Menu Planner Coordinator

Beaumont Independent School District
Job Description
JOB TITLE:
Menu Planner Coordinator
CLASSIFICATION:
Exempt
REPORTS TO:
Director Food Services
PAY GRADE:
AUX
8
/235 Days
LOCATION:
Administration, Food Services
DATE REVISED:
11/6/2023
PRIMARY PURPOSE:
Responsible for planning menus in accordance with the National School Breakfast and Lunch Program, the Child and Adult Care Food Program for Pre-K and Seamless Summer Option Guidelines. Performs analysis on all menus and recipes to determine nutritional adequacy and adherence to guidelines. Responsible for administering and upgrading software for menu planning, inventory, ordering and production records. Responsible for ordering food and supplies from vendors.
QUALIFICATIONS:
Education/Certification:

• High School diploma or GED; some advanced education classes preferred such as an Associates Degree in Food Service Management, Business or Nutrition
• and/or Higher level training or education in Nutrition and/or Food Service Management preferred such as TASN Level 3 to assure competency in job performance as evidenced by excellence in school nutrition programs and menu development

Special Knowledge/Skills:

• Knowledge of menu planning, food purchasing and preparation of foods in a food service environment
• Computer and Mosaic software experience a plus
• Knowledge of child nutrition program regulations
• Ability to follow and implement policy and procedures
• Ability to interpret data
• Strong organization, communication and interpersonal skills

Experience:

• Five years of experience in a food service related field preferably with a PK-12 school district

MAJOR RESPONSIBILITIES AND DUTIES:
Food/Menu

1. Knowledge of Federal, State and local laws, regulations, policies and best practices in areas of food service management, menu planning, food purchasing, and preparation of foods in a school food service environment.
2. Knowledge of public sector purchasing, food procurement procedures, and inventory system that meets both Federal (US Department of Agriculture) and State (Texas Education Agency) standards.
3. Plan monthly menus that meet nutritional requirements, USDA and TDA regulations and are financially sound and well accepted by customers.
4. Monitor inventory within the District and plan menus to utilize commodities in a timely manner.
5. Oversee monthly production records for all schools.
6. Forecast yearly food purchases for special produce programs, commodities and non-commodity items and supervise monthly commodity reconciliation.
7. Assist with bidding and purchasing of food and supplies. Coordinates purchasing of paper goods with menu items for appropriate paper goods usage.
8. Coordinates purchasing of small equipment with menu items to ensure proper serving and preparation utensils/equipment are available to kitchen staff.
9. Assist ordering weekly commodity products.
10. Enter yearly bid prices and updates in the order guide.
11. Contact food suppliers for nutritional labels to assure meal components are being met; file for documentation.
12. Skill in recipe standardization, development and testing for quality food products.
13. In coordination with the Chef, create, enter and update recipes in Mosaic software.
14. Authorize substitutes made by grocery suppliers and campuses.
15. In cooperation with the Operations Manager and Chef, make routine visits to cafeterias and closely monitor the meal programs for compliance, evaluate products, recipes and student acceptability of menu items.
16. In cooperation with the Operations Manager and Chef, work with managers to verify that food production records are completed accurately.
17. Provide general support to cafeteria managers and employees.
18. Supervises development of special menus for students with special needs diets and food allergies; coordinates diet needs with school nursing staff and Child Nutrition Director.
19. Maintain Professional Standards for School Nutrition Professionals with continuing education to meet training

Additional Duties

1. Maintain and upgrade software systems including the Mosaic Mealviewer menu program, menu templates, ordering, inventory, production and point of sale processes.
2. Oversee and backup all grocery orders.
3. Maintain all order guides.
4. Maintain and update price/pack lists throughout the year on ordering guides.
5. Assist in the direction and management of the District's Child Nutrition programs.
6. Attend professional growth activities to keep abreast of innovative techniques for Child Nutrition food service operations.
7. Perform other duties as assigned by the Child Nutrition Director or designee.

EQUIPMENT USED:

• All kitchen equipment, machinery, POS, office equipment including computers, fax, calculator, and copier. This will include all equipment in school kitchens and cafeterias.

WORKING CONDITIONS:
Mental Demands

• Maintain emotional control under stress
• Occasional prolonged and irregular hours of work

Physical Demands

• Light lifting/carrying, reaching above shoulder, repetitive hand motions; frequent bending and stooping

Environmental Demands

• Work indoors to conduct on-site inspections of facilities
• Frequent district-wide travel

**The State Board for Educator Certification will require all first time applicants for an initial credential to be fingerprinted as part of a national criminal background check. A cost of up to $49. 00 will be charged for fingerprinting.
The above statements describe the general purpose and responsibilities assigned to the job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. This job description is not an employment agreement or contract. The administration has the exclusive right to alter this job description at any time without notice.
Approved by Immediate Supervisor:
Date:
Reviewed by HR Director:
Date:
Received by Employee:
Date: