Omaha Public Schools
Omaha, Nebraska
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" (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..... click apply for full job details
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" (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..... click apply for full job details
Omaha Public Schools
Omaha, Nebraska
Location: RoseHill 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 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..... click apply for full job details
Location: RoseHill 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 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..... click apply for full job details
