Menu Planner

Job Title: Menu Planner Exemption Status/Test: Non Exempt

Reports to: Director of Child Nutrition Date Revised: April 21, 2025

Dept./School: Child Nutrition/Administration

Primary Purpose:

Responsible for direction and management of all Menus and Food Production Records in regards to technical and administrative work. Plan and implement programs that meet regulatory and nutritional requirements for students, promote development of sound nutritional practices, and maintain a safe and sanitary environment. Determine nutritional adequacy in accordance with federal, state, and local guidelines.

Qualifications:

Education/Certification:

• Bachelor of Science in Food and Nutrition or in Restaurant, Hotel, and Institutional Management or related field, preferred

• Registered Dietitian (RD)/Registered Dietitian Nutritionist (RDN), preferred
• Food Manager Certification required

Skill/Experience Requirements:

• Three (3) years of management in an institutional/school food service establishment.
• Extensive knowledge of state and federal guidelines pertaining to school nutrition programs.
• Knowledge of quantity food production methods and procedures.
• Competence in adult and student education, presentation techniques, training materials development and evaluation.
• Knowledge of health and safety rules and regulations pertaining to Hazard Analysis and Critical Control Point (HACCP) principles.
• Strong computer literacy, with proficiency in Microsoft Office Suite and Google Docs.
• Excellent organizational, communication, and interpersonal skills.
• Excellent oral, written, and presentation skills.
• Demonstrates strong problem solving, adaptability and flexibility skills.
• Can work independently with little direction while seeking feedback from peers regularly.
• Ability to conduct on-site inspections of food service facilities districtwide.
• Ability to manage budget and supervise personnel.
• Ability to establish and maintain positive working relationships.

Major Responsibilities and Duties:

• Develops, in cooperation with the Director of Child Nutrition, standardized and cyclical menus to include recipes, product specifications, and nutrition information. Menus must also be appealing to students and cost effective meeting USDA and TDA nutrition regulations.
• Assist with developing and maintaining written procedures for child nutrition operations in regards to all aspects of menu planning and preparation.
• Interfaces with cafeteria managers and staff frequently to ensure uniform compliance and understanding of recipes and food production record requirements.

• Works with the Child Nutrition Director and school health personnel to make special diets for students with food restrictions.
• Develops food allergy, nutrition, wellness and other policies by working with members of the school communities and appropriate school district committees including involvement in the district School Health Advisory Committee.
• Utilize USDA commodities and commercially purchased products in menus by working closely with vendors and suppliers.
• Maintains the recipes and menus in the menu planning software system.
• Provides nutrient analysis for all food items served and sold.
• Provides technical assistance for food service personnel with the menu planning software.
• Responsible for following procurement policies and procedures to meet all required regulations.
• Utilizes effective marketing strategies in the planning and promotion of programs.

• Promotes and educates healthy food choices and nutrition to students, parents and staff through school training and community outreach.
• Conducts and coordinates food tests with students, staff and food service personnel to gather feedback.
• Identifies areas of need and provides appropriate training and in-service staff development opportunities in regards to recipes and menu planning.

• Develops a catering menu and brochure to share with staff.
• Assist with catering events from estimates of amounts and costs of required supplies, food and ingredients to execution.
• Maintain and uphold expectations of a high level of customer service.

• Attend professional growth activities to keep abreast of innovative techniques for child nutrition operations.
• Participate in staff development, faculty meetings, and special events as needed.
• Requires travel throughout the district on a frequent basis.
• Assist at school sites for meal service as needed.
• Performs other assignments and duties requested by the Superintendent or Director of Child Nutrition.

Mental Demands/Physical Demands/Environmental Factors:

• Tools/Equipment Used: Standard office equipment and commercial kitchen equipment.
• Posture: Prolonged sitting; occasional bending/stooping, pushing/pulling, and twisting
• Motion: Repetitive hand motions; frequent keyboarding and use of mouse; occasional reaching
• Lifting: Occasional lifting and carrying (up to 50 pounds)
• Environment: May work prolonged or irregular hours
• Mental Demands: Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.