Backup Manager Full Time [Starts at $20.65/hr plus benefits]

Backup Manager – Full Time Location: Edison Elementary – Omaha, Nebraska Hours: 6.0 scheduled hours per day; 7:30 a.m. to 2 p.m., Work August through May when students are in session. Must be available to work 6:45 a.m. to 2:45 p.m. as needed if the manager is absent. Reports To: Executive Director, 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. Benefits Annual uniform allowance and complimentary shift meals Hourly, Full-time position with benefits, paid bi-weekly 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. 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 cleaning and sanitizing all large and small equipment, serving utensils, and kitchen areas. Assist with completing daily tasks in a timely manner. May be asked to travel to other schools. Essential Performance Responsibilities 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 in 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. Successfully complete the Manager Training Sessions. 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: 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: 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: Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: 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 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: Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: 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: Rarely: Step stool (2 steps) available to access the top shelf level of food items. BALANCE: 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: 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: Rarely: Cleaning underneath the hot line (shelf at approximately 9”); cleaning the lower oven shelves. CROUCHING: 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: 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: 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: Rarely: May have to access under the counters when cleaning; access the shelf under the hot line. Interrelations Contact with district personnel, customers, and vendors. Will work under the direct supervision of the department supervisor 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. Offer of Employment 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 that demonstrates to OPS that the 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 the position offered). Successful completion of a tuberculosis skin test (if required for the position offered). Successful completion of a pre-employment medical examination to determine the ability to safely and effectively perform the essential functions of the position. EEO and Disability Accommodation Statement 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. View phone number on click.appcast.io) 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 View phone number on click.appcast.io. Contact Information Email: View email address on click.appcast.io #J-18808-Ljbffr Young World Physical Education