School Food Services Manager I, II - Kaimuki Middle

Hawaiʻi State Department of Education; Honolulu (HI); On-site; USD 61,634 - 65,645; Full time

Benefits offered by this job

Health insurance

Paid holidays

Vacation days

Retirement plan

Workers' compensation

Job summary

The Hawaiʻi State Department of Education is seeking a School Food Services Manager II in Honolulu, responsible for managing the daily food service operations of schools.

This role requires strong experience in food service management, compliance with health and safety regulations, and supervisory skills. The salary range is between $5,522.81 and $5,882.23 per month, with benefits including health insurance and retirement plan.

Qualifications

• 2+ years of experience in food services management is required for Manager II.
• Experience should include quantity cooking, fiscal management, and team supervision.

Responsibilities

• Manage daily operations of food service including supervision of staff.
• Ensure compliance with health and safety regulations.
• Participate in planning and developing efficient food service operations.

Skills

Food service management

Quantity cooking

Supervisory aptitude

Compliance with health standards

Budget management

Education

High school diploma or equivalent

Associate's or bachelor's degree in food service management

Job description

Position Overview

The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties.

Salary Range

School Food Services Manager I, WF-06: $5,522.81 per month
School Food Services Manager II, F1-06: $5,882.23 per month

Responsibilities

• In consultation with the principal and School Food Service Branch, determine and develop plans for efficient service, equipment, facilities, and operations.
• Manage and direct the daily food service operations; review and revise internal operating procedures.
• Establish and maintain high standards of quality control for food production and distribution; supervise the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modify menus to accommodate the prescribed dietary needs of students.
• Participate in the interview and selection of food service employees; plan, direct, schedule, and evaluate the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas.
• Provide orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensure that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA.
• Estimate and order food and supplies to meet menu needs and arrange for the receipt and storage of goods, supplies, and commodities.
• Maintain perpetual inventory, daily financial reports, state and federal, and other related records manually or with the assistance of a computer.
• Maintain cost-effectiveness; monitor and control expenditures and maintain assigned budget; review, approve, and process invoices for payment.
• Inspect kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations.
• Schedule and supervise the maintenance and repair of equipment.
• May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean‑up after serving of food at a satellite food service facility or facilities.
• Attend and participate in staff meetings and workshops; maintain required certifications and archive the annual minimum required training hours as outlined by the USDA.

Minimum Qualifications

Education Requirement: Graduation from high school or equivalent.

Experience Requirements:

• School Food Services Manager I: 2 years general experience, 1 year specialized experience, total 3 years.
• School Food Services Manager II: 2 years general experience, 2 years specialized experience, total 4 years.

One year of General or Specialized Experience is defined as a school year with approximately 180 “teacher duty” days or approximately thirty‑eight (38) weeks per year.

General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal record‑keeping, purchasing, and storage of food and supplies. Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large‑scale cooking operations are performed and a large number of meals are served daily.

Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and record‑keeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees.

Supervisory Aptitude: Applicants must possess supervisory aptitude demonstrated through successful completion of assignments involving supervisory responsibilities or completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential.

Substitutions Allowed

• Successful completion of one (1) academic semester or equivalent of a substantially full‑time curriculum in an accredited university or community college in a food service program that included relevant courses may substitute for General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of General Experience.
• Possession of an associate’s degree from an accredited community college in a food services management/culinary arts program may substitute for all of the General Experience and two (2) years of Specialized Experience.
• Possession of a bachelor’s degree from an accredited four (4)-year college or university with a major related to food science, human nutrition, food service management, dietetics, culinary arts, or a related field may substitute for all of the General Experience and three (3) years of Specialized Experience.
• Excess Specialized Experience may be substituted for General Experience on a month‑for‑month basis.

Certification Requirement

Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National Standard Institute accredited organizations, or an equivalent organization as determined by the DOE.

Benefits

• Holidays: 13 paid holidays each year; 14 holidays during an election year.
• Vacation: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year.
• Sick Leave: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year; accumulated unused credits may be used toward computing retirement benefits.
• Health Insurance: If eligible, the State pays a portion of the premiums for each employee’s enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan.
• Group Life Insurance: The State provides a free life insurance policy for employees and retirees.
• Premium Conversion Plan: Eligible employees may increase take‑home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld.
• Flexible Spending Accounts: Eligible employees can reduce federal and state income taxes and social security taxes through a tax‑savings benefit program called Island Flex.
• Retirement Plan: The State contributes to a retirement plan for eligible employees. Retirement eligibility generally requires at least 10 years of credited service and either age 62 or 30 years of credited service and age 55.
• Tax Shelter Annuity (TSA): Eligible employees may participate in a tax‑sheltered annuity program.
• Deferred Compensation: The State offers a tax‑deferred retirement investment program with several investment options.
• Temporary Disability Insurance: Qualified employees may receive benefits for a disability caused by a non‑work related injury or illness.
• Social Security: The State also contributes to an employee’s social security account.
• Workers’ Compensation: Benefits covering medical expenses and partial wage support may be available for injuries incurred while on the job.
• Union & Collective Bargaining: Employees have the right to join the union for collective bargaining with the State.

Equal Opportunity

The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability. The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability.

Payday

New employees can expect their first paycheck within the first three pay periods of their start date. Payday is on the 5th and 20th (or previous business day) of every month.