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

Omaha Public Schools•Omaha, NE

2d•$23•Onsite

About The Position

Starting August 2026 Location: Ponca Elementary 6.0 scheduled hours per day; 7 a.m. to 1:30 p.m., Work August through May when students are in session. OPS Nutrition Services Video Annual uniform allowance and complimentary shift meals Hourly, Full-time position with benefits, paid bi-weekly Reports To: Executive Director, Nutrition Services Position Purpose: 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 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
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

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