Core Duties & Responsibilities
1. Program Compliance & Administration
USDA & NSLP Compliance: Oversee, manage, and execute the National School Lunch Program (NSLP) and School Breakfast Program (SBP) in strict accordance with USDA guidelines.
State Reporting: Maintain accurate records and submit timely meal counts, financial claims, and student eligibility data through the Utah State Board of Education (USBE) Child Nutrition systems.
Free and Reduced-Price Meals: Manage the application, verification, and roster processes for the Free and Reduced-Price Lunch program, maintaining absolute student confidentiality.
2. Kitchen Operations & Menu Planning
Menu Development: Plan nutritious, appealing weekly/monthly menus that satisfy USDA components and dietary guidelines while managing student preferences.
Special Dietary Needs: Coordinate with parents, school administrators, school nurse, and healthcare providers to manage medical dietary restrictions, food allergies, and substitutions.
Inventory & Procurement: Handle the procurement of food, supplies, and equipment. Manage inventory rotation, minimize food waste, and maximize the use of USDA Foods and commodities.
Physical Requirements
Lifting & Stamina: "Ability to lift up to 50 lbs. regularly (food crates, milk crates) and stand or walk on hard surfaces for extended periods (4–6 hours per day)."
Environment: "Ability to work in environments with extreme temperatures (walk-in fridge/freezers, hot ovens, and steaming equipment)."
3. Food Safety & Sanitation
Safety Standards: Implement and enforce strict HACCP (Hazard Analysis Critical Control Point) processes and local Utah Department of Health standards.
Daily Maintenance: Ensure all kitchen equipment, prep surfaces, and storage areas are properly cleaned, sanitized, and maintained.
Delivery Audits: Supervise the receipt of deliveries to ensure accurate date marking, correct holding temperatures, and safe storage of food items.
4. Financial & Staff Management
Budgeting: Manage the kitchen’s operational budget (with the help of the Executive Director and business manager), track food costs, and monitor revenue from student accounts to maintain a self-sustaining food service program.
Point of Sale (POS): Manage or supervise the cafeteria POS system, student lunch balances, and parent payment communications.
Staff Leadership: Train, schedule, and supervise kitchen staff over 2 campuses.
Professional Standards: Ensure all food service staff meet annual USDA continuing education training requirements.
Recommended Job Requirements
Education/Experience: High School Diploma or equivalent required (Associate’s or Bachelor’s degree in culinary arts, nutrition, or hospitality management is a plus). 3+ years of professional commercial kitchen or school nutrition experience preferred.
Certifications:
Must possess or obtain a valid ServSafe Food Protection Manager Certification within 30 days of hire.
Completion of or willingness to complete USBE Child Nutrition Program training.
Background Check: Must clear a mandatory Federal/State criminal background check (standard for Utah school employees).
Schedule, Benefits, & School Culture
Schedule: Full-time, 40 hours per week (Monday through Friday). Enjoy having summers paid off to match the school calendar!
Benefits: Robust compensation package including health benefits and retirement plans. Salary depending on experience and education. Ten (10) PTO days per year.
Student Care: Be able to provide kind and loving supervision of students in your care during the lunchtime.
School Environment: Create or supervise creative programs and/or intrinsic incentives to control behavior and build a positive cafeteria environment.
Mission Alignment: Perform other duties as assigned by the Executive Director to support the school's overall mission and student well-being.
Perform other duties as assigned by the Executive Director to support the school's overall mission and student well-being
1. Program Compliance & Administration
USDA & NSLP Compliance: Oversee, manage, and execute the National School Lunch Program (NSLP) and School Breakfast Program (SBP) in strict accordance with USDA guidelines.
State Reporting: Maintain accurate records and submit timely meal counts, financial claims, and student eligibility data through the Utah State Board of Education (USBE) Child Nutrition systems.
Free and Reduced-Price Meals: Manage the application, verification, and roster processes for the Free and Reduced-Price Lunch program, maintaining absolute student confidentiality.
2. Kitchen Operations & Menu Planning
Menu Development: Plan nutritious, appealing weekly/monthly menus that satisfy USDA components and dietary guidelines while managing student preferences.
Special Dietary Needs: Coordinate with parents, school administrators, school nurse, and healthcare providers to manage medical dietary restrictions, food allergies, and substitutions.
Inventory & Procurement: Handle the procurement of food, supplies, and equipment. Manage inventory rotation, minimize food waste, and maximize the use of USDA Foods and commodities.
Physical Requirements
Lifting & Stamina: "Ability to lift up to 50 lbs. regularly (food crates, milk crates) and stand or walk on hard surfaces for extended periods (4–6 hours per day)."
Environment: "Ability to work in environments with extreme temperatures (walk-in fridge/freezers, hot ovens, and steaming equipment)."
3. Food Safety & Sanitation
Safety Standards: Implement and enforce strict HACCP (Hazard Analysis Critical Control Point) processes and local Utah Department of Health standards.
Daily Maintenance: Ensure all kitchen equipment, prep surfaces, and storage areas are properly cleaned, sanitized, and maintained.
Delivery Audits: Supervise the receipt of deliveries to ensure accurate date marking, correct holding temperatures, and safe storage of food items.
4. Financial & Staff Management
Budgeting: Manage the kitchen’s operational budget (with the help of the Executive Director and business manager), track food costs, and monitor revenue from student accounts to maintain a self-sustaining food service program.
Point of Sale (POS): Manage or supervise the cafeteria POS system, student lunch balances, and parent payment communications.
Staff Leadership: Train, schedule, and supervise kitchen staff over 2 campuses.
Professional Standards: Ensure all food service staff meet annual USDA continuing education training requirements.
Recommended Job Requirements
Education/Experience: High School Diploma or equivalent required (Associate’s or Bachelor’s degree in culinary arts, nutrition, or hospitality management is a plus). 3+ years of professional commercial kitchen or school nutrition experience preferred.
Certifications:
Must possess or obtain a valid ServSafe Food Protection Manager Certification within 30 days of hire.
Completion of or willingness to complete USBE Child Nutrition Program training.
Background Check: Must clear a mandatory Federal/State criminal background check (standard for Utah school employees).
Schedule, Benefits, & School Culture
Schedule: Full-time, 40 hours per week (Monday through Friday). Enjoy having summers paid off to match the school calendar!
Benefits: Robust compensation package including health benefits and retirement plans. Salary depending on experience and education. Ten (10) PTO days per year.
Student Care: Be able to provide kind and loving supervision of students in your care during the lunchtime.
School Environment: Create or supervise creative programs and/or intrinsic incentives to control behavior and build a positive cafeteria environment.
Mission Alignment: Perform other duties as assigned by the Executive Director to support the school's overall mission and student well-being.
Perform other duties as assigned by the Executive Director to support the school's overall mission and student well-being
Hello VA Students & Families,
Welcome back to the 2025-26 school year! We have lots of big changes happening this year & we are so grateful for your patience as we work through all of the kinks! Our Intermediate campus is set to open on MONDAY 8/18! You can find the drop off & pickup maps HERE on our website! Bus routes will be remaining the SAME!
Please contact the school directly if you have any questions.
Welcome back to the 2025-26 school year! We have lots of big changes happening this year & we are so grateful for your patience as we work through all of the kinks! Our Intermediate campus is set to open on MONDAY 8/18! You can find the drop off & pickup maps HERE on our website! Bus routes will be remaining the SAME!
Please contact the school directly if you have any questions.
Catch up with the latest student stories, events, and news
updates. It's everything Valley Academy Charter, in your
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We are loving our new app! Access documents, news
updates, and even emergency notifications, right from
your pocket.
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We're thrilled to announce the new app for Valley Academy
Charter! It's everything Valley Academy Charter, in your
pocket.
Download for Android https://aptg.co/XM2_gn
Download for iPhone https://aptg.co/cZdc40
Oops! We got so excited to welcome new kiddos next year that we posted about registration a bit too soon. Save the date for February 1st, when registration for 2024-25 will actually be open.
This is our Crossing guard Dave Lusk who is 91 years old. Many of you have been asking if Mr. Lusk is ok and the answer is yes. Our wonderful Secretaries have been checking on him. They do such a great job taking care of everyone’s needs in the school. We appreciate all of them for their service.
Animal Science learning about equine dentistry 🦷
Welcome to Valley Academy, a free public charter school that provides a holistic approach to teaching children.