Knowledge/Skills: Knowledge of in menu planning, food purchasing and production methods Knowledge of National School Lunch and Breakfast program guidelines Ability to operate a computer Ability to perform basic mathematical functions proficient keyboarding, and file maintenance skills Ability to use a 10 key calculator Ability to operate a motor vehicle Ability to manage personnel Effective planning and organizational skills . Monitor campus program operations for compliance of state and federal guidelines: Weekly Checklist Completion, Temperature Logs, Personal Hygiene Checklist, HACCP, 3 Compartment Sink Sanitation Strips Log, Thermometer Calibration Log, Hair Restraints, Cafeteria Health Inspection Posting, Poster Requirements, SFSPac training logs, Petty Cash.