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

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

Salary

$9,142.00 - $14,625.00 Monthly

Location

OSFSS-School Food Svcs Branch: 1106 Koko Head Ave, Honolulu, HI 96816

Job Type

Permanent, Full-time 12-month

Job Number

2026-02431

District / Complex Area

Classified / OCOS / School Food Services

School / Office

Classified / Food Operations

Opening Date

08/16/2026

Max Number of Applicants

25

Position %

100%

Position Number

806982

• Description
• Benefits
• Questions

Description

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 applicants 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: $9142.00 - $14,625.00 per month

Examples of 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.

Minimum Qualifications

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:

• 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.

• Experience in a limited area of food service management, such as having primary responsibility for purchasing and supplying as a food and beverage manager.

• 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:

The possession of one (1) of the following may be substituted for one (1) year of the Specialized Experience:

• 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

• 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 applicants 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 Hawaii Department of Health, American National Standards Institute (ANSI) accredited organizations, or equivalent organization as determined by the Department of Education.

Supplemental Information

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:

• A copy of the applicant's TA History Report or equivalent system-generated report;
• 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,
• 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.

Equal Opportunity

The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability in accordance with Title IX of the Education Amendments of 1972, Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, Age Discrimination Act of 1975, and Americans with Disabilities Act of 1991. The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability, in accordance with Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, Americans with Disabilities Act of 1991, Equal Pay Act of 1963, and Chapter 378, Part I, Hawaii Revised Statutes.

Payday

New employees can expect their first paycheck within the first 3 pay periods of their start date. Payday is on the 5th and 20th (or previous business day) of every month.

12-month civil service and SSP employees enjoy a range of competitive benefits:

• Holidays: You may be eligible for 13 paid holidays each year; 14 holidays during an election year.
• Vacation: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year.
• Sick Leave: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Accumulated (unused) credits may be used toward computing retirement benefits.
• Health Insurance: If eligible, the State pays a part of the premiums for each employees enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan.
• Group Life Insurance: The State provides a free life insurance policy for employees and retirees.
• Premium Conversion Plan: Participating employees may increase their take-home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld.
• Flexible Spending Accounts: Eligible employees can reduce their federal and state income taxes and social security taxes through a tax-savings benefit program called Island Flex. This program allows employees to set aside money from their paychecks to pay for out-of-pocket health care expenses and eligible dependent care expenses on a BEFORE-TAX basis.
• Retirement Plan: The State contributes to a retirement plan for eligible employees. Generally, employees with at least 10 years of credited service and who have reached 62 years of age or have 30 years of credited service and are 55 years old may retire and receive benefits.
• Tax Shelter Annuity (TSA): If eligible, Department employees are able to participate in a tax shelter annuity program. The TSA plan allows eligible employees to contribute pre-tax dollars to an employee-selected investment service provider authorized to provide TSA products.
• Deferred Compensation: The State offers employees a tax deferred (sheltered) retirement investment program. This program is an opportunity to build a retirement nest egg through voluntary payroll deductions. Several investment options are available.
• Temporary Disability Insurance: Qualified employees may be eligible to receive benefits for a disability caused by a non-work related injury or illness under this program.
• Social Security: As an employer, the State also contributes to an employees social security account.
• Workers Compensation: If an employee is injured while on the job, benefits covering medical expenses and partial wage support may be available through workers compensation.
• Union & Collective Bargaining: Employees have the right to join the union for collective bargaining with the State and employee representation. Some employee unions provide discounts, insurance and other opportunities. Employees may also decide not to join a union, however, employees are required to pay union service fees unless the employees job is excluded from collective bargaining.

The above is intended as a general summary of the benefits offered and is subject to change. This does not constitute a contract or binding agreement. Benefits vary by type of employment appointment and collective bargaining agreements.

01

DRIVERS LICENSE REQUIREMENT: This position requires a current, valid drivers license. You must mail in a copy (or attach a scanned copy) of your drivers license immediately upon applying for this position. If you do not meet this requirement, your application will not be given consideration for this position. Do you have a current, valid drivers license?

• Yes
• No

02

CERTIFICATION REQUIREMENT:

Do you possess a valid food handlers training level certification from the Hawaii Department of Health, American National Standards Institute (ANSI) accredited organizations, or equivalent organization as determined by the Hawaii Department of Education? Note: You must submit a copy of your certificate to receive credit.

• Yes
• No

03

EDUCATION REQUIREMENT: Do you possess a Bachelors 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?

• Yes
• No

04

SUBSTITUTION OF EXPERIENCE FOR EDUCATION: Applicants who do not possess a Bachelors Degree may still meet the Education Requirement via excess 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. If you do not possess a Bachelors Degree, use the space provided to list experiences that you feel would fully meet this substitution. Be sure to include your official job title, employers name, your dates of employment (from mm/yy to mm/yy), average hours you worked per week, and a detailed description of your duties. If you possess a Bachelor Degree, type "N/A" in the space provided.

05

SPECIALIZED EXPERIENCE REQUIREMENT:

Do you possess 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?

If YES, for EACH employer/position you would like considered, provide the following information: a) the name of your employer, the starting and ending dates (month and year), the average number of hours worked per week, your official position title, and the name and job title of your immediate supervisor and a brief explanation of how your duties differed from your supervisors; and (b) a detailed description of your major duties.

Note: Identify and treat each employer or change in position separately. Use specific language that clearly describes the extent of your involvement, understanding, and experience. Do not copy/paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official job/position description.

If you do not have experience, type "None" in the space provided.

06

SUPERVISORY EXPERIENCE REQUIREMENT: Do you possess one (1) year of professional supervisory work experience, which included: 1) planning, organizing, assigning, scheduling, and directing the work of others; 2) training; 3) reviewing work product and providing feedback and guidance; and 3) evaluating the work of others?

If YES, for EACH employer/position you would like considered, provide a detailed description of your supervisory duties. Indicate your official title, a list of major duties with detailed descriptions of each, the average number of hours worked per week devoted to supervisory duties, and the name and job title of your immediate supervisor and a brief explanation of how your duties differed from your supervisors. Be sure to include the number of professional staff you supervised and their job titles.

NOTE: Identify and treat each employer or change in position separately. Use specific language that clearly describes the extent of your involvement, understanding, and experience. Do not copy/paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official job/position description.

If you do not have experience, type "None" in the space provided.

07

ALLOWABLE SUBSTITUTION OF EDUCATION FOR SPECIALIZED EXPERIENCE: Do you possess one of the following options below?

1) a masters 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 which provided you with the knowledge as described in the Specialized Experience; OR,

2) current registration with the Commission on Dietetic Registration (CDR) of the Academy of Nutrition and Dietetics as a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN)?

If YES, please provide the following information in the space provided. If #1, provide the name of the college or university, your degree and major, and the conferral date of your degree. If #2, provide the registration ID number, issuing state and registration payment period dates.

Note: You must submit a copy of your official college/university transcripts, or current, valid RD/RDN registration card to receive credit.

If NO, type "None" in the space provided.

08

TRANSCRIPTS, CERTIFICATIONS, AND OTHER VERIFYING DOCUMENTS:

Official or copies of official transcripts, certifications (front and back), and other documents that verify you meet the minimum qualification requirements must be submitted with your application. If these documents are NOT received, your application may be rejected.

• My documents are attached to this application.
• My documents were attached to a previously submitted application.
• I may or may not submit my documents at a later date. I understand that my application will be evaluated based on the information available at that time.

Required Question

Employer Hawaii State Department of Education

Address P.O. Box 2360

Honolulu, Hawaii, 96804

Website https://www.hawaiipublicschools.org