School Food Services Manager III - Konawaena
Job in
Kealakekua, Hawaii County, Hawaii, 96750, USA
Listing for:
Hawaii State Department of Education
Full Time
position
Listed on 2026-01-12
Job specializations:
-
Restaurant/Food Service
Food & Beverage, Catering
Salary/Wage Range or Industry Benchmark: 6261 USD Monthly
USD
6261.00
MONTH
Job Description & How to Apply Below
Position: School Food Services Manager III - Konawaena High
Salary Range
School Food Services Manager III, F2-06: $6,261.17 per month
Salary Details
The advertised salary is based on full‑time employment and includes shortage and school‑year differentials, if applicable.
Responsibilities
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 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.Education Requirement
Graduation from high school or equivalent.
Experience Requirements
General
Experience:
2 years
Specialized
Experience:
3 years
Total
Experience:
5 years
General Experience
Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal record keeping, 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 record keeping; 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 potential for supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities, such as serving as a group or team leader, or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential.
Non‑Qualifying
Experience
Experience limited to serving, cleaning, ware…
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