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School Food Services Manager I, II, III, IV - Leeward District Oahu

Hawaii Department of Education | Honolulu HI 96804 USA | Revised: 09/21/2017

Job Descriptiontop

Job Preferences
  • Amended 7-5-17: Monthly Salary
  • SCHOOL FOOD SERVICES MANAGER I
    $4,072.00 per month (WF-06)

    SCHOOL FOOD SERVICES MANAGER II
    $4,338.00 per month (F1-06)

    SCHOOL FOOD SERVICES MANAGER III
    $4,618.00 per month (F2-06)

    SCHOOL FOOD SERVICES MANAGER IV
    $4,917.00 per month (F3-06)
  • Location:
    Leeward District, Oahu
  • Manages food service for a school or schools including menu planning, purchasing, storage, recordkeeping, equipment maintenance, repair and replacement, and the supervision of cafeteria personnel; and performs other related duties as assigned.
  • 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. Note: 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.

    To qualify, you must meet all of the following requirements:
  • General Experience Requirement: Two (2) years of 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 daily preparation and serving of meals in a restaurant, hotel, hospital, school or institution).

    Specialized Experience Requirement: None for Level I; one (1) year for Level II; two (2) years for Level III; and, for level IV, three (3) years of food services management experience in a school or institution with responsibility for its general operation including quantity cooking, menu planning, purchasing and storage of food and supplies, fiscal recordkeeping, and supervision of kitchen assistants.

    Other Requirements: In addition to the General and Specialized Experience required, applicants must demonstrate the ability to read, write, and understand oral and written English, follow oral and written instructions, and perform simple arithmetic. Such abilities may be demonstrated by graduation from high school or work experience which required the cited abilities. This experience may have been gained concurrently with or separate from the required General and Specialized Experience. *One (1) year of General or Specialized Experience is defined as a school year with approximately 180 ""teacher duty"" days or approximately 38 weeks per year.

    Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, washing dishes, or experience limited to only one phase of cooking such as fry-cooking, or 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 as storeroom operations, 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 A.S. degree in a food services curriculum in an accredited community college which included training in the management of the operation of a cafeteria including quantity cooking, menu planning, purchasing and storage of food and supplies, fiscal recordkeeping, and safety and sanitation may be substituted for two (2) years of General Experience and one (1) year of Specialized Experience.

    3. Graduation from an accredited college or university with a major in Food Science and Human Nutrition, Home Economics or Dietetics, which included training in quantity food production and service, institutional organization and management, equipment selection, maintenance, and layout, and purchasing and recordkeeping may be substituted for two (2) years of General Experience and two (2) years of Specialized Experience.

    4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis.
  • All documents submitted to us become the property of the Department of Education.

Job Detailstop

Location Honolulu, HI, United States
Categories Director/Manager/Coordinator
Organization Type DOE/Government
Teaching field Support Staff
Relocation Cost Paid None

Location Maptop

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Job Code 38174
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