13 jobs found

Purpose of Job Responsible for preparation and/or cooking of food for the cafeteria and Room Service within the hospital. Job Requirements Education High School diploma or GED required. Associates Degree prefered, preferably in Culinary. Experience 2 years previous food preparation experience required, preferably in a restaurant or hotel environment. License/Certifications Certification in ServSafe Food Protection Manager preferred. Skills/Knowledge/Abilities Knowledge of all applicable food codes and regulations, including Hazard Analysis and Critical Control Point (HACCP) required. Knowledge of recipes and special diets required. Skilled in various food production methods required, including baking, frying, grilling/charbroiling, sauting, and steaming. Basic math skills required. Strong verbal communication skills for positive interaction with staff and customers required. Able to read, write, and carry out oral and written instructions with accuracy and efficiency required. Physical Requirements Weight Demands Medium Work - Exerting up to 50 pounds of force Physical Activity Not necessary for the position (0%): Climbing Crawling Kneeling Occasionally Performed (1%-33%): Crouching Keyboarding/typing Sitting Frequently Performed (34%-66%): Balancing Carrying Distinguish colors Fingering/Touching Grasping Lifting Pulling/Pushing Reaching Repetitive Motions Speaking/talking Stooping/bending Twisting Constantly Performed (67%-100%): Hearing Seeing/visual Standing Walking Job Hazards Not necessary for the position (0%): Biological agents (primary air born and blood born viruses) (Jobs with Patient contact) (BBF) Explosives (pressurized gas) Electrical Shock/Static Radiation Alpha, Beta and Gamma (particles such as X-ray, Cat Scan, Gamma Knife, etc) Radiation Non-Ionizing (Ultraviolet, visible light, infrared and microwaves that causes injuries to tissue or thermal or photochemical means) Rare (1-33%): Chemical agents (Toxic, Corrosive, Flammable, Latex) Frequent (67%-100%): Physical hazards (noise, temperature, lighting, wet floors, outdoors, sharps) (more than ordinary office environment) Equipment/Machinery/Tools Mechanical moving parts/vibrations Essential Job Functions Essential Functions I Prepares food for patients, visitors, and staff per daily menus, Room Service tickets, and production sheets by following recipes and using appropriate equipment to ensure Hazard Analysis and Critical Control Point (HACCP) guidelines are met. Prepares Room Service orders according to recipes and special diets by precisely reading food production tickets to ensure food is prepared accurately and within a designated timeframe. Assembles final plate presentation with an eye for detail by following Room Service guidelines to ensure patient satisfaction. Interacts and supports patients, families, hospital staff, and Food Service team with Room Service orders and/or questions on a daily basis in a welcoming and professional manner to ensure excellent customer service. Maintains a clean and sanitized work environment by following Room Service guidelines to ensure a proper environment for food preparation. Prepares ingredients for use per departmental standards as planned in cycle and Room Service menus by reading and understanding recipes and gathering necessary ingredients to ensure minimal interruption to service. Essential Functions II Participates in mandatory in-services and/or CE programs as mandated by policies and procedures/external agencies and as directed by management. Follows and understands the mission, vision, core values, Employee Standards of Behavior and company policies/procedures. Other duties as assigned.

Line Cook - Starting at $12 per hour! Red Robin isn't your typical burger restaurant. We're a team filled with unbridled energy, magnetic personalities, and a passion for having fun! We also have a passion for developing our Team Members! Did you know over 40% of our Managers were Team Members at one time? Many of these individuals are now General Managers, Regional Directors and Corporate Leaders! Hiring Immediately: Line Cooks (Chefs / Kitchen Prep / Kitchen Team Members) You will learn the Red Robin style of food preparation, which includes cutting, sautéing, broiling, frying, and cooking various meals such as meats, fish, poultry, vegetables, soups, salads, and other ingredients. We offer great restaurant culinary careers for line cooks (cocinero / cocinera) who have back of house cooking, chef, sauté cook, or grill cook kitchen experience in a high-volume restaurant environment. We're also looking for HOH team members (Jefe / Jefa) who have back of house preparation / food prep / production experience. RedRobin (RRGB) is a well-established, high-volume, full-service restaurant concept that has growth opportunities for team members in a full-service casual dining restaurant company. Grow your career with Red Robin Gourmet Burgers and Brews! As a Team Member at Red Robin, you'll enjoy: • Flexible work schedules • A great place to work and make friends • Referral bonuses for bringing new members to our team • Eligible for 401(k) retirement plan (if qualified) • 50% discount on Red Robin food and 25% for your family • Awesome discounts on great things like computers, cell phone plans, event tickets (concerts, sports, events, etc...) & more! • Fun and free events for our trainers • Not required to purchase uniform - appropriate black shirt and dark jeans are all you need! • Closed on Thanksgiving and Christmas! Our mission is clear: make it fresh. Make it fun. Make it memorable. And above all, make 'em smile. Become a part of our team today! Red Robin independent franchisees each hire their own employees and establish their own terms and conditions of employment, which may differ from those described. Red Robin is an Equal Opportunity & E-Verify Employer

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.

Location: Buffett 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; 6:00 a.m. to 2:00 p.m. Non-exempt, Full-Time position with benefits Salary grade 57A 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. This position serves as the Backup Manager and is responsible for leading staff. Essential Performance ResponsibilitiesInspects 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 settingAbility 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 th

Location: Skinner Magnet 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; 6:00am 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 ResponsibilitiesInspects 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 settingAbility 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.

Job Title: Cook Job Code: 880136 Status: Non-Exempt 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 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. 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. 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.EQUAL OPPORTUNITY: It is the policy of Madonna not to discriminate on the basis of race, creed, color, religion, sex, age, disability, national origin, pregnancy, receipt of public assistance, marital status, Vietnam era veteran status, genetic information, or any protected class specified by law, statute, or ordinance to any applicants, employees, volunteers, and Board members. Madonna is an Equal Opportunity Employer. NOW YOU CAN: Turn your work into your lifes mission! See first-hand impact on members and their families! Learn new skills and advance your career! Love your job and your team! Go home at the end of the day knowing that you have made a difference! EXAMPLES OF HOPE & HEALING - FACEBOOK: VIRTUAL TOUR:

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-

The Cook prepares and processes food for the residents, staff, and guests in compliance with all regulations. Department: Dietary Reports to: Food Services Supervisor Essential Job Specific Duties/Responsibilities 1. Maintains up-to-date knowledge of recipe food prep procedures and production sheets and possesses ability to guide other cooks in preparation procedures. a. Follows recipes, using correct measurements of ingredients. b. Checks the production sheets daily for food counts on puree, ground, renal, etc. c. Distinguishes the different scoop sizes. d. Reads spreadsheets daily for scoop guidelines to use at each meal. e. Uses production sheet to sent correct amount of food to assigned area(s). 2. Knows the proper set up and use of the steam tables. a. Before meal, sets up the steam table. b. Sets proper temperatures for food being served from the steam table. c. Gathers and uses the proper scoops on the steam table. d. After serving, breaks down and thoroughly cleans the steam table. e. Takes temperatures before, during, and after each meal, and records it on temperature sheets. 3. Maintains competencies in Serve Safe guidelines. Monitors and instructs other cooks in Serve Safe Guidelines. a. Calibrates thermometer before each meal. b. Uses proper cool down of food before putting it away. c. Prevents cross contamination by preparing meats in one area and vegetables in another. d. Makes sure that food is always at the minimum internal cooking temperature. 4. Maintains proficiency in proper shipping of food procedures. a. Ensures that food is placed in proper containers (4 pans, 6 pans, etc.) b. Covers hot food with saran wrap and aluminum foil. c. Labels each container with food type and which area it is going to. d. Before packing, makes sure that cambro boxes are clean and sanitized. e. Takes food temperatures before sending it to residents. 5. Operates all stoves, ovens, slicers, etc. and instructs other cooks in proper operating procedures. a. Knows how to turn on and set temperatures on the oven, steamer, and stove. b. Operates the slicer utilizing safety guidelines and proper cleaning after use. c. Operates the deep fryer and properly cleans after use. 6. Satisfies all educational in-service requirements mandated by CHI Living Communities, the department, external accrediting, and regulatory agencies. a. Attends all mandatory in-service programs. b. Adheres to facility policies and procedures. c. Completes yearly online education program by deadline. d. Attends employee meetings on a regular basis. In addition to the essential job specific duties listed above, the Cook shall be required to perform all duties (essential and non-essential) in a manner consistent with the mission statement and core values (reverence, integrity, compassion, excellence) of CHI Living Communities and will be evaluated on such basis. Furthermore, every employee must abide by all campus, departmental, and safety policies, rules, and regulations. Benefits : We recognize our employees contributions to CHI Living Communities by offering benefit programs to enhance and preserve their work/life balance and help them protect, plan, and prepare for today and tomorrow. Benefits vary for PRN, part and full-time employees, you can always check with the Human Resource Director at the Center for information. We truly believe that home is here for our residents and our employees. Professional and Personal Growth Opportunities CHI Living Communities supports employees professional and personal growth with opportunities on and off-campus. * Tuition Reimbursement Program for full and part-time employees * Online Campus Learning with Relias Learning * Dedication to identifying and promoting people from within Work/Life Balance CHI Living Communities recognizes that employees need time away from work to rejuvenate and have a balanced work/life. * Employees accumulate paid time off based on hours worked * New employees can begin to accumulate up to 160 PTO hours off * PTO increases with additional years of service * Time and a half is paid for work done on holidays * Company-paid time off for jury duty * Company-paid time off for bereavement Health Protection for You and Your Family CHI Living Communities offers a comprehensive health benefits package to help you improve and maintain your health and the well-being of your family with special programs for weight loss and exercise. The following benefits are available to employees working 30 hours or more a week. * Employee medical coverage with the majority paid by CHI Living Communities * Multiple health insurance plan options so you can select the one that works best for you and your family * Dental Option Plan with 75% paid by CHI Living Communities - Click here to learn about Superior Dental Care Value Added Benefits * Vision Option Plan - Learn about a special hearing aid discount program connected with the plan * 100% Company-Paid Short-Term Disability * 100% Company-Paid Long-Term Disability We value our employees futures. * Full-time employees benefit from company-paid life insurance valued at two times their annual salary * All employees are eligible for the Fidelity Investments 401K Plan * Automatic employer contribution for employees who meet the 1,000-hour requirement and are active at the end of the calendar year * All employees are eligible for the Employee Assistance Program through Mutual of Omaha that provides confidential assistance for employees and their immediate families, if ever in need. CHI Living Communities has the right to change the job specific duties and specifications required for the position of Cook from time to time without prior notice. recblid gh5xqi8b97oul3eqj0faorrm4dzzlv

Position: Cooks Hours: 5 am-2 pm; 6 am-2 pm; 11 am-5 pm; 5 pm-Close Pay: $9-$12/hour; DOE DAY TO DAY RESPONSIBILITIES: Cook food utilizing fryers, ovens, microwaves, and grills Greet customers and answer questions about foods provided Ensure order accuracy and customer satisfaction Clean and sanitize restaurant as needed Prepare, make, and serve appetizers and other foods Utilized kitchen equipment to monitor food safety and temperature before serving. THE IDEAL CANDIDATE WILL HAVE: The willingness to work in a food service/restaurant/hospitality work environment. Recent food services/cooking experience is not mandatory but will yield higher pay Ability to learn and follow directions Be comfortable doing anything that is needed within the restaurant. WHAT YOU CAN EXPECT FROM THIS GREAT COMPANY! Full medical benefits upon completing of probationary period Flexible work schedule Paid vacation and holidays Great room for growth within the company (management positions available all the time) Tuition Reimbursement Free food, free uniforms Fun, friendly work environment. Job Requirements: Cut, and cook raw food products Instructed and follows proper procedures to cook food Prepare and cook food for daily production demands Work various cook positions throughout the kitchen Lead food service preparation and cooking Take food inventory, place food weekly food order, including food bank shopping Prepare and cook food for regular and special meals and functions requiring food service Prepare cook and serve food Perform duties to prepare and serve large quantities of food for clients in residential or day programs, working within the limits of standard or accepted practice./p Order food and supplied for food preparation Maintain food line by notifying prep cook of shortages and replenishing food at workstation Preparing and cooking of food Use proper cooking equipment to prepare food items and to complete food orders Training other kitchen staff in food preparation Assist the cook with preperation of meals Preparing food in according with the food service menus Serve food according to menu Receive and store food and food related items Cook food according to recipes Maintain food inventory and prepare food supply order; ensure proper food storage temperatures and rotate stored food

Location: Liberty Elemenentary 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; 6:30 am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 56F 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.Communicates effectively with the Central Kitchen Manager.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 equivalentOne or more years of job-related experience or training in food servicesExcellent attendance and work recordEvidence of sensitivity and respect for others and the ability to serve as a positive role model for youthSuccessful completion of orientation and training for Nutrition Services employees, including the Douglas County Food Handlers course and test (80%) and functional capacity assessmentSuccessful completion of the Kitchen Assistant Training and Management Techniques coursesValid Douglas County Food Handlers CardAttendance at additional internal training courses at the direction of managementDemonstrated 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 devicesAbility to receive and process verbal information as well as respond to nonverbal soundsAbility to frequently use hand-held tools, devices, instruments and automatic equipmentAbility to bend, kneel, stoop and maintain balance while performing job related tasksAbility to work in standing/walking positions on a constant basis throughout the work shiftAbility to lift, move and reposition objects and materials - frequently exerting force equal to lifting twenty-five (25) to fifty (50) poundsA working knowledge of all facets of food productionDemonstrated leadership/management skills including problem solving and decision making. Provides consistent feedback to staff regarding job performanceAbility to assign tasks to meet schedule requirementsAbility to present information effectively to employees and othersAbility to organize, schedule and complete tasks and activitiesAbility to maintain thorough and detailed records on food and suppliesAbility to maintain accurate production records conforming to Federal/division guidelinesAbility and knowledge to inspect equipment safelyWorking knowledge and ability to utilize on-line computer programs and technological devicesEquipment: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 settingAbility 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

Location: Walnut Hill Elementary 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; 7:00am to 3:00pm Non-exempt, Full-Time position with benefits Salary grade 56F 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.Communicates effectively with the Central Kitchen Manager.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 equivalentOne or more years of job-related experience or training in food servicesExcellent attendance and work recordEvidence of sensitivity and respect for others and the ability to serve as a positive role model for youthSuccessful completion of orientation and training for Nutrition Services employees, including the Douglas County Food Handlers course and test (80%) and functional capacity assessmentSuccessful completion of the Kitchen Assistant Training and Management Techniques coursesValid Douglas County Food Handlers CardAttendance at additional internal training courses at the direction of managementDemonstrated 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 devicesAbility to receive and process verbal information as well as respond to nonverbal soundsAbility to frequently use hand-held tools, devices, instruments and automatic equipmentAbility to bend, kneel, stoop and maintain balance while performing job related tasksAbility to work in standing/walking positions on a constant basis throughout the work shiftAbility to lift, move and reposition objects and materials - frequently exerting force equal to lifting twenty-five (25) to fifty (50) poundsA working knowledge of all facets of food productionDemonstrated leadership/management skills including problem solving and decision making. Provides consistent feedback to staff regarding job performanceAbility to assign tasks to meet schedule requirementsAbility to present information effectively to employees and othersAbility to organize, schedule and complete tasks and activitiesAbility to maintain thorough and detailed records on food and suppliesAbility to maintain accurate production records conforming to Federal/division guidelinesAbility and knowledge to inspect equipment safelyWorking knowledge and ability to utilize on-line computer programs and technological devicesEquipment: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 settingAbility 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

Location: Liberty Elementary Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 7.0 scheduled hours per day; 7:00 am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 56F 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.Communicates effectively with the Central Kitchen Manager.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 equivalentOne or more years of job-related experience or training in food servicesExcellent attendance and work recordEvidence of sensitivity and respect for others and the ability to serve as a positive role model for youthSuccessful completion of orientation and training for Nutrition Services employees, including the Douglas County Food Handlers course and test (80%) and functional capacity assessmentSuccessful completion of the Kitchen Assistant Training and Management Techniques coursesValid Douglas County Food Handlers CardAttendance at additional internal training courses at the direction of managementDemonstrated 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 devicesAbility to receive and process verbal information as well as respond to nonverbal soundsAbility to frequently use hand-held tools, devices, instruments and automatic equipmentAbility to bend, kneel, stoop and maintain balance while performing job related tasksAbility to work in standing/walking positions on a constant basis throughout the work shiftAbility to lift, move and reposition objects and materials - frequently exerting force equal to lifting twenty-five (25) to fifty (50) poundsA working knowledge of all facets of food productionDemonstrated leadership/management skills including problem solving and decision making. Provides consistent feedback to staff regarding job performanceAbility to assign tasks to meet schedule requirementsAbility to present information effectively to employees and othersAbility to organize, schedule and complete tasks and activitiesAbility to maintain thorough and detailed records on food and suppliesAbility to maintain accurate production records conforming to Federal/division guidelinesAbility and knowledge to inspect equipment safelyWorking knowledge and ability to utilize on-line computer programs and technological devicesEquipment: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 settingAbility 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 ca

Location: District-Wide 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; between 7:00 a.m. to 3:00 p.m. Non-exempt, Full-Time position with benefits - MULTIPLE POSITIONS AVAILABLE Salary grade 56F 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.Communicates effectively with the Central Kitchen Manager.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 equivalentOne or more years of job-related experience or training in food servicesExcellent attendance and work recordEvidence of sensitivity and respect for others and the ability to serve as a positive role model for youthSuccessful completion of orientation and training for Nutrition Services employees, including the Douglas County Food Handlers course and test (80%) and functional capacity assessmentSuccessful completion of the Kitchen Assistant Training and Management Techniques coursesValid Douglas County Food Handlers CardAttendance at additional internal training courses at the direction of managementDemonstrated 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 devicesAbility to receive and process verbal information as well as respond to nonverbal soundsAbility to frequently use hand-held tools, devices, instruments and automatic equipmentAbility to bend, kneel, stoop and maintain balance while performing job related tasksAbility to work in standing/walking positions on a constant basis throughout the work shiftAbility to lift, move and reposition objects and materials - frequently exerting force equal to lifting twenty-five (25) to fifty (50) poundsA working knowledge of all facets of food productionDemonstrated leadership/management skills including problem solving and decision making. Provides consistent feedback to staff regarding job performanceAbility to assign tasks to meet schedule requirementsAbility to present information effectively to employees and othersAbility to organize, schedule and complete tasks and activitiesAbility to maintain thorough and detailed records on food and suppliesAbility to maintain accurate production records conforming to Federal/division guidelinesAbility and knowledge to inspect equipment safelyWorking knowledge and ability to utilize on-line computer programs and technological devicesEquipment: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 settingAbility 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" (count