Menu Planner

Job Title: Menu Planner

Compensation: $55,000/year

Location: 5200 Historic Old Hwy 90 - Mays Building

Reports To: Director, Community Health & Nutrition Education

Schedule: Flexibility to work varied shifts, including early mornings, weekends, and late evenings as required.

General Summary: This position assists in the creation of menus, recipes, and production plans, while ensuring that all meal preparation complies with federal, state, and contract regulations. These include the National School Lunch Program (NSLP), the Child and Adult Care Food Program (CACFP), the Summer Food Service Program (SFSP), and other vended regulatory compliance programs. Additionally, this position accommodates the special dietary needs of clients, promotes the development of sound nutritional practices, and maintains a safe and sanitary environment

Impact:

Menu Planning, Recipe Development & Procurement

- Plans, creates, pre-costs, and distributes menus that are balanced, diverse, budget-conscious, and compliant with NSLP, CACFP, SFSP, and vended contract regulations.

- Collaborates with the Culinary and Meal Programs leadership teams to test, evaluate, and establish a master file of approved, standardized recipes.

- Tests and evaluates food products considered for purchase and coordinates partner taste-testing events.

- Works closely with the Procurement team and vendors to identify high-quality, cost-effective, and regulation-compliant food items.

- Visit partners and routinely evaluates products, recipes, and student acceptability of menu items.

Regulatory Compliance & Quality Assurance

- Conducts reviews of assigned meal programs and contracts to evaluate nutrition compliance, providing corrective action lists, guidance, and follow-up support.

- Remains current on TDA and federal nutrition guidelines, implementing new meal patterns and training staff on their execution.

- Manages special diet programs (including allergies, special menus, and substitutions) and coordinates with kitchen staff, ensuring all specialized menus are approved by a Registered Dietitian.

- Organizes and maintains files for all menus, production records, and nutrient analyses, ensuring they are kept on record for the required 5-year period.

Data Management & Software Administration

- Issues standardized recipes and inputs data to generate comprehensive nutrient analyses of menus.

- Maintains the nutrition software database and acts as the administrator for menu planning software.

- Develops, maintains, and distributes food production records for all menus.

Training, Education & Community Outreach

- Creates training materials and trains department staff and partners on menu planning software, regulation implementation, and the accurate completion of food production records.

- Assists with nutrition education, marketing initiatives, and special events to raise community awareness of SAFB resources and programming.

- Assists with and participates in professional training, certification, and association activities.

Administrative Problem Solving & Reporting

- Gathers, organizes, and analyzes operational data utilizing statistical techniques to formulate conclusions and develop strategic recommendations.

- Conducts analyses and prepares written documentation to resolve inquiries or complaints from parents, district officials, administrators, and the public.

- Compiles, maintains, files, and presents required operational reports, records, and documentation.

Required Job Qualifications:

Education & Experience

- Bachelor’s degree from an accredited college or university.

- Proven experience working within the food service industry.

- Experience with production planning for large-quantity food service operations.

Certifications & Licenses

- Current ServSafe Manager’s Certification (or must successfully obtain it within the first 30 days of employment).

- Possession of a current Texas driver’s license, valid auto liability insurance, and a clean driving record.

Skills & Competencies

- Core knowledge of federal, state, and local laws, regulations, and best practices regarding food service management, menu planning, and food procurement.

- Skill in recipe standardization, culinary development, product testing, and nutrient analysis.

- Ability to gather, organize, analyze, and interpret operational data using statistical techniques to formulate actionable recommendations.

- Strong critical thinking skills to evaluate complex food service challenges, exercise sound judgment, and implement decisive solutions.

- Excellent written and verbal communication skills, including the ability to conduct public speaking and handle inquiries or complaints from stakeholders professionally.

- Proven ability to manage multiple complex tasks simultaneously, meet strict deadlines, and work independently with minimal supervision.

Personal access to reliable transportation is required for travel within the surrounding areas.

Preferred Job Qualifications:

- Two (2) or more years of direct work experience in school nutrition or a highly related field.

- Status as a Registered Dietitian (RD) and/or Licensed Dietitian (LD).

Physical Demands

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is constantly required to focus on standard office station needs mixed with routine kitchen/site walkthroughs (sitting, standing, kneeling, stooping).

Visual precision for software and data work alongside taste and smell capabilities required for recipe standardization and product evaluations.

The employee must occasionally lift, and/or move up top 30 pounds.

Work Environment

This job is primarily performed in an indoor office environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions including walk-in coolers. The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.