Food Program Cacfp Manager Jobs in Virginia (NOW HIRING)

Requirements
Chesapeake Public Schools
JOB DESCRIPTION
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the primary job functions herein described. Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered to be incidental in the performing of their duties just as though they were actually written out in this job description.
SCHOOL NUTRITION SERVICES (SNS) MANAGER
Department: SCHOOL NUTRITION SERVICES
Pay Grade: U110 Elementary; U111 Middle; U112 High
FLSA Status: Non-Exempt
GENERAL PURPOSE
Performs intermediate semiskilled and responsible administrative work, supervising food service activities in an elementary, middle or high school cafeteria; does related work as required. Work is performed under general supervision. Supervision is exercised over school nutrition assistants and school nutrition meal service attendants.
ESSENTIAL JOB FUNCTIONS
• Plans, coordinates, assigns, oversees, and participates as required in preparing, cooking, and serving food that complies with USDA (U.S. Department of Agriculture) regulations; prepares and maintains necessary records and files.
• Manages the operations of a school cafeteria and supervises a staff of school nutrition assistants and school nutrition meal service attendants.
• Oversees and assists in the preparation, cooking, and serving of entrees, bread, vegetables, and other food in accordance with the menu for NSLP (National School Lunch Program), SBP (School Breakfast Program), CAFCP (Child and Adult Care Food Program), SFSP (Summer Food Service Program), etc.
• Assists with the implementation of scratch cooking.
• Identifies problems and suggests changes in methods and procedures for effective and efficient program operations.
• Trains personnel in operational procedures and maintains accurate school nutrition records.
• Responsible for ensuring equipment is ready for food preparation and monitors refrigeration equipment daily.
• Order food, supplies, staples, and disposables based on program meal counts.
• Prepares food based on production planning, maintains accountability of U.S.D.A. inventory, purchased inventory, and maintains production records daily.
• Verifies monies for cash registers before and after breakfast and lunch each day.
• Reviews daily meal counts, counts and balances cash received, prepares daily deposits and deposits daily monies in the bank.
• Prepares work details for the next day, prepares work schedule, ensures staff swipes in and out daily in KRONOS, enters leave requests, and confirms the accuracy of weekly KRONOS time cards.
• Secures kitchen at the end of each work day.
• Supervises cleaning and sanitizing of eating utensils, counters, equipment, and all food contact surfaces in compliance with HACCP (Hazard Analysis and Critical Control Point), SOP's (Standard Operating Procedures) and Food Safety Regulations.
• Compiles reports, invoices, deposit slips, and cash register reports and maintains records for three years and the current year.
• Receives and checks for accuracy and signs for all deliveries to the school kitchen.
• Complete and review for accuracy all daily records of operations.
• Maintains accurate inventory of staples, frozen food, USDA foods, disposables, snacks, drinks, cleaning supplies, equipment, etc.
• Performs related tasks as required.
MINIMUM QUALIFICATIONS
Any combination of education and experience equivalent to high school graduation and some food service experience in an institutional setting. School nutrition experience preferred.
Possession of or ability to acquire an appropriate license(s), certificate(s), and/or endorsement(s) for a position as required by the Commonwealth of Virginia and School Board. Current ServSafe Certification or equivalent required.
KNOWLEDGE, SKILLS, AND ABILITIES
General knowledge of the preparation, cooking, and serving of food in large quantities; general knowledge of food quality and values: some knowledge of special dietary requirements; general knowledge of the practices used in receiving and storing food in large quantities; general knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning, and care of utensils, equipment, and work area; ability to supervise the work of others; ability to prepare reports; ability to establish and maintain effective working relationships with associates, students and school staff.
WORKING CONDITIONS & PHYSICAL REQUIREMENTS
This is medium work requiring the exertion of 50 pounds of force occasionally, up to 20 pounds of force frequently, and up to 10 pounds of force constantly to move objects; work requires stooping, crouching, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, and repetitive motions; vocal communication and problem solving skills are required for expressing or exchanging ideas by means of the spoken word, and conveying detailed or important instructions to others accurately, loudly, or quickly; hearing is required to perceive information at normal spoken word levels, and to receive detailed information through oral communications and/or to make fine distinctions in sound; visual acuity is required for depth perception, color perception, preparing and analyzing written or computer data, visual inspection involving small defects and/or small parts, use of measuring devices, assembly or fabrication of parts at or within arms length, operation of machines, and determining the accuracy and thoroughness of work; the worker is subject to inside environmental conditions, extreme heat, noise, hazards, and atmospheric conditions. The worker may be exposed to bloodborne pathogens and may be required to wear specialized personal protective equipment. May require temporary assignments in multiple schools as needed.