86 jobs found in nebraska

Job Details Description Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. We offer exciting job possibilities throughout our organization where you can enhance your career, sharpen your talents and make an impact. Join our company and be part of an innovative team that's First in Food. POSITION SUMMARY: Operators are responsible for checking egg temps, machine speeds, tank levels and leaks. This position is also responsible for keeping machines running efficiently and accurately documenting and reporting data. DUTIES AND RESPONSIBILITIES:Performs quality check on in-coming raw egg and finished product.Performs hourly checks and monitors product quality.Completes required documentation accurately and timely.Follows SOP's (Standard Operating Procedures) and HACCP (Hazard Analysis and Critical Control Points) guidelines.Monitors machines and ensures they are running efficiently, within range for temperatures, speed and tank levels, no leaks and full of eggs.Responsible for minor adjustments of equipment and troubleshooting equipment problems.Communicates machine or product issues to production management and/or maintenance.Makes sure packaging material is kept separated, neat, stored properly and labeled correctly.Operates the forklift and pallet jack.Keeps area and equipment clean using sanitation procedures.Completes die, printer and Bergmier counter change overs.Performs Acetic acid bath temperature, chemical and Vortexx checks.Checks the CO2 and O2 on the product bags.Responsible for Fallas operations, assisting the dicer operator and pulling samples and records for skids.Accurately programs, tracks and reports out of Data Trace readings per HACCP requirements.Understands the cross contamination and mitigation steps for the area, all grades of eggs, how the Biolonix operates and how the Yamato scale system works.Gives breaks to line employeesCommunicates effectively with operators to control egg flows.Mixes brine solution per specification and coating paint.Follows and performs wax filling procedures.Performs manual packaging, sanitizer chemical checks, belt sprayer checks, hand dip checks and properly reports issues.Adheres to safe work practices, follows GMP's, maintains sanitary conditions and ensures that product quality is maintained. Reports to management if any conditions or practices may adversely affect food safety, food quality or personnel safety.Adheres to all company policies and procedures.Able to perform other duties as assigned.PREFERRED EDUCATION, EXPERIENCE AND SKILLS:High school diploma or general education degree (GED) or equivalent.Effective oral and written communication skills. Bilingual a plus.Work independently, prioritize duties and display responsible behavior at work.Must be able to obtain a forklift and pallet jack operator's license.Must be safety minded.Must have basic computer skills.Must have basic math skills.Capability of interpreting a variety of instructions furnished in written, oral, and diagram or schedule form.Must demonstrate open and honest communication.Demonstrates the ability to work effectively with others to complete work assignments.Can adapt to change.Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

Business: Boys Town ***$1,000 Hiring Bonus*** Job Summary: In a career as a Cook (Visitors Center Cafe), 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 America's youth. Schedule: 5:30am-2:00pm Monday to Friday Responsibilities: Prepares food for school, the Visitor's Center Café, or for the school lunch program, evening meals, special events, and meetings including cooking, baking, shredding, and slicing. Prepares kitchen and food for following day as needed. Cooks quickly, efficiently and according to menu and recipes. Takes and records food temperatures according to Hazard Analysis and Critical Control Points (HACCP) food safety policies; records temperatures again prior to service. Ensures that food is good quality and is ready on time. Determines correct food portions; utilizes kitchen resources efficiently. Arranges food for service and serves food ensuring appropriate utensils are used for serving. Sanitizes and cleans kitchen and service area and dining room tables at lunchtime; ensures food is properly stored and handled. Required Qualifications: High school diploma or equivalent preferred. 6 months to 1 year of previous experience preferably including food services. Ability to communicate in an articulate, professional manner. Ability to use and troubleshoot kitchen appliances and cooking utensils to complete recipes. Knowledge of food safety regulations. Knowledge of basic math skills required to ensure accuracy of recorded yields. Ability to multi-task. 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 Town's 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: September 14, 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 and/or expression, national origin, age, disability or veteran status. To request a disability-related accommodation in the application process, contact us at 1-.

*Remote Bar Exam Instructor Jobs* With the new school year approaching, the Varsity Tutors platform has thousands of students looking for online Bar Exam instructors. As an instructor who uses the Varsity Tutors platform, you can earn good money teaching small groups of students, choose your own hours, and truly make a difference in the lives of your students. *Why join our platform?* * Enjoy competitive rates and get paid up to 2x per week. * Choose to instruct as much or as little as you want. * Instruct online (i.e. "work remotely") and set your own hours and schedule. * Use your own teaching methodologies and design your own lesson plans and curriculum to address your students' particular needs. * Students can take adaptive assessments through the platform and share results to help you decide where to focus. * We collect payment from the customers, so all you have to do is invoice the session. *What we look for in a instructor:* * You have a friendly, approachable personality and foster engagement among students. * You have subject-matter expertise in Bar Exam. * You have excellent presentation skills and work well with groups. *Discover all the ways you can reach students through the online platform:* * 1-on-1 Online Tutoring: connect with an individual student for a highly personalized learning experience. * Small Group Classes: meet with small groups (typically 7-9 students) for a more collaborative learning experience. * VT+ Classes: teach groups of 25-30 students anything from math fundamentals to video game design. * Large Live Classes: share your knowledge with hundreds of students at a time. * : provide support for homeschooling parents with 1-on-1 Online Tutoring and Small Group Classes. * Instant Tutoring: accept subject specific, on-demand tutoring sessions whenever you'd like. *About Varsity Tutors* Our mission is to transform the way people learn. We do this by leveraging advanced technology, AI, and the latest in learning science to facilitate a personalized learning experience. Through small group instruction, instructors meet with groups typically ranging between 7-9 students for a more collaborative learning experience. We believe our thoughtful approach to matching students with the right instructors in a small group setting can improve outcomes, and we look forward to connecting you with students hungry to learn.

Business: Boys Town ***$1,000 Hiring Bonus*** Job Summary: In a career as a Food Service Worker/Cashier, 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 America's youth. Schedule: 8am-2:30pm Monday-Friday (30 hours per week) Responsibilities: Prepares food or assists with food preparation as needed. Maintains proper HACCP food safety policies and sanitization procedures for service and for clean-up, including washing of dishes and equipment, ensuring food is properly handled and stored, and taking and recording food temperatures as required. Replenishes dining area supplies including as dishes, pepper, and silverware; prepares area for next service as time permits. Prepares the cash register drawer ensuring all monies are accounted for. Rings up items, accepts monies from the customer, and gives out proper change. Closes out the cash register at the end of the meal, fills out the daily revenue and cash sales sheets, and takes the money bag to lock services. Maintains supplies in the dining room during and after the mealtime including refilling paper products, replenishing salad bar, and monitoring the beverage area. Picks up trays from customers; wipes tables, and assists in breaking down the salad bar; performs light cleaning of the front area when called upon. Other Duties: This job description incorporates the essential functions and duties required for this position. However, other duties may be required and assigned at times and as determined by a supervisor in order to meet the needs of the organization Required Qualifications: High school diploma or equivalent preferred. 6 months to 1 year previous experience preferably including food services and cashiering. Knowledge, Skills, and Abilities: Ability to communicate in an articulate, professional manner. Ability to use and troubleshoot cash register and kitchen equipment. Knowledge of food safety regulations. Knowledge of basic math skills required to ensure accuracy of receipts. Ability to multi-task. 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 Town's 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: September 14, 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 and/or expression, national origin, age, disability or veteran status. To request a disability-related accommodation in the application process, contact us at 1-.

Create Your Career With Us! Join our not-for-profit organization that has provided nearly 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS NE Kearney St LukeS Villa Location: Kearney, NE Address: 2201 E 32nd St, Kearney, NE 68847, USA Shift: Evening Job Schedule: Part time Weekly Hours: 20.00 Starting Rate: 11.00 Department Details $1,000.00 SIGN ON BONUS! Retirement plan Paid Time Off Night/Weekend Shift Differentials Advancement Opportunities Years of service recognition program Profile by Sanford - Weight Loss Program Verizon and AT&T Discounts Hotel Discounts Job Summary The Food Service Assistant is responsible for certain duties including, but not limited to, monitoring and recording proper temperature of food, setting up and maintaining a clean and sanitized serving area, preparing and serving food items, restocking food areas, cleaning and sanitizing equipment, receiving payment for food and beverages using a computerized register and other related responsibilities. Complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service. Provides outstanding customer service and effectively communicates with patrons and co-workers. Demonstrates ability to establish effective working relationships. Maintains quality control standards. May operate equipment such as, but not limited to, grills, beverage machines, toasters, ice cream dispensers, cash registers, computerized cash registers, steam equipment, dishwashers, telephones, refrigerators and freezers. Preferably, displays experience working in the food industry. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Demonstrates ability to be on feet for the majority of the day and walk far distances. Qualifications Minimum of 16 years of age. Previous customer service experience, retail counting and reconciliation of money and knowledge of food service preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Basic Life Support (BLS)may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: R-63438 Featured: No

Create Your Career With Us! Join our not-for-profit organization that has provided nearly 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS NE Kearney St LukeS Villa Location: Kearney, NE Address: 2201 E 32nd St, Kearney, NE 68847, USA Shift: Evening Job Schedule: Part time Weekly Hours: 12.00 Starting Rate: 11.00 Department Details $1,000.00 SIGN ON BONUS! Paid Time Off Night/Weekend Shift Differentials Advancement Opportunities Years of service recognition program Profile by Sanford - Weight Loss Program Verizon and AT&T Discounts Hotel Discounts Job Summary The Food Service Assistant is responsible for certain duties including, but not limited to, monitoring and recording proper temperature of food, setting up and maintaining a clean and sanitized serving area, preparing and serving food items, restocking food areas, cleaning and sanitizing equipment, receiving payment for food and beverages using a computerized register and other related responsibilities. Complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service. Provides outstanding customer service and effectively communicates with patrons and co-workers. Demonstrates ability to establish effective working relationships. Maintains quality control standards. May operate equipment such as, but not limited to, grills, beverage machines, toasters, ice cream dispensers, cash registers, computerized cash registers, steam equipment, dishwashers, telephones, refrigerators and freezers. Preferably, displays experience working in the food industry. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Demonstrates ability to be on feet for the majority of the day and walk far distances. Qualifications Minimum of 16 years of age. Previous customer service experience, retail counting and reconciliation of money and knowledge of food service preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Basic Life Support (BLS)may be required depending upon location requirements.jm Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: R-63420 Featured: No

Create Your Career With Us! Join our not-for-profit organization that has provided nearly 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS NE Kearney Prairie View Gard Location: Kearney, NE Address: 1705 Prairie View Pl, Kearney, NE 68845, USA Shift: 8 Hours - Evening Shifts Job Schedule: Full time Weekly Hours: 40.00 Starting Rate: 12.50 Department Details Health, Dental and Vision insurance Health Savings Account Retirement plan Paid Time Off Advancement Opportunities Years of service recognition program Profile by Sanford - Weight Loss Program Verizon and AT&T Discounts Hotel Discounts Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: R-55455 Featured: No

"We can't help everyone, but everyone can help someone." - Ronald Reagan Are you looking for a career that is meaningful, and provides you with an opportunity to help others? At Heritage Communities, we exist to make lives better for our active residents. If you're ready to make an impact in the lives of others, we invite you to reach out to us today! Job Summary The Cook prepares food ingredients and cooking/plating meals for residents, visitors and associates. The incumbent ensures a superior food and dining services experience, complies with company policies, local, state and federal regulations and supports the advancement of our business strategy. The Cook promotes a positive culture that focuses on our core values of Compassion, Trust, Respect and Fun for residents and associates. Essential Job Duties and Responsibilities Promote a positive, inclusive culture through demonstrated behaviors that are aligned with our Core Values of Compassion, Respect, Trust and Fun. Establish and evolve positive relationships with residents, families, associates, OnCare Home Health, regulatory agencies, vendors and third-party providers. Follow operational processes, procedures and best practices that meet state requirements and ensure consistent processes are applied throughout the community. Ensure proper record keeping practices including inventory, temperature sheets, certifications and training. Prepare meals and menu items in accordance with company recipes. Ensure that food flavor, seasoning, texture, presentation, temperature meet high standards of quality. Assist with menu or recipe modification based upon food trends, costs, seasonal availability, dietary restrictions and resident preferences. Meal preparation to include bake, roast, broil, steam, grille and other methods of preparation. Assist with kitchen inventory and ordering of ingredients, supplies and small equipment. Ensure necessary ingredients are available and fresh to minimize spoilage and waste. Ensure kitchen and storage areas are organized, clean and sanitary in accordance with cleaning schedule and requirements. Ensure food and ingredients are within expiration dates as well as cooled, covered and stored properly. Maintain a safe, sanitary and hazard-free community environment through the prevention of accidents, preservation of equipment and safe work practices. Education and Experience 1+ years of related cook experience in a senior living or related industry preferred. High school diploma or equivalent required. Must be at least 21 years of age to serve alcoholic beverages at community events. Arizona employees must be Serve Safe certified. Knowledge, Skills and Abilities Ability to work and communicate effectively with diverse groups including colleagues, clients and various business contacts at various levels ranging from front-line employees to senior executives. Demonstrated ability to promote a culture of Compassion, Trust, Respect and Fun and operates in the spirit and advocacy for our seniors. Effective verbal and written communication skills with the ability to read and interpret recipes, instructions, ingredient and safety labels. Ability to convert recipes to appropriate quantity servicing size based upon community needs. Creative problem-solving skills. Work Environment Work takes place primarily in a dining and kitchen environment. Work may also take place in the outdoor environment. Work environment may involve exposure to extreme heat or cold. Position may also involve exposure to latex, infections and communicable diseases. Physical Requirements Must be able to assist residents with limited mobility, move equipment or materials and lift/push/pull up to 50 pounds intermittently throughout the day. #LP123

"We can't help everyone, but everyone can help someone." - Ronald Reagan Are you looking for a career that is meaningful, and provides you with an opportunity to help others? At Heritage Communities, we exist to make lives better for our active residents. If you're ready to make an impact in the lives of others, we invite you to reach out to us today! Job Summary The Dining Server ensures a superior dining services environment and experience for residents and visitors. The incumbent cleans and prepares dining room, obtains and records meal orders, serves meals, clears tables and assists in dining room and kitchen and dish clean-up procedures after meals. The incumbent ensures quality services and complies with company policies, local, state and federal regulations and supports the advancement of our business strategy. The Dining Server promotes a positive culture that focuses on our core values of Compassion, Trust, Respect and Fun for residents and associates. Essential Job Duties and Responsibilities Promote a positive, inclusive culture through demonstrated behaviors that are aligned with our Core Values of Compassion, Respect, Trust and Fun. Establish and evolve positive relationships with residents, families, associates, OnCare Home Health, regulatory agencies, vendors and third-party providers. Clean and prepare dining room, obtain and records meal orders, serve meals, clear tables and assist in dining room and kitchen and dish clean-up procedures after meals. Assist with dining room inventory and ordering of supplies. Ensure dining and storage areas are organized, clean and sanitary in accordance with cleaning schedule and requirements. Education and Experience Dining server experience preferred. High school diploma or equivalent preferred. Knowledge, Skills and Abilities Strong interest in senior living industry. Ability to work and communicate effectively with diverse groups including colleagues, clients and various business contacts at various levels ranging from front-line employees to senior executives. Excellent customer service skills. Demonstrated ability to promote a culture of Compassion, Trust, Respect and Fun and operates in the spirit and advocacy for our seniors. Effective verbal and written communication skills with the ability to read and interpret instructions, ingredient and safety labels. Work Environment Work takes place primarily in a dining and kitchen environment. Work may also take place in the outdoor environment. Work environment may involve exposure to extreme heat or cold. Position may also involve exposure to latex, infections and communicable diseases. Physical Requirements Must be able to assist residents with limited mobility, move equipment or materials and lift/push/pull up to 50 pounds intermittently throughout the day.

Updated 9/20/2021 Location: Skinner Magnet Elementary with daily travel to Integrated Learning Program Reports To: Director of Nutrition Services Work Schedule/FLSA Status: Hiring for the 2021 - 2022 school year Daytime Hours, Monday through Friday 8.0 scheduled hours per day; 6:00am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 55P 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 day Occasionally - 6-33% of the time, in an 8 hour day Frequently - 34-66% of the time, in an 8 hour day Continuously - 67-100% of the time, in an 8 hour day Essential 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 shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Paddies, Rate: 3 x shift Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 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 ..... click apply for full job details

Location: Crestridge Magnet Elementary Reports To: Director of Nutrition Services Work Schedule/FLSA Status: Hiring for the 2021 - 2022 school year Daytime Hours, Monday through Friday 5.5 scheduled hours per day; 8:00am to 2:00pm Uniform allowance and complimentary shift meal 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 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 day Occasionally - 6-33% of the time, in an 8 hour day Frequently - 34-66% of the time, in an 8 hour day Continuously - 67-100% of the time, in an 8 hour day Essential 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 shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Paddies, Rate: 3 x shift Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 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. ..... click apply for full job details

Updated 9/20/2021 Location: Walnut Hill Elementary Reports To: Director of Nutrition Services Work Schedule/FLSA Status: Hiring for the 2021 - 2022 school year Daytime Hours, Monday through Friday 6.0 scheduled hours per day; 7:30 am to 2:00 pm Uniform allowance and complimentary shift meal Non-exempt, Full-time position with benefits Salary consistent with negotiated agreement 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 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 day Occasionally - 6-33% of the time, in an 8 hour day Frequently - 34-66% of the time, in an 8 hour day Continuously - 67-100% of the time, in an 8 hour day Essential 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 shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Paddies, Rate: 3 x shift Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 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

Updated 9/20/2021 Location: District Wide - as assigned Reports To: Director of Nutrition Services Work Schedule/FLSA Status: Hiring for the 2021 - 2022 school year Daytime Hours, Monday through Friday 6.0 minimum scheduled hours per day; available to start by 6:00 am Uniform allowance and complimentary shift meal Hourly Non-exempt, Full-Time position with benefits - MULTIPLE POSITIONS AVAILABLE 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 day Occasionally - 6-33% of the time, in an 8 hour day Frequently - 34-66% of the time, in an 8 hour day Continuously - 67-100% of the time, in an 8 hour day Essential 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 shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Paddies, Rate: 3 x shift Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 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..... click apply for full job details

Location: Northwest High Magnet Reports To: Director of Nutrition Services Work Schedule/FLSA Status: Hiring for the 2021 - 2022 school year Daytime Hours, Monday through Friday 5.0 scheduled hours per day; 9:00 am to 2:30 pm Uniform allowance and complimentary shift meal Hourly Non-exempt, Part Time Salary grade 59G Position Purpose: Primary responsibilities include safe operation of the dishmachine. Assists 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 Overall supervision and production coordination of the areas assigned. Setting work schedules to assure task completion at designated times. Estimates the time required to complete job-related tasks, and plans accordingly. Performs repetitive activities for prolonged periods of time. Knowledge of the variety of cleaning supplies. Maintains clean and safe area around the dishmachine. Monitors dishmachine temperature and soap dispensing equipment for accuracy. Disassembles and cleans dishmachine daily, and performs weekly deliming. Serves as a positive role model. Assist with the preparation, service, and storage of food. Working with and understanding a diverse student population. 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 receive and process verbal information as well as respond to nonverbal sounds. Successful completion of the Douglas County Food Handlers 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. 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. 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 day Occasionally - 6-33% of the time, in an 8 hour day Frequently - 34-66% of the time, in an 8 hour day Continuously - 67-100% of the time, in an 8 hour day Essential 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 shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Paddies, Rate: 3 x shift Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 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...... click apply for full job details

Updated 9/20/2021 Location: District-Wide travel to assigned schools Reports To: Director of Nutrition Services Work Schedule/FLSA Status: Hiring for the 2021 - 2022 school year Daytime Hours, Monday through Friday 7.5 scheduled hours per day; between 6:00 a.m. to 3:00 p.m. Uniform allowance and complimentary shift meal 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 day Occasionally - 6-33% of the time, in an 8 hour day Frequently - 34-66% of the time, in an 8 hour day Continuously - 67-100% of the time, in an 8 hour day Essential 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 shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Paddies, Rate: 3 x shift Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 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)..... click apply for full job details

Job Description If you enjoy growing your team member's careers, have prior hotel management experience and enjoy exceeding guest expectations; we have your next career opportunity! The General Manager for the The Hampton Inn-Grand Island will plan short-term, long-term and day to day operations of your property. Your daily activities may involve conflict resolution, guiding your team to reach new goals and providing necessary business reports to the corporate office. The ideal candidate will be an outgoing individual with thorough capabilities for up-selling property services and attending to guest needs. The key to excellence performance in this position is management of room rate and occupancies levels. He or she must supervise all Front Desk Personnel and perform shift when business levels dictate a need. He or she must periodically schedule meetings with Department heads to maximize hotel performance. Must also supervise the Housekeeping and Laundry Personnel but not limited to room inspections. He or she must also supervise the Maintenance Department and Personnel to maintain quality control and manage capital expenditures. Perform duties at the Front Desk, such as check-in and check-outs during peak times. Train Front Desk on how to deal with emergency situations and develop emergency procedures. Send billing statements to direct bill accounts and perform collection procedures. Perform Night Audit on a per-need basis and train other staff in such duties. Perform daily room inspections in conjunction with the Housekeeping Manager. Maintain clerical inventory and maintenance records. Responsible for timely filing of necessary franchise and corporate reports. Making sure all individuals working in the breakfast area are properly trained and certified to work in F&B.

Location: Burke High Reports To: Director of Nutrition Services Work Schedule/FLSA Status: Hiring for the 2021 - 2022 school year Daytime Hours, Monday through Friday 4.5 scheduled hours per day; 9:00am to 2:00pm Uniform allowance and complimentary shift meal 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 day Occasionally - 6-33% of the time, in an 8 hour day Frequently - 34-66% of the time, in an 8 hour day Continuously - 67-100% of the time, in an 8 hour day Essential 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 shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Paddies, Rate: 3 x shift Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 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..... click apply for full job details

Location: Beveridge Magnet Middle Reports To: Director of Nutrition Services Work Schedule/FLSA Status: Hiring for the 2021 - 2022 school year Daytime Hours, Monday through Friday 5.5 scheduled hours per day; 8:30am to 2:30pm Uniform allowance and complimentary shift meal Hourly, Part Time Position Purpose: Primary responsibilities include safe operation of the dishmachine. Assists 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 Overall supervision and production coordination of the areas assigned. Setting work schedules to assure task completion at designated times. Estimates the time required to complete job-related tasks, and plans accordingly. Performs repetitive activities for prolonged periods of time. Knowledge of the variety of cleaning supplies. Maintains clean and safe area around the dishmachine. Monitors dishmachine temperature and soap dispensing equipment for accuracy. Disassembles and cleans dishmachine daily, and performs weekly deliming. Serves as a positive role model. Assist with the preparation, service, and storage of food. Working with and understanding a diverse student population. 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 receive and process verbal information as well as respond to nonverbal sounds. Successful completion of the Douglas County Food Handlers 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. 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. 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 day Occasionally - 6-33% of the time, in an 8 hour day Frequently - 34-66% of the time, in an 8 hour day Continuously - 67-100% of the time, in an 8 hour day Essential 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 shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Paddies, Rate: 3 x shift Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 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...... click apply for full job details

**Req ID:** 230409 **OBJECTIVE OF THE POSITION:** Housekeeping Attendants maintain and promote excellence in hospitality and customer service at all times; maintaining cleanliness of guest rooms and common areas and assisting guests in a courteous, efficient and friendly manner. **JOB SUMMARY:** Housekeeping Attendants will provide superior guest satisfaction while attending to guest needs such as answering guest questions and needs. The candidate will work easily in a fast-paced environment while maintaining an optimistic, energetic attitude to make a difference in each guest's day. **ESSENTIAL FUNCTIONS:** + Greet customers as you see them, speak politely, and assist customers. + Change and replace all bed linens and towels. + Sanitize and clean all restrooms. + Dust/wipe down all room surfaces including but not limited to windows, pictures, mirrors, electronics, appliances, and furniture. + Vacuum/mop all floors. + Restock all room amenities. + Assure all rooms are set up to company standards. + Cleans and maintains personal workstation by properly stocking it with sheets, towels, amenities, etc. + Respond to guest inquiries and requests and resolve issues in a timely, friendly and efficient manner. + Maintain a safe facility and use safety first practices to remain accident-free. + Other duties as assigned by your manager. **EDUCATION AND EXPERIENCE:** + Education: + High School Diploma or GED preferred + Experience: + Customer service and prior housekeeping experience preferred **BACKGROUND CHECKS:** All offers of employment may be conditioned on receipt of a background check report and/or drug screen that is acceptable to Love's. **SKILLS AND PHYSICAL DEMANDS:** + Skills: + Hard Skills: Ability to learn and operate a casher register; Ability to learn and perform basic office/clerical tasks + Soft Skills: Good verbal and written communication skills, time management skills, organization skills, can-do attitude, sense of urgency, and strong work ethic. + Typical Physical Demands: + Regularly required to talk and hear. + Requires standing and walking, with some bending, kneeling, stooping, crouching, crawling, and climbing. + Occasional light lifting not over 50lbs. + Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. **WORK ENVIRONMENT:** While performing the duties of this job, the employee will primarily be working within a hotel environment working directly with food and beverages and interacting with the public face-to-face. Occasionally, the employee may be exposed to high-concentrated cleaning solutions, dust, dirt, or grime. The noise level in the work environment will be at a low level. **TRAVEL REQUIREMENTS:** No travel is expected for this position. **DIVERSITY STATEMENT.** From the founding of Love's, our leaders have been passionate about providing excellent customer experiences and helping our Team Members grow. We do both within a culture of respect and inclusion. In order to sustain this culture, we will welcome individuals who are diverse in experiences, age, race, gender, sexual orientation, religion and physical or mental ability. Also, we are committed to sustaining a professional working environment where ALL people feel respected. By doing these things we will cultivate diversity of thought and a spirit of innovation. **Job Function(s):** Hospitality Love's Travel Stops & Country Stores is the industry-leading travel stop network in the United States. For more than 55 years, we've provided customers with highway hospitality and "Clean Places, Friendly Faces." We're passionate about serving drivers with clean, modern facilities stocked with fuel, food and supplies. We offer meals from popular restaurant chains, trucking supplies, showers and everything needed to get back on the road quickly. The Love's Family of Companies includes: + Gemini Motor Transport, one of the industry's safest trucking fleets + Speedco, the light mechanical and trucking service specialists + Musket, a rapidly growing, Houston-based commodities supplier and trader + Trillium, a Houston-based alternative fuels expert EOE-Protected Veterans/Disability

Updated 9/20/2021 Location: Franklin Elementary Reports To: Director of Nutrition Services Work Schedule/FLSA Status: Hiring for the 2021 - 2022 school year Daytime Hours, Monday through Friday 6.0 scheduled hours per day; 7:30am to 2:00pm Uniform allowance and complimentary shift meal Hourly Non-exempt, Full-time position with benefits Salary consistent with negotiated agreement 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 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 day Occasionally - 6-33% of the time, in an 8 hour day Frequently - 34-66% of the time, in an 8 hour day Continuously - 67-100% of the time, in an 8 hour day Essential 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 shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Paddies, Rate: 3 x shift Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 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 DESCRIPTION Job Title: Video Monitoring Technician Job Code: 102047 Status: Non-exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for providing rehabilitative and technical care through continuous video monitoring under the direction of licensed personnel. Responsible for understanding and implementing the patient plan of care to deliver quality care within the clinical service systems and according to Madonna's philosophy and mission. Responsible for reporting adverse patient condition changes to supervising clinician. Work will be performed in an ethical and legal manner following organizational policies, processes, protocols and procedures . Responsible for quality service delivery and internal/external customer relations for Madonna as a whole, including upholding the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Understand scope of practice and utilizes position job description, job standards, operational definitions and facility policies to ensure quality care delivery. Compile patient care information to meet patient goals. Coordinate patient care by understanding and utilizing management of high risk patients requiring continuous observation and rehabilitation program policies, procedures and job descriptions. Review daily patient schedules to ensure accuracy and efficiency. Report clinical observations to supervising clinician. Communicate with supervising clinician and other clinicians regarding patient's condition, concerns, patient goals achieved and other developments to ensure quality service delivery. Attend to the direct care needs of patients, including transfers, ambulation, repositioning and activities of daily living to ensure quality of care, when assigned. Communicate to patient, family and co-workers in a respectful manner to maintain a positive customer oriented approach. Receive and implement directions for patient care in order to meet patient goals. Follow instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department and/or system. Instruct and orient new staff to department, hospital environment and operational guidelines. Participate in and assists with department and facility committees, project teams and/or task forces, as directed by supervisor. (PEOPLE) Provide continuous video monitoring of patients as needed. Follow direction from a licensed clinician and provide assistance with components of interventions in order to meet patient goals. Perform required duties according to established safety standards to maintain compliance with regulations and to prevent injury. (THINGS) Maintain and ensure a safe environment for the patient care program. Handle and operate all necessary equipment and perform required duties according to established safety standards to maintain compliance with regulations and prevent injury. Setup equipment and supplies necessary for continuous video monitoring, maintaining a clean work station. Stock and reorder supplies as needed. Handle and operate all necessary continuous visual monitoring equipment including central monitoring station. Medical devices used in work, including but are not limited to the central monitoring station and mobile AvaSys Telesitter units. Assist with ensuring cleanliness of equipment and environment. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Requires continuous computer video monitoring for extended periods of time. Constant near visual acuity to evaluate and monitor patients. Ordinary hearing and speaking skills. Must tolerate frequent sitting for sustained periods. Medium work with frequent lifting, when assigned. Manual patient transfer or reposition which does not exceed the equivalent of 35 pounds of force to lift, push or pull. Requires sufficient strength to produce 50 pounds of force to push a wheelchair with a 300-pound individual on level surfaces. Constant walking with maximum duration of up 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour on tile, carpet, and shower surfaces. Frequent reaching with both arms at low, waist, and high levels. Frequent grasping of both hands for transfers and repositioning requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required for patient care. Routinely exposed to biohazardous materials. QUALIFICATIONS (Education/training and/or Experience) Successful completion of the State approved nurse aide training program which includes the 75 hour classroom, written, and competency skill exams and meets current Nebraska registry requirements. Incumbent must be 18 years of age or older. Six months of experience as a CNA at Madonna or equivalent. Nurse Associate or Rehab Associate preferred. Successful completion of a "Continuous Visual Monitoringâ class including 100% attendance with a minimum passing score of 80%. Must have acceptable attendance record according to facility policy. 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. EQUAL OPPORTUNITY: Madonna is an Equal Opportunity Employer. NOW YOU CAN : Turn your work into your lifeâs mission. See first-hand impact on members and their families. Learn new skills and advance your career. Love your job and your team. Go home at the end of the day knowing that you have made a difference! EXAMPLES OF HOPE & HEALING - FACEBOOK: VIRTUAL TOUR:

Job Requirements Our comprehensive onboarding and training program will get you where you need to be to be successful. This is a temporary opportunity in Omaha, NE 68028. This is a day job that pays $15.00/hour and offers consideration that may lead to a long-term offer. Work for this is June 1 st to June 3 rd .  What we love about this opportunity- This is a fantastic job for anyone seeking to work hospitality. This will be a great reference to add to your resume as well as an opportunity to get noticed by a prospective employer. Work Experience Requirements and Duties- Use Equipment/Tools to Complete Daily Tasks. Follow all Health & Safety Regulations. Complete all Assigned Tasks in an Efficient/Timely Manner. Clean and supply room assigned to you. Perform and document routine inspections and notify maintenance if necessary Benefits Ōnin believes that your health is important. Medical benefits should be affordable and easy to use with your busy schedule. That is why we offer our teammates custom-built benefits that are affordable and convenient to use. When you're a part of our team, you will have affordable benefits you'll want to use such as $5 Prescription drug copays, $5 Doctor's Visit copays, Free Tele doctor Service, Free Counseling Services, Life Insurance Included, Vision Insurance Included, Dental Insurance Included, Vacation and Holiday Pay and Scholarship Opportunities. You will get these amazing benefits and more after just 30 days. Ōnin Staffing of Omaha 2111 South 67th St. Suite 300 Omaha, NE 68106