Cafeteria Manager Florence [Starts at $22.50/hr plus benefits]

Nutrition Services Manager Location: Florence Elementary 7.0 scheduled hours per day; 7:00 a.m. to 2:30 p.m., work August through May when students are in session. OPS Nutrition Services Video Annual uniform allowance and complimentary shift meals Hourly, full-time position with benefits, paid bi-weekly Reports To: Executive Director, Nutrition Services Position Purpose: Primary responsibilities include management of all facets of food production, daily accounts and deposits, food orders, payroll practices, supervision of the preparation and the service of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, assisting with the dish machine and manual dishwashing, and providing superior customer service. Knowledge, Skills, and Abilities: High School diploma or equivalent required. Must demonstrate excellent attendance and work record. One or more years of job-related experience or training in food services. Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance. Knowledge of safe food handling. A working knowledge of all facets of food production. Skill in customer relations and service recovery. 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. The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators, and the community. Excellent organizational skills demonstrated, with the ability to handle multiple projects and maintain strong attention to detail. 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 operate equipment safely. Working knowledge and ability to utilize online computer programs and technological devices, and produce the required reports. Knowledge of OPS's mission, purpose, goals, and the role of every employee in achieving each of them. Assist with the cleaning and sanitization of all kitchen equipment, serving utensils, and all kitchen areas. Assist with completing daily tasks in a timely manner. Willingness to travel to other schools when requested. Essential Performance Responsibilities: Meets regular and predictable attendance requirements, including scheduled manager's meetings. Makes complex plans, schedules, and decisions independently. Assist with the preparation, service, and storage of food. Assist with the completion of required reports. Work with and understand a diverse student population. Serves as a positive role model. Ability to recognize a "reimbursable" meal. Supports excellent service initiatives with proactive efforts in service. Follows approved cafeteria menu preparation and service protocols within the approved timeline. Communicates effectively with satellite school Cafeteria Managers. Coordinates production practices for assigned satellite schools. Annually provides input during job performance appraisal for all staff. Train in all kitchen areas to cross-cover as needed. Identifies training needs for staff. Trains new kitchen staff. Promotes customer service by providing appealing food and excellent customer service. Participates in the financial management process by carefully monitoring portion control, proper pricing, and safe storage of supplies and food. Must follow and maintain required food safety, cleaning, and sanitation procedures. Follow Hazard Analysis and Critical Control Points (HACCP) procedures. Must practice good personal hygiene habits. Oversees and directs sanitation procedures. 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 follow oral and written instructions. Ability to receive and process verbal information as well as respond to nonverbal cues. Successful completion of Douglas County Food Handler's Certification, scoring 80% or above, before attending Kitchen Assistant Training. Successful completion of Kitchen Assistant Training. Ability to maintain current Douglas County Food Handler's Certification. Successful completion of Cook I and Production Training and Manager Training Sessions. Additional Duties: Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent. 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, including 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 settings. 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 and shredding cheese. When cleaning dishes. When working as a cashier. Floor mat available in the cashier area and in 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 may be 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: