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School Food Program Manager - School Food Services Branch, Food Administration
Job Overview
Employment Type
Temporary
Full-time
Compensation
Salary
Range $109,704.00 - $175,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Disability insurance
Life insurance
Tuition Assistance
Job Description
The Hawaii State Department of Education is a prominent government agency responsible for providing educational services to students across the state of Hawaii. This institution is committed to fostering educational excellence and ensuring the wellbeing of students by supporting programs that address nutrition, health, and wellness in schools. As a part of its dedication to health and academic success, the Department oversees the School Food Services Program, which is designed to provide nutritious meals to students in compliance with federal and state regulations. The Department seeks to employ motivated and qualified individuals to contribute to this mission, offering competitive salaries... Show More
Job Requirements
- Bachelor'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
- five years of responsible professional experience in food service management demonstrating 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
- one year of professional supervisory experience including planning, organizing, assigning, scheduling, and directing the work of others, training, reviewing work product, providing feedback and guidance, and evaluating others' work
- managerial aptitude demonstrated through organizing, scheduling, and coordinating activities to attain program objectives within time, resource, and budgetary limits
- possession of a current, valid driver's license
- possession of a valid food handlers training level certification from the Hawai'i Department of Health, ANSI accredited organizations, or equivalent organization as determined by the Department of Education
- willingness to comply with federal and state laws, rules, regulations, requirements, and standards
- ability to participate in recruitment, training, evaluation, and conflict resolution involving staff
- commitment to staying current with food service trends, food safety, and sanitation through continued education and training.
Job Qualifications
- Bachelor'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
- five years of responsible professional experience in food service management demonstrating 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
- one year of professional supervisory experience including planning, organizing, assigning, scheduling, and directing the work of others, training, reviewing work product, providing feedback and guidance, and evaluating others' work
- managerial aptitude demonstrated through organizing, scheduling, and coordinating activities to attain program objectives within time, resource, and budgetary limits
- completion of educational or training courses in management
- management observation and evaluation of leadership and managerial capabilities
- success in trial assignments to managerial or administrative tasks
- possession of a current, valid driver's license
- possession of a valid food handlers training level certification from the Hawai'i Department of Health, ANSI accredited organizations, or equivalent organization as determined by the Department of Education.
Job Duties
- 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.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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