School Food Services Manager I, II, III - Lahaina Intermediate Salary $5,522.81 - $6,261.17 Monthly Location Lahaina, HI 96761 Job Type Permanent, Full-time 12-month Job Number 2025-04703 District / Complex Area Classified / Maui / HLLM School / Office Classified / Lahaina Intermediate Opening Date 02/16/2026 Max Number of Applicants 25 Position % 100% Position Number 51889
Description Benefits Questions
The authorized level of the position is School Food Services Manager III. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties.
Salary Range: School Food Services Manager I, WF-06: $5,522.81 per month School Food Services Manager II, F1-06: $5,882.23 per month School Food Services Manager III, F2-06: $6,261.17 per month
Examples of Duties 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 he 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.
Minimum Qualifications
Education Requirement: Do you possess a high school diploma, General Equivalency Diploma (GED) or equivalent? Yes No
General Experience Requirement: Do you possess at least two (2) years of progressively responsible work experience in the preparation of foods which included quantity cooking AND participation in menu planning, fiscal recordkeeping, 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. Yes No
General Experience Description Starting with the most recent, list all employment periods you would like considered where YOU performed quantity cooking on a DAILY basis 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. For EACH employer/position, provide:
a. the employers name, type of institution, dates of employment (mm/yy-mm/yy); b. your official job title, average hours worked per week; c. the types of foods YOU typically prepared and cooked in large quantities, the number of people you prepared the food for, and the average number of hours worked per day in quantity cooking; d. the number and type(s) of people you worked with in preparing and cooking the food (e.g., 2 helpers, 1 cook, etc.)
Note: Identify and treat each employer or change in position separately. 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 quantity cooking experience, please type "None" in the space provided.
General Experience Description (cont.) For each institution and employment period listed above where you performed quantity cooking, please provide a detailed description of your DAILY involvement in:
a. menu planning, b. fiscal recordkeeping, c. purchasing, and, d. storage of food and supplies. Be sure to include the employers name and other major duties & responsibilities. Also, for each employer, please provide your supervisors name, official job title, the type of supervision you received: (close and constant, indirect and occasional, worked independently/little or no supervision, etc.), and a description of how your duties & responsibilities differed from those of your supervisor.
Note: Identify and treat each employer or change in position separately. 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 quantity cooking experience, please type "None" in the space provided.
Specialized Experience: I possess at least _____ of 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 recordkeeping; 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.
a. five (5) years b. four (4) years, but less than five (5) years c. three (3) years, but less than four (4) years d. two (2) years, but less than three (3) years e. one (1) year, but less than two (2) years f. I do not possess at least one (1) year of Specialized Experience as described.
Specialized Experience Description Starting with the most recent, list all employment periods you would like considered where you worked as a food services manager in a SCHOOL or INSTITUTION as described above. Please provide the following information:
a. the employers name, dates in official food service manager position (mm/yy-mm/yy), average number of hours worked per week in this capacity; b. number and job titles of those you supervised (e.g., 4 cooks, 2 dishwashers, etc.); c. a detailed description of your managerial & supervisory duties and responsibilities; d. your supervisors name, official title, and a description of how your duties & responsibilities differed from those of your supervisor.
Note: Identify and treat each employer or change in position separately. 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 such experience, please type "None" in the space provided.
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
Allowable Substitutions: If you are utilizing an allowable substitution of education for experience, indicate your highest level of education. Note: You must submit a copy of your official college/university transcripts from each institution to receive credit.
a. I successfully completed one (1) academic semester or equivalent of a substantially full-time curriculum from an accredited university or community college in a food service/culinary arts program which included training in menu planning, quantity cooking, nutrition, sanitation, safety, and such courses in inventory controls, purchasing, and storage of food and supplies, and food services management.
b. I possess an associates degree from an accredited community college in a food service management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing, and storage of food and supplies, financial management and recordkeeping, and the practice of safety and sanitation procedures.
c. I possess a bachelors degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related field which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping.
d. I will not be utilizing an allowable substitution of education for experience.
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