School Food Services Manager I, II - Waihee Elementary

Hawaii State Department of Education; Wailuku (HI); On-site; USD 64,000 - 68,000; Full time

Job summary

Hawaii State Department of Education seeks a School Food Services Manager II to lead the district's school nutrition program, ensuring compliant meal service, safety, and quality across facilities.

The role emphasizes supervision of staff, menu planning, purchasing, inventory, and reporting; requires valid food safety certification and the ability to work with school leadership.

Qualifications

• General Experience: quantity cooking and/or baking in large-scale meal service.
• Specialized Experience: food service management with supervision, purchasing, inventory, and budgeting.
• Certification: valid food handlers training level certification or equivalent; desirable manager-level food safety certification.

Responsibilities

• Plan and organize kitchen operations, equipment utilization, and service lines for efficiency.
• Manage daily food service operations and update procedures.
• Ensure quality control, adhere to menus, recipes, and meal patterns; accommodate dietary needs.
• Recruit, supervise, and train staff; may supervise students in kitchen/dining areas.
• Oversee ordering, inventory, receiving, storage, and handling of food and supplies.
• Maintain records using nutrition management software and POS systems; monitor budgets and invoices.
• Inspect facilities for health, safety, and sanitation compliance; coordinate maintenance.

Skills

Verbal skills

Education

High school diploma or equivalent

Job description

Authorized Position Level

The authorized level of the 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: $5,732.27
School Food Services Manager II, F1-06: $6,105.07

Responsibilities

1. In consultation with the principal and SFSB, plans and organizes kitchen operations, equipment utilization, facility layout, and service lines for maximum efficiency.
2. Manages daily food service operations and routinely evaluates and updates internal operating procedures.
3. Maintains strict quality control over food preparation and service; enforces adherence to approved menus, standardized recipes, and USDA reimbursable meal patterns; manages accommodations for prescribed student dietary needs and allergies.
4. Participates in recruiting, interviewing, and selecting food service employees; schedules, directs, and evaluates subordinate staff; and may supervise students assigned to work in the school kitchen and/or dining areas.
5. Conducts orientation and ongoing training for subordinates on safety and sanitation, proper equipment operation, portion control, standardized recipes, and production records; ensures staff complete annual minimum training hours required by USDA Professional Standards.
6. Estimates menu needs, places orders for food and supplies, and oversees proper receiving, storage, and handling of goods, supplies, and commodities.
7. Maintains inventory, financial, and meal count records for state and federal reporting using specialized school nutrition management software and electronic point of sale systems.
8. Monitors budget allocations, controls operational expenditures, and reviews and approves invoices for payment to maintain cost-effectiveness.
9. Inspects kitchen, dining areas, other food service facilities, and equipment daily to ensure full compliance with federal, state, and local health, safety, and sanitation regulations.
10. Coordinates, schedules, and oversees routine maintenance, emergency repairs, and equipment replacements.
11. May direct satellite food service programs, including central kitchen preparation, transportation logistics, off-site serving and cleaning procedures, scheduling and supervising personnel at satellite school(s).
12. Attends and participates in required meetings and workshops, maintains required certifications, and completes the annual USDA required training hours.

Education Requirement

Graduation from high school or equivalent. Experience demonstrating strong verbal skills and the ability to understand and follow written English instructions may substitute for the required education. Continuous part-time or unpaid work is acceptable.

Experience Requirements

Except for the substitutions provided in this specification, applicants must have the kind, quality, and amount of progressively responsible experience described below:

• Class Title: School Food Services Manager I
• General Exp (yrs*): 2
• Specialized Exp (yrs*): 1
• Total (yrs*): 3

• Class Title: School Food Services Manager II
• General Exp (yrs*): 2
• Specialized Exp (yrs*): 2
• Total (yrs*): 4

*One (1) year of experience is defined as a school year, which is approximately 180 instructional days in Hawai`i.

General Experience

Progressively responsible quantity cooking and/or baking experience in the daily preparation and service of meals. Experience of this kind may be gained as a cook or baker in a large-scale kitchen where a substantial number of meals are served on a recurring basis. This experience must include performing the following tasks: checking menus and gathering sufficient ingredients for cooking and/or baking purposes; estimating preparation time and starting cooking or baking operations to meet scheduled serving times; preparing a variety of foods; safely using, cleaning, and maintaining tools, equipment, and work areas; properly handling and storing perishable and nonperishable food inventory.

Specialized Experience

Progressively responsible food service management experience in a large-scale kitchen involving direct supervision of personnel and daily operational oversight. Eligible experience must include food and supply purchasing, receiving, storage, and inventory control; production scheduling for menu implementation; fiscal management and recordkeeping; compliance with food safety, sanitation, and regulatory requirements; coordinating facility and equipment maintenance.

Qualifying experience

May be obtained in institutional, commercial, or public/private food operations serving varied menus to large populations. Acceptable environments include schools, colleges, or universities; military dining facilities, hospitals, senior living facilities, or correctional facilities; stadiums, convention centers, hotels and resorts, airline food services, or large-scale catering operations. Commercial food service experience qualifies, such as high-volume restaurants, bakery, or catering in a kitchen inspected by the Department of Health. Large-scale food service operations are generally characterized by preparation and service of 100 or more meals per meal period; use of standardized recipes and production records; food safety and sanitation compliance requirements; and multiple menu offerings.

Non-Qualifying experience

Includes (1) experience limited to serving, cleaning, dishwashing; only one phase of cooking, such as fry-cooking; or other work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not qualify for the required quantity cooking or baking experience; and/or (2) highly standardized quick-service food operations with limited and unchanging daily menu and little or no responsibility for menu or production planning, purchasing and inventory management, personnel management, regulatory compliance, fiscal accountability, or operational oversight do not qualify as food service management experience. Qualifying experience shall be based on the scope of responsibility, operational complexity, menu variety, and level of management authority exercised by the applicant.

Substitutions Allowed

1. Successful completion of a substantially full-time curriculum in food services, nutrition, culinary arts, patisserie, or a related field from an accredited institution recognized by the Department may substitute for General Experience on the basis of one (1) academic semester for six (6) months of experience, up to two (2) years.
2. An associate’s degree in food services, culinary arts, or a related field from an accredited institution recognized by the Department may substitute for all General Experience and one (1) year of Specialized Experience, provided coursework included nutrition, menu planning, operations, quantity cooking, purchasing and storage of food and supplies, safety and sanitation procedures, and fiscal recordkeeping.
3. A bachelor’s degree in food service management, culinary arts, food science, human nutrition, home economics, dietetics, or a related field from an accredited institution recognized by the Department may substitute for all General Experience and two (2) years of Specialized Experience, provided coursework included institutional organization and management; quantity food production and service; equipment selection, maintenance, and layout; and purchasing and recordkeeping.
4. Excess Specialized Experience may substitute for General Experience on a month-for-month basis.

Quality of Experience

Possession of the required years of experience does not automatically guarantee qualification. An applicant’s overall experience must reflect the necessary scope and level of responsibility to demonstrate the ability to perform the duties of the position.

Certification Requirement

Applicants must possess a valid food handlers training level certification from the Hawaii Department of Health, American National Standards Institute (ANSI) accredited organization, or equivalent organization as determined by the Department.

Desirable Certification

Valid Manager-level food safety certification from an organization accredited by the ANSI or equivalent as determined by the Department.

Salary

The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable.

Requirements

Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years.

Temporary Assignment

1. A copy of the applicant’s TA History Report or equivalent system-generated report;
2. A signed letter from the applicant’s supervisor that includes the applicant’s name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or,
3. Copies of the applicant’s signed SF-10 Forms.

Documents

Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education.

Information about Temporary Positions

Temporary positions may be extended year to year, dependent upon funding and departmental needs. Making yourself available for temporary positions increases your employment possibilities and may lead to permanent opportunities. A person hired for a temporary position may also become a temporary employee upon satisfactory completion of the initial probation period of at least six months. Once a temporary employee, you would be eligible to apply for promotion and transfer opportunities to permanent as well as other temporary positions. You may also enjoy other rights and benefits as afforded to an employee in a permanent position, with the exception of return rights and placement rights associated with a reduction-in-force.