Dishmachine Operator Part Time [Starts at $18/hr]

Omaha Public Schools•Omaha, NE

2d•Onsite

About The Position

The Dishmachine Operator is a classified, part-time, non-exempt position at Monroe Middle. The role is scheduled for 4.5 hours per day, from 9:30 a.m. to 2:30 p.m., and works August through May while students are in session. The position reports to the Executive Director of Nutrition Services and is paid bi-weekly. The listed starting wage is $18 per hour. The role receives an annual uniform allowance and a complimentary shift meal. The primary purpose of the position is to operate the dishmachine safely and assist with preparing and serving quality meals to students and staff. Duties also include cleaning and sanitizing equipment and kitchen areas, rotating food stock and supplies, and providing responsive customer service. The operator maintains and monitors dishmachine temperature and soap dispensing equipment, cleans and delimes the machine, and follows food safety, sanitation, and HACCP procedures. The position may require local travel to other schools when requested and use of office and commercial kitchen equipment. The work takes place in school buildings, kitchen areas, and potentially warehouse and office settings. It involves frequent interaction with students, staff, parents, administrators, vendors, and other customers, including people from diverse cultures and backgrounds. Physical activities include standing, walking, handling kitchen equipment, lifting and moving food cases, pushing or pulling carts, reaching, and working around hot equipment and potentially wet floors. The position must be able to respond rapidly in emergencies and may require frequently exerting force equivalent to lifting 50 pounds.

Requirements

High school diploma or equivalent.
Ability to perform basic arithmetic, including calculations using money, weights, volume, and distance; add, subtract, multiply, and divide using whole numbers, common fractions, and decimals; and count money.
Skill in safe food handling and practical working knowledge of food safety practices and procedures.
Ability to obtain and maintain current Douglas County Food Handler’s Certification. Certification must be successfully completed within the first 30 days of employment, with a score of 80% or above, before attending the kitchen training class.
Ability to operate food service equipment safely and comply with equipment-use guidelines.
Proficiency in English sufficient to read and communicate with others.
Ability to receive and process verbal information and respond to nonverbal cues.
Excellent attendance and work record.
Organizational, time-management, communication, interpersonal, and customer-service skills, with attention to detail and the ability to handle multiple projects.
Ability to interact effectively and sensitively with students, coworkers, teachers, administrators, staff, parents, vendors, and the community across diverse cultures and backgrounds.
Ability to understand and respond appropriately to customer needs and maintain a friendly, professional, positive attitude.
Ability to lift, move, and reposition objects and materials, frequently exerting force equivalent to lifting 50 pounds.
Ability to respond rapidly in emergencies.
Ability to work scheduled hours and follow attendance, punctuality, and appearance expectations.
Successful completion of required pre-employment checks and conditions, including background check, work-authorization verification, and any applicable drug test, tuberculosis test, or medical examination.

Nice To Haves

Previous food service experience.

Responsibilities

Operate the dishmachine safely and keep the area around it clean and safe.
Monitor dishmachine temperature and soap dispensing equipment for accuracy.
Disassemble and clean the dishmachine daily and perform weekly deliming.
Assist with preparing, serving, and storing food in accordance with approved cafeteria menus, protocols, and timelines.
Clean and sanitize large and small equipment, serving utensils, and kitchen areas.
Assist with completing daily tasks in a timely manner and travel to other schools when requested.
Rotate food stock and supplies and support safe storage of food and supplies.
Train in kitchen stations to provide cross-coverage as needed.
Support service excellence through appealing food, proactive customer service, and service recovery.
Monitor portion control, proper pricing, and safe storage of supplies and food.
Recognize reimbursable meals and follow required food safety, cleaning, sanitation, and HACCP procedures.
Maintain good hygiene and serve as a positive role model.
Perform other related duties assigned by the supervisor or designated central office administrators.