Description
•Plans, develops, coordinates, and supervises the design of the FCNS menus to comply with all USDA meal pattern requirements within meal reimbursement rates to assure profitability. Coordinates recipe development and culinary training to assure quality food is prepared correctly to meet student satisfaction. Coordinates with procurement team to ensure quality foods are purchased. Meets with manufacturers, distributors, and vendors to source products for menu planning. Collaborates to implement nutrition education and nutrition initiatives as part of the district Coordinated School Health (CSH) and other district initiatives. Collaborates on use of local foods and farm-to-school/garden to caf initiative
•Develops and supervises all required menus based on required USDA meal patterns, customer satisfaction surveys, and industry trends and develops recipes in accordance to nutrition regulations and culinary standard
•Regularly visits campuses to assure compliance related to quality of school meals and menu as well as federal and state program guideline
•Creates and collaborates in implementation of districtwide promotion in efforts to increase meal participation. Collaborates on menu marketing materials.Collaborates on taste testing new recipes in the department kitchen, at schools or at other event
•Coordinates with the training department in developing culinary training procedures for school menu
•Responsible for assuring that menus, recipes and templates are programmed accurately for proper inventory and production record upkeep and accuracy in menu item set up for pricing, nutrition information, and allergen information
•Confirms compliance of food and nutrition standards of the District's wellness policy and Smart Snack
•Collaborates in implementation of Farm to School initiatives and use of local products in the menu
•Assists with various projects to develop, establish, and evaluate new menus and food concept
•Assists with warehouse physical inventory control by incorporating additional foods into menus as needed. Assists with USDA Commodity balance control by incorporating sufficient foods into menus to meet entitlement
Selected individuals for Dallas Independent School District positions will be placed according to compensation guidelines.A campus-based employee may not assume a new position for which he/she was selected based upon the posting process until the end of the current semester, unless approved by the chief officer - Human Capital Management.
A security check and disclosure of family relationship information is required for all positions.
No telephone calls please.
EQUAL OPPORTUNITY EMPLOYER M/F/H
Dallas Independent School District, is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, gender expression, genetic information, or any other basis prohibited by law. The District is required by Title VI and Title VII of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, The Americans with Disabilities Act, and the Age Discrimination Act of 1975, as amended, as well as board policy not to discriminate in such a manner (not all prohibited bases apply to all programs).
Qualifications
•Bachelor's Degree required in nutrition, dietetics, food science, hotel and restaurant, business or directly related field
•Registered Dietitian preferred
•Three to five years related experience; prior supervisory experience
•Familiar with Dietary Guidelines for Americans and Institute of Medicine (IOM) guideline
•Understand the importance of technology and automation in data capture and analysis. Must be able to analyze productivity performance results and take appropriate action
•Possess excellent oral and written communication skills and outstanding training skill
•Provide an environment where employee feedback is encouraged, good ideas are credited appropriately, and incorporated into daily operations to help the organization run more efficiently
•Undertake management responsibilities assigned, and work independently to ensure productivity in team
•Computer skills: MS Office (required); USDA approved menu planning software (preferred)
•Ability to multitask, appropriately prioritize, detail oriented and goal driven, willing to learn and assume responsibility
•Well-rounded with a flexible attitude and an ability to collaborate in a team environment
•Excellent organizational, management and interpersonal skill
•Ability to communicate efficiently written and verbal; Spanish is a plus