School Food Program Manager - School Food Services Branch, Food Administration

School Food Program Manager Salary Range: $9,142.00 - $14,625.00 per month. Responsibilities Plans, organizes, directs, coordinates, and manages activities of the assigned area of responsibility and participates in overall planning of the statewide School Food Services Program. Maintains management controls over assigned areas of responsibility to ensure planned levels of accomplishment are attained; evaluates program operations and develops new and/or revised policies, procedures, and standards to assure efficiency; plans, develops, implements, and evaluates long-range goals and short-term objectives. Directs the development, execution, evaluation, and selection of the procurement processes for food, equipment, and supplies, ensuring cost-effective sourcing of quality products while adhering to both state and federal guidelines. Establishes inventory systems to track and allocate food and supplies effectively, minimizing waste and ensuring timely restocking. Ensures adherence to the wellness policy for the National School Lunch Program (NSLP) and School Breakfast Program (SBP), promoting nutrition education and healthy eating practices throughout the school environment. Oversees the creation and update of menus that cater to the diverse needs of all students, ensuring compliance with United States Department of Agriculture (USDA) nutritional standards while addressing specific dietary restrictions and allergies. Oversees implementation, execution, maintenance, and updates of the various software systems that the branch uses, ensuring operational efficiency and data accuracy. Ensures compliance with all applicable federal and state laws, rules, regulations, requirements, and standards; takes corrective action and/or provides recommendations to the administrator to address deficiencies. Participates in recruitment and selection of new hires; provides orientation and training; establishes work performance standards and evaluates performance of subordinates; recommends approval of personnel actions; resolves conflicts between employees and counsels as necessary. Attends and participates in meetings, workshops, and seminars; receives in-service training and continuing education; and keeps abreast of current food service trends and changes, including food safety and sanitation. Education Requirement Bachelor’s degree from an accredited college or university in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field. Experience may be substituted on a year-for-year basis if it is equivalent in scope, level, and quality to that described in the education requirement. A master’s degree may not be used again to substitute for the experience requirement. Experience Requirement Five (5) years of responsible professional work experience in food service management, demonstrating knowledge of menu planning; institutional food preparation; procurement and purchasing of food, supplies, and equipment; financial management; nutrition; safety and sanitation practices; effective work organization; staff utilization; and report writing, preferably in an education program, agency, or system. Supervisory Experience One (1) year of professional supervisory work experience, including planning, organizing, assigning, scheduling, and directing the work of others; training; reviewing work product and providing feedback and guidance; and evaluating the work of others. Managerial Aptitude Applicants must demonstrate the possession of managerial aptitude through successful performance or substantial participation in organizing, scheduling, and coordinating activities to attain program objectives within time, resource, and budgetary limitations; awareness of problems and ability to solve them; completion of management training or courses; and favorable evaluation by management. Non-Qualifying Experience Experience in the management of a fast‑food operation serving a limited and unchanging daily menu will not be accepted as qualifying. Experience in a limited area of food service management, such as primary responsibility for purchasing and supplying. Experience in a food services operation that, although representing considerable responsibility, does not provide experience in and knowledge of all areas of food service management. Substitutions Allowed A master’s degree from an accredited college or university in an approved field that provides knowledge described in the Specialized Experience; or Currently registered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics as a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN). License Requirement Applicants must possess a current, valid driver’s license. Certification Requirement Possession of a valid food handlers training level certification from the Hawai‘i Department of Health, American National Standards Institute accredited organizations, or an equivalent organization as determined by the Department of Education. #J-18808-Ljbffr