Cashier Part Time [Starts at $18.50/hr]

Omaha Public Schools•Omaha, NE

22h•Onsite

About The Position

The Cashier position is responsible for the collection of money, accounting of customers and types of meals served, and the maintenance of accurate daily records. Cashiers must interact with students, staff, and coworkers in a courteous, professional manner. When not cashiering, a person in this position performs all duties of a Kitchen Assistant and assists with the dish machine and manual dishwashing.

Requirements

High School diploma or equivalent required.
Must demonstrate excellent attendance and work record.
Practical working knowledge of food safety practices and procedures.
Skill in safe food handling.
Skill in customer relations and service recovery.
Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance.
Ability to maintain current Douglas County Food Handler’s Certification.
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 organizational skills, demonstrated ability to handle multiple projects with strong attention to detail.
Knowledge of OPS’s mission, purpose, goals, and the role of every employee in achieving each of them.
Assist with the cleaning and sanitization of all large and small equipment, service utensils, and all kitchen areas.
Assist with completing daily tasks in a timely manner.
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.
Work in an office environment, school buildings, and warehouse settings
Ability to lift, move, and reposition objects and materials, frequently exerting force equal to lifting fifty (50) pounds.
STANDING: Occasionally: When preparing food, including cutting fruit and shredding cheese. When cleaning dishes. When working as a cashier. Floor mat available in the cashier area and in 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 may be placed on shelves.
CARRYING: Rarely: Moving cases from the cart to the counter height.
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 the top shelf level of food items.
BALANCE: Frequent: Walking around the kitchen area, around moving machinery, hot stove, and other individuals. The 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.
KNEELING: Rarely: Cleaning underneath the hot line (shelf at approximately 9”); cleaning the lower oven shelves.
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.
CRAWLING: Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.
Contact with district personnel, customers, and vendors.
Will work under the direct supervision of the department supervisor 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.
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.
Obtaining and providing verification of all licenses, certificates, and other requirements for your position (e.g., Paraprofessionals obtaining “Highly Qualified status,” etc.), as identified.
A 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.

Nice To Haves

Previous food service experience preferred; food preparation experience to include cashier experience.

Responsibilities

Handle cash transactions, collect and count money.
Record daily meal sales on the computer and/or roster.
Assist with food preparation and storage.
Working with and understanding a diverse student population.
Serve as a positive role model.
Ability to recognize a “reimbursable” meal.
Support service excellence initiatives through proactive service efforts.
Follow approved cafeteria menu preparation and service protocols within the 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 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 hygiene habits.
Demonstrate proficiency in 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 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 the Douglas County Food Handler’s Certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class.
Ability to maintain current Douglas County Food Handler’s Certification.
Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.