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…

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