Hawaiʻi State Department of Education
School Food Services Manager I, II - Waimalu Elementary
Hawaiʻi State Department of Education, Aiea, Hawaii, United States, 96701
Overview
School Food Services Manager I, II - Waimalu Elementary. 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, 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 Requirement:
Graduation from high school or equivalent. Experience Requirements:
Except for substitutions below, applicants must have progressively responsible work experience as described: 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. General experience details include: quantity cooking in large-scale operations, and service to a large number of meals 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 supervision of subordinate food service employees. Supervisory Aptitude:
Demonstrated aptitude for supervisory duties through assignments, leadership roles, or formal supervision training. Non-Qualifying Experience:
Descriptions of disqualifications are listed to clarify what will not be accepted as qualifying experience. Substitutions Allowed:
See substitutions below for education in place of experience. Substitutions may include a semester of college coursework, an associate degree, or a bachelor's degree in related fields substituted for portions of the General and/or Specialized Experience. Certification Requirement:
Possession of a valid food handlers 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. Additional Information
Supplemental Information : Salary information reflects full-time employment and applicable differentials. The notice also outlines temporary assignments, document submission requirements, and general benefits information. Documents and certifications may be required to be submitted with the application. EEO and Benefits : 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 in accordance with federal and state laws. Benefits described include holidays, vacation, sick leave, health insurance, life insurance, retirement, and other programs as applicable to employment type and bargaining unit. Notes
The description above is intended as a general summary of duties, requirements, and benefits and is subject to change. This description does not constitute a contract.
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School Food Services Manager I, II - Waimalu Elementary. 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, 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 Requirement:
Graduation from high school or equivalent. Experience Requirements:
Except for substitutions below, applicants must have progressively responsible work experience as described: 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. General experience details include: quantity cooking in large-scale operations, and service to a large number of meals 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 supervision of subordinate food service employees. Supervisory Aptitude:
Demonstrated aptitude for supervisory duties through assignments, leadership roles, or formal supervision training. Non-Qualifying Experience:
Descriptions of disqualifications are listed to clarify what will not be accepted as qualifying experience. Substitutions Allowed:
See substitutions below for education in place of experience. Substitutions may include a semester of college coursework, an associate degree, or a bachelor's degree in related fields substituted for portions of the General and/or Specialized Experience. Certification Requirement:
Possession of a valid food handlers 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. Additional Information
Supplemental Information : Salary information reflects full-time employment and applicable differentials. The notice also outlines temporary assignments, document submission requirements, and general benefits information. Documents and certifications may be required to be submitted with the application. EEO and Benefits : 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 in accordance with federal and state laws. Benefits described include holidays, vacation, sick leave, health insurance, life insurance, retirement, and other programs as applicable to employment type and bargaining unit. Notes
The description above is intended as a general summary of duties, requirements, and benefits and is subject to change. This description does not constitute a contract.
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