Food Services Cost Control Assistant

Required

• Any combination of education and experience equivalent to graduation from high school or possession of a General Equivalency Diploma (GED) certificate.
• One (1) year of experience in bookkeeping or clerical accounting.
  • Advanced degree(s) beyond the minimum degree requirement in a relevant field may be considered for some experience.
• Possession of a Fairfax County Sanitation Certification obtained within 45 calendar days of hire.
• Successful completion of the Fairfax County Public Schools manager training course.
• Must be free of any infectious or communicable disease which, according to a determination by the United States Secretary of Health and Human Services, poses a risk of transmission through the handling of food.
• Knowledge of financial and document control requirements of a school food services kitchen.
• Knowledge of the school food services operations, in general.
• Ability to follow procedures in processing accounting documents.
• Ability to work within restrictive time frames.
• Ability to perform basic arithmetic calculations and utilize all computerized programs.
• Ability to communicate effectively, both orally and in writing.

1. Maintains accurate and detailed records of food inventory, delivery records, and student participation in the central kitchen and its satellite finishing kitchens and contract sites.
2. Enters weekly orders and order corrections to database, reviewing receiving reports to ensure complete deliveries.
3. Directs drivers and/or custodians to prepare daily and special order stock for delivery.
4. Maintains central kitchen inventory database.
5. Inputs data on stock received, delivered, transferred among schools, etc.
6. Reviews central kitchen inventory status and assists finishing kitchens' staff to adjust inventory to remain within established limits, to include arranging for transfer of stock between satellites.
7. Maintains central and/or finishing kitchen financial information system.
8. Oversees cash register check-out, counts monies, and reconciles cash reports received from finishing kitchen sales.
9. Prepares bank deposit documents.
10. Prepares summary participation report including statistics on food prepared, type of food purchased or served, and amount left over, number of full-cost, reduced-cost, or free meals served, and vending.
11. Performs related duties as required or assigned.