School Food Services Manager I, II, III - Moanalua High

Hawaii State Department of Education • Honolulu, HI

2d • 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 I in the event of recruiting difficulties. The salary ranges are: School Food Services Manager I, WF-06: $5,522.81 per month; School Food Services Manager II, F1-06: $5,882.23 per month; School Food Services Manager III, F2-06: $6,261.17 per month.

Requirements

• Graduation from high school or equivalent.
• School Food Services Manager I: 2 years general experience, 1 year specialized experience, 3 years total experience.
• School Food Services Manager II: 2 years general experience, 2 years specialized experience, 4 years total experience.
• School Food Services Manager III: 2 years general experience, 3 years specialized experience, 5 years total experience.
• 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: Demonstration of aptitude or potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential.
• 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 in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience.
• Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience.

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 daily food service operations, reviewing and revising 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.

Benefits

• The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable.
• 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.
• New employees can expect their first paycheck within the first 3 pay periods of their start date.
• Payday is on the 5th and 20th (or previous business day) of every month.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED