Regional Kitchen Planner

We are seeking a dynamic and experienced Regional Kitchen Planner to lead the planning,

organization, and implementation of the Hawaii State Department of Education’s regional

kitchen initiatives. This role requires a strategic thinker with a strong background in food service

management, project planning, and operational development. The ideal candidate will be a

proactive problem-solver with excellent communication and collaboration skills.

Responsibilities:

 Strategic Planning & Development:

o Establish comprehensive work plans, including sequencing, scheduling, and

prioritization, for the establishment and operational framework of regional

kitchens.

o Assist with the conception and foundation for the operation of the regional

kitchen(s).

o Develop recommendations regarding organizational structure, staffing

requirements, and position responsibilities.

o Create a robust operational framework for the regional kitchen(s).

o Adapt the operational framework model for assigned district(s) based on the

established framework.

 Project Management & Implementation:

o Oversee all project components, ensuring timely and effective completion.

o Collaborate directly with the School Food Services Branch Administrator, the

Facilities and Operations Assistant Superintendent, and their designees from other

branches (e.g., FDB, ASB) to manage the implementation schedule.

o Serve as a consultant for the School Food Services Branch Administrator,

incorporating operational changes and updates to the Departments School Food

Program operations.

o Ensure the timely completion and opening of regional kitchen(s).

 Operational Oversight & Coordination:

o Analyze, troubleshoot, and effectively oversee the operational framework of

regional kitchens.

o Coordinate the staffing process for the regional kitchen(s), ensuring necessary

personnel are hired, trained, and equipped to support operations.

 Financial & Contract Management:

o Identifies the necessary resources needed for the operations of the regional

kitchen(s) (including staff, funding, contractors, etc.).

o Formulate and track budget needed for the regional kitchen(s).

o May coordinate and manage the development of vendor solicitations (e.g.,

requests for proposals, invitations for bids, etc.), contracts, and final offers.

o Perform contract administration and management, if necessary, which may

include setting milestones and deadlines and keeping projects on schedule.

 Communication & Representation:

o May represent senior leadership in meetings with legislative bodies, boards,

commissions, stakeholders, and other government agencies.

o Develop presentations and reports, project-related materials, and communications.

Education:

 Bachelor's degree in food and nutrition, food service management, dietetics, family and

consumer sciences, nutrition education, culinary arts, business, or a related field.

 Substitution for Education: Excess large-scale food and beverage management

experience may substitute for the degree requirement above on a year-for-year basis.

Experience:

 Minimum five (5) years of experience in a large-scale food production environment with

at least two (2) years in a supervisory role.

License:

 Required: Possession of a valid license to operate a motor vehicle in the State of Hawaii.

 Preferred: Valid food handlers training level certificate from the Hawaii Department of

Health, American National Standards Institute accredited organization or equivalent.

Knowledge/Skills/Abilities:

 Strong project management and organizational skills.

 Excellent analytical and problem-solving abilities.

 Effective communication and interpersonal skills.  

 Ability to collaborate with diverse stakeholders.

 Knowledge of principles and practices of institutional food service management.

 Ability to create and deliver presentations.