School Food Services Manager I, II, III - Central District, Oahu

Honolulu, HI, US
Jan 16, 2019
Job Preferences
    $4,265.00 per month (WF-06)

    $4,543.00 per month (F1-06)

    $4,835.00 per month (F2-06)

  • Location:
    Central District, Oahu
  • Employment Opportunities in Temporary Positions
    Some vacant positions may be temporary. 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.
  • Manages, directs, and oversees all aspects of the daily food service operations of one (1) or more schools, including menu planning; food production, service, and acceptability; food and kitchen safety and sanitation; equipment maintenance, repair, and replacement; financial management and recordkeeping; program compliance and accountability; ordering, purchasing, receiving, storing, and inventorying food and supplies; scheduling, training, and supervising subordinate food service employees; 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:
  • Education Requirement:
    Graduation from high school or equivalent.

    General Experience Requirement:
    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.

    Specialized Experience Requirement:
    One (1) year for Level I; two (2) years for Level II; and, for level III, three (3) years 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.

    *One (1) 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.

    Supervisory Aptitude:
    In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude or 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 or 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.

    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 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 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 General Experience.

    2. Possession of 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 may be substituted for all of the General Experience and two (2) year of Specialized Experience.

    3. Possession of an 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 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 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 Standards Institute accredited organizations, or equivalent organization as determined by the DOE.
  • All documents submitted to us become the property of the Department of Education.

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