Cafeteria Manager Travel [Starts at $22.50/hr plus benefits]

Omaha Public Schools•Omaha, NE

2d•$23•Onsite

About The Position

Primary responsibilities include management of all facets of food production, daily accounts and deposits, food orders, payroll practices, supervision of the preparation and the service of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, assisting with the dish machine and manual dishwashing, and providing superior customer service.

Requirements

High School diploma or equivalent required.
Must demonstrate excellent attendance and work record.
One or more years of OPS Nutrition Services experience as a Backup Manager or Cafeteria Manager.
Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance.
Knowledge of safe food handling.
A working knowledge of all facets of food production.
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 organization skills demonstrated, and the ability to handle multiple projects with strong attention to detail.
Demonstrated leadership/management skills including problem solving and decision making.
Provides consistent feedback to staff regarding job performance.
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.
Ability and knowledge to operate equipment safely.
Working knowledge and ability to utilize on-line computer programs and technological devices and producing the required reports.
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.

Responsibilities

Management of all facets of food production
Daily accounts and deposits
Food orders
Payroll practices
Supervision of the preparation and the service of quality meals to students and staff
Cleaning and sanitation of equipment
Rotating food stock and supplies
Assisting with the dish machine and manual dishwashing
Providing superior customer service
Meets regular and predictable attendance requirements, including scheduled manager’s meetings.
Makes complex plans, schedules, and decisions independently.
Assist with the preparation, service, and storage of food.
Assist with the completion of required reports.
Work 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.
Communicates effectively with satellite school Cafeteria Managers.
Coordinates production practices for assigned satellite schools.
Annually provides input during job performance appraisal for all staff.
Train in all areas within the kitchen to cross cover as needed.
Identifies training needs for staff.
Trains new kitchen staff.
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.
Oversees and directs sanitation procedures.
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 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 Kitchen Assistant Training.
Ability to maintain current Douglas County Food Handler’s Certification.
Successful completion of Cook I and Production Training and Manager Training Sessions.
Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.