Hawaiʻi State Department of Education
School Food Services Manager I, II - Kekaulike High
Hawaiʻi State Department of Education, Makawao, Hawaii, United States, 96768
Overview
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School Food Services Manager I, II - Kekaulike High
role at
Hawaiʻi State Department of Education . 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
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 (Responsibilities)
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 Qualifications
Education
Graduation from high school or equivalent. Experience
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 I — 2 years General + 1 year Specialized = 3 total years School Food Services Manager II — 2 years General + 2 years Specialized = 4 total years General and Specialized experience definitions are described in the original posting. Supervisory aptitude is required in addition to general and specialized experience. Non-Qualifying Experience
Experience limited to serving, cleaning, ware washing or only one phase of cooking without quantity cooking experience is not qualifying. Experience in fast-food operations with a limited and unchanging menu does not meet the requirement for food services management experience. Substitutions Allowed
One academic semester (six months) of a food service program may be substituted for up to six months of General Experience. Associate’s degree in a food services management/culinary arts program may substitute for all of the General Experience and two years of Specialized Experience. Bachelor’s degree in related fields may substitute for all General Experience and three years of Specialized Experience. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Certification
Possession of a valid food handler training level certification from the Hawaii Department of Health, ANSI-accredited organizations, or equivalent as determined by the DOE. A copy of the certificate must be submitted to receive credit. Supplemental Information
Salary: The advertised salary is based on full-time employment and includes any applicable differentials. Temporary Assignment: Temporary assignments may be extended year to year depending on funding and needs. Temporary employees may be eligible for promotion and transfer opportunities. Documents and Verification
Official or copies of official transcripts, certifications, and other verifying documents must be received within ten (10) calendar days from the date of your application. Failure to submit may result in rejection. I understand and will submit the required documents to CSSP Recruitment within ten (10) calendar days. I understand but will not submit the required information. I understand that my application may be rejected. I have previously submitted verifying documents for another recruitment. 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, or disability, and does not discriminate in its employment policies on various protected categories as required by law. Benefits
Holidays: 13 paid holidays per year; 14 in election years. Vacation: 21 days per year. Sick Leave: 21 days per year; unused credits may be used toward retirement. Health Insurance, Life Insurance, Retirement, and other programs as described in the benefit summary. The above is a concise, refined version of the original posting containing responsibilities and qualifications. It preserves the essential information while removing extraneous boilerplate and formatting issues.
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Join to apply for the
School Food Services Manager I, II - Kekaulike High
role at
Hawaiʻi State Department of Education . 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
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 (Responsibilities)
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 Qualifications
Education
Graduation from high school or equivalent. Experience
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 I — 2 years General + 1 year Specialized = 3 total years School Food Services Manager II — 2 years General + 2 years Specialized = 4 total years General and Specialized experience definitions are described in the original posting. Supervisory aptitude is required in addition to general and specialized experience. Non-Qualifying Experience
Experience limited to serving, cleaning, ware washing or only one phase of cooking without quantity cooking experience is not qualifying. Experience in fast-food operations with a limited and unchanging menu does not meet the requirement for food services management experience. Substitutions Allowed
One academic semester (six months) of a food service program may be substituted for up to six months of General Experience. Associate’s degree in a food services management/culinary arts program may substitute for all of the General Experience and two years of Specialized Experience. Bachelor’s degree in related fields may substitute for all General Experience and three years of Specialized Experience. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Certification
Possession of a valid food handler training level certification from the Hawaii Department of Health, ANSI-accredited organizations, or equivalent as determined by the DOE. A copy of the certificate must be submitted to receive credit. Supplemental Information
Salary: The advertised salary is based on full-time employment and includes any applicable differentials. Temporary Assignment: Temporary assignments may be extended year to year depending on funding and needs. Temporary employees may be eligible for promotion and transfer opportunities. Documents and Verification
Official or copies of official transcripts, certifications, and other verifying documents must be received within ten (10) calendar days from the date of your application. Failure to submit may result in rejection. I understand and will submit the required documents to CSSP Recruitment within ten (10) calendar days. I understand but will not submit the required information. I understand that my application may be rejected. I have previously submitted verifying documents for another recruitment. 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, or disability, and does not discriminate in its employment policies on various protected categories as required by law. Benefits
Holidays: 13 paid holidays per year; 14 in election years. Vacation: 21 days per year. Sick Leave: 21 days per year; unused credits may be used toward retirement. Health Insurance, Life Insurance, Retirement, and other programs as described in the benefit summary. The above is a concise, refined version of the original posting containing responsibilities and qualifications. It preserves the essential information while removing extraneous boilerplate and formatting issues.
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