Backup Manager Full Time [Starts at $21.62/hr plus benefits]

Omaha Public Schools; Omaha (NE); On-site; USD 25,000 - 35,000; Full time

Benefits offered by this job

Annual uniform allowance

Complimentary shift meal

Job summary

Omaha Public Schools is seeking a Backup Manager for the central kitchen operations. This full-time role covers early morning shifts, supports meal preparation, service, and inventory while supervising staff in the manager's absence. Opportunities include training across kitchen areas and ensuring food safety standards.

The position requires a high school diploma, completion of manager training, and strong attendance. Local travel to schools may be required; benefits included.

Qualifications

• High School diploma or equivalent required.
• Manager Training completed with 80%+ score required.
• Excellent attendance and work record.
• Basic math skills using money, weights, volumes.
• Knowledge of safe food handling.
• Ability to interact professionally with students, staff and families.

Responsibilities

• Assist with preparation, service, and storage of food.
• Clean and sanitize equipment; maintain HACCP procedures.
• Lead staff in the absence of the manager; train across kitchen areas.
• Provide superior customer service and maintain records.

Skills

Customer service

Basic arithmetic

Food safety

Education

High School diploma or equivalent

Job description

Backup Manager Full Time [Starts at $21.62/hr plus benefits]

Starting Date: Immediately

Job Description

Location: Lewis & Clark Middle

7.5 scheduled hours per day; 6:30 a.m. to 2:30 p.m. , Work 186 duty days, August through May when students are in session.

*Must be available to work 6:00 a.m. to 2:30 p.m. as needed if the manager is absent.

This is a central kitchen preparing thousands of meals daily.

Reports To: Executive Director of Nutrition Services

• Annual uniform allowance and complimentary shift meal
• Hourly, Full-time position with benefits, paid bi-weekly

Position Purpose:

Primary responsibilities include assisting with the preparation and service of quality meals to students and staff; cleaning and sanitizing equipment; rotating food stock and supplies; assisting with the dish machine and manual dishwashing; and providing superior customer service. This position serves as the Backup Manager and is responsible for leading staff*.

The Cashier position is responsible for collecting money, accounting for customers and the types of meals served, and maintaining accurate daily records. Cashiers must interact with students, staff, and coworkers in a courteous, professional manner. When not cashiering, a person in this position performs all duties of the Kitchen Assistant.

Knowledge, Skills, and Abilities:

• High School diploma or equivalent required.
• Successfully completed the Manager Training within the previous school year, scoring 80% or above required.
• Must demonstrate excellent attendance and work record.
• Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance.
• Knowledge of safe food handling.
• Skill in customer relations and service recovery.
• Practical working knowledge of food safety practices and procedures.
• Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds.
• The skills pertinent to positive human relationships and to working effectively with all staff, students, parents, administrators, and the community.
• Excellent organizational skills demonstrated, with the ability to handle multiple projects and maintain strong attention to detail.
• Knowledge of OPS’s mission, purpose, goals, and the role of every employee in achieving each of them.
• Assist with the cleaning and sanitization of all large and small equipment, serving utensils, and all kitchen areas.
• Assist with completing daily tasks in a timely manner.
• Willingness to travel to other schools when requested.

Essential Performance Responsibilities

• Complete the Backup Manager training schedule within the first 10 weeks in the position.
• Backup Manager will serve as Cafeteria Manager for at least one week per month.
• Assist with the preparation, service, and storage of food.
• Assist with the completion of required reports.
• Works with and understands a diverse student population.
• Serves as a positive role model.
• Ability to recognize a “reimbursable” meal.
• Supports excellent service initiatives with proactive efforts in service.
• Follows approved cafeteria menu preparation and service protocols within the approved timeline.
• Train in all kitchen areas to cross-cover as needed.
• Promotes customer service by providing appealing food and excellent customer service.
• Participates in the financial management process by carefully monitoring portion control, proper pricing, and safe storage of supplies and food.
• Must follow and maintain required food safety, cleaning, and sanitation procedures.
• Follow Hazard Analysis and Critical Control Points (HACCP) procedures.
• Must practice good personal hygiene habits.
• Demonstrate proficiency in 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 the 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 cues.
• Successful completion of Douglas County Food Handler’s Certification, scoring 80% or above, before attending Kitchen Assistant Training.
• Successful completion of Kitchen Assistant Training.
• Ability to maintain current Douglas County Food Handler’s Certification.
• Successful completion of Manager Training Sessions.
• Will assume management responsibilities in the absence of the manager.

Additional DutiesPerforms other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.

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, including 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 organizational, time-management, communication, and interpersonal skills.
• Work in an office environment, school buildings, and warehouse settings.
• 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 day

Occasionally - 6-33% of the time, in an 8-hour day

Frequently - 34-66% of the time, in an 8-hour day

Continuously - 67-100% of the time, in an 8-hour day

Essential Functions:

STANDING:(Remaining on one’s feet in an upright position without walking)

Occasionally: When preparing food, including cutting fruit and shredding cheese. When cleaning dishes. When working as a cashier. Floor mat available in the cashier area and in 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 at floor level in the storage room. Cases may be moved to the kitchen area, or products may be placed on shelves. Some examples include:

Weight: 40 lb. Level: 6” (floor) to 34” (counter height) Item: Case of Oranges, Rate: 12 cases per shift

Weight: 45 lb. Level: 6” (floor) to 34” (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift

Weight: 45 lb. Level: 6” (floor) to 34” (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift

Weight: 40 lb. Level: 6” (floor) to 34” (counter height) Item: Case of Apples, Rate: 16 cases per shift

Weight: 36 lb. Level: 6” (floor) to 34” (counter height) Item: Case of Chicken Patties, Rate: 3 x shift

Weight: 48 lb. Level: 6” (floor) to 34” (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month

Weight: 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 the top shelf level of food items.

BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around the kitchen area, around moving machinery, the hot stove, and other individuals.The 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”).

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”).

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”).

REACHING:(Extending arms and hands away from the body in any direction. Shoulder angle must be at 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”).

HAND USAGE:(Seizing, holding, grasping, turning or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand (such as to turn a switch or shift gears). Frequent: Preparing food; using utensils – knives, tongs, spoodles; using equipment; using brooms, mops. Pinching – crumbling meat by hand, crumbling cheese by hand, and handling sheet pans.

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Omaha public schools does not discriminate on the basis of race, color, national origin, religion, sex (including pregnancy), marital status, sexual orientation, disability, age, genetic information, gender identity, gender expression, citizenship status, veteran status, political affiliation or economic status in its programs, activities, employment, and provides equal access to the Boy Scouts and other designated youth groups. The following individual has been designated to handle inquiries regarding the non-discrimination policies: Director for the Office of Equity and Diversity, 3215 Cuming Street, Omaha, NE 68131. (531-299-0307)

The Omaha Public School District is committed to providing access and reasonable accommodation in its services, programs, activities, education, and employment for individuals with disabilities. To request disability accommodation in the application process, please contact the Talent Services department at 531-299-0240.