School Food Services Manager , II - Waimalu Elementary

Position: 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 Iin 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

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 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.

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 Title General
Exp (yrs)
Specialized
Exp (yrs)
* Total
(yrs)
School Food Services Manager I
213

School 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…