School Food Services Manager II - Pope Elementary

Salary Range School Food Services Manager II, F1-06: $5,882.23 per month Responsibilities 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. Education Requirement Graduation from high school or equivalent. Experience Requirements Except for the substitutions provided below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below. School Food Services Manager II – General Experience: 2 years; Specialized Experience: 2 years; Total Experience: 4 years 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 is defined as 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 In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of 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. Non-Qualifying Experience Experience limited to serving, cleaning, ware washing; only one phase of cooking such as fry‑cooking, baking or 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. 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. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed Successful 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 which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one academic semester for six months of experience up to a maximum of two years of the General Experience. Possession of an associate’s degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures 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 and human nutrition, food service management, dietetics, culinary arts, or a related field which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping 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. 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. The applicant’s overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement 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. Requirements Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full‑time, 40‑hour workweeks. Part‑time experience is pro‑rated. #J-18808-Ljbffr Hawaii State Department of Education