| Location | Wailuku, HI |
| Salary | $5,732.27–$6,105.07 |
School Food Services Manager I, II - Waihee Elementary
Salary
$5,732.27 - $6,105.07 Monthly
Location
Waihee Elementary: 2125 Kahekili Highway, Wailuku, HI 96793
Job Type
Temporary, Full-time 12-month
Job Number
2026-03764
District / Complex Area
Classified / Maui / BKKM
School / Office
Classified / Waihee Elementary
Opening Date
10/16/2026
Max Number of Applicants
25
Position %
100%
Position Number
2047
Description
The authorized level of the position is School Food Services Manager II. 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: $5,732.27
School Food Services Manager II, F1-06: $6,105.07
Examples of Duties
Minimum Qualifications
Education Requirement: Graduation from high school or equivalent. Experience demonstrating strong verbal skills and the ability to understand and follow written English instructions may substitute for the required education. Continuous part-time or unpaid work is acceptable.
Experience Requirements: Except for the substitutions provided in this specification, applicants must have the kind, quality, and amount of progressively responsible experience described below:
Class TitleGeneral
Exp (yrs*)Specialized
Exp (yrs*)Total
(yrs)School Food Services Manager I213School Food Services Manager II224One (1) year of experience is defined as a school year, which is approximately 180 instructional days in Hawai`i.
General Experience: Progressively responsible quantity cooking and/or baking experience in the daily preparation and service of meals. Experience of this kind may be gained as a cook or baker in a large-scale kitchen where a substantial number of meals are served on a recurring basis. This experience must include performing the following tasks: checking menus and gathering sufficient ingredients for cooking and/or baking purposes; estimating preparation time and starting cooking or baking operations to meet scheduled serving times; preparing a variety of foods; safely using, cleaning, and maintaining tools, equipment, and work areas; properly handling and storing perishable and nonperishable food inventory.
Specialized Experience: Progressively responsible food service management experience in a large-scale kitchen involving direct supervision of personnel and daily operational oversight. Eligible experience must include food and supply purchasing, receiving, storage, and inventory control; production scheduling for menu implementation; fiscal management and recordkeeping; compliance with food safety, sanitation, and regulatory requirements; coordinating facility and equipment maintenance.
Qualifying experience may be obtained in institutional, commercial, or public/private food operations serving varied menus to large populations. Acceptable environments include schools, colleges, or universities; military dining facilities, hospitals, senior living facilities, or correctional facilities; stadiums, convention centers, hotels and resorts, airline food services, or large-scale catering operations. Commercial food service experience qualifies, such as high-volume restaurants, bakery, or catering in a kitchen inspected by the Department of Health. Large-scale food service operations are generally characterized by preparation and service of 100 or more meals per meal period; use of standardized recipes and production records; food safety and sanitation compliance requirements; and multiple menu offerings.
Non-Qualifying experience includes (1) experience limited to serving, cleaning, dishwashing; only one phase of cooking, such as fry-cooking; or other work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not qualify for the required quantity cooking or baking experience; and/or (2) highly standardized quick-service food operations with limited and unchanging daily menu and little or no responsibility for menu or production planning, purchasing and inventory management, personnel management, regulatory compliance, fiscal accountability, or operational oversight do not qualify as food service management experience. Qualifying experience shall be based on the scope of responsibility, operational complexity, menu variety, and level of management authority exercised by the applicant.
Substitutions Allowed:
Quality of Experience: Possession of the required years of experience does not automatically guarantee qualification. An applicant's overall experience must reflect the necessary scope and level of responsibility to demonstrate the ability to perform the duties of the position.
Certification Requirement: Applicants must possess a valid food handlers training level certification from the Hawaii Department of Health, American National Standards Institute (ANSI) accredited organization, or equivalent organization as determined by the Department.
Desirable Certification: Valid Manager-level food safety certification from an organization accredited by the ANSI or equivalent as determined by the Department.
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:
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
EDUCATION REQUIREMENT:
Do you possess a high school diploma, General Equivalency Diploma (GED) or equivalent?
Note: Please list your High School information in the Education section of your application.
02
EDUCATION REQUIREMENT (cont.):
If you answered "No" to Question #1, please list your experience that demonstrates strong verbal skills and the ability to understand and follow written English instructions.
If you answered "Yes" to Question #1, please type "N/A".
03
GENERAL EXPERIENCE:
Do you possess at least two (2) years of progressively responsible quantity cooking and/or baking experience in the daily preparation and service of meals?
Qualifying experience may be obtained in an institution, commercial, or public/private food operation, serving varied menus to large populations. See job posting "Qualifying experience" for full description and definition of "large-scale".
04
GENERAL EXPERIENCE (cont.):
Starting with the most recent, list all employment where you performed progressively responsible large-scale quantity cooking and/or baking on a daily basis in an institution, commercial, or public/private food operation.
Note: Identify and treat each employer or change in position SEPARATELY. If the information provided or any referenced resume is incomplete, you may be asked to provide additional information or a copy of your official Job/Position Description.
Provide the following:
a. Your official job title, employers name, and type of institution (i.e. school, hotel, restaurant, etc.),
b. Dates of employment (mm/yy-mm/yy),
c. The average number of hours per day performing large-scale quantity cooking/baking,
d. The amount of meals per meal period you have hands on experience in the preparation and service,
e. The types of foods you typically prepared and cooked/baked in large quantities, and
f. The number and types of people you worked with in preparing and cooking/baking the food (e.g., 2 helpers, 1 cook, etc.)
If you do not have quantity cooking and/or baking experience, please type "None" in the space provided.
05
GENERAL EXPERIENCE (cont.):
For each work experience listed in question #4 where you performed quantity cooking and/or baking, please provide a detailed description of your daily involvement in:
a. Job Title and Employer,
b. Checking menus and gathering ingredients,
c. Estimating preparation and cooking/baking time to meet scheduled serving times,
d. Safely using, cleaning and maintaining tools, equipment and work areas, and
e. Properly handling and storing perishable and nonperishable food inventory
Note: Identify and treat each employer or change in position SEPARATELY. If the information provided or any referenced resume is incomplete, you may be asked to provide additional information or a copy of your official Job/Position Description.
If you do not have quantity cooking and/or baking experience, please type "None" in the space provided.
06
SPECIALIZED EXPERIENCE:
I possess _____ of food services management experience in a large-scale kitchen involving direct supervision of food service personnel and daily operational oversight.
Qualifying experience may be obtained in an institution, commercial, or public/private food operation, serving varied menus to large populations. See job posting "Qualifying experience" for full description and definition of "large-scale".
07
SPECIALIZED EXPERIENCE (cont.):
Starting with the most recent, list all employment where you have progressive responsible food service management in a large-scale kitchen involving direct supervision of personnel and daily operational oversight.
Note: Identify and treat each employer or change in position SEPARATELY. If the information provided or any referenced resume is incomplete, you may be asked to provide additional information or a copy of your official Job/Position Description.
Provide the following:
a. Your official job title, employers name, and type of institution (i.e. school, hotel, restaurant, etc.),
b. Dates of employment (mm/yy-mm/yy),
c. The average number of hours per day performing food service management,
d. Number and job titles of those you supervised (e.g., 4 cooks, 2 dishwashers, etc.),
e. A detailed description of your managerial & supervisory duties and responsibilities; and,
f. Your supervisors name, official title, and a description of how your duties & responsibilities differed from those of your supervisor.
If you do not have food service management experience, please type "None" in the space provided.
08
SPECIALIZED EXPERIENCE (cont.):
For each employment period listed in the previous question, provide the following information of food service management in a large-scale kitchen.
Note: Identify and treat each employer or change in position SEPARATELY. If the information provided or any referenced resume is incomplete, you may be asked to provide additional information or a copy of your official Job/Position Description.
Please provide your involvement in the following:
a. Job Title and Employer,
b. Food and supply purchasing, receiving, storage, and inventory control,
c. Production scheduling for menu implementation,
c. Fiscal management and recordkeeping,
e. Compliance with food safety, sanitation, and regulatory requirements, and
f. Coordinating facility and equipment maintenance.
If you do not have food service management experience, please type "None" in the space provided.
09
TEMPORARY ASSIGNMENT:
If you plan to utilize Temporary Assignment (TA) to substitute for General and/or Specialized Experience, please upload a copy of:
Your Temporary Assignment History Report or equivalent system-generated report,
A Signed letter from your supervisor that includes your name, TA job title, the TA start and end dates (from mm/yy to mm/yy), your specific TA duties performed, and either the TA hours worked per week or total TA hours worked, and/or,
Your signed SF-10 Forms
Note: Documents attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. Failure to provide your temporary assignment documents may result in your ineligibility.
10
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 transcript(s) from each school and/or institution to receive credit.
11
CERTIFICATION REQUIREMENT:
At the time of application, applicants must possess 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.
Which valid food handlers certification do you have?
Note: Please upload your valid certificate to your online application. If your certification is not attached, your application will not be given consideration for this position.
12
CERIFICATION REQUIREMENT (cont.):
In the field below, please indicate the following:
Type of certification (Food Handler safety certification or Manager-level food safety certification),
The issuing department/company for your valid certification (i.e. Hawaii Department of Health, AAA Food Handler, ServSafe Food Handler, etc.),
The certificate number (if applicable),
Issued or awarded date, and
Expiration date
If you do not have a food handlers safety certification, please type "None"
13
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.
Required Question
Employer Hawaii State Department of Education
Address P.O. Box 2360
Honolulu, Hawaii, 96804