Kitchen Assistant Part Time [Starts $18/hr]

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.

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.
• Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail.
• 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.
• Practical working knowledge of food safety practices and procedures.
• Must demonstrate excellent attendance and work record.
• Practical working knowledge of food safety practices and procedures.
• Must follow and maintain required food safety, cleaning and sanitation procedures.
• Must practice good hygiene habits.
• Demonstrate proficiency of the English language to read and communicate with others preferred.
• 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 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 training class.
• Successful completion of Kitchen Assistant Training.
• Ability to maintain current Douglas County Food Handler’s Certification.

Essential Performance Responsibilities

• Assist with the preparation, service, and storage of food.
• Support service excellence initiatives with proactive efforts in service.
• Follow approved cafeteria menu preparation and service protocols within approved timeline.
• Train in all stations within the kitchen to cross cover as needed.
• Promote improvement in customer service by providing appealing food and excellent customer service.
• Participate in financial management process by carefully monitoring portion control, proper pricing, and safe storage of supplies and food.
• Assist with the completion of required reports.
• Work with and understand a diverse student population.
• Serve as a positive role model.
• Able to recognize a “reimbursable” meal.
• Must follow and maintain required food safety, cleaning and sanitation procedures.
• Must practice good hygiene habits.
• Demonstrate proficiency of the English language to read and communicate with others preferred.
• 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 sounds.
• Assist with the dishmachine 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.

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.

Essential Functions

• STANDING: Occasionally: cutting fruit; shredding cheese. Occasionally: cleaning dishes. Occasionally: working as the cashier. Floor mat available in the at the cashier area and at 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 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 top shelf level of food items.
• BALANCE: Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. 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.
• 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.

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 part-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.
• 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.