hr plus benefits]

Omaha Public Schools•Omaha, NE

9h•Onsite

About The Position

The Cafeteria Manager is responsible for the management of all aspects of food production, daily accounts and deposits, food orders, payroll practices, supervision of the preparation and service of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, assisting with dishwashing, and providing superior customer service. This is a full-time position with benefits, working August through May when students are in session, with 7.0 scheduled hours per day from 7:00 a.m. to 2:30 p.m. The role includes an annual uniform allowance and complimentary shift meals.

Requirements

High School diploma or equivalent required
Must demonstrate excellent attendance and work record
One or more years of job-related experience or training in food services
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
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, with the ability to handle multiple projects and maintain strong attention to detail
Demonstrated leadership/management skills, including problem-solving and decision-making
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 online computer programs and technological devices, and produce the required reports
Knowledge of OPS’s mission, purpose, goals, and the role of every employee in achieving each of them
Willingness to travel to other schools when requested
Must be able to respond rapidly in emergency situations
Must have organization, time management, communication, and interpersonal skills
Ability to lift, move, and reposition objects and materials, frequently exerting force equal to lifting fifty (50) pounds
Successful completion of Douglas County Food Handler’s Certification, scoring 80% or above, before attending Kitchen Assistant Training
Successful completion of Kitchen Assistant Training
Successful completion of Cook I and Production Training and Manager Training Sessions

Nice To Haves

Provides consistent feedback to staff regarding job performance
Assist with the cleaning and sanitization of all large and small equipment, serving utensils, and all kitchen areas
Assist with completing daily tasks in a timely manner
Meets regular and predictable attendance requirements, including scheduled manager’s meetings
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 kitchen areas to cross-cover as needed
Identifies training needs for staff
Trains new kitchen staff

Responsibilities

Management of all facets of food production
Daily accounts and deposits
Food orders
Payroll practices
Supervision of the preparation and 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
Making complex plans, schedules, and decisions independently
Assisting with the preparation, service, and storage of food
Assisting with the completion of required reports
Working with and understanding a diverse student population
Serving as a positive role model
Recognizing a "reimbursable" meal
Supporting excellent service initiatives with proactive efforts in service
Following approved cafeteria menu preparation and service protocols within the approved timeline
Communicating effectively with satellite school Cafeteria Managers
Coordinating production practices for assigned satellite schools
Annually providing input during job performance appraisal for all staff
Training in all kitchen areas to cross-cover as needed
Identifying training needs for staff
Training new kitchen staff
Promoting customer service by providing appealing food and excellent customer service
Participating in the financial management process by carefully monitoring portion control, proper pricing, and safe storage of supplies and food
Following and maintaining required food safety, cleaning, and sanitation procedures
Following Hazard Analysis and Critical Control Points (HACCP) procedures
Practicing good personal hygiene habits
Overseeing and directing sanitation procedures
Demonstrating proficiency of the English language to read and communicate with others
Demonstrating 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
Operating food service equipment in a safe manner
Following oral and written instructions
Receiving and processing verbal information as well as responding to nonverbal cues
Maintaining current Douglas County Food Handler’s Certification
Performing other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent