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

Omaha Public Schools•Omaha, NE

5d•Onsite

About The Position

The Dishmachine Operator is a classified, part-time, non-exempt position at North High. The role works 5 scheduled hours per day, from 9:00 a.m. to 2:30 p.m., during the school year from August through May when students are in session. The position reports to the Executive Director of Nutrition Services and works under the direct supervision of the department supervisor on day-to-day tasks. Local travel may be required, including travel to other schools when requested. The primary purpose of the position is to operate the dishmachine safely and help prepare and serve 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 monitors dishmachine temperatures and soap dispensing, cleans and disassembles the machine daily, and performs weekly deliming. The role also supports food safety and sanitation procedures, including HACCP, and helps with food preparation, service, and storage. The position involves working in school buildings, kitchen areas, and warehouse settings, with contact with district personnel, customers, and vendors. Work includes prolonged repetitive activities and frequent interaction with a diverse student and staff population. The job requires the ability to lift, move, and reposition materials, frequently exerting force equal to lifting 50 pounds. Employees must follow equipment-use guidelines, maintain appropriate attendance and punctuality, and wear attire suitable for the position.

Requirements

High school diploma or equivalent.
Ability to perform basic arithmetic, including calculations with money and units of weight, volume, and distance.
Ability to read and communicate in English and to perform basic math operations using whole numbers, common fractions, and decimals.
Skill in safe food handling and practical knowledge of food safety practices and procedures.
Ability to obtain the Douglas County Food Handler’s Certification within the first 30 days of employment, scoring at least 80%, before attending the kitchen training class, and to maintain current certification.
Ability to operate food service equipment safely.
Excellent attendance and work record.
Organizational, time-management, communication, and interpersonal skills, with attention to detail and the ability to handle multiple tasks.
Ability to interact tactfully and effectively with students, coworkers, teachers, administrators, parents, vendors, and community members from diverse backgrounds.
Ability to respond rapidly in emergencies and process verbal information and nonverbal cues.
Ability to lift, move, and reposition objects and materials, frequently exerting force equal to lifting 50 pounds.
Ability to work scheduled hours punctually and comply with attendance and appearance expectations.
Successful completion of applicable pre-employment checks or conditions, which may include a background check, verification of work authorization, drug test, tuberculosis test, and medical examination.

Nice To Haves

Previous food service experience.

Responsibilities

Operate the dishmachine safely and keep the surrounding area clean and safe.
Monitor dishmachine temperature and soap-dispensing equipment for accuracy.
Disassemble and clean the dishmachine daily and perform weekly deliming.
Assist with cleaning and sanitizing large and small equipment, serving utensils, and kitchen areas.
Assist with preparing, serving, and storing food according to approved cafeteria menu protocols and timelines.
Rotate food stock and supplies and support safe storage and portion control.
Follow food safety, cleaning, sanitation, and HACCP procedures, and practice good hygiene.
Train in kitchen stations to provide cross-coverage as needed.
Provide appealing food and responsive, professional customer service to students, staff, and other customers.
Recognize a reimbursable meal and support service excellence initiatives.
Complete assigned daily tasks in a timely manner and travel to other schools when requested.
Use food service equipment safely and comply with district equipment-use guidelines.
Perform other related duties assigned by the supervisor or designated central office administrators.