School Food Services Manager I, II - Waimalu Elementary

School Food Services Manager (Authorized Level II) The authorized level of this 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: $5,522.81 per month School Food Services Manager II, F1-06: $5,882.23 per month Examples of Duties In consultation with the principal and School Food Service Branch, determine and develop plans for efficient service, equipment, facilities, and operations. Manage and direct the daily food service operations; review and revise internal operating procedures. Establish and maintain high standards of quality control for food production and distribution; supervise the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modify menus to accommodate the prescribed dietary needs of students. Participate in the interview and selection of food service employees; plan, direct, schedule, and evaluate the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provide 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; ensure that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimate and order food and supplies to meet menu needs and arrange for the receipt and storage of goods, supplies, and commodities. Maintain perpetual inventory, daily financial reports, state and federal, and other related records manually or with the assistance of a computer. Maintain cost-effectiveness; monitor and control expenditures and maintain assigned budget; review, approve, and process invoices for payment. Inspect kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedule and supervise 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. Attend and participate in staff meetings and workshops; maintain required certifications and archive the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Applicants must have progressively responsible work experience as described below. School Food Services Manager I: 2 years of general experience + 1 year of specialized experience (total 3 years). School Food Services Manager II: 2 years of general experience + 2 years of specialized experience (total 4 years). General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking, menu planning, fiscal record‑keeping, purchasing, and storage of food and supplies. Specialized Experience: Food services management experience with responsibility for daily food service operations including quantity cooking, menu planning, purchasing and storage of food and supplies, fiscal management and record‑keeping, 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: Demonstrated potential for supervisory duties through completed assignments with supervisory responsibilities, group or team leadership experience, or completion of supervisory training courses. Certification Requirements Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National Standards Institute accredited organizations, or an equivalent organization as determined by the DOE. Substitutions Allowed Completion of one 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 (up to a maximum of two years). Possession of an associate’s degree from an accredited college in a food services management/culinary arts program may be substituted for all of the general experience and two years of specialized experience. Possession of a bachelor’s degree from an accredited four‑year college or university with a major in food science, human nutrition, food service management, dietetics, culinary arts, or a related field may be substituted for all of the general experience and three years of specialized experience. Excess specialized experience may be substituted for general experience on a month‑for‑month basis. Equal Opportunity Statement 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 in accordance with Title IX of the Education Amendments of 1972, Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, Age Discrimination Act of 1975, Americans with Disabilities Act of 1991, Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, and Chapter 378, Part I, Hawaii Revised Statutes. Benefits Holidays: 13 paid holidays annually; 14 holidays during an election year. Vacation: 21 days per year for employees of Bargaining Units 1, 2, 3, 4, 9, 10, and 13. Sick Leave: 21 days per year for the same bargaining units; unused credits may be used toward retirement benefits. Health Insurance: State pays a portion of premiums for eligible employees’ enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan. Group Life Insurance: State provides a free life insurance policy for employees and retirees. Premium Conversion Plan: Employees may increase take‑home pay by having the State deduct health care premiums before payroll taxes. Flexible Spending Accounts: Eligible employees can reduce federal and state income taxes and social security taxes by setting aside money to pay for eligible health care and dependent care expenses before tax. Retirement Plan: State contributes to a retirement plan for eligible employees; eligibility and benefit levels vary with age and years of credited service. Tax Shelter Annuity (TSA): Eligible employees may participate in a tax‑sheltered annuity program. Deferred Compensation: Tax‑deferred retirement investment program with multiple options available. Temporary Disability Insurance: Qualified employees may receive benefits for non‑work related disability. Social Security: State contributes to an employee’s Social Security account. Workers’ Compensation: Benefits for medical expenses and wage replacement for work‑related injuries. Union & Collective Bargaining: Employees may join a union for collective bargaining and receive related benefits; union service fees are required unless the job is excluded from collective bargaining. Pay Schedule New employees can expect their first paycheck within the first three pay periods of their start date. Paydays occur on the 5th and 20th (or the prior business day) of each month. #J-18808-Ljbffr Hawaiʻi State Department of Education