Location: Nutrition Services Department, TAC, 3215 Cuming StreetReports To: Executive Director of Nutrition ServicesWork Schedule/FLSA Status: 12 Month / Non-Exempt This is a non-negotiated position. Compensation and benefits will be administered consistent with District policy.Position Purpose:The Nutrition Services Technician will, under the direction of a supervisor, supervise the nutrition service operations of an assigned group of schools, analyze kitchen and food serving area operations, and prepare reports as related to state or Federal programs. This position will assist with the coordination and monitoring of all After School Programs, provide technical support for school-related nutrition services software programs, assist with equipment distribution and inventory, and implement integrated Pest Management.Essential Job Performance Responsibilities:
- Work closely with school staff to coordinate and monitor food production and service to assure planned menus are followed and meal requirements are consistently met.
- Work with school cafeteria managers and staff to promote efficient food production, teamwork, cooperation, and customer service of the highest quality.
- Provide support services and training to nutrition services staff about sanitation standards, safety and production.
- Observe and document performance of the cafeteria staff.
- Participate in the nutrition services operation, production, and preparation at assigned cafeterias as needed.
- Assist with the coordination, implementation, and monitoring of the Summer Food Service Program and other programs or committees as requested.
- Utilize automated record keeping software and computers to monitor and maintain records and generate reports.
- Participate in meetings and workshops.
- Expected to maintain a high degree of confidentiality at all times.
Additional Duties:
- Performs other related tasks as assigned by the Supervisor and other central office administrators as designated by the Superintendent.
Knowledge, Skills and Abilities:
- Minimum of Bachelor's Degree in Business, Food Service Management or related field and/or equivalent experience.
- A minimum of two years successful food service management/operation experience.
- A minimum of two years of food service training and presentation experience.
- Demonstrated knowledge of job related areas of food production, sanitation standards, management, and training development.
- Excellent leadership skills.
- Excellent attendance and work record.
- Strong computer skills using applicable programs - Word, Excel, Access & PowerPoint.
- Excellent communication skills, both oral and written.
- 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.
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 blenders, commercial food processors, commercial mixers, commercial slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards:
- Must be able to respond rapidly in emergency situations.
- Must have organization, time management, communication, and interpersonal skills.
- Work in an office environment, school buildings and warehouse setting
- Ability to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds.
Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions:STANDING: (Remaining on one's feet in an upright position without walking).Occasionally:When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area.WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6 (floor) to 34 (counter height)Item: Case of Oranges, Rate: 12 cases per shift 45 lb. Level: 6 (floor) to 34 (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6 (floor) to 34 (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6 (floor) to 34 (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6 (floor) to 34 (counter height)Item: Case of Chicken Patties, Rate: 3 x shiftWeight: 48 lb. Level: 6 (floor) to 34 (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8 (case handle) to 34 (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shiftCARRYING: (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 lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)Frequent: Forward - Preparing food on the counters; washing pans and utensils.Rarely: Overhead - Accessing food containers on the top shelf levels (68 ); accessing the top level of the food carts (68 ). HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift gears) Frequent: Preparing food; using utensils - knives, tongs, spoodles; using equipment; using brooms, mops. Pinching - crumbling meat by hand, crumbling cheese by hand, and handling sheet pans. CRAWLING: (Moving about on hands and knees, hands and feet or on the abdomen) Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.Interrelations:
- Contact with personnel within the district and with customers and vendors.
- Will be working under the direct supervision of the department supervisor in order to complete day- to-day tasks.
- Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy.
- Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues.
- Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service.
Employee Punctuality and Appearance
- For departments and/or schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave.
- Any deviation from assigned hours must have prior approval from the employee's supervisor or building administrator.
- All employees are required to report to work dressed in a manner that reflects a positive image of Omaha Public Schools and is appropriate for their position.
Terms of EmploymentThis position is treated as a classified full-time non-exempt position. The terms of your employment will be governed by applicable state laws regulating employment in a Nebraska public school and Board of Education policies, as those laws and policies may change from time to time. If your position is represented by a collective bargaining representative, then your employment will also be governed by a negotiated agreement between OPS and that collective bargaining representative.The offer of employment is contingent upon:
- Obtaining and providing verification of all licenses, certificates, and other requirements for your position (e.g., Paraprofessionals obtaining Highly Qualified status, etc.), as identified.
- A thorough background check which demonstrates to OPS that background is acceptable for the position sought and working with or around students.
- Verification of U.S. citizenship or legal authorization to work in the United States.
- Successful completion of a pre-employment drug test (if required for position offered).
- Successful completion of a tuberculosis skin test (if required for position offered).
- Successful completion of a pre-employment medical examination to determine ability to safely and effectively perform the essential functions of the position.
Omaha public schools does not discriminate on the basis of race, color, national origin, religion, sex (including pregnancy), marital status, sexual orientation, disability, age, genetic information, gender identity, gender expression, citizenship status, veteran status, political affiliation or economic status in its programs, activities, employment, and provides equal access to the Boy Scouts and other designated youth groups. The following individual has been designated to handle inquiries regarding the non-discrimination policies: Director for the Office of Equity and Diversity, 3215 Cuming Street, Omaha, NE 68131. (531-###-####) The Omaha Public School District is committed to providing access and reasonable accommodation in its services, programs, activities, education and employment for individuals with disabilities. To request disability accommodation in the application process please contact the human resources department at 531-###-####.