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MINIMUM JOB RELATED QUALIFICATIONS
High school diploma or equivalent
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
Ability to lift up to 50 pound
Successful completion of the Douglas County Food Handlers Certification within the first 30 days of employment, scoring 80% or above.
Previous food service experience preferred
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
Ability to serve as a positive role model for youth
Ability to apply simple understanding to carry out detailed but basic written and/or oral instruction
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule for
Ability to read and use information from written and quantitative materials, visual displays and measuring device
Ability to receive and process verbal information as well as respond to nonverbal sound
Ability to use hand-held tools, devices, instruments, and automatic equipment frequentl
Ability to bend, kneel, stoop and maintain balance while performing job related task
Ability to work in standing/walking positions on a constant basis throughout the work shif
Location: Wakonda Elementary, 4845 Curtis Avenue, Omaha, NE 68104
Reports to: Nutrition Services
Reporting Hours: 7:15am-1:15pm, Monday - Friday
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.
Follow oral and written directions accurately
Follow cleaning and sanitation procedures
Assist with the preparation of and storage of food
Follow Hazard Analysis & Critical Control Points (HACCP) procedures
Perform duties independently and as part of a team
Practice good personal hygiene habits and required safety procedures
Maintain required food safety and sanitation practices
Operate food service equipment in a safe manner
Recognize a “reimbursable” meal
NOTE: The statements herein are intended to describe the general nature and level of work being performed by people 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.
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