School Food Services Manager II, III - Waipahu Elementary

Hawaii State Department of Education•Waipahu, HI

8d•Onsite

About The Position

The authorized level of the position is School Food Services Manager III. Applications are being accepted down to the School Food Services Manager II in the event of recruiting difficulties. This role involves managing and directing daily food service operations, ensuring high standards of quality control, supervising food preparation according to USDA meal pattern requirements, and modifying menus for dietary needs. The manager also participates in hiring, training, and evaluating food service employees, and may supervise students. Responsibilities include estimating and ordering food and supplies, maintaining inventory and financial records, managing budgets, and ensuring compliance with health, safety, and sanitation regulations. The role may also involve coordinating satellite food serving operations and attending staff meetings and workshops.

Requirements

Graduation from high school or equivalent.
School Food Services Manager II: 2 years General Experience and 2 years Specialized Experience (4 years total).
School Food Services Manager III: 2 years General Experience and 3 years Specialized Experience (5 years total).
General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies.
Quantity cooking: 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 recordkeeping; 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.
Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National Standard Institute accredited organizations, or equivalent organization as determined by the DOE.

Nice To Haves

Experience gained concurrently with education and experience requirements may not be credited unless specifically indicated.
Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated.
Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application.

Responsibilities

Determines and develops plans for efficient service, equipment, facilities, and operations in consultation with the principal and School Food Service Branch.
Manages and directs the daily food service operations; reviews and revises internal operating procedures.
Establishes and maintains high standards of quality control for food production and distribution.
Supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements.
Modifies menus to accommodate the prescribed dietary needs of students.
Participates in the interview and selection of food service employees.
Plans, directs, schedules, and evaluates the work of subordinates.
May supervise students assigned to work in the school kitchen and/or dining areas.
Provides 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.
Ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA.
Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities.
Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with the assistance of a computer.
Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment.
Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations.
Schedules and supervises 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.
Attends and participates in staff meetings and workshops.
Maintains required certifications and archives the annual minimum required training hours as outlined by the USDA.