2024-25 School Year

Location: Gateway Elementary

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

• OPS Nutrition Services Video
• Annual uniform allowance, and complimentary shift meals
• Hourly, Full-time position with benefits, paid bi-weekly
  

Reports To:  Executive Director, Nutrition Services

Position Purpose:  Primary responsibilities include overall supervision and production coordination of the areas assigned, work closely with the manager on forecasting food production, setting work schedules to assure task completion at designated times and provides leadership in maintaining an efficient, clean, and pleasant kitchen/serving environment. Plan, directs and assists in the preparation of food and the service of quality meals to students and staff, the storage of food, cleaning and sanitation of equipment, rotating food stock and supplies, assist with the dish machine and manual dishwashing, and providing superior customer service.

Knowledge, Skills, and Abilities:

• High School diploma or equivalent required.
• Previous food service experience, minimum of 3-5 years food preparation experience preferred.
• 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 the ability to work effectively with all staff, students, parents, administrators, and the community.
• Excellent organizational skills demonstrated and the ability to handle multiple projects with 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 cleanliness and sanitation of all large and small equipment, serving utensils, and all areas of the kitchen.
• Assist with the completion of daily tasks in a timely manner.
• Willingness to travel to other schools when requested.

Essential Performance Responsibilities:

• Makes complex plans, schedules, and decisions independently.
• Inspects and monitors the quality and aesthetic appeal of product output.
• Orders product needs based on projected meal counts.
• Assist with the preparation, service, and storage of food.
• Assist with the completion of required reports.
• Ensures work processes are completed at scheduled times.
• Ensures food products are properly prepared and attractively served.
• Oversees and directs sanitation procedures.
• Assists in training and identifying training needs of kitchen staff.
• Works with and understanding 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 approved timeline.
• Train in all areas within the kitchen 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 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).
• 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 sounds.
• Successful completion of Douglas County Food Handler’s Certification, scoring 80% or above, before attending Kitchen Assistant Training.
• Successful completion of Cook I and Production training and 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.

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) Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.

Interrelations:

• Contact with personnel within the district and with customers and vendors.
• 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.
• Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service. 

Employee Punctuality and Appearance:

• For departments and/or schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave.
• Any deviation from assigned hours must have prior approval from the employee’s supervisor or building administrator.
• All employees are required to report to work dressed in a manner that reflects a positive image of Omaha Public Schools and is appropriate for their position.

Terms of Employment:

This position is treated as a classified full-time non-exempt position. The terms of your employment will be governed by applicable state laws regulating employment in a Nebraska public school and Board of Education policies, as those laws and policies may change from time to time. If your position is represented by a collective bargaining representative, then your employment will also be governed by a negotiated agreement between OPS and that collective bargaining representative.

The offer of employment is contingent upon:

• Obtaining and providing verification of all licenses, certificates, and other requirements for your position (e.g., Paraprofessionals obtaining “Highly Qualified status,” etc.), as identified.
• A thorough background check which demonstrates to OPS that background is acceptable for the position sought and working with or around students.
• Verification of U.S. citizenship or legal authorization to work in the United States.
• Successful completion of a pre-employment drug test (if required for position offered).
• Successful completion of a tuberculosis skin test (if required for position offered).
• Successful completion of a pre-employment medical examination to determine ability to safely and effectively perform the essential functions of the position.

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 human resources department at 531-299-0240.

Revised 9/7/2023