School Food Services Manager I, II - Kaimuki Middle

The Hawaii State Department of Education oversees a vast and comprehensive public education system, operating numerous schools across the islands. The department is dedicated to providing quality education and creating a supportive environment that fosters the growth and success of every student. In support of this mission, the department offers essential services such as school food programs designed to ensure students receive nutritious meals that meet federal and state guidelines. These programs play a vital role in students' daily lives by promoting healthy eating habits, accommodating dietary needs, and enhancing overall well-being. The administrative framework supporting these services is robust, with various dedicated roles that ensure smooth operations ranging from procurement to meal service delivery. The department emphasizes compliance with USDA meal patterns, food safety standards, and cost-effectiveness in all school food services.

The position of School Food Services Manager II within the Hawaii State Department of Education is a critical leadership role responsible for managing and directing the daily food service operations in schools. This full-time role, with a salary range of $5,522.81 to $5,882.23 per month depending on the level, requires expertise in food service management, budgeting, staff supervision, and compliance with health and safety regulations. The manager collaborates closely with school principals and the School Food Service Branch to develop efficient plans for service, facilities, and equipment needs. This ensures that food production and distribution uphold high-quality standards, with a focus on meeting USDA meal pattern requirements for reimbursable meals. The role includes menu planning that accommodates specific dietary restrictions and nutritional needs of students, enabling the delivery of balanced, safe, and appetizing meals every day.

As part of the responsibilities, the manager oversees the recruitment, training, and evaluation of staff, including food service employees and, when necessary, students working in kitchen or dining areas. The manager ensures all employees receive required annual training hours and are educated on proper work practices, sanitation, portion control, and recipe utilization. This attention to employee development helps maintain consistent quality and operational efficiency. Inventory management, ordering of food and supplies, and accurate record keeping — manual or computerized — are essential administrative duties. The manager closely monitors expenditures, maintains budgets, processes invoices, and ensures cost-effective operations. Daily inspections of kitchen and dining areas guarantee compliance with health, safety, and sanitation standards, while scheduling maintenance and repairs help keep equipment in optimal condition. Additionally, the manager may coordinate satellite food serving operations, managing the logistics of food preparation, delivery, service, and cleanup at remote locations. Participation in staff meetings, workshops, and certification upkeep also forms part of the continuous professional development required for this role, ensuring alignment with USDA and department standards. This position offers a unique opportunity to contribute significantly to student nutrition and well-being while being part of a respected public institution dedicated to educational success and community care.