Food Program Cacfp Manager Jobs in California (NOW HIRING)

POSITION PURPOSE:

Under direction of the Nutrition Services Program Manager, the Program Support Specialist works to assist with the implementation and coordination of departmental programs to include the Child and Adult Care Food Program (CACFP) and related training, meal production software, Culinary Education and Training Center, and other departmental programs and projects. Participates in aspects of the foodservice operation, including hands-on support for culinary staff.

EXAMPLES OF ESSENTIAL DUTIES:

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this position.

• Assists with operations and administering all Nutrition Services programs;
• Conducts data analysis, data entry, and maintenance of Nutrition Services’ software and other programs;
• Prepares detailed standardized recipe analysis to ensure compliance with meal pattern, appropriate yield, and age-appropriateness;
• Scales standardized recipes up and down;
• Performs complex mathematical calculations and conversions to ensure database entries, recipes, and menus comply with the USDA’s Child and Adult Care Food Programs, Summer Food Service Program; client needs;
• Inputs data into the online Meal Production and Labeling computer database systems;
• Verifies recorded information to ensure accuracy and completeness of data;
• Produces production recipes, records, menus, production labels, special diet labels, family newsletters, wellness flyers, and other auditable documents;
• Responsible for administering internal Special Diet systems, ensuring accuracy of records produced, and meal preparation;
• Monitors recipe tests for accuracy and adjusts recipes and menus in software as needed;
• Communicates with program participants internally and externally via email, phone and in person;
• Interprets and explains related processes, rules, regulations, and makes appropriate recommendations;
• Prepares a variety of reports for management and staff;
• Trains staff and clients in the use of Meal Production software programs;
• Prepares and conducts training for Nutrition Services, Head Start, external clients, and other departments’ staff regarding Nutrition Services operations and CACFP guidelines;
• Responsible for overseeing the Meal Prep Academy, to include but not limited to, recruiting, planning, translating, preparing documentation, and organizing;
• Other duties as assigned by supervisor.

DESIRED MINIMUM QUALIFICATIONS:

      Knowledge of:

• Nutrition, food service, USDA’s Child and Adult Care Food Program and Summer Food Service Program meal pattern, Meal Production and Labeling Software;
• Applicable local, state, and federal laws and regulations governing food safety and sanitation;
• Computer tools and software, Microsoft Office applications (Outlook, Word, Excel, PowerPoint, etc.), particularly related to software implementation, data management and manipulation;
• Correct English usage, including spelling, grammar, and punctuation;

      Ability to:

• Work independently and with initiative;
• Operate kitchen tools and equipment;
• Utilize specialized databases to obtain necessary information such as USDA’s Food Buying Guide and more;
• Select appropriate methodologies and perform mathematical calculations and analyses;
• Exercise sound independent judgment within general policy guidelines;

• Establish and maintain effective working relationships with management, staff, volunteers and others encountered in the course of work.

Training & Experience:

A typical way of obtaining the knowledge, skills and abilities outlined above is graduation from a two-year college with a major in Dietetics, Nutrition, Food Administration, Culinary, Hospitality Management, or a closely related field or at least three years of experience working with CACFP regulations; or an equivalent combination of training and experience.

Language Skills:

Ability to read and communicate ideas and processes effectively. Ability to write business correspondence, and procedure manuals; ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals, ability to compute rate, ratio, and percent.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

LICENSES, CERTIFICATES, & SPECIAL REQUIREMENTS:

ServSafe or San Diego County Food Handler’s Certification required. Must meet and maintain state law and county licensing requirements regarding employment in a childcare center (fingerprints, TB, physical, immunizations). A valid California Driver’s License is required.

PHYSICAL AND MENTAL DEMANDS:

The physical and mental demands described here are representative of those that must be met by employees to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

While performing the duties of this job, the employee is regularly required to sit or stand for long periods; walk throughout the facility, including the commercial kitchen and truck parking lot, talk or hear, including in person, virtually, and by telephone; use hands to finger, handle, feel or operate standard office equipment; reach with hands and arms; and lift or move up to ten (10) pounds.  Specific vision abilities required by this job include close vision and the ability to adjust focus.

Mental Demands:

While performing the duties of this job, employees are regularly required to use written and oral communication skills; read and interpret data, information and documents; analyze and solve problems; observe and interpret situations; learn and apply new information or skills; perform work on multiple, concurrent tasks.

WORK ENVIRONMENT:

The work environment is in-person.  Characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee works under typical office conditions; the noise level is usually quiet.