To assist the Chief Finance Officer in monitoring General Fund and/or Special Revenue Fund(s) for compliance with federal and/or state requirements. This includes providing technical general ledger accounting services assuring accurate and timely budget and financial information that can be used for current and future financial and program decisions.
Extensive knowledge of the principles and procedures of governmental accounting, auditing, and finance with additional expertise in budget preparation and control. In-depth knowledge of generally accepted financial processes and regulations, and controls applying to assigned financial operations. Ability to apply accounting controls, rules and procedures, and perform accounting tests. Ability to research, compile, analyze, and interpret accounting data. Maintain accurate and retrievable files, records, audit trails and trace transactions to original entries. Perform accounting and general math computations quickly and accurately. Set-up complete fund accounts and prepare financial statements. Organize and prioritize work to meet deadlines and timetables. Work cooperatively with individuals and work with teams within and outside the department.
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume and distance. Ability to use a 10 key calculator.
REASONING ABILITY:
Ability to interpret and carry out instructions furnished in written, oral, diagram or schedule form. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to effectively train and supervise the work of subordinate employees. Ability to maintain and interpret records and reports. Ability to provide training through explanation, demonstration and supervised practice.
Ability to plan, organize, direct and control food service activities. Ability to interact in an effective manner with co-workers, students, teachers, and the general public. Ability to interpret and apply all pertinent food service regulations and standards. Ability to operate and utilize all food service equipment, tools and materials in a safe and effective manner. Ability to create electronic reports and presentations, use the internet efficiently, communicate electronically via e-mail, and manage electronic data and files in an organized manner.
OTHER SKILLS and ABILITIES:
Ability to perform duties with awareness of all district requirements and Board of Education policies.
Ability to operate a personal computer and related software. Ability to work alone. Ability to develop effective working relationships with students, and the school community. Ability to communicate clearly and concisely, both orally and in writing.
Thorough knowledge of all Child Nutrition standards and regulations pertaining to food service/preparation and sanitation of food service areas. Thorough knowledge and ability to train others in the standards and regulations pertaining to food services including the preparation and sanitation of food service areas. Knowledge of the daily and monthly planning required for completion of job duties. Knowledge of established standards of productivity and quality of work to be maintained by all school cafeterias. Strong knowledge of word processing, e-mail, spreadsheets, electronic file management, the internet and reporting and presentation software. Ability to operate general office equipment such as a calculator and copier.
Knowledge of the reports and records which must be prepared, processed and maintained to meet requirements. Strong leadership skills; knowledge of principles of organization planning and personnel supervision. Knowledge of the safety precautions relative to working with food service equipment and materials.
