Production Chief Full Time Starts at 2215hr plus benefits
Production Chief Full Time Starts at 2215hr plus benefits
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Job Description
202526 School Year
Location: Hale Middle
8.0 scheduled hours per day: 6 a.m. to 2:30 p.m. Central Kitchen location Work August through May when students are in session.
- OPS Nutrition Services Video
- Annual uniform allowance and complimentary shift meals
- Hourly Fulltime position with benefits paid biweekly
Reports To: Executive Director Nutrition Services
Position Purpose: Primary responsibilities include overall supervision and production coordination of the areas assigned work closely with the manager on forecasting food production setting work schedules to assure task completion at designated times and provides leadership in maintaining an efficient clean and pleasant kitchen/serving environment. Plan directs and assists in the preparation of food and the service of quality meals to students and staff the storage of food cleaning and sanitation of equipment rotating food stock and supplies assist with the dish machine and manual dishwashing and providing superior customer service.
Knowledge Skills and Abilities:
- High School diploma or equivalent required.
- Previous food service experience minimum of 35 years food preparation experience preferred.
- Must demonstrate excellent attendance and work record.
- Ability to apply basic arithmetic calculations using units of American money weight measurements volume and distance.
- Knowledge of safe food handling.
- Skill in customer relations and service recovery.
- Practical working knowledge of food safety practices and procedures.
- Sensitivity and ability to interact with students coworkers 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 and the ability to handle multiple projects with strong attention to detail.
- Knowledge of OPSs mission purpose goals and the role of every employee in achieving each of them.
- Assist with the cleanliness and sanitation of all large and small equipment serving utensils and all areas of the kitchen.
- Assist with the completion of daily tasks in a timely manner.
- Willingness to travel to other schools when requested.
Essential Performance Responsibilities:
- Makes complex plans schedules and decisions independently.
- Inspects and monitors the quality and aesthetic appeal of product output.
- Orders product needs based on projected meal counts.
- Assist with the preparation service and storage of food.
- Assist with the completion of required reports.
- Ensures work processes are completed at scheduled times.
- Ensures food products are properly prepared and attractively served.
- Oversees and directs sanitation procedures.
- Assists in training and identifying training needs of kitchen staff.
- Works 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.
- Train in all areas within the kitchen to cross cover as needed.
- 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.
- 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).
- 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 Handlers Certification scoring 80 or above before attending Kitchen Assistant Training.
- Successful completion of Cook I and Production training and Kitchen Assistant Training.
- Ability to maintain current Douglas County Food Handlers Certification.
Additional Duties:
Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.
Equipment:
This positionmay require the ability to use a variety of office equipment including a computer and automated record keeping position may require the ability to use commercial kitchen equipment such as: ovens steamers hot holding cabinets blenders food processors mixers slicers can openers peelers knives scales and thermometers. Must always comply with OPSs guidelines for equipment use.
Travel:Local travel will be required.
Physical and Mental Demands Work Hazards:
- 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 setting.
- Ability to lift move and reposition objects and materialsfrequently exerting force equal to lifting fifty 50 pounds.
Physical Demand Classifications:
Rarely 15 of the time in an 8 hour day
Occasionally 633 of the time in an 8 hour day
Frequently 3466 of the time in an 8 hour day
Continuously 67100 of the time in an 8 hour day
Essential Functions:
STANDING:(Remaining on ones feet in an upright position without walking)
Occasionally: When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area.
WALKING: (Moving about on foot. It requires 3 consecutive steps to be considered 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: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface)Rarely: Using the computer to review inventory ordering items and communicating electronically as needed.
LIFTING:(Raising or lowering an object from one level to another. 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 placed on shelves. Some examples include:
Weight: 40 lb. Level: 6 (floor) to 34 (counter height) Item: Case of Oranges Rate: 12 cases per shift
Weight: 45 lb. Level: 6 (floor) to 34 (counter height) Item: Case of Baked Beans Rate: 13 cases per shift
Weight: 45 lb. Level: 6 (floor) to 34 (counter height) Item: Case of Ketchup Pouches Rate: 12 cases per shift
Weight: 40 lb. Level: 6 (floor) to 34 (counter height) Item: Case of Apples Rate: 16 cases per shift
Weight: 36 lb. Level: 6 (floor) to 34 (counter height) Item: Case of Chicken Patties Rate: 3 x shift
Weight: 48 lb. Level: 6 (floor) to 34 (counter height) Item: Case of Mozzarella Cheese (Blocks) Rate: 2 x month
Weight: 32 lb. Level: 8 (case handle) to 34 (counter height) Item: Case of Milk Cartons 50 cartons) Rate: 16 cases per shift
CARRYING:(Transporting an object over a distance through walking)Rarely: Moving cases from the cart to the counter height. See examples of products above.
PUSHING/PULLING:(Exerting force upon an object so that the object moves away from the Force)Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 1520. Handle Height at 35. Force 2530 lb.
CLIMBING:(To Ascend or Descend apparatus or structures)Rarely: Step stool 2 steps) available to access top shelf level of food items.
BALANCE:(Maintaining body equilibrium to prevent falling)Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area.
STOOPING:(Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist)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:(Bending the legs at the knees to come to rest on one or both knees)Rarely:Cleaning underneath the hot line (shelf at approximately 9; cleaning the lower oven shelves.
CROUCHING:(Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine)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:(Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered 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:(Seizing holding grasping turning or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand such as to turn a switch or shift gears)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:(Moving about on hands and knees hands and feet or on the abdomen)Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.
Interrelations:
- Contact with personnel within the district and with customers and vendors.
- Will be working under the direct supervision of the department supervisor in order to complete daytoday 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.
Employee Punctuality and Appearance:
- 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 employees 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.
Terms of Employment:
This position is treated as a classified fulltime nonexempt position. The terms of your employment will be governed by applicable state laws regulating employment in a Nebraska public school and Board of Education policies as those laws and policies may change from time to time. If your position is represented by a collective bargaining representative then your employment will also be governed by a negotiated agreement between OPS and that collective bargaining representative.
The offer of employment is contingent upon:
- 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 preemployment drug test (if required for position offered).
- Successful completion of a tuberculosis skin test (if required for position offered).
- Successful completion of a preemployment medical examination to determine ability to safely and effectively perform the essential functions of the position.
Omaha public schools does not discriminate on the basis of race color national origin religion sex (including pregnancy) marital status sexual orientation disability age genetic information gender identity gender expression citizenship status veteran status political affiliation or economic status in its programs activities employment and provides equal access to the Boy Scouts and other designated youth groups. The following individual has been designated to handle inquiries regarding the nondiscrimination policies: Director for the Office of Equity and Diversity 3215 Cuming Street Omaha NE 68131.
The Omaha Public School District is committed to providing access and reasonable accommodation in its services programs activities education and employment for individuals with disabilities. To request disability accommodation in the application process please contact the human resources department at.
Revised 9/7/2023
Required Experience:
Chief
Employment Type
Full-Time
