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Backup Manager Secondary 6.5

Omaha Public Schools locationOmaha, NE
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Web Mktg Technology Specialist

Omaha Public SchoolslocationOmaha, NE
316 positions
info linkReport a probelm Originally Posted : September 15, 2020

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Salary
Unspecified
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Job Location
Omaha, NE, United States

Description

Location: Burke High School

 

Reports To: Department of Operational Services/ Nutrition Services

 

Work Schedule/FLSA Status: 186 Duty Days (10 months)/ 6.5 hours, Monday - Friday, 7:00 a.m. - 2:00 p.m.  

 

Salary Schedule: This is a full-time position. Sal Grade: 57A

 

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 Back-Up Manager and is responsible for leading staff.  

 

Essential Performance Responsibilities

  • Assist with preparation of and storage of food.
  • Ability to lead and manage Nutrition Services staff.
  • Ability to work early morning hours in the absence of the cafeteria manager. 
  • 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).
  • Ability to operate food service 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 (test must be taken with Omaha Public Schools).


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 kitchen equipment such as: commercial blenders, commercial food processors, commercial mixers, commercial slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS’s guidelines for equipment use.

 

Travel:  Travel Not 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). Occasional: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) Occasional:   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.)  Occasional: 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) Occasional:   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) Occasional:   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) Occasional: 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

  • In order for 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.

 

Knowledge, Skills and Abilities:

  • High School diploma or equivalent required.
  • Minimum of 3 - 4 years’ experience in food service to include prepping and serving food and serving in a management role, required.
  • Demonstrated leadership/management skills including problem solving and decision making. Assist in providing  consistent feedback to staff regarding job performance.
  • A working knowledge of all facets of food production
  • Ability to assign tasks to meet schedule requirements.
  • Ability to present information effectively to employees and others.
  • Ability to organize, schedule and complete tasks and activities.
  • Ability to maintain thorough and detailed records on food and supplies.
  • Ability to maintain accurate production records conforming to Federal/division guidelines.
  • 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.
  • Ability to read and use information from written and quantitative materials, visual displays and measuring devices.
  • Ability to receive and process verbal information as well as respond to nonverbal sounds.
  • Ability to frequently use hand-held tools, devices, instruments and automatic equipment.
  • Ability and knowledge to inspect equipment safely.
  • Working knowledge and ability to utilize on-line computer programs and technological devices.

 



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Omaha Public Schools

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locationOmaha, NE
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