Part-Time Cashier
About the Employer
Overview
Job Title: Cashier Part Time > $18.50/hour > 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 Cumming Street, Omaha, NE 68131. (531-299-0307) > 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 Talent Services Department at 531-299-0240.
Scheduled Hours and Work Period
4.5 scheduled hours per day; 9:00 a.m. to 2:00 p.m., work August through May when students are in session.
Reporting Structure
Reports to: Executive Director, Nutrition Services
Position Purpose
The cashier position is responsible for the collection of money, accounting of customers and types of meals served, and the maintenance of accurate daily records. Cashiers must interact with students, staff, and coworkers in a courteous, professional manner. When not cashiering, a person in this position performs all duties of a kitchen assistant and assists with the dish machine and manual dishwashing.
Knowledge, Skills, and Abilities
• High school diploma or equivalent required.
• Previous food service experience preferred; food preparation experience to include cashier experience.
• Must demonstrate excellent attendance and work record.
• Practical working knowledge of food safety practices and procedures.
• Skill in safe food handling.
• Skill in customer relations and service recovery.
• Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance.
• 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.
Essential Performance Responsibilities
Handle cash transactions, collect and count money. Record daily meal sales on the computer and/or roster. Assist with food preparation and storage. Working with and understanding a diverse student population. Serve as a positive role model. Ability to recognize a “reimbursable” meal. Support service excellence initiatives through proactive service efforts. Follow approved cafeteria menu preparation and service protocols within the approved timeline. Train in all stations within the kitchen to cross-cover as needed. Promote improvement in customer service by providing appealing food and excellent customer service. Participate 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 hygiene habits. Demonstrate proficiency in 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 follow oral and written instructions. Ability to receive and process verbal information as well as respond to nonverbal cues. Successful completion of the Douglas County Food Handler’s certification within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class.
Additional Duties
Performs other related tasks as assigned by supervisor and other central office administrators as designated by the superintendent.
Equipment and Travel Requirements
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. Local travel will be required.
Physical and Mental Demands
Must be able to respond rapidly in emergency situations. Must have organizational, 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 force up to 25-30 lb.) Climbing: (To ascend or descend apparatus or structures) Rarely: Step stool (2 steps) available to access the top shelf level of food items. Balance: (Maintaining body equilibrium to prevent falling) Frequent: Walking around the kitchen area, around moving machinery, the hot stove, and other individuals. The 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. Reaching: (Extending arms and hands away from the body in any direction. Shoulder angle must be at 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 need to access areas under counters when cleaning; Access the shelf under the hot line.
Interrelations
Contact with district personnel, customers, and vendors. Will work under the direct supervision of the department supervisor 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 on each designated workday, unless they have 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 Employment
This position is treated as a classified part-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 that demonstrates to OPS that the 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 the position offered). Successful completion of a tuberculosis skin test (if required for the position offered). Successful completion of a pre-employment medical examination to determine the ability to safely and effectively perform the essential functions of the position. [Part 2 of 2]