Job Details

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 regulations.

School Food Program Manager, EM-05: $9,142.00 - $14,625.00 per month

1. 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.
2. 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.
3. 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.
4. Establishes inventory systems to track and allocate food and supplies effectively, minimizing waste and ensuring timely restocking.
5. 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.
6. 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.
7. Oversees the implementation, execution, maintenance, and updates of the various software systems that the branch uses. Ensures operational efficiency and data accuracy.
8. 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.
9. 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.
10. 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.

Note: If a master's degree is used towards the education requirement, it may not be used again to substitute for the experience requirement.

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 indicates awareness of problems and the ability to solve them; completion of educational or training courses in the areas of management accompanied by the application of principles, which were learned, to work assignments; management's observation and evaluation of the applicant's leadership and managerial capabilities; and success in trial assignments to managerial and/or administrative tasks.

Non-Qualifying Experience

1. Experience in the management of a fast‑food operation serving a 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. Such experience affords little opportunity to deviate from a limited menu and preparation techniques and does not provide the applicant with the management knowledge and skills required in a large‑scale food services operation serving a varied menu.
2. Experience in a limited area of food service management, such as having primary responsibility for purchasing and supplying as a food and beverage manager.
3. Experience in a food services operation which, although representing considerable responsibility, does not provide experience in and knowledge of all areas of food service management.

Substitutions Allowed

1. A master's degree from an accredited college or university in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field that provided the applicant with the knowledge as described in the above Specialized Experience; OR
2. Currently registered by the Commission on Dietetic Registration (CDR) of the Academy of Nutrition and Dietetics as a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN).

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 to conclusively demonstrate the ability to perform the duties of the position.

License Requirement

Applicants must possess a current, valid driver's license.

Certification Requirement

Possession of a valid food handlers training level certification from the Hawai‘i Department of Health, American National Standards Institute (ANSI) accredited organizations, or equivalent organization as determined by the Department of Education.

Salary

The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable.

Requirements

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. 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.

Temporary Assignment

Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below:

1. A copy of the applicant's TA History Report or equivalent system‑generated report;
2. A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or,
3. Copies of the applicant's signed SF‑10 forms.

Documents

Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education.

Information about Temporary Positions

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.