School Food Services Manager II - Pope Elementary

About the role

The School Food Services Manager II position is responsible for managing and directing the daily food service operations in schools. This includes planning and implementing efficient service, equipment, facilities, and operations.

Responsibilities

• 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.

Requirements

• Education: Graduation from high school or equivalent.
• Experience: Two 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; two 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.
• Supervisory Aptitude: Demonstrated 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.
• Certification: 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.

Qualifications

• Must meet all the requirements for the position as of the date of the application.
• Experience may not be gained concurrently with the required education.
• Experience is calculated based on full-time, 40-hour workweeks.
• Temporary Assignment experience may be used to meet the minimum qualification requirements.

Benefits

• Holidays: 13 paid holidays each year; 14 holidays during an election year.
• Vacation: 21 days per year.
• Sick Leave: 21 days per year.
• Health Insurance: State pays part of the premiums for each employee's enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan.
• Group Life Insurance: Free life insurance policy provided by the State.

Pay

The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Payday is on the 5th and 20th (or previous business day) of every month.