Description

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 : $5,082.23 per month

School Food Services Manager II, F1-06 : $5,411.87 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;

• 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 he 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 the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below :

Class TitleGeneral

Exp (yrs)Specialized

Exp (yrs)*Total

yrs)School Food Services Manager I

213School Food Services Manager II

224*One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year.

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 :

1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to 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.

2. 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 :

1. Successful completion of one (1) 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 (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience.

2. 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 (2) years of Specialized Experience.

3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed 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 (3) years of Specialized Experience.

4. 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.

Supplemental Information

Salary : The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable.

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. Example : Twelve months of experience at 20 hours / week is equivalent to six months of experience, not one year.

Also, hours worked in excess of 40 hours / week will not be credited. Example : Twelve months of experience at 60 hours / week is equivalent to one year of experience, not one and a half years.

Temporary Assignment : Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below :

• A copy of the applicant's TA History Report or equivalent system-generated report;
• A signed letter from the applicant's supervisor that includes the applicant's name, his / her TA job title, the TA start and end dates (from mm / yy to mm / yy), his / her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or,
• Copies of the applicant's signed SF-10 Forms.

Documents : Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023.

All submitted documents become the property of the Hawaii State Department of Education.

Information about Temporary Positions : Temporary positions may be extended year to year, dependent upon funding and departmental needs.

Making yourself available for temporary positions increases your employment possibilities and may lead to permanent opportunities.

A person hired for a temporary position may also become a temporary employee upon satisfactory completion of the initial probation period of at least six months.

Once a temporary employee, you would be eligible to apply for promotion and transfer opportunities to permanent as well as other temporary positions.

You may also enjoy other rights and benefits as afforded to an employee in a permanent position, with the exception of return rights and placement rights associated with a reduction-in-force.

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, 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, and Americans with Disabilities Act of 1991.

The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability, in accordance with Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, Americans with Disabilities Act of 1991, Equal Pay Act of 1963, and Chapter 378, Part I, Hawaii Revised Statutes.

12-month civil service and SSP employees enjoy a range of competitive benefits :

• Holidays : You may be eligible for 13 paid holidays each year; 14 holidays during an election year.
• Vacation : Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year.
• Sick Leave : Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Accumulated (unused) credits may be used toward computing retirement benefits.
• Health Insurance : If eligible, the State pays a part of the premiums for each employee's enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan.
• Group Life Insurance : The State provides a free life insurance policy for employees and retirees.
• Premium Conversion Plan : Participating employees may increase their take-home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld.
• Flexible Spending Accounts : Eligible employees can reduce their federal and state income taxes and social security taxes through a tax-savings benefit program called Island Flex.

This program allows employees to set aside money from their paychecks to pay for out-of-pocket health care expenses and eligible dependent care expenses on a BEFORE-TAX basis.

• Retirement Plan : The State contributes to a retirement plan for eligible employees. Generally, employees with at least 10 years of credited service and who have reached 62 years of age or have 30 years of credited service and are 55 years old may retire and receive benefits.
• Tax Shelter Annuity (TSA) : If eligible, Department employees are able to participate in a tax shelter annuity program.

The TSA plan allows eligible employees to contribute pre-tax dollars to an employee-selected investment service provider authorized to provide TSA products.

Deferred Compensation : The State offers employees a tax deferred (sheltered) retirement investment program. This program is an opportunity to build a retirement nest egg through voluntary payroll deductions.

Several investment options are available.

• Temporary Disability Insurance : Qualified employees may be eligible to receive benefits for a disability caused by a non-work related injury or illness under this program.
• Social Security : As an employer, the State also contributes to an employee's social security account.
• Workers' Compensation : If an employee is injured while on the job, benefits covering medical expenses and partial wage support may be available through workers' compensation.
• Union & Collective Bargaining : Employees have the right to join the union for collective bargaining with the State and employee representation.

Some employee unions provide discounts, insurance and other opportunities. Employees may also decide not to join a union, however, employees are required to pay union service fees unless the employee's job is excluded from collective bargaining.

The above is intended as a general summary of the benefits offered and is subject to change. This does not constitute a contract or binding agreement.

Benefits vary by type of employment appointment and collective bargaining agreements.

EDUCATION REQUIREMENT : Do you possess a high school diploma, General Equivalency Diploma (GED) or equivalent?

GENERAL EXPERIENCE REQUIREMENT : Do you possess at least two (2) years of progressively responsible work 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.

GENERAL EXPERIENCE DESCRIPTION : Starting with the most recent, list all employment periods you would like considered where YOU performed quantity cooking on a DAILY basis 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.

For EACH employer / position, provide :

• a. the employer's name, type of institution, dates of employment (mm / yy-mm / yy);
• b. your official job title, average hours worked per week;

c. the types of foods YOU typically prepared and cooked in large quantities, the number of people you prepared the food for, and the average number of hours worked per day in quantity cooking; and,

d. the number and type(s) of people you worked with in preparing and cooking the food (e.g., 2 helpers, 1 cook, etc.) Note : Identify and treat each employer or change in position separately.

Do not copy / paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official Job / Position Description.

If you do not have quantity cooking experience, please type "None" in the space provided.

GENERAL EXPERIENCE DESCRIPTION (cont.)

For each institution and employment period listed above where you performed quantity cooking, please provide a detailed description of your DAILY involvement in :

a. menu planning,

b. fiscal recordkeeping,

c. purchasing, and,

d. storage of food and supplies.

Be sure to include the employer's name and other major duties & responsibilities. Also, for each employer, please provide your supervisor's name, official job title, the type of supervision you received : (close and constant, indirect and occasional, worked independently / little or no supervision, etc.

and a description of how your duties & responsibilities differed from those of your supervisor. Note : Identify and treat each employer or change in position separately.

Do not copy / paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official Job / Position Description.

If you do not have quantity cooking experience, please type "None" in the space provided.

SPECIALIZED EXPERIENCE :

• I possess at least of 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.

• a. five (5) years
• b. four (4) years, but less than five (5) years
• c. three (3) years, but less than four (4) years
• d. two (2) years, but less than three (3) years
• e. one (1) year, but less than two (2) years
• f. I do not possess at least one (1) year of Specialized Experience as described.

SPECIALIZED EXPERIENCE DESCRIPTION :

Starting with the most recent, list all employment periods you would like considered where you worked as a food services manager in a SCHOOL or INSTITUTION as described above.

Please provide the following information :

• a. the employer's name, dates in official food service manager position (mm / yy-mm / yy), average number of hours worked per week in this capacity;
• b. number and job titles of those you supervised (e.g., 4 cooks, 2 dishwashers, etc.);

c. a detailed description of your managerial & supervisory duties and responsibilities; and,

d. your supervisor's name, official title, and a description of how your duties & responsibilities differed from those of your supervisor.

Note : Identify and treat each employer or change in position separately. Do not copy / paste or give reference to your resume as a response to this question.

If your write up is unclear, you may be asked to provide a copy of your official Job / Position Description. If you do not have such experience, please type "None" in the space provided.

CERTIFICATION REQUIREMENT :

Do you possess a valid food handlers training level certification from the Hawaii Department of Health, American National Standards Institute (ANSI) accredited organizations, or equivalent organization as determined by the Hawaii Department of Education?

Note : You must submit a copy of your certificate to receive credit.

ALLOWABLE SUBSTITUTIONS :

If you are utilizing an allowable substitution of education for experience, indicate your highest level of education. Note : You must submit a copy of your official college / university transcripts from each institution to receive credit.

• a. I successfully completed one (1) academic semester or equivalent of a substantially full-time curriculum from an accredited university or community college in a food service / culinary arts 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.
• b. I possess an associate's degree from an accredited community college in a food service management / culinary arts program which included training in menu planning, operations, quantity cooking, purchasing, and storage of food and supplies, financial management and recordkeeping, and the practice of safety and sanitation procedures.
• c. I possess a bachelor's degree from an accredited four (4)-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.
• d. I will not be utilizing an allowable substitution of education for experience.

TRANSCRIPTS, CERTIFICATIONS, AND OTHER VERIFYING DOCUMENTS : Official or copies of official transcripts, certifications (front and back), and other verifying documents must be received in our office within ten (10) calendar days from the date of your application.

If these documents are NOT received by the deadline, your application may be rejected.

• I understand, and will submit the required documents to CSSP Recruitment within ten (10) calendar days.
• I understand, but I will not submit the required information. I understand that my application may be rejected.
• I have previously submitted my verifying documents for another recruitment.

Required Question

Agency Hawaii State Department of Education

Address P.O. Box 2360

Honolulu, Hawaii, 96804

Website https : / / www.hawaiipublicschools.org

Last updated : 2024-04-23