Laramie County School District #1
School Menu Coordinator
Laramie County School District #1, Cheyenne, Wyoming, United States, 82007
JOB DESCRIPTION
Laramie County School District #1 School Menu Coordinator
Salary: $50,735- $71,917 D exempt pro tech
Purpose Statement
The job of the School Menu Coordinator is done for the purpose of planning, developing, and coordinating nutritionally balanced, appealing, and cost-effective school menus that comply with federal, state, and local regulations. This position ensures that menus meet dietary guidelines and accommodate student preferences, food allergies, kitchen equipment availability, delivery models, and special dietary needs. This is a non-supervisory position focused on menu planning and operations.
This job reports to the Nutrition Services Director.
Menu and Nutrition Management
Plans nutritionally sound menus that comply with federal nutrition regulations and support operational and financial goals under several USDA federal programs including but not limited to National School Lunch Program, School Breakfast Program, Afterschool Snack Program, Sumer Food Service Program, and Fresh Fruit and Vegetable Program.
Ensure adequate documentation for menu components, production records, nutrient analysis, and allergen information.
Develop an effective system for menu planning that includes, but is not limited to, costing, forecasting, nutrient analysis, variety, equipment and staff abilities, product availability, and customer preference.
Applies knowledge in Dietary Guidelines for Americans, Healthy Hunger Free Kids Act, and USDA Food Buying Guide to create district menus. Ensures all menu items served comply with federal nutrition regulations and contribute to the development of healthy eating habits.
Creates menus utilizing availability of USDA foods, district and/or state procurement methods and efficient food production techniques.
Develops procedures for collecting customer feedback such as surveys, taste panels, focus groups, and menu committees. Develops menus utilizing input from customer feedback, managers/production leads, and staff.
Utilizes menu planning software to create reports and analyze nutrition data to ensure regulations are met.
Recommends food and nonfood items for purchase to the purchasing department.
Implements research-based nutrition standards in creating Special Diets for students with special food and/or nutrition needs. Collaborates with parents, teachers, administrators, nurses, and staff to implement Special Diets. Provides Special Diet training to Nutrition Services staff. Procurement and Inventory Management
Implements procurement guidelines that comply with state, federal and district regulations and support operational goals.
Utilizes ethical practices for following federal, state, and local procurement regulations, policies, and procedures.
Works directly with the Director and Warehouse Supervisor to plan product procurement and utilize inventory.
Collaborates regularly with Director to plan product placement within the district menu. Attends meetings with district purchasing staff, purchasing co-op, vendors, and distributors to gather information.
Monitors market conditions that influence procurement decisions. Food Production and Operation Management
Develops a management system to ensure high standards for quality food production and establishes operational systems for managing food production and service. Utilizes staff and customer feedback in improving production and service.
Supports Nutrition Services staff in kitchens either via training or working side by side as needed. Program Management and Accountability
Ensures Federal, State and District regulation and policy compliance throughout department personnel.
Facilitates meetings, workshops and personnel training for the purpose of identifying issues, developing recommendations, supporting staff and serving as a district representative. Financial Management
Assists with monitoring department budget allocations, expenditures, fund balances and related financial activities for the purpose of ensuring expenses are within budget limits and/or fiscal practices are followed. Food Security, Sanitation, and Safety
Provides leadership in creating a safe work environment for school nutrition operations. Marketing and Communication
Assists in the implementation, promotion, and management of programs (e.g. Snacks, Summer Food
Program, etc.)
Develops a systematic approach, including effective communication with stakeholders, to promote the school nutrition program. Implements new processes based on collecting and evaluating information on customer acceptability of meals, dining experience, presentation of food, and merchandising.
Actively participates in meetings, workshops, and seminars. Prepares a variety of communication materials and utilizes verbal and written communication skills.
Trains and empowers staff to provide excellent customer service. Technology and Information Systems
Effectively utilizes new and existing hardware and software applications. Able to prepare documents in Microsoft Office Suite and Canva to intended audience.
Provides support on operational management systems including, but not limited to, purchasing, receiving, POS, warehousing, and inventory.
Communicates with user and vendor maintenance technicians to diagnose computer problems.
Other Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements
Minimum Qualifications Skills, Knowledge and Abilities
SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using a variety of software applications; planning and managing projects; and preparing and maintaining accurate records.
KNOWLEDGE is required to perform algebra and/or geometry; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: health standards and hazards; safety practices and procedures; and nutritional standards.
ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.
Working Environment
The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 40% sitting, 30% walking, and 30% standing. This job is performed in a generally clean and healthy environment.
Experience : 1-3 years of experience in nutrition, food service, or related field. School food experience preferred.
Education : Bachelor's degree in nutrition, food science, or related field preferred. Registered dietician preferred.
Equivalency Required Testing : Equivalent combination of education and experience may be considered.
Certificates :
Drivers License at hire.
ServeSafe Manager within 30 days of hire.
ServSafe Allergen within 30 days of hire.
Continuing Educ./Training:
12 hours of continuing education per school year.
Clearances : Criminal Justice Fingerprint/Background Clearance
FLSA Status : Exempt
Laramie County School District #1 School Menu Coordinator
Salary: $50,735- $71,917 D exempt pro tech
Purpose Statement
The job of the School Menu Coordinator is done for the purpose of planning, developing, and coordinating nutritionally balanced, appealing, and cost-effective school menus that comply with federal, state, and local regulations. This position ensures that menus meet dietary guidelines and accommodate student preferences, food allergies, kitchen equipment availability, delivery models, and special dietary needs. This is a non-supervisory position focused on menu planning and operations.
This job reports to the Nutrition Services Director.
Menu and Nutrition Management
Plans nutritionally sound menus that comply with federal nutrition regulations and support operational and financial goals under several USDA federal programs including but not limited to National School Lunch Program, School Breakfast Program, Afterschool Snack Program, Sumer Food Service Program, and Fresh Fruit and Vegetable Program.
Ensure adequate documentation for menu components, production records, nutrient analysis, and allergen information.
Develop an effective system for menu planning that includes, but is not limited to, costing, forecasting, nutrient analysis, variety, equipment and staff abilities, product availability, and customer preference.
Applies knowledge in Dietary Guidelines for Americans, Healthy Hunger Free Kids Act, and USDA Food Buying Guide to create district menus. Ensures all menu items served comply with federal nutrition regulations and contribute to the development of healthy eating habits.
Creates menus utilizing availability of USDA foods, district and/or state procurement methods and efficient food production techniques.
Develops procedures for collecting customer feedback such as surveys, taste panels, focus groups, and menu committees. Develops menus utilizing input from customer feedback, managers/production leads, and staff.
Utilizes menu planning software to create reports and analyze nutrition data to ensure regulations are met.
Recommends food and nonfood items for purchase to the purchasing department.
Implements research-based nutrition standards in creating Special Diets for students with special food and/or nutrition needs. Collaborates with parents, teachers, administrators, nurses, and staff to implement Special Diets. Provides Special Diet training to Nutrition Services staff. Procurement and Inventory Management
Implements procurement guidelines that comply with state, federal and district regulations and support operational goals.
Utilizes ethical practices for following federal, state, and local procurement regulations, policies, and procedures.
Works directly with the Director and Warehouse Supervisor to plan product procurement and utilize inventory.
Collaborates regularly with Director to plan product placement within the district menu. Attends meetings with district purchasing staff, purchasing co-op, vendors, and distributors to gather information.
Monitors market conditions that influence procurement decisions. Food Production and Operation Management
Develops a management system to ensure high standards for quality food production and establishes operational systems for managing food production and service. Utilizes staff and customer feedback in improving production and service.
Supports Nutrition Services staff in kitchens either via training or working side by side as needed. Program Management and Accountability
Ensures Federal, State and District regulation and policy compliance throughout department personnel.
Facilitates meetings, workshops and personnel training for the purpose of identifying issues, developing recommendations, supporting staff and serving as a district representative. Financial Management
Assists with monitoring department budget allocations, expenditures, fund balances and related financial activities for the purpose of ensuring expenses are within budget limits and/or fiscal practices are followed. Food Security, Sanitation, and Safety
Provides leadership in creating a safe work environment for school nutrition operations. Marketing and Communication
Assists in the implementation, promotion, and management of programs (e.g. Snacks, Summer Food
Program, etc.)
Develops a systematic approach, including effective communication with stakeholders, to promote the school nutrition program. Implements new processes based on collecting and evaluating information on customer acceptability of meals, dining experience, presentation of food, and merchandising.
Actively participates in meetings, workshops, and seminars. Prepares a variety of communication materials and utilizes verbal and written communication skills.
Trains and empowers staff to provide excellent customer service. Technology and Information Systems
Effectively utilizes new and existing hardware and software applications. Able to prepare documents in Microsoft Office Suite and Canva to intended audience.
Provides support on operational management systems including, but not limited to, purchasing, receiving, POS, warehousing, and inventory.
Communicates with user and vendor maintenance technicians to diagnose computer problems.
Other Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements
Minimum Qualifications Skills, Knowledge and Abilities
SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using a variety of software applications; planning and managing projects; and preparing and maintaining accurate records.
KNOWLEDGE is required to perform algebra and/or geometry; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: health standards and hazards; safety practices and procedures; and nutritional standards.
ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups and individuals; meeting deadlines and schedules; setting priorities; working as part of a team; and working with detailed information/data.
Working Environment
The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 40% sitting, 30% walking, and 30% standing. This job is performed in a generally clean and healthy environment.
Experience : 1-3 years of experience in nutrition, food service, or related field. School food experience preferred.
Education : Bachelor's degree in nutrition, food science, or related field preferred. Registered dietician preferred.
Equivalency Required Testing : Equivalent combination of education and experience may be considered.
Certificates :
Drivers License at hire.
ServeSafe Manager within 30 days of hire.
ServSafe Allergen within 30 days of hire.
Continuing Educ./Training:
12 hours of continuing education per school year.
Clearances : Criminal Justice Fingerprint/Background Clearance
FLSA Status : Exempt