Dishmachine Operator Part Time Starts at $15.75/hr

Company: Omaha Public Schools
Location: Omaha
Posted on: March 19, 2023

Job Description:

Location: Davis Middle Reports To: Executive Director of Nutrition Services Work Schedule/FLSA Status:

• OPS Nutrition Services Careers Video
• Part-time staff working more than 20 hours each week would receive up to $2,250 one-time stipend in both the 2022-23 and 2023-24 school years.
• Secondary Kitchen
• Daytime Hours, Monday through Friday
• Work August through May when students are in session
• 4.0 scheduled hours per day; 9:30 a.m. to 2 p.m.
  
• Annual uniform allowance and complimentary shift meal
• Hourly Non-exempt, Part Time, paid bi-weekly
  Position Purpose: Primary responsibilities include safe operation of the dishmachine. Assists 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. 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 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. Essential Performance Responsibilities
    • Overall supervision and production coordination of the areas assigned.
    • Setting work schedules to assure task completion at designated times.
    • Estimates the time required to complete job-related tasks, and plans accordingly.
    • Performs repetitive activities for prolonged periods of time.
    • Knowledge of the variety of cleaning supplies.
    • Maintains clean and safe area around the dishmachine.
    • Monitors dishmachine temperature and soap dispensing equipment for accuracy.
    • Disassembles and cleans dishmachine daily, and performs weekly deliming.
    • Serves as a positive role model.
    • Assist with the preparation, service, and storage of food.
    • Working with and understanding a diverse student population.
    • 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 receive and process verbal information as well as respond to nonverbal sounds.
    • Successful completion of the Douglas County Food Handlers 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. 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 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 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 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 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) . click apply for full job details

Keywords: Omaha Public Schools, Omaha , Dishmachine Operator Part Time Starts at $15.75/hr, Human Resources , Omaha, Nebraska