School Food Program Manager - School Food Services Branch (Food Operations Job Honolulu area,Hawaii USA,Management

Position: School Food Program Manager - School Food Services Branch (Food Operations)

Salary Range:
All new external applicants will be placed on the initial step of the salary range. However, placement above the initial step of the salary range will be based on special characteristics and critical needs of the position, an applicant's exceptional qualifications, the availability of funds, and other relevant factors. Such appointments require prior approval. Hawaii State Department of Education employees will be placed on the salary range in accordance with Department regulation.

School

Food Program Manager, EM-05 Salary

$9142.00 - $14,625.00 per month

Key Responsibilities

Plans, organizes, directs, coordinates, and manages the activities of the assigned area of responsibility and participates in the overall planning of the statewide School Food Services Program.

Maintains management controls over assigned areas of responsibility to ensure planned levels of accomplishment are attained; evaluates program operations and develops new and/or revised policies, procedures, and standards to assure efficiency; plans, develops, implements, and evaluates long-range goals and short-term objectives.

Directs the development, execution, evaluation, and selection of the procurement processes for food, equipment, and supplies, ensuring cost-effective sourcing of quality products while adhering to both state and federal guidelines.

Establishes inventory systems to track and allocate food and supplies effectively, minimizing waste and ensuring timely restocking.

Ensures adherence to the wellness policy for the National School Lunch Program (NSLP) and School Breakfast Program (SBP), promoting nutrition education and healthy eating practices throughout the school environment.

Oversees the creation and update of menus that cater to the diverse needs of all students, ensuring compliance with United States Department of Agriculture (USDA) nutritional standards while addressing specific dietary restrictions and allergies.

Oversees the implementation, execution, maintenance, and updates of the various software systems that the branch uses. Ensures operational efficiency and data accuracy.

Ensures compliance with all applicable federal and state laws, rules, regulations, requirements, and standards; takes corrective action and/or provides recommendations to the administrator to address deficiencies.

Participates in the recruitment and selection of new hires; provides orientation and training; establishes work performance standards and evaluates the work performance of subordinates; recommends approval of personnel actions; resolves conflicts between employees and counsels as necessary.

Attends and participates in meetings, workshops, and seminars; receives in-service training and continuing education; and keeps abreast of current food service trends and changes, including food safety and sanitation.

Education Requirement

Bachelor’s degree from an accredited college/university in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field. Excess work experience as described under the Specialized Experience below or any other work experience that provided knowledge, skills, and abilities comparable to those acquired in four (4) years of successful study while completing a college or university curriculum leading to a baccalaureate degree may be substituted on a year-for-year basis.

To be acceptable, the experience must have been of such scope, level, and quality as to assure the possession of comparable knowledge, skills, and abilities.

Experience Requirement

Except for the substitution provided below, applicants must have had progressively responsible experience of the kind, quality, and quantity described below or any equivalent combination of training and experience.

Specialized Experience

Five (5) years of responsible professional work experience in food service management, which demonstrated knowledge of menu planning; institutional food preparation; procurement and purchasing of food, supplies, and equipment; financial management; nutrition; safety and sanitation practices; effective work organization; staff utilization; and report writing, preferably in an education program, agency, or system.

Supervisory Experience

In addition to the above, one (1) year of professional supervisory work experience, which included planning, organizing, assigning, scheduling, and directing the work of others; training; reviewing work product and providing feedback and guidance; and evaluating the work of others.

Managerial Aptitude

Applicants must demonstrate the possession of managerial aptitude. Managerial aptitude will be considered to have been met through successful performance of, or substantial participation in, organizing, scheduling, and coordinating a group of activities to attain program objectives within time, resource, and budgetary limitations; interest in management demonstrated by the performance of work assignments in a manner which clearly…