783 jobs found in nebraska

Server - Part Time Varies - Immanuel Courtyard (Finance) Purpose of the Job: The overall purpose of this job is to take orders and serve food to residents and guests in a courteous and professional manner. The responsibilities of this job include setting-up the dining room and designated areas in the kitchen in anticipation of meals, and clearing tables, meeting diners' needs, handling food safely, delivering food to apartments, and cleaning kitchen and dining areas. Supports and lives out Immanuel's Mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Dining Preparation and Maintenance Prepares dining room for meals, sets tables, and refills juices, waters, sugar, and creamer containers . Clears dishes and cleans tables . Prepares beverages, salads, and desserts . Performs other duties as assigned or requested. Replenishes dishes. Cleans food preparation areas and kitchen areas as assigned. Maintains clean, safe environment for residents and co-workers. May do dishes from time to time as needed or requested. Customer Service Describes daily meals to residents, takes orders, and serves in a timely manner. Delivers and/or picks-up food trays to/from resident apartments. Identifies and acts-on the needs of residents. Follows all serving procedures and regulations as written by management. Other Performs other duties as assigned or requested. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time.

Cook (part-time, 11:30am-8:00pm, every other Friday & Wednesday) (Finance)ABHM American Baptist Homes of the Midwest Cook (part-time, 11:30am-8:00pm-every other Friday & Wednesday)Bring your experience and skills to a welcoming community that fosters respect, dignity, inclusion and professionalism! Maple Crest Health Center is looking for a talented Prep Cook (part- time) to join our dedicated team. If you have a passion to help others, Maple Crest provides a caring environment where the quality of your heart is as valued as the quality of your work.As a Prep Cook at Maple Crest, you will help create high-quality meals and an exceptional dining experience by assisting with meal preparation (preparing and serving attractive, and nutritious meals) to the residents, families and staff consistent with regulations, policies and procedures. You will also assist with food preparation of meals for meetings and special events, ensure cleaning and sanitizing of equipment and kitchen work area, and assist in inventory and storage food and supplies. Other duties as assigned.Job Requirements: Culinary degree preferred. Pastry or baking experience required. Minimum 2 years food preparation as a Cook or Prep Cook required; nursing home or hospital experience is a plus. Must have general knowledge of recipes, special diets and kitchen ordering process. Must have knowledge of state and federal food-handling regulations (ServSafe certification) preferred . Ability to demonstrate positive attitude, patience, emotional maturity to effectively communicate and interact with residents, families and co-workers. About Maple Crest Health Center:Maple Crest Health Center has been proudly serving Omaha's seniors in the Benson and surrounding areas for more than 70 years. During our long history we have provided seniors with long-term care, short-term rehabilitation and memory care, balanced with supportive health care services, a tradition that continues. We encourage you to come work alongside compassionate professionals who care as much as you do.An ABHM Community:Maple Crest Health Center is an American Baptist Homes of the Midwest community, promoting diversity, faith, collaboration and community in all we do. We are an AA/EEO Employer and a drug-free workplace. All qualified applicants receive equal consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status or any other characteristic protected by law.Apply Online TodayFor more information, or to apply now, you must go to the website below. Please DO NOT email your resume to us as we only accept applications through our website.

Server - Part Time Evenings - Immanuel Village (Finance) Purpose of the Job: The overall purpose of this job is to take orders and serve food to residents and guests in a courteous and professional manner. The responsibilities of this job include setting-up the dining room and designated areas in the kitchen in anticipation of meals, and clearing tables, meeting diners' needs, handling food safely, delivering food to apartments, and cleaning kitchen and dining areas. Supports and lives out Immanuel's Mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Dining Preparation and Maintenance Prepares dining room for meals, sets tables, and refills juices, waters, sugar, and creamer containers . Clears dishes and cleans tables . Prepares beverages, salads, and desserts . Performs other duties as assigned or requested. Replenishes dishes. Cleans food preparation areas and kitchen areas as assigned. Maintains clean, safe environment for residents and co-workers. May do dishes from time to time as needed or requested. Customer Service Describes daily meals to residents, takes orders, and serves in a timely manner. Delivers and/or picks-up food trays to/from resident apartments. Identifies and acts-on the needs of residents. Follows all serving procedures and regulations as written by management. Other Performs other duties as assigned or requested. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time.

Food Service Delivery Worker (Finance)ul,p {width:100%;} Business: Boys Town Job Summary: In a career as a Food Service Delivery Worker, your behind-the-scenes work is what leads to making the magic of our mission come true every day. Boys Town serves thousands of children and their families around the United States, which means that we need you to keep our operations running smoothly and efficiently. No matter your role at Boys Town, you contribute to helping us change the future of Americas youth. Schedule : 6:00am-2:30pm Monday to Friday Responsibilities: Reviews list of deliveries for the week; assists in filling and delivering groceries. Loads food for delivery and drives company vehicle to delivery location; unloads and sets up food at delivery site; picks up and returns equipment and containers. Assists with food preparation, serving, and kitchen maintenance, cleaning, and sanitizing as needed. Follows instructions on display of food and beverages as well as placement of tablecloths and dishes. Assists with receiving food and supply deliveries from vendors and restocking. Utilizes and maintains Food Service truck including checking tires, gas, oil, and water. Required Qualifications: High school diploma or equivalent preferred. 1 year of experience preferably including food services and delivery. Must possess a valid drivers license with a good driving record and pass an annual Motor Vehicle Registration (MVR) check. About Boys Town: Boys Town has been changing the way America cares for children and families since 1917. With over a century of service, our employees have helped us grow from a small boardinghouse in downtown Omaha, Nebraska, into one of the largest national child and family care organizations in the country. With the addition of Boys Town National Research Hospital in 1977, our services branched out into the health care and research fields, offering even more career opportunities to those looking to make a real difference. Our employees are our #1 supporters when it comes to achieving Boys Towns mission, which is why we are proud of their commitment to making the world a better place for children, families, patients, and communities. Unique perks to Boys Town employees and their families include free visits to Boys Town physicians and free prescriptions under the Boys Town Medical Plan, tuition assistance, parenting resources from our experts and professional development opportunities within the organization, just to name a few. Working at Boys Town is more than just a job, it is a way of life. Date Posted: January 6, 2021 This advertisement describes the general nature of work to be performed and does not include an exhaustive list of all duties, skills, or abilities required. Boys Town is an equal employment opportunity employer and participates in the E-Verify program. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. To request a disability-related accommodation in the application process, contact us at 1-.

Dining Room Manager - Full Time - Trinity Village (Finance) Purpose of the Job: The overall purpose of this job is to manage the meal service, dining room appearance, and dining staff to ensure the highest level of hospitality and food service. The responsibilities of this job include overseeing the dining room activities, coordinating events, hiring, training and supervising quality staff members, maintaining payroll records, and completing administrative duties. Supports and lives out Immanuel's Mission and CHRIST Promises. KEY RESPONSIBILITIES Key Areas Key Responsibilities and Duties of the Job Personnel Management Interviews, hires, trains, coaches and evaluates performance of serving staff. Ensures daily appearance and service standard of the staff are met; if not, taking appropriate actions to correct in a timely manner. Provides and schedules adequate staff to accommodate excellent service at meals and special events. Takes appropriate action to praise and discipline servers about their performance where appropriate. Monitors and schedules and/or provides on-going training as needed. Dining Room Management Manages the dining room and staff to meet the standards for high quality service and adherence to safety and health standards as well as Immanuel's established guidelines. Hosts meals. Monitors and takes appropriate action to ensure cleanliness and attractive appearance of the dining areas. Monitors and tracks guest checks, getting required signatures and submitting to appropriate department. Completes administrative duties as required or requested. Coordinates Events Sets up and hosts special events, as required or requested. Attends meetings necessary for planning meals and events. Records and Supplies Maintains paperwork for payroll records, inventories, and budgets. Orders linens and other items necessary to keep dining areas. Other Performs other duties as assigned or requested. QUALIFICATIONS Education- High School Diploma/GED is required. Associate's degree in Service Management or Business Management is preferred. Food Service Management or Business Management degree from a vocational or trade school is preferred. Equivalent years of experience may substitute for education requirement. Experience- Two (2) years of dining room experience is required. One (1) year of dining room management experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe permit is preferred. KSA- Knowledge Skills and Abilities- Knowledge of dining room standard operating procedures. Skills in providing excellent customer service. Skills in operating Microsoft Word, Excel, and Outlook. Ability to professionally and effectively communicate in both verbal and written forms. Ability to solve problems. Ability to think critically. Ability to balance multiple tasks. Ability to manage a team. Ability to work on your feet for extended periods of time. QUALIFICATIONS Education- High School Diploma/GED is required. Associate's degree in Service Management or Business Management is preferred. Food Service Management or Business Management degree from a vocational or trade school is preferred. Equivalent years of experience may substitute for education requirement. Experience- Two (2) years of dining room experience is required. One (1) year of dining room management experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe permit is preferred. KSA- Knowledge Skills and Abilities- Knowledge of dining room standard operating procedures. Skills in providing excellent customer service. Skills in operating Microsoft Word, Excel, and Outlook. Ability to professionally and effectively communicate in both verbal and written forms. Ability to solve problems. Ability to think critically. Ability to balance multiple tasks. Ability to manage a team. Ability to work on your feet for extended periods of time.

Dining Room Server Part Time 1:30-7:30pm (Finance)The Heritage at College View in Hastings, Nebraska is currently looking for a Part time Dining Room Server to join our great team! Qualifications Tactful and courteous in dealing with others. Outgoing, eager to learn, and has a desire to work with seniors. Job Description Serves meals according to Directors instructions. Responsible for maintaining sanitation and using proper food handling techniques. Preparation and clean up of dining room and kitchen. Shifts:Part time Mondays and rotating weekends, 1:30pm-7:30pm. 18-22 hours per week. The Heritage Communities benefits package includes: Health Insurance Dental Insurance Vision Insurance Life Insurance (Basic & Additional Voluntary Coverage for Employee, Spouse and/or Children) Short Term Disability 401(k) Savings Plan PTO Employee Assistance Program Wellness Program Complimentary Lunch or Dinner at Community About Us:Heritage Management Services has "FUN" as one of our core values, and thats exactly what we have while enriching the lives of others! We are looking for loyal, dedicated, people who take pride in providing quality service to residents who call this great place home. We are a "Residents First" focused Community, a stable working environment that feels like family. To learn more about our company, visit . If you fit the qualifications, please apply now. We look forward to hearing from you! EOE

Dishwasher - Part Time Evenings - Yankee Hill Village (Finance) Purpose of the Job: The overall purpose of this job is to ensure that the dishwashing area is maintained as a clean, safe and sanitary area. The responsibilities of this job include maintaining cleanliness and sanitation standards for china, glassware, tableware, pots, pans, and cooking utensils, using machine and manual cleaning methods. Supports and lives out Immanuel's Mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Washing & Sanitizing Washing and sanitizing china, glassware, and tableware used for eating via machine and manual cleaning methods . Washing and sanitizing pots, pans, cooking utensils used for cooking via machine and manual cleaning methods . Cleaning Thoroughly cleans the kitchen areas daily including food prep area, floors, counter tops, dishwashing area and any other areas of the kitchen as needed or requested. Empties trash daily. Keeps inventory of cleaning supplies and reports shortages as they occur. Other Performs other duties as assigned or requested. Education- High School Diploma/GED is preferred, but not required. Experience- No experience is required. KSA- Knowledge Skills and Abilities- Knowledge of sanitation and cleaning processes. Knowledge of contents in an industrial kitchen. Skills in operating dishwashing machine . Skills in effective cleaning techniques. Ability to verbally communicate in a professional, effective, and courteous manner. Ability to follow directions. Education- High School Diploma/GED is preferred, but not required. Experience- No experience is required. KSA- Knowledge Skills and Abilities- Knowledge of sanitation and cleaning processes. Knowledge of contents in an industrial kitchen. Skills in operating dishwashing machine . Skills in effective cleaning techniques. Ability to verbally communicate in a professional, effective, and courteous manner. Ability to follow directions.

Dishwasher - Part Time Varies - Trinity Village (Finance) Purpose of the Job: The overall purpose of this job is to ensure that the dishwashing area is maintained as a clean, safe and sanitary area. The responsibilities of this job include maintaining cleanliness and sanitation standards for china, glassware, tableware, pots, pans, and cooking utensils, using machine and manual cleaning methods. Supports and lives out Immanuel's Mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Washing & Sanitizing Washing and sanitizing china, glassware, and tableware used for eating via machine and manual cleaning methods . Washing and sanitizing pots, pans, cooking utensils used for cooking via machine and manual cleaning methods . Cleaning Thoroughly cleans the kitchen areas daily including food prep area, floors, counter tops, dishwashing area and any other areas of the kitchen as needed or requested. Empties trash daily. Keeps inventory of cleaning supplies and reports shortages as they occur. Other Performs other duties as assigned or requested. Education- High School Diploma/GED is preferred, but not required. Experience- No experience is required. KSA- Knowledge Skills and Abilities- Knowledge of sanitation and cleaning processes. Knowledge of contents in an industrial kitchen. Skills in operating dishwashing machine . Skills in effective cleaning techniques. Ability to verbally communicate in a professional, effective, and courteous manner. Ability to follow directions. Education- High School Diploma/GED is preferred, but not required. Experience- No experience is required. KSA- Knowledge Skills and Abilities- Knowledge of sanitation and cleaning processes. Knowledge of contents in an industrial kitchen. Skills in operating dishwashing machine . Skills in effective cleaning techniques. Ability to verbally communicate in a professional, effective, and courteous manner. Ability to follow directions.

Cook - Full Time Varies - Immanuel Village (Finance)Purpose of the Job: The overall purpose of this job is to ensure high-quality food is prepared, apportioned, and presented in an appealing manner to residents. The responsibilities of this job include all types of food preparation, including yet not limited to baking, grilling, stove-top and oven cooking; and cleaning the kitchen. The incumbent assists in any duty needed done in the kitchen area. Supports and lives out Immanuel's mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Food Preparation Prepares nutritious and delicious food for residents. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Safety/Sanitation Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Assists with food prep as needed. Follows all procedures and regulations as written by management Other Carries out heavy cleaning of kitchen areas as assigned. Performs other duties as assigned or requested. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes.

Concierge AA - Omaha (Finance)Our Company Allegro is a respected leader in the senior living industry, actively engaged in ownership, operations, design, development and property management services for multiple luxury brands throughout the US, with corporate headquarters located in St. Louis, MO. Our Community We've thought of everything to make life at Avidor in Omaha exceptional. Embark on your next adventure. Do what you want to do. This vibrant 55+ community is designed for people who seek to enjoy an active and inspired life along with their friends. Relax, connect daily and enjoy the culture. Avidor offers an array of a la carte services and amenities for your choosing. Quality finishes and fixtures plus inspiring and thoughtful touches make your apartment a place you love to call home. The Concierge performs receptionist and concierge duties that are technical and detailed. In performing these duties, the Concierge is the first point of contact for anyone coming to the Community. Areas of Responsibility First point of contact - via telephone and walk-in traffic - with prospects, residents, family, associates and vendors. Greet all guests, visitors, residents, and vendors in a positive, friendly manner; ensuring a welcoming Community atmosphere is established. Interface daily with associates, residents, prospects, families, and vendors. Approach all encounters with residents and associates in a friendly, service-oriented manner. Arrange for special requests from residents including information, directions, reservations, and ground transportation for local and regional events, attractions, and activities. This includes transportation of residents to scheduled appointments. Resident Experience Director (RED) with transportation arrangements, to include scheduling, tracking transportation charges. Monitor and track all transportation charges as directed. At the direction of the RED, provide transportation charges to Community Director (CD) for resident billing. working relationships with area contacts to provide first-hand knowledge of local and regional events, attractions, and activities to stimulate and enhance the quality of life for our residents. update and publicize outside local and regional events. Arrange for dry cleaning pick-up and delivery. Ensure readiness of apartment day of move-in with a final inspection. This includes arrangements of an appropriate move-in gift for the new resident. Make welcome arrangements for first-day move-in for new resident to include introduction to other residents. Assign and coordinate parking for residents. Apply parking tickets when necessary. Promote current and future resident activities both within the Community and outside the Community as directed. recognize residents' birthdays. In conjunction with RED and other Department Heads, plan and organize block/floor parties. Respond to emergencies and complete appropriate paperwork. Responsible for the generation and maintenance of various reports and manuals as directed. Receive resident requests for maintenance in their apartments using the online portal. Answer the telephone, take messages, greet and direct visitors and vendors to the appropriate party. Responsible for the daily retrieving, preparing and distributing of both incoming and outgoing mail, courier services and packages. Prepare correspondence and maintain other documents as required including guest book and activity RSVP lists. Accept and sign for all package and courier service deliveries to the Community. Direct all large deliveries to the service area and notify the appropriate Department Head to meet the delivery person. Communicate with all visitors as to their business. Have the visitors sign in using the guest register book. Withhold entry to and report any visitors that are not conducting legitimate business on the Property. Report all deferred maintenance, vandalism or hazardous situation to the Community Director (CD) as discovered and take appropriate action as necessary. Maintain high standards of personal appearance and grooming, which include wearing appropriate attire and name tag when on duty. Must maintain a clean and neat working environment. Assist Lifestyle Advisor with prospect tours when needed. Monitor all lost and found items and maintain an inventory log of such items Attend and participate in all meetings and training as required by company policy and the CD. Greet all potential residents and their families by name and have them introduced to the Lifestyle Advisor. Assist emergency medical personnel, fire department and/or law enforcement as necessary. Maintain confidentiality of all pertinent resident, associate, Community and Company information deemed as such. Maintain inventory and purchases for Grab and Go area including tracking charges for items purchased by residents and guests. Other duties as assigned. Special Requirements/Certifications: Must be a minimum of 18 years of age. Minimum of high school diploma or equivalent. Minimum one (1) year experience as receptionist in a professional business environment. Must have working knowledge of appropriate Microsoft Office programs. Must have working knowledge of office equipment such as copy machine, calculator, and multi-line telephone system. Must pay attention to detail, be organized and flexible/adaptable, and be able to multi-task. Must have demonstrated teamwork skills and be able to work under stressful conditions. Must have a positive Criminal Background Screening. Must pass a physical having no signs or symptoms of a communicable disease including tuberculosis where required. Freedom from tuberculosis must be documented on an annual basis where required. The Community is a drug free workplace; associates are subject to adherence to the Company Drug Free Workplace policy. Allegro is an EOE (Equal Opportunity Employer) and drug-free workplace.

Dining Server/Cook Part Time (Finance)The Heritage at Shalimar Gardens in Fremont, NE may be the place for you! We take pride in serving great food to great people. We are looking for an experienced cook who has compassion for seniors and a strong desire to impact their lives on a daily basis to join our growing team.We are looking for someone with knowledge of basic knife skills, safe food handling, excitement and desire to cook food for our residents, ability to work independently and on a team and problem solve when needed.Key Responsibilities and Duties of the Job Prepares nutritious and delicious food for residents. Serves meals according to Directors instructions. Responsible for maintaining sanitation and using proper food handling techniques. Preparation and clean up of dining room and kitchen. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Qualifications:Experience working in a "cooked from scratch"kitchen.Ability to work in a fast paced environment.Flexibility and dependability.The ideal candidate will need to have a flexible availability and preferred a minimum 2 years line experiencePM20

Dining Room Server Full Time 6:30am-2:30pm (Finance)Currently recruiting team members that can onboard and train in preparation for our opening day. We can be flexible with hours and the holidays. APPLY TODAY! The Heritage at Fountain Point in Norfolk, Nebraska is currently looking for a full time Dining Room Server to join our growing team! The shift is 6:30am-2:30pm on a rotating schedule, including Weekends about 32-40 hours a week. We are looking for somebody who is energetic, trustful fun, hard-working, compassionate, and respectful Qualifications Tactful and courteous in dealing with others. Outgoing, eager to learn, and has a desire to work with seniors. Job Description Serves meals according to Directors instructions. Responsible for maintaining sanitation and using proper food handling techniques. Preparation and clean up of dining room and kitchen. Shifts: Dining Room Server Full Time 6:30am-2:30pm Rotating Weekend. About Us:Heritage Management Services has "FUN" as one of our core values, and thats exactly what we have while enriching the lives of others! We are looking for loyal, dedicated, people who take pride in providing quality service to residents who call this great place home. We are a "Residents First" focused Community, a stable working environment that feels like family. To learn more about our company, visit . If you fit the qualifications, please apply now. We look forward to hearing from you! EOE #LP123

Dining Room Server Part Time 4:30-7:30pm (Finance)Currently recruiting team members that can onboard and train in preparation for our opening day. We can be flexible with hours and the holidays. APPLY TODAY! The Heritage at Fountain Point in Norfolk, Nebraska is currently looking for a full time Dining Room Server to join our growing team! The shift is 4:30pm-7:30pm on a rotating schedule, including Weekends about 32-40 hours a week. We are looking for somebody who is energetic, trustful fun, hard-working, compassionate, and respectful Qualifications Tactful and courteous in dealing with others. Outgoing, eager to learn, and has a desire to work with seniors. Job Description Serves meals according to Directors instructions. Responsible for maintaining sanitation and using proper food handling techniques. Preparation and clean up of dining room and kitchen. Shifts: Dining Room Server Full Time 6:30am-2:30pm Rotating Weekend. About Us:Heritage Management Services has "FUN" as one of our core values, and thats exactly what we have while enriching the lives of others! We are looking for loyal, dedicated, people who take pride in providing quality service to residents who call this great place home. We are a "Residents First" focused Community, a stable working environment that feels like family. To learn more about our company, visit . If you fit the qualifications, please apply now. We look forward to hearing from you! EOE

Room Service Assistant / Kitchen & Cafeteria (Finance)Schedule: 12 pm -8:30 pm with rotating weekends. We are currently searching for a Room Service Assistant. The Room Service Assistant is responsible for preparing, assembling and serving meals to patients. Staff works collaboratively with the Nutrition Assistant (Nutrition Call Center) to ensure meal selections are appropriately and efficiently prepared and delivered resulting in high quality meal service for patients. Staff follows allowances and restrictions of diet orders. Staff will protect food quality by following operational procedures for food handling, food safety, and infection control. ESSENTIAL FUNCTIONS Supports service excellence initiatives with proactive efforts in service and service recovery with demonstrated commitment to improve with high accountability Provides quality customer service to patients/customers and to staff. Follows approved patient menu preparation delivery and service protocols within approved timelines. Collects completed meal trays from patient rooms per service protocols. Supports and participates in processes to ensure all meal selections are received by room service. Accountable to ensure all patients on a modified diet order receive meals per patient needs/desires. Collaborates with Nutrition Assistants in the Nutrition Call Center to provide optimal patient food service. Follows safe practices at all times including 100% compliance with infection control guidelines posted outside every patient room prior to entry. Serves patients appealing and temperature-controlled food portions. Maintains clean, stocked, and continuous service-ready work areas utilizing HACCP and positive food handlers techniques. Promotes improvement in patient/customer satisfaction efforts by participating in service recovery efforts, workflow evaluation, and other planned events. Communicates efforts toward patient/customer satisfaction and all meal service related issues to the Lead Room Service Assistant, Nutrition Coordinator and/or Clinical Nutrition Manager. Participates in quality improvement initiatives, including taste panels, test trays, and in-service training. Demonstrates a positive attitude at all times. Participates in all meetings as required. Efficiently prioritizes work duties based on patient/customer needs in accordance with operational procedures and efficient workflow. Participates in financial management processes by carefully monitoring portion control, proper pricing, and safe storage of supplies and food. Monitors appropriate inventory of food and supplies by including dating, rotating products for service and documenting outages of same. Maintains food/supply needs daily and records food temperatures and temperatures of refrigerators and freezers per service protocol. KNOWLEDGE, SKILLS AND ABILITIES: Knowledge of basic hygiene principles. Knowledge of basic infection control policies and procedures. Knowledge of basic computer skills and ability to utilize Microsoft Office Skill in customer relations and service recovery. Skill in safe food handling. Ability to assess acceptable food quality. Ability to communicate effectively both verbally and in writing. Ability to work closely with professional staff. Ability to promote a positive dining experience. EDUCATION AND EXPERIENCE: High school diploma or GED preferred. Minimum 6 months food service experience required, preferably in a health care setting. CERTIFICATIONS/LICENSURE REQUIREMENTS: Current and valid Douglas County Food Handlers Certification required within 6 months of hire. SPECIAL REQUIREMENTS: Required to work weekends EOE/Vets/Disabled

Manager, Satellite Kitchen 7.0 (Finance)Location: RoseHill Elementary Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 7.0 scheduled hours per day; 7:00 am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 56F Position Purpose: Primary responsibilities include management of all facets of food production; daily accounting and deposits; food orders; payroll practices; supervision of the preparation of nutritious and attractive meals; providing leadership in maintaining an efficient, clean and pleasant kitchen/serving environment.Essential Job Performance Responsibilities: Meets regular and predictable attendance requirements, including scheduled manager's meetings. Makes complex plans, schedules and decisions independently. Inspects and monitors the quality and aesthetic appeal of product output. Follows all Federal, state and district regulations and procedures regarding Child Nutrition Programs. Models high personal and professional standards. Orders product needs based on projected meal counts. Maintains records on HACCP, inventory, production control and completes daily accounting and deposit records and other required reports. Plans and directs the preparation and serving of all food in the cafeteria. Oversees and directs sanitation procedures. Follows HAACP procedures. Identifies training needs of staff. Trains new kitchen staff. Inspects and maintains the kitchen, cooking and mixing utensils and employees for cleanliness and sanitation standards. Has knowledge of the use and maintenance of all food service related equipment. Ensures work processes are completed at scheduled times. Interacts with customers, staff and coworkers in a courteous and professional manner. Communicates effectively with the Central Kitchen Manager. Annually provides input during job performance appraisal for all staff. Additional Duties: Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills and Abilities: High school diploma or equivalent One or more years of job-related experience or training in food services Excellent attendance and work record Evidence of sensitivity and respect for others and the ability to serve as a positive role model for youth Successful completion of orientation and training for Nutrition Services employees, including the Douglas County Food Handlers course and test (80%) and functional capacity assessment Successful completion of the Kitchen Assistant Training and Management Techniques courses Valid Douglas County Food Handlers Card Attendance at additional internal training courses at the direction of management Demonstrated knowledge, skills and abilities required of all other kitchen positions (non-managerial) Excellent interpersonal/customer service skills and the ability to work effectively with staff in diverse multicultural work environments. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators, and the community. Ability to read and use information from written and quantitative materials, visual displays and measuring devices Ability to receive and process verbal information as well as respond to nonverbal sounds Ability to frequently use hand-held tools, devices, instruments and automatic equipment Ability to bend, kneel, stoop and maintain balance while performing job related tasks Ability to work in standing/walking positions on a constant basis throughout the work shift Ability to lift, move and reposition objects and materials - frequently exerting force equal to lifting twenty-five (25) to fifty (50) pounds A working knowledge of all facets of food production 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 inspect equipment safely Working knowledge and ability to utilize on-line computer programs and technological devices Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use kitchen equipment such as: commercial ovens, commercial steamers, commercial hot holding cabinets, commercial blenders, commercial food processors, commercial mixers, commercial slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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..... click apply for full job details

Dining Room Server Part Time (Finance)Heritage Ridge in Bellevue, Nebraska is currently looking for a part time Dining Room Server to join our great team! The shifts are on a rotating schedule, including Weekends. Qualifications Tactful and courteous in dealing with others. Outgoing, eager to learn, and has a desire to work with seniors. Job Description Serves meals according to Directors instructions. Responsible for maintaining sanitation and using proper food handling techniques. Preparation and clean up of dining room and kitchen. Shifts: Part time with a rotating schedule.

Cook / Dietary Aide (Finance)About Mosaic: Mosaic is a national faith-based healthcare provider of services to people with diverse needs including intellectual and developmental disabilities, autism support, behavioral therapy and senior care. Our 3,800 employees and 800 independent contractors provide a life of possibilities to nearly 4,000 people across 10 states and 400+ communities. Building upon more than a century of service, Mosaic navigates continuous transformation in service delivery while maintaining a focus on those things that matter most: people served and their families, the people who serve, and our mission of service and advocacy. About the position: Prepares assigned food items according to menu and schedule and maintains a clean environment according to sanitation standards. In this position you will: * Prepare and serve meals to meet nutritional needs for individuals served. * Monitor and record food temperatures to ensure food is maintained and served at safetemperatures. * Ensure a clean and safe work environment by implementing cleaning schedules andprocedures. * Monitor applicable dietary changes to ensure accuracy of meals served. * Maintain safe and efficient operation of all equipment. #NONDSP2About you: * High school diploma or equivalent preferred. * Minimum six months experience in quantity food preparation. * CPR certification may be required. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled

Server - Part Time Varies - Pacific Springs (Finance) Purpose of the Job: The overall purpose of this job is to take orders and serve food to residents and guests in a courteous and professional manner. The responsibilities of this job include setting-up the dining room and designated areas in the kitchen in anticipation of meals, and clearing tables, meeting diners' needs, handling food safely, delivering food to apartments, and cleaning kitchen and dining areas. Supports and lives out Immanuel's Mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Dining Preparation and Maintenance Prepares dining room for meals, sets tables, and refills juices, waters, sugar, and creamer containers . Clears dishes and cleans tables . Prepares beverages, salads, and desserts . Performs other duties as assigned or requested. Replenishes dishes. Cleans food preparation areas and kitchen areas as assigned. Maintains clean, safe environment for residents and co-workers. May do dishes from time to time as needed or requested. Customer Service Describes daily meals to residents, takes orders, and serves in a timely manner. Delivers and/or picks-up food trays to/from resident apartments. Identifies and acts-on the needs of residents. Follows all serving procedures and regulations as written by management. Other Performs other duties as assigned or requested. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time.

Line Cook - Full Time Varies - Lakeside Village (Finance)Purpose of the Job: The overall purpose of this job is to ensure high-quality food is prepared, apportioned, and presented in an appealing manner to residents. The responsibilities of this job include all types of food preparation, including yet not limited to baking, grilling, stove-top and oven cooking; and cleaning the kitchen. The incumbent assists in any duty needed done in the kitchen area. Supports and lives out Immanuel's mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Food Preparation Prepares nutritious and delicious food for residents. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Safety/Sanitation Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Assists with food prep as needed. Follows all procedures and regulations as written by management Other Carries out heavy cleaning of kitchen areas as assigned. Performs other duties as assigned or requested. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes. Education- High School Diploma/GED is required. Culinary Trade or Vocational Schooling is preferred. Experience- One (1) year of culinary experience is required. Equivalent years of education may substitute for experience requirement. Other Requirements- Food Handler certificate is preferred. Serve Safe certificate is preferred. KSA- Knowledge Skills and Abilities- Knowledge of the kitchen's ordering process. Knowledge of food handlers' regulations and responsibilities. Knowledge of sanitation requirements. Knowledge of State safety standards. Skills in using various kitchen utensils and cooking methods. Skills in safely handling food. Skills in cooking food to appropriate temperature, consistency, and texture. Ability to verbally communicate effectively. Ability to manage multiple tasks. Ability to read and write. Ability to follow recipes.

Cook Part Time (Finance)Heritage Ridge in Bellevue, NE may be the place for you! We take pride in serving great food to great people. We are looking for an experienced cook who has compassion for seniors and a strong desire to impact their lives on a daily basis to join our growing team. We are looking for someone with knowledge of basic knife skills, safe food handling, excitement and desire to cook food for our residents, ability to work independently and on a team and problem solve when needed. Key Responsibilities and Duties of the Job Prepares nutritious and delicious food for residents. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Qualifications: Experience working in a "cooked from scratch"kitchen. Ability to work in a fast paced environment. Flexibility and dependability. The ideal candidate will need to have a flexible availability and preferred a minimum 2 years line experience Schedule: Part Time 6:00am- 2:00pm or 11:00 am-7:00 pm and every other weekend.

Kitchen Assistant Part Time 3.0 (Finance)Location: Edison Elementary Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 3.0 scheduled hours per day; 10:30 a.m. to 2:00 p.m. Non-exempt, Part Time Salary grade 59C Position Purpose: Primary responsibilities include assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Assist with the preparation, service, and storage of food. Assist with the completion of required reports. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. 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 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 receive and process verbal information as well as respond to nonverbal sounds. Assist with the dishmachine as needed. Successful completion of the Douglas County Food Handlers Certification, scoring 80% or above, before attending the kitchen training class. Successful completion of Kitchen Assistant Training. Ability to maintain current Douglas County Food Handler's Certification. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Previous food service experience, preferred. Must demonstrate excellent attendance and work record. 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. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This 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 OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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 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. 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 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. Terms of EmploymentThis position is treated as a classified part-time non-exempt position..... click apply for full job details

Lead Server II - Full Time Days - Yankee Hill Village (Finance)The overall purpose of this job is to serve meals to the residents in a professional manner. The primary responsibilities of this job include working independently as a lead within the dining room services during daytime shifts. Prepares tables for meals, refilling containers, clearing dishes, handling food safely, attending to residents' needs, taking phone orders, and ensuring other servers are completing tasks in a timely and appropriate manner. Facilitates a pleasant dining experience for the residents and guests who dine at the community. Supports and lives out Immanuel's Mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Dining Preparation and Maintenance • Prepares dining room for meals, sets tables, and refills juices, waters, sugar, and creamer containers. • Clears dishes and cleans tables. • Maintains clean, safe environment for residents and co-workers. • Follows all serving procedures and regulations as written by management. Customer Service • Takes phone orders. Ensures the delivery and/or pick-up of food trays to/from resident apartments • Describes daily meals to residents, takes orders, and serves in a timely manner. • Identifies and acts-on the needs of residents. Observes diners and replenishes dishes. • Models serving procedures and regulations for Servers as written by management. • Acts as back-up in absence of Dining Room Manager. Oversight • Takes the lead on daily activities, working independently with minimal direction. • May oversee special projects or areas of food preparation for individual development. • Trains, coaches, and monitors progress of new servers. • Ensures servers are completing their tasks in a timely and thorough manner. • Communicates any changes/information with Dining Room Manager. Other Performs other duties as assigned or requested. Education- High School Diploma/GED is preferred. Experience- One (1) year dining room serving experience is required. Other Requirements- Food handler certificate is to be obtained within six (6) months on the job. KSA- Knowledge Skills and Abilities- Knowledge of food handlers' regulations and responsibilities. Skills in providing excellent customer service. Ability to read and write. Ability to verbally communicate in an effective and professional manner. Ability to be on your feet for extended periods of time. Ability to carry moderately heavy containers of food, supplies, and equipment. Ability to serve residents in a courteous manner. Ability to anticipate the needs of residents and co-workers. Ability to follow procedures and instructions as written by management. Ability to meet all safety and sanitation guidelines as written by Immanuel. Ability to treat all types of people with compassion. Ability to work independently and with minimal direction. Education- High School Diploma/GED is preferred. Experience- One (1) year dining room serving experience is required. Other Requirements- Food handler certificate is to be obtained within six (6) months on the job. KSA- Knowledge Skills and Abilities- Knowledge of food handlers' regulations and responsibilities. Skills in providing excellent customer service. Ability to read and write. Ability to verbally communicate in an effective and professional manner. Ability to be on your feet for extended periods of time. Ability to carry moderately heavy containers of food, supplies, and equipment. Ability to serve residents in a courteous manner. Ability to anticipate the needs of residents and co-workers. Ability to follow procedures and instructions as written by management. Ability to meet all safety and sanitation guidelines as written by Immanuel. Ability to treat all types of people with compassion. Ability to work independently and with minimal direction.

Kitchen Assistant/Backup Manager Part Time 5.0 (Finance)Location: Belle Ryan Elementary Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 5.0 scheduled hours per day; 8:00am to 1:30pm Non-exempt, Part Time Salary grade 59C Position Purpose: Primary responsibilities include assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. This position serves as the Backup Manager and is responsible for leading staff. Essential Performance Responsibilities Assist with the preparation, service, and storage of food. Assist with the completion of required reports. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. 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 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 receive and process verbal information as well as respond to nonverbal sounds. Assist with the dishmachine as needed. Successful completion of the Douglas County Food Handlers Certification, scoring 80% or above, before attending the kitchen training class. Successful completion of Kitchen Assistant Training. Ability to maintain current Douglas County Food Handler's Certification. Additional DutiesPerforms other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Previous food service experience, preferred. Must demonstrate excellent attendance and work record. 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. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This 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 OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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 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. 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 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. Terms of EmploymentThis position is treated as a classified part-time non-exempt position..... click apply for full job details

Kitchen Helper SUBSTITUTE - Millard Public Schools, Omaha NE (Finance)Do you enjoy a FLEXIBLE schedule? Substitute Kitchen Helpers at Millard Public Schools! Get your foot in the door with Millard Public Schools, renowned for providing outstanding education and a fantastic place to work! If you are good-natured, team-oriented, and strive for excellence every day, apply now to join our team!Millard Public Schools is searching for hard-working, reliable substitute kitchen helpers for schools throughout the MPS district! Work while your children are in school Supplement your income Make your own schedule Choose when you work Determine your paycheck by working as many or as few hours as you like! Are you a team player? If so, we want to talk to you! Apply now!Work in various schools, elementary through high school, and experience the satisfaction of preparing and serving fun, nutritious meals to students of all ages. Our best subs are challenged and rewarded by the unexpected every day! This position is ideal for someone who needs flexibility and loves the variety! Get a taste for many environments before committing to one; most of our kitchen subs are quickly hired for regular kitchen positions with benefits. Essential Job Functions Perform assigned duties associated with meal preparation: cook food, prepare individual portions and perform other duties as assigned Clean equipment, utensils, dishes, mixers, and machines. Perform general cleaning duties in the kitchen. Perform miscellaneous food service duties as assigned, including but not limited to, acting as a cashier for lunch or breakfast service, assembling machines, counting money, storing supplies, and securing food in containers for shipment to other school kitchens Serve prepared food to students Willingness to follow instructions, work in all areas of food service, and maintain a positive attitude Respond to frequent change and be willing to take on additional tasks as assigned Ability to establish and maintain cooperative working relationships with peers, staff, students, and others Ability to report to work on time and notify managers when not available to work Qualifications High school diploma or equivalent is required Food service experience is preferred School kitchen experience is desired Experience cooking for large groups is desired Certification or Licensure Douglas County Food Handler's Certification (required within 30 days of hire)To apply, please visit our website : . Highly qualified applicants providing at least two references (one supervisory reference) will receive priority consideration. All applicants will receive notifications by email, but only the most qualified will be called for interviews. Please check your email for status updates.

Server - Part Time Evenings & Weekends - Lakeside Village (Finance) Purpose of the Job: The overall purpose of this job is to take orders and serve food to residents and guests in a courteous and professional manner. The responsibilities of this job include setting-up the dining room and designated areas in the kitchen in anticipation of meals, and clearing tables, meeting diners' needs, handling food safely, delivering food to apartments, and cleaning kitchen and dining areas. Supports and lives out Immanuel's Mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Dining Preparation and Maintenance Prepares dining room for meals, sets tables, and refills juices, waters, sugar, and creamer containers . Clears dishes and cleans tables . Prepares beverages, salads, and desserts . Performs other duties as assigned or requested. Replenishes dishes. Cleans food preparation areas and kitchen areas as assigned. Maintains clean, safe environment for residents and co-workers. May do dishes from time to time as needed or requested. Customer Service Describes daily meals to residents, takes orders, and serves in a timely manner. Delivers and/or picks-up food trays to/from resident apartments. Identifies and acts-on the needs of residents. Follows all serving procedures and regulations as written by management. Other Performs other duties as assigned or requested. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time.

Backup Manager/Cook Secondary 7.5 (Finance)Location: Buffett Magnet Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 7.5 scheduled hours per day; 6:00 a.m. to 2:00 p.m. Non-exempt, Full-Time position with benefits Salary grade 57A Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. This position serves as the Backup Manager and is responsible for leading staff. Essential Performance Responsibilities Inspects and monitors the quality and aesthetic appeal of product output. Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports. Ensures food products are properly prepared and attractively served. Assists in training new kitchen staff. Assist with preparation, service, and storage of food. Assist with dishmachine as needed. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. 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 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 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. Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Previous food service experience; minimum of 3-5 years food preparation experience, preferred. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Must demonstrate excellent attendance and work record. Practical working knowledge of food safety practices and procedures. 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. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This 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 OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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 day-to-day tasks. Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy..... click apply for full job details

Kitchen Assistant Part Time 4.5 (Finance)Location: Buffett Magnet Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 4.5 scheduled hours per day; 9:00am to 2:00pm Non-exempt, Part Time Salary grade 59C Position Purpose: Primary responsibilities include assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Assist with the preparation, service, and storage of food. Assist with the completion of required reports. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. 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 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 receive and process verbal information as well as respond to nonverbal sounds. Assist with the dishmachine as needed. Successful completion of the Douglas County Food Handlers Certification, scoring 80% or above, before attending the kitchen training class. Successful completion of Kitchen Assistant Training. Ability to maintain current Douglas County Food Handler's Certification. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Previous food service experience, preferred. Must demonstrate excellent attendance and work record. 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. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This 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 OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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 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. 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 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. Terms of EmploymentThis position is treated as a classified part-time non-exempt position..... click apply for full job details

Kitchen Assistant Part Time 4.0 (Finance)Location: Davis Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 4.0 scheduled hours per day; 9:30 a.m. to 2:00 p.m. Non-exempt, Part Time Salary grade 59C Position Purpose: Primary responsibilities include assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Assist with the preparation, service, and storage of food. Assist with the completion of required reports. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. 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 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 receive and process verbal information as well as respond to nonverbal sounds. Assist with the dishmachine as needed. Successful completion of the Douglas County Food Handlers Certification, scoring 80% or above, before attending the kitchen training class. Successful completion of Kitchen Assistant Training. Ability to maintain current Douglas County Food Handler's Certification. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Previous food service experience, preferred. Must demonstrate excellent attendance and work record. 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. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This 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 OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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 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. 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 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. Terms of EmploymentThis position is treated as a classified part-time non-exempt position..... click apply for full job details

Lead Server II - Part Time Days - The Lighthouse (Finance) Purpose of the Job: The overall purpose of this job is to serve meals to the residents in a professional manner. The primary responsibilities of this job include working independently as a lead within the dining room services during daytime shifts. Prepares tables for meals, refilling containers, clearing dishes, handling food safely, attending to residents' needs, taking phone orders, and ensuring other servers are completing tasks in a timely and appropriate manner. Facilitates a pleasant dining experience for the residents and guests who dine at the community. Supports and lives out Immanuel's Mission and CHRIST Promises. KEY RESPONSIBILITIES Key Areas Key Responsibilities and Duties of the Job Dining Preparation and Maintenance Prepares dining room for meals, sets table, and refills juices, waters, sugar, and creamer containers. Clears dishes and cleans tables. Maintains clean, safe environment for residents and co-workers. F ollows all serving procedures and regulations as written by management. Customer Service Takes phone orders. Ensures the delivery and/or pick-up of food trays to/from resident apartments Describes daily meals to residents, takes orders, and serves in a timely manner. Identifies and acts-on the needs of residents. Observes diners and replenishes dishes. Models serving procedures and regulations for Servers as written by management. Acts as back-up in absence of Dining Room Manager. Oversight Takes the lead on daily activities, working independently with minimal direction. May oversee special projects or areas of food preparation for individual development. Trains, coaches, and monitors progress of new servers. Ensures servers are completing their tasks in a timely and thorough manner. Communicates any changes/information with Dining Room Manager. Other Performs other duties as assigned or requested. QUALIFICATIONS Education- High School Diploma/GED is preferred. Experience- One (1) year dining room serving experience is required. Other Requirements- Food handler certificate is to be obtained within six (6) months on the job. KSA- Knowledge Skills and Abilities- Knowledge of food handlers' regulations and responsibilities. Skills in providing excellent customer service. Ability to read and write. Ability to verbally communicate in an effective and professional manner. Ability to be on your feet for extended periods of time. Ability to carry moderately heavy containers of food, supplies, and equipment. Ability to serve residents in a courteous manner. Ability to anticipate the needs of residents and co-workers. Ability to follow procedures and instructions as written by management. Ability to meet all safety and sanitation guidelines as written by Immanuel. Ability to treat all types of people with compassion. Ability to work independently and with minimal direction. QUALIFICATIONS Education- High School Diploma/GED is preferred. Experience- One (1) year dining room serving experience is required. Other Requirements- Food handler certificate is to be obtained within six (6) months on the job. KSA- Knowledge Skills and Abilities- Knowledge of food handlers' regulations and responsibilities. Skills in providing excellent customer service. Ability to read and write. Ability to verbally communicate in an effective and professional manner. Ability to be on your feet for extended periods of time. Ability to carry moderately heavy containers of food, supplies, and equipment. Ability to serve residents in a courteous manner. Ability to anticipate the needs of residents and co-workers. Ability to follow procedures and instructions as written by management. Ability to meet all safety and sanitation guidelines as written by Immanuel. Ability to treat all types of people with compassion. Ability to work independently and with minimal direction.

Cook I Full Time 7.5 (Finance)Location: North High School Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 7.5 scheduled hours per day; 6:30am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 55U Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, setting individual work schedules to assure task completion at designated times, assumes the role of Production Chief when needed, and provides leadership in maintaining an efficient, clean and pleasant kitchen/serving environment. Includes assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Inspects and monitors the quality and aesthetic appeal of product output. Maintains information on production record, Hazard Analysis & Critical Control Points (HACCP) records and other required reports. Ensures food products are properly prepared and attractively served. Assists in training new kitchen staff. Assist with preparation, service, and storage of food. Assist with dishmachine as needed. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. 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 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 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. Successful completion of the Recipe & Production Chief, and Kitchen Assistant training programs. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Previous food service experience; minimum of 3-5 years food preparation experience, preferred. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Must demonstrate excellent attendance and work record. Practical working knowledge of food safety practices and procedures. 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. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This 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 OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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 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..... click apply for full job details

Job SummaryThe Night Auditor is responsible for the preparation and disposition of all Night Audit work. Responsible for the front desk operation during the overnight shift (Typically 11pm-7am). Primary responsibilities include: registering guests, making reservations, preparing daily reports, balancing transactions, and conducting security walks.Education & ExperienceAt least 1 year of progressive experience in a hotel or a related field required.High School diploma or equivalent required.College course work in related field helpful.Previous supervisory responsibility preferred.Must be able to work independently and with minimal supervision.Knowledge of Accounting Principles.Must be able to problem solve and troubleshoot in order to resolve guest issues that may arise and respond to emergency situations.Must be proficient in Windows operating systems, company approved spreadsheets and word processing.Must be able to convey information and ideas clearly.Must be able to evaluate and select among alternative courses of action quickly and accurately.Must work well in stressful, high pressure situations.Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.Must be able to work with and understand financial information and data, and basic arithmetic functions.Must be able to work in a self-managed environment.Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.Must maintain composure and objectivity under pressure. Job Duties & Functions Job Duties & FunctionsApproach all encounters with guests and associates in a friendly, service-oriented manner.Maintain regular attendance in compliance with Avantic Lodging Enterprises standards, as required by scheduling which will vary according to the needs of the hotel.Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).Comply at all times with Avantic Lodging Enterprises standards and regulations to encourage safe and efficient hotel operations.Maintain a friendly and warm demeanor at all times.Initiate and complete the End of Day process.Run all reports as required for Food and Beverage audit.Complete the Night Audit checklist for computer procedures daily.Balance the day's work (i.e., movie revenue, telephone postings, valet laundry, server's and desk agent's paperwork, etc.).Maintain cashiering responsibilities as per Front Office procedures according to Avantic Lodging Enterprises standards.Maintain Front Office computer system operation according to Avantic Lodging Enterprises standards.Fulfill all Front Office functions between the hours of 11:00 p.m. and 7:00 a.m.Follow up to ensure periodic checks by the Midnight House Attendant are made of building and guest corridors to ensure all areas are locked and secured (property specific)Handle and follow through on all guest requests daily from 11:00 p.m. until 7:00 a.m.Follow safety and emergency procedures according to Avantic Lodging Enterprises standards.Maintain proper record keeping (i.e., log books, etc.) according to Avantic Lodging Enterprises standards.Be familiar with all Avantic Lodging Enterprises' policies and house rules.Complete the initial direct bills, daily, and place on the Property Accountant's desk; Attach all folio/banquet check back-up to the bills.Maintain radio contact with other associates during entire shift.Have a working knowledge of security procedures.Ensure associates are at all times, attentive, friendly, helpful and courteous to all guests, managers and fellow associates.Prepare and distribute the Daily Flash Report as needed.Transfer the master or house accounts as necessary.Distribute work (i.e., revenue printouts, charge and paid folios, vouchers and checks, etc.) as directed by S.O.P.'s.Train any new Night Auditors as requested by management.Run morning reports according to Avantic Lodging Enterprises procedures.Assign delivery of newspapers daily. Deliver or assign delivery of Express Check-Out's.Follow up to ensure that nightly walk-through includes removal of all room service trays and straightening of pool and Jacuzzi area (property specific)Handle items for "Lost and Found" according to the standard.Complete any reports as requested by management in a timely manner.Complete any miscellaneous duties as required (i.e., resetting Food and Beverage P.O.S. where necessary, distribution of credit "Watch List", and preparation of daily revenue summary).Attend meetings as required by management.Perform any other duties as requested by the Guest Services Manager or any other member of management.Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.Frequency Grid N = Not Anticipated O = Occasionally F = Frequently C = Constantly 0% 1-33% (per shift) 34-66% (per shift) 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.Frequency: CAssociate is subject to outside environmental conditions: No effective protection from weather. Frequency NAssociate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.Frequency NAssociate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.Frequency NAssociate is subject to vibration: Exposure to oscillating movements of the extremities or whole body. Frequency NAssociate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.Frequency NAssociate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.Frequency NAssociate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids. N Associate is required to function in narrow aisles or passageways.Frequency NAssociate is exposed to infectious diseases. N None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).Frequency CPhysical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.Frequency NBalancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.Frequency NStooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.Frequency NKneeling: Bending legs at knee to come to rest on one or both knees.Frequency NCrouching: Bending the body downward and forward by bending leg(s) and spine.Frequency NCrawling: Moving about on hands and knees or hands and feet.Frequency NReaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).Frequency NStanding: Remaining upright on the feet, particularly for sustained periods of time.Frequency CWalking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.Frequency FPushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.Frequency OPulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.Frequency OFinger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.Frequency FFeeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.Frequency FTalking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.Frequency CHearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.Frequency CRepetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.Frequency CVision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determine accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.Frequency CLiftingLifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions. Frequency O Amount Up to 10 lbs.Background Check This job requires a valid drivers' license and motor vehicle background check. NoThis job requires a criminal background check. YesThis job requires a drug screen to be completed..... click apply for full job details

Kitchen/Catering Assistant - Part Time Varies - Immanuel Courtyard (Finance)Purpose of the Job: The overall purpose of this job is to prepare the kitchen/serving area and serve ENOA meals to qualifying residents per the ENOA program guidelines. The primary responsibilities of this job also include monitoring food temperatures, stocking supplies, cleaning kitchen areas, washing dishes, wrapping, and storage of food. Along with refilling containers, handling food safely, and attending to residents' needs. Supports and lives out Immanuel's Mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Dining Preparation & Maintenance Maintains clean, safe environment for residents and co-workers. Follows all serving procedures and regulations as written by management. Meal Preparations Apportions and wraps food. Monitors food and storage temperatures. Places food trays over warmers. Cleaning and Storage Stocks needed ENOA kitchen supplies. Cleans and sanitizes work area, equipment, utensils, and dishes. Stores food in designated containers. ENOA Compliance Follows ENOA guidelines and requirements for meal distribution Other Performs other duties as assigned or requested. Education- High School Diploma/GED is required. Equivalent experience may be substituted for education requirement. Experience- One (1) year dining room serving experience is required. Six (6) months of food preparation or catering experience is desired. Other Requirements - Food handler certificate is to be obtained within six (6) months on the job. KSA- Knowledge Skills and Abilities- Knowledge of food handlers' regulations and responsibilities. Skills in providing excellent customer service. Ability to read, write and properly use units of measures. Ability to verbally communicate in an effective and professional manner. Ability to be on your feet for extended periods of time. Ability to carry moderately heavy containers of food, supplies, and equipment. Ability to serve residents in a courteous manner. Ability to anticipate the needs of residents and co-workers. Ability to follow procedures and instructions as written by management. Ability to meet all safety and sanitation guidelines as written by Immanuel. Knowledge in food preparation principles. Expertise in food temperature safety. Ability to treat all types of people with compassion. Education- High School Diploma/GED is required. Equivalent experience may be substituted for education requirement. Experience- One (1) year dining room serving experience is required. Six (6) months of food preparation or catering experience is desired. Other Requirements - Food handler certificate is to be obtained within six (6) months on the job. KSA- Knowledge Skills and Abilities- Knowledge of food handlers' regulations and responsibilities. Skills in providing excellent customer service. Ability to read, write and properly use units of measures. Ability to verbally communicate in an effective and professional manner. Ability to be on your feet for extended periods of time. Ability to carry moderately heavy containers of food, supplies, and equipment. Ability to serve residents in a courteous manner. Ability to anticipate the needs of residents and co-workers. Ability to follow procedures and instructions as written by management. Ability to meet all safety and sanitation guidelines as written by Immanuel. Knowledge in food preparation principles. Expertise in food temperature safety. Ability to treat all types of people with compassion.

Manager, Satellite Kitchen 7.5 / Travel (Finance)Location: District-Wide Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 7.5 scheduled hours per day; between 7:00 a.m. to 3:00 p.m. Non-exempt, Full-Time position with benefits - MULTIPLE POSITIONS AVAILABLE Salary grade 56F Position Purpose: Primary responsibilities include management of all facets of food production; daily accounting and deposits; food orders; payroll practices; supervision of the preparation of nutritious and attractive meals; providing leadership in maintaining an efficient, clean and pleasant kitchen/serving environment.Essential Job Performance Responsibilities: Meets regular and predictable attendance requirements, including scheduled manager's meetings. Makes complex plans, schedules and decisions independently. Inspects and monitors the quality and aesthetic appeal of product output. Follows all Federal, state and district regulations and procedures regarding Child Nutrition Programs. Models high personal and professional standards. Orders product needs based on projected meal counts. Maintains records on HACCP, inventory, production control and completes daily accounting and deposit records and other required reports. Plans and directs the preparation and serving of all food in the cafeteria. Oversees and directs sanitation procedures. Follows HAACP procedures. Identifies training needs of staff. Trains new kitchen staff. Inspects and maintains the kitchen, cooking and mixing utensils and employees for cleanliness and sanitation standards. Has knowledge of the use and maintenance of all food service related equipment. Ensures work processes are completed at scheduled times. Interacts with customers, staff and coworkers in a courteous and professional manner. Communicates effectively with the Central Kitchen Manager. Annually provides input during job performance appraisal for all staff. Additional Duties: Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills and Abilities: High school diploma or equivalent One or more years of job-related experience or training in food services Excellent attendance and work record Evidence of sensitivity and respect for others and the ability to serve as a positive role model for youth Successful completion of orientation and training for Nutrition Services employees, including the Douglas County Food Handlers course and test (80%) and functional capacity assessment Successful completion of the Kitchen Assistant Training and Management Techniques courses Valid Douglas County Food Handlers Card Attendance at additional internal training courses at the direction of management Demonstrated knowledge, skills and abilities required of all other kitchen positions (non-managerial) Excellent interpersonal/customer service skills and the ability to work effectively with staff in diverse multicultural work environments. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators, and the community. Ability to read and use information from written and quantitative materials, visual displays and measuring devices Ability to receive and process verbal information as well as respond to nonverbal sounds Ability to frequently use hand-held tools, devices, instruments and automatic equipment Ability to bend, kneel, stoop and maintain balance while performing job related tasks Ability to work in standing/walking positions on a constant basis throughout the work shift Ability to lift, move and reposition objects and materials - frequently exerting force equal to lifting twenty-five (25) to fifty (50) pounds A working knowledge of all facets of food production 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 inspect equipment safely Working knowledge and ability to utilize on-line computer programs and technological devices Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use kitchen equipment such as: commercial ovens, commercial steamers, commercial hot holding cabinets, commercial blenders, commercial food processors, commercial mixers, commercial slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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..... click apply for full job details

Kitchen Helpers - Various Public Schools! (Finance)Seeking Kitchen Helpers for openings at Millard Public Schools! Bring your career to Millard Public Schools, renowned for providing outstanding education and a fantastic place to work! If you are good-natured, detail-oriented, and strive for excellence every day, apply now to join our team!Millard Public Schools is searching for hard-working, reliable kitchen helpers for openings in various school locations. Assist in preparing and serving meals to students, staff, and the community, while maintaining a clean and healthy kitchen and foodservice environment. We are serious about nourishing students to fulfill the MPS mission, and our standards are high! In return, we pay top wages and offer year-round benefits to all regular employees working 20 or more hours per week! This is a 10-month position; Kitchen Helpers work the same days as students, Monday through Friday, with the same vacations and holidays. Summer opportunities are available to those who are interested. If you are seeking a rewarding position in a fun, dynamic environment, apply now to join our team!Essential Functions: Perform assigned duties associated with preparing meals including cooking and baking food and preparing individual portions Clean and sanitize utensils, dishes, appliances, machines, and other equipment. Perform general cleaning duties in the kitchen. Perform miscellaneous food service duties as assigned including cashiering for breakfast and lunch. Assemble machines, count money, order and store supplies, and secure food in containers for shipment to other school kitchens. Serve prepared food to students, staff, and the community Adjust to changes in a dynamic environment, maintaining productivity and efficiency while handling essential tasks as assigned. Interact positively with students, building staff, and supervisors Qualifications: A high school diploma or equivalent is required Experience in a high volume food service environment is desired. School kitchen experience is preferred. Required upon hire to take Food Handlers class within 30 days of employment. Other Requirements: Ability to establish and maintain cooperative working relationships with staff, students, and others Ability and willingness to follow work instructions in all areas of food service, and maintain a positive attitude toward the food service program Ability to report to work on time and notify the manager at the earliest possible time when unable to work Physical Requirements: Occasional1-32%Frequently33-66%Constant67%+1.Standingx2.Walkingx3.Sittingx4.Lifting 40 lb maxx5.Carrying 10 feetx6.Pushing/pulling x7.Climbing/Balancingx8.Stooping/Kneeling/Crouching/Crawlingx9.Reaching/Handlingx10.Speaking/Hearingx11.Seeing/Depth Perception/ColorxThe statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.FOR IMMEDIATE CONSIDERATION, please complete our application from the MPS website. Highly qualified applicants providing at least two references (one supervisory reference) will receive priority consideration. All applicants will receive notifications by email, but only the most qualified will be called for interviews. Please check your email for status updates.

Lead Server II - Part Time Days - Immanuel Courtyard (Finance) Purpose of the Job: The overall purpose of this job is to take orders and serve food to residents and guests in a courteous and professional manner. The responsibilities of this job include setting-up the dining room and designated areas in the kitchen in anticipation of meals, and clearing tables, meeting diners' needs, handling food safely, delivering food to apartments, and cleaning kitchen and dining areas. Supports and lives out Immanuel's Mission and CHRIST Promises. Key Areas Key Responsibilities and Duties of the Job Dining Preparation and Maintenance Prepares dining room for meals, sets tables, and refills juices, waters, sugar, and creamer containers . Clears dishes and cleans tables . Prepares beverages, salads, and desserts . Performs other duties as assigned or requested. Replenishes dishes. Cleans food preparation areas and kitchen areas as assigned. Maintains clean, safe environment for residents and co-workers. May do dishes from time to time as needed or requested. Customer Service Describes daily meals to residents, takes orders, and serves in a timely manner. Delivers and/or picks-up food trays to/from resident apartments. Identifies and acts-on the needs of residents. Follows all serving procedures and regulations as written by management. Other Performs other duties as assigned or requested. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time. Education- High School Diploma/GED is preferred. Experience- Previous food service experience preferred. For cafeteria duties, cash handling experience preferred. Other Requirements - CPR/AED is preferred at hire or will be trained within 30 days . KSA- Knowledge Skills and Abilities- Knowledge and understanding of food handlers' regulations and responsibilities .Skills in organizing and accurately filling multiple orders. Ability to follow directions . Ability to carry food and containers. Ability to move tables and chairs. Ability to read and write. Ability to verbally communicate in a professional, effective, and pleasant manner. Ability to be on your feet for extended periods of time.

Kitchen Assistant Full Time 6.0 / Travel (Finance)Location: District-Wide Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 6.0 scheduled hours per day; between 6:00 a.m. to 2:30 p.m. Non-exempt, Full-Time position with benefits Salary grade 55A Position Purpose:Primary responsibilities include assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Assist with the preparation, service, and storage of food. Assist with the completion of required reports. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. 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 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 receive and process verbal information as well as respond to nonverbal sounds. Assist with the dishmachine as needed. Successful completion of the Douglas County Food Handlers Certification, scoring 80% or above, before attending the kitchen training class. Successful completion of Kitchen Assistant Training. Ability to maintain current Douglas County Food Handler's Certification. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Previous food service experience, preferred. Must demonstrate excellent attendance and work record. 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. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This 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 OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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 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. 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 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. Terms of EmploymentThis position is treated as a classified full-time non-exempt position..... click apply for full job details

Cafeteria Substitute 2 (Finance)Location: District-Wide assignments as needed Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday Non-exempt, Part Time Salary grade 59A Position Purpose: Primary responsibilities include assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Assist with the preparation, service, and storage of food. Assist with the completion of required reports. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. 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 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 receive and process verbal information as well as respond to nonverbal sounds. Assist with the dishmachine as needed. Successful completion of the Douglas County Food Handlers Certification, scoring 80% or above, before attending the kitchen training class. Successful completion of Kitchen Assistant Training. Ability to maintain current Douglas County Food Handler's Certification. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Previous food service experience, preferred. Must demonstrate excellent attendance and work record. 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. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This 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 OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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 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. 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 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. Terms of EmploymentThis position is treated as a classified part-time non-exempt 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..... click apply for full job details

Cook Full Time 11:30am-7:30pm (Finance)The Heritage at Legacy in Omaha, NE may be the place for you! We take pride in serving great food to great people. We are looking for an experienced cook who has compassion for seniors and a strong desire to impact their lives on a daily basis to join our growing team. We are looking for someone with knowledge of basic knife skills, safe food handling, excitement and desire to cook food for our residents, ability to work independently and on a team and problem solve when needed. Key Responsibilities and Duties of the Job Prepares nutritious and delicious food for residents. Apportions and presents food in an appealing manner. Cleans, cuts, and cooks meat, fish, and poultry. Bakes breads, rolls, and other pastries. Prepares food following recipes and special dietary restrictions. Cleans and inspects galley equipment and appliances. Cleans and sanitizes work areas including surfaces, towels, utensils, and dispensers. Maintains safety of work areas. Maintains stock in kitchen and food prep areas. Qualifications: Experience working in a "cooked from scratch"kitchen. Ability to work in a fast paced environment. Flexibility and dependability. The ideal candidate will need to have a flexible availability and preferred a minimum 2 years line experience Schedule: Full Time Days 11:30am- 7:30pm and every other weekend About Us: Heritage Management Services has "FUN" as one of our Core Values, and thats exactly what we have while enriching the lives of others. We are looking for Loyal, Dedicated, Experienced people who take pride in providing quality care to the residents who call this Great place home. We are a "Residents First" focused community, a stable working environment that feels like family. To learn more about our company, visit . If you fit the qualifications, please apply now. We look forward to hearing from you! EOE Pre-employment background check and drug testing is required.

Dining Room Attendant - Evenings and Weekends (Finance)Looking for a first job? Enjoy cleaning? We need to talk to you! Assists guests in all dining rooms by clearing tables of dishes, wiping and sanitizing tables and chairs, sweeping floors, and keeping high chairs clean and presentable for our guests. Must be friendly and outgoing and must enjoy helping guests young and old.This is a variable hour position with us and may include flexible schedule options. • Free uniforms, discounted meals and exciting recognition programs • Must be 16 years of age or older • Must be willing to work nights and weekends • Prior experience in restaurant, amusement or hospitality field preferred • We are a drug-free workplace. We test for drugs. • The brief job summary listed here are in addition to full "job descriptions" available for review at any time at The Amazing Pizza Machine.APPLY TODAY! Apply online here, in store, or at

Kitchen Assistant Part Time 5.5 (Finance)Location: Central High Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 5.5 scheduled hours per day; 8:00 a.m. to 2:00 p.m. Non-exempt, Part Time Salary grade 59C Position Purpose: Primary responsibilities include assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. Essential Performance Responsibilities Assist with the preparation, service, and storage of food. Assist with the completion of required reports. Working with and understanding a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. 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 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 receive and process verbal information as well as respond to nonverbal sounds. Assist with the dishmachine as needed. Successful completion of the Douglas County Food Handlers Certification, scoring 80% or above, before attending the kitchen training class. Successful completion of Kitchen Assistant Training. Ability to maintain current Douglas County Food Handler's Certification. Additional Duties Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills, and Abilities: High School diploma or equivalent required. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume and distance. Previous food service experience, preferred. Must demonstrate excellent attendance and work record. 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. Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators and the community. Knowledge of OPS's mission, purpose, goals and the role of every employee in achieving each of them. Equipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This 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 OPS's 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 materials-frequently exerting force equal to lifting fifty (50) pounds. Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's 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 shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 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 15-20'. Handle Height at 35". Force 25-30 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 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. 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 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. Terms of EmploymentThis position is treated as a classified part-time non-exempt position..... click apply for full job details

Room Service Ambassador (Finance) Purpose of Job Prepares and delivers patient and guest trays to patient rooms within the hospital by using exceptional customer service and following departmental policies and procedures. Job Requirements Education High School diploma or General Educational Development (G.E.D.) preferred. Required to complete Omaha/Douglas County food handler's course. Experience 6 months food service experience preferred, preferably in a hospitality industry, which may include culinary, with strong emphasis in customer service. License/Certifications Food Handler's Certificate preferred. Skills/Knowledge/Abilities Knowledge of food production and delivery process preferred. Knowledge of computers preferred. Basic math skills required. Strong verbal communication skills for positive interaction with staff and customers required. Strong customer service skills required, including face-to-face and telephone, required. Able to read, write, and carry out oral and written instructions with accuracy and efficiency required. Physical Requirements Weight Demands Medium Work - Exerting up to 50 pounds of force. Physical Activity Not necessary for the position (0%): Climbing Crawling Kneeling Occasionally Performed (1%-33%): Balancing Crouching Keyboarding/typing Sitting Frequently Performed (34%-66%): Carrying Distinguish colors Fingering/Touching Grasping Lifting Pulling/Pushing Reaching Repetitive Motions Speaking/talking Standing Stooping/bending Twisting Walking Constantly Performed (67%-100%): Hearing Seeing/visual Job Hazards Not Related: Biological agents (primary air born and blood born viruses) (Jobs with Patient contact) Blood or Body Fluid (BBF) Explosives (pressurized gas) Electrical Shock/Static Radiation Alpha, Beta and Gamma (particles such as X-ray, Cat Scan, Gamma Knife, etc) Radiation Non-Ionizing (Ultraviolet, visible light, infrared and microwaves that causes injuries to tissue or thermal or photochemical means) Rare (1%-33%): Chemical agents (Toxic, Corrosive, Flammable, Latex) Occasionally (34%-66%): Physical hazards (noise, temperature, lighting, wet floors, outdoors, sharps) (more than ordinary office environment) Frequently (67%-100%): Equipment/Machinery/Tools Mechanical moving parts/vibrations Essential Job Functions Essential Functions I Prepares assembly area for room service tray production by conducting pre-service quality checks and maintaining the cleanliness of the assembly area to ensure the area is ready for the preparation of patient and guest trays. Maintains adequate level of food and supplies for appropriate service by ensuring par levels in food service area and nourishment centers are met and maintained. Assembles and delivers patient food trays to the patient's room by following Room Service guidelines to ensure all orders are accurate and delivered in a pre-established time guideline. Assists with the production and preparation of food items to ensure Room Service orders are prepared and delivered in a timely manner. Interacts and helps support patients, families, hospital staff, and Food Service team with Room Service orders and/or questions on a daily basis in a welcoming and professional manner to ensure excellent customer service is met and maintained. Assists patients with pre-meal service, including removing lids and opening packets, by following Room Service guidelines to ensure patients are satisfied and needs are met. Retrieves Room Service tray carts from designated areas and assists with the cleaning of Room Service trays to ensure continuity of service. Follows proper food handling procedures and complies with quality performance standards to ensure a safe and sanitary environment. Essential Functions II Participates in mandatory in-services and/or CE programs as mandated by policies and procedures/external agencies and as directed by management. Follows and understands the mission, vision, core values, Employee Standards of Behavior and company policies/procedures. Other duties as assigned.

Food Service Assistant - Omaha, 16 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler"™s Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.

Kitchen Aid (Finance)Kitchen aid for childcare center. Must be available from 7:00 a.m.-6:00 p.m. Monday-Friday. Normal work hours will be 7:00 a.m.- 4:00 p.m. You will be serving catered child friendly meals for breakfast, lunch and a p.m. snack. Must enjoy cleaning as there will be many cleaning duties with this position. Must be able to pass random drug testing and must have high school diploma or equivalent.

Cook - Omaha, 24 hours per week, day shift (Finance) JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.

Food Service Assistant - Omaha, 12 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler"™s Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.