Hawaiʻi State Department of Education
School Food Services Manager II - Waikoloa Elementary & Middle
Hawaiʻi State Department of Education, Waikoloa, Hawaii, United States, 96738
DescriptionSalary Range:
School Food Services Manager II, F1-06: $5,683.01 per month
Examples of Duties
In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations.
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; and 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.
Minimum QualificationsEducation Requirement:
Graduation from high school or equivalent.
Experience Requirements:
Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below:
Class Title: School Food Services Manager II
General Exp (yrs): 2
Specialized Exp (yrs): 2
Total (yrs): 4
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 recordkeeping, purchasing, and storage of food and supplies.
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:
In addition to the General and Specialized Experience, applicants must possess supervisory aptitude.
Non-Qualifying 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.
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 may be substituted for the General Experience.
Quality of Experience:
Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position.
Certification Requirement:
Possession of a valid food handlers training level certification from the Hawaii Department of Health or equivalent.
Supplemental InformationSalary:
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.
Documents:
Attach all relevant supporting documents to your application.
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.
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School Food Services Manager II, F1-06: $5,683.01 per month
Examples of Duties
In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations.
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; and 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.
Minimum QualificationsEducation Requirement:
Graduation from high school or equivalent.
Experience Requirements:
Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below:
Class Title: School Food Services Manager II
General Exp (yrs): 2
Specialized Exp (yrs): 2
Total (yrs): 4
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 recordkeeping, purchasing, and storage of food and supplies.
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:
In addition to the General and Specialized Experience, applicants must possess supervisory aptitude.
Non-Qualifying 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.
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 may be substituted for the General Experience.
Quality of Experience:
Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position.
Certification Requirement:
Possession of a valid food handlers training level certification from the Hawaii Department of Health or equivalent.
Supplemental InformationSalary:
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.
Documents:
Attach all relevant supporting documents to your application.
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.
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