training and Management Techniques courses Valid Douglas County Food Handlers Card Attendance at additional internal training courses at the direction of management Successful completion of Cashier Skills Assessment and Production Chief Skills courses Demonstrated knowledge, skills and abilities required of all other kitchen positions (non-managerial) Excellent interpersonal/customer service skills and the ability to work effectively with staff in diverse multicultural work environments. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators, and the community. Ability to read and use information from written and quantitative materials, visual displays and measuring devices Ability to receive and process verbal information as well as respond to nonverbal sounds Ability to frequently use hand-held tools, devices, instruments and automatic equipment Ability to bend, kneel, stoop and maintain balance while performing job related tasks Ability to work in standing/walking positions on a constant basis throughout the work shift Ability to lift, move and reposition objects and materials - frequently exerting force equal to lifting twenty-five (25) to fifty (50) pounds A working knowledge of all facets of food production Demonstrated leadership/management skills including problem solving and decision making. Provides consistent feedback to staff regarding job performance Ability to assign tasks to meet schedule requirements Ability to present information effectively to employees and others Ability to organize, schedule and complete tasks and activities Ability to maintain thorough and detailed records on food and supplies Ability to maintain accurate production records conforming to Federal/division guidelines Ability and knowledge to inspect equipment safely Working knowledge and ability to utilize on-line computer programs and technological devices Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use kitchen equipment such as: commercial ovens, commercial steamers, commercial hot holding cabinets, commercial blenders, commercial food processors, commercial mixers, commercial slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards: Must be able to respond rapidly in emergency situations. Must have organization, time management, communication, and interpersonal skills. Work in an office environment, school buildings and warehouse setting Ability to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally:When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 lb. CLIMBING: (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access top shelf level of food items. BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area. STOOPING: (Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. KNEELING: (Bending the legs at the knees to come to rest on one or both knees) Rarely: Cleaning underneath the hot line (shelf at approximately 9"); cleaning the lower oven shelves. CROUCHING: (Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)Frequent: Forward - Preparing food on the counters; washing pans and utensils.Rarely: Overhead - Accessing food containers on the top shelf levels (68"); accessing the top level of the food carts (68"). HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands..... click apply for full job details

Kitchen Helpers - Various Public Schools! (Finance)Seeking Kitchen Helpers for openings at Millard Public Schools! Bring your career to Millard Public Schools, renowned for providing outstanding education and a fantastic place to work! If you are good-natured, detail-oriented, and strive for excellence every day, apply now to join our team!Millard Public Schools is searching for hard-working, reliable kitchen helpers for openings in various school locations. Assist in preparing and serving meals to students, staff, and the community, while maintaining a clean and healthy kitchen and foodservice environment. We are serious about nourishing students to fulfill the MPS mission, and our standards are high! In return, we pay top wages and offer year-round benefits to all regular employees working 20 or more hours per week! This is a 10-month position; Kitchen Helpers work the same days as students, Monday through Friday, with the same vacations and holidays. Summer opportunities are available to those who are interested. If you are seeking a rewarding position in a fun, dynamic environment, apply now to join our team!Essential Functions: Perform assigned duties associated with preparing meals including cooking and baking food and preparing individual portions Clean and sanitize utensils, dishes, appliances, machines, and other equipment. Perform general cleaning duties in the kitchen. Perform miscellaneous food service duties as assigned including cashiering for breakfast and lunch. Assemble machines, count money, order and store supplies, and secure food in containers for shipment to other school kitchens. Serve prepared food to students, staff, and the community Adjust to changes in a dynamic environment, maintaining productivity and efficiency while handling essential tasks as assigned. Interact positively with students, building staff, and supervisors Qualifications: A high school diploma or equivalent is required Experience in a high volume food service environment is desired. School kitchen experience is preferred. Required upon hire to take Food Handlers class within 30 days of employment. Other Requirements: Ability to establish and maintain cooperative working relationships with staff, students, and others Ability and willingness to follow work instructions in all areas of food service, and maintain a positive attitude toward the food service program Ability to report to work on time and notify the manager at the earliest possible time when unable to work Physical Requirements: Occasional1-32%Frequently33-66%Constant67%+1.Standingx2.Walkingx3.Sittingx4.Lifting 40 lb maxx5.Carrying 10 feetx6.Pushing/pulling x7.Climbing/Balancingx8.Stooping/Kneeling/Crouching/Crawlingx9.Reaching/Handlingx10.Speaking/Hearingx11.Seeing/Depth Perception/ColorxThe statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.FOR IMMEDIATE CONSIDERATION, please complete our application from the MPS website. Highly qualified applicants providing at least two references (one supervisory reference) will receive priority consideration. All applicants will receive notifications by email, but only the most qualified will be called for interviews. Please check your email for status updates.