Backup Manager - Satellite FT 7.0
Company: Omaha Public Schools
Posted on: November 22, 2021
Job Title: Backup Manager/Kitchen Assistant Kitchen
Location: Indian Hill Elementary Reports To: Director of Nutrition
Services Work Schedule/FLSA Status:
- Hiring for the 2021 - 2022 school year
- Daytime Hours, Monday through Friday
- 7.0 scheduled hours per day; 7:00am to 2:30pm
- Uniform allowance and complimentary shift meal
- Hourly Non-exempt, Full-time position with benefits
- Salary consistent with negotiated agreement Position Purpose:
Primary responsibilities include 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
- Assist with the preparation, service, and storage of food.
- Assist with the completion of required reports.
- Working with and understanding a diverse student
- Serves as a positive role model.
- Ability to recognize a "reimbursable" meal.
- Must follow and maintain required food safety, cleaning and
- Follow Hazard Analysis and Critical Control Points (HACCP)
- 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 the food service equipment in a safe
- Ability to receive and process verbal information as well as
respond to nonverbal sounds.
- Assist with the dishmachine as needed.
- Successful completion of the Douglas County Food Handlers
Certification, scoring 80% or above, before attending the kitchen
- Successful completion of Kitchen Assistant Training.
- Ability to maintain current Douglas County Food Handler's
Certification. 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.
- Ability to apply basic arithmetic calculations using units of
American money, weight measurements, volume and distance.
- Previous food service experience, preferred.
- Must demonstrate excellent attendance and work record.
- Practical working knowledge of food safety practices and
- 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
- Work in an office environment, school buildings and warehouse
- 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; 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 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
Paddies, 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 top shelf level of food items. BALANCE:
(Maintaining body equilibrium to prevent falling) Frequent: Walking
around kitchen area around moving machinery; hot stove and other
individuals. Kitchen floor may be wet around the sink area.
STOOPING: (Bending the body downward and forward from a standing
position by bending the spine at the hips and/or waist)
Occasionally: Cleaning pans and utensils in the sink; accessing
containers of food located on the lower shelf levels (10");
accessing food at the lower shelf levels in the oven; accessing
lower shelf levels in the refrigerator and freezer; accessing lower
shelf levels where utensils are kept. Individuals may choose to
stoop or crouch. KNEELING: (Bending the legs at the knees to come
to rest on one or both knees) Rarely: Cleaning underneath the hot
line (shelf at approximately 9"); cleaning the lower oven shelves.
CROUCHING: (Bending the body downward and forward by bending legs
at the hips and knees with simultaneous forward bending of the
spine) Occasionally: Cleaning pans and utensils in the sink;
accessing containers of food located on the lower shelf levels
(10"); accessing food at the lower shelf levels in the oven;
accessing lower shelf levels in the refrigerator and freezer;
accessing lower shelf levels where utensils are kept. Individuals
may choose to stoop or crouch. REACHING: (Extending arms and hands
away from the body in any direction. Shoulder angle must be least
45 degrees from the body to be considered reaching) Frequent:
Forward - Preparing food on the counters; washing pans and
utensils. Rarely: Overhead - Accessing food containers on the top
shelf levels (68"); accessing the top level of the food carts
(68"). HAND USAGE: (Seizing, holding, grasping, turning, or
otherwise working with the hand or hands. Fingers are involved only
to the extent that they are an extension of the hand, such as to
turn a switch or shift gears) Frequent: Preparing food; using
utensils - knives, tongs, spoodles; using equipment; using brooms,
mops. Pinching - crumbling meat by hand, crumbling cheese by hand,
and handling sheet pans. CRAWLING: (Moving about on hands and
knees, hands and feet or on the abdomen) Rarely: May have to access
under the counters when cleaning; access the shelf under the hot
- Contact with personnel within the district and with customers
- Will be working under the direct supervision of the department
supervisor in order to complete day-to-day tasks.
- Will be working with a diverse population requiring the ability
to handle all situations with tact and diplomacy.
- Must understand and respond appropriately to customer needs and
maintain a positive attitude with all customers and
colleagues...... click apply for full job details
Keywords: Omaha Public Schools, Omaha , Backup Manager - Satellite FT 7.0, Executive , Omaha, Nebraska
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