Backup Manager Part Time [Starts at $18.75/hr]

Florence Elementary; Omaha (NE); On-site; USD 21,000 - 30,000; Part time

Benefits offered by this job

Uniform allowance

Shift meal

Job summary

Florence Elementary in Omaha, NE seeks a Back‑Up Manager Part Time to support nutrition services. The role runs during school days, with morning to early afternoon hours, and requires flexibility to cover shifts when the manager is absent.

The position involves food preparation and serving, maintaining sanitation, and assisting with daily reports. Prior food service experience and a valid Douglas County food handler certification are preferred.

Qualifications

• High School diploma or equivalent required.
• Ability to perform basic arithmetic using money and units of measure.
• Experience in food service and knowledge of food safety is preferred.

Responsibilities

• Assist with preparation and serving of meals to students and staff.
• Maintain cleanliness and sanitation of kitchen and equipment.
• Rotate stock, assist with dishwashing, and support staff as needed.
• Lead staff in the absence of the manager as required.

Skills

Attention to detail

Basic math

Customer service

Attendance

Education

High School diploma or equivalent

Job description

Backup Manager Part Time [Starts at $18.75/hr]

Omaha Public Schools Florence Elementary - Omaha, Nebraska Open in Google Maps

Job Details

Job ID: 5967160
Application Deadline: Oct 28, 2026 11:59 PM (Central Standard Time)
Re-Posted: Oct 22, 2026 5:00 AM (UTC)
Starting Date: Immediately

Job Description

Location: Florence Elementary

5.0 scheduled hours per day; 8:30 a.m. to 1:30 p.m. , Work August through May when students are in session.

*Must be available to work 7:00 a.m. to 2:30 p.m. as needed if the manager is absent.

Reports To: Executive Director of Nutrition Services

Position Purpose: Backup Manager & Kitchen Assistant. Primary responsibilities include assisting with the preparation and serving 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*.

• Nutrition Services Careers Video
• Daytime Hours,Monday through Friday,
• Annual uniform allowance and complimentary shift meal
• Hourly, Part-time , paid bi-weekly

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
• Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance.
• Previous food service experience preferred.
• Skill in safe food handling.
• Skill in customer relations and service recovery.
• Must demonstrate excellent attendance and work record.
• 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.
• 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.
• 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.
• May be asked to travel to other schools.

Essential Performance Responsibilities

• Complete the Backup Manager training schedule within the first 10 weeks in the position
• Backup Manager will act as Cafeteria Manager for a minimum of one week per month
• Assist with the preparation, service, and storage of food.
• Assist with the completion of required reports.
• Working with and understanding a diverse student population.
• Serves as a positive role model.
• Ability to recognize a “reimbursable” meal.
• Support service excellence initiatives through proactive service efforts.
• Follows approved cafeteria menu preparation and service protocols within the approved timeline.
• Trains at all stations within the kitchen to cross-cover as needed.
• Promotes improvement in customer service by providing appealing food and excellent customer service.
• Participate 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 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 receive and process verbal information as well as respond to nonverbal cues.
• Assist with the dish machine as needed.
• Successful completion of the Douglas County Food Handlers Certification, scoring 80% or above, before attending the kitchen training class.
• Successful completion of Kitchen Assistant Training.
• Ability to maintain current Douglas County Food Handler’s Certification.
• Will resume management responsibilities in the absence of the manager.

Additional Duties
Performs 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 organization, 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