Hiring for the 24-25 school year ~ 10 month position - 8 hours per day!

 

Position includes:

• Health, Dental, Vision, Life Insurance
• Paid Holidays and Sick Leave
• Excellent Retirement Plan
• Same schedule as students

Title: Middle School Production Lead

Reports to: Kitchen Manager

General Summary: Assists with coordinating and managing the food service program at an individual school.

 

Essential Functions:

1. Assist with supervising daily food preparation for school. Provides leadership and direction for staff. Provides orientation and training to new employees. Coordinates, schedules, and assigns work for food service staff. Checks quality of work by monitoring employee actions. Evaluates and conducts employee performance appraisals. Resolves staff grievances if necessary.
2. Assists in daily food preparation for school. Cooks and bakes food, prepares individual portions, and performs other food preparation duties.
3. Prepares daily, monthly, and yearly food service reports and other paperwork as required.
4. Prepares, receives, and verifies food/supply orders according to schedule. Submits orders to Food Service office. Performs periodic inventory of food/supplies.
5. Serves prepared food to students.
6. Cleans equipment used, including utensils, dishes, mixers, and machines. Performs general cleaning duties in kitchen.
7. Able to react to change productively and handle other essential tasks as assigned.
8. Operates a cash register (or equivalent), receives payment of cash, checks and charges from customers or employees for goods or services
9. Works with student/parents/faculty employees to ensure satisfaction in such areas as quality, service, and problem resolution. Refer to Kitchen Manager if necessary.

Qualifications:

1. Education Level: High school diploma or equivalent
2. Certification or Licensure: State certificate in school food service management recommended; ServSafe Certifcate within 90 days of employement
3. Experience Desired: Prior food handing service required; Omaha/Douglas County Food Handling Sanitation courses recommended; Special food service training recommended
4. Other requirements:

• Strong organizational skills
• Ability to prepare and maintain necessary records
• Ability to instruct, train, supervise, evaluate, and discipline employees.
• Ability to extend a recipe and accurately determine food requirements.
• Ability to interact with children effectively.
• Ability to communicate effectively with staff and students.
• Ability to establish and maintain cooperative working relationships with staff and others.

Special Requirements:

 

		Occasional 1-32%	Frequently 33-66%	Constant 67%+
1.	Standing			x
2.	Walking			x
3.	Sitting	x
4.	Lifting   40   lb max		x
5.	Carrying   10   feet		x
6.	Pushing/pulling		x
7.	Climbing/Balancing		x
8.	Stooping/Kneeling/Crouching/Crawling		x
9.	Reaching/Handling			x
10.	Speaking/Hearing			x
11.	Seeing/Depth Perception/Color			x

 

The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

 

FOR IMMEDIATE CONSIDERATION, please complete our application from the MPS website. Highly qualified applicants providing at least two references (one supervisory reference) will receive priority consideration. All applicants will receive notifications by email, but only the most qualified will be called for interviews. Please check your email for status updates.