We are seeking an experienced Food Planner Service to coordinate food service efforts by executing a shared vision and mission for an enhanced student dining environment. Reporting to the Coordinator of Food Services, the Planner will support the vision for school culture and food dining experience to ensure that students maintain a healthy and balance meal.

PURPOSE OF JOB:

Duties include but not limited to menu planning and development, nutritional analysis, nutrition education, marketing, special diets, procurement, Special Programs (Fresh Fruit & Vegetable, Supper Program, Summer School, Afternoon Snack) and supervision of school cafeterias.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.

Menu Planning

1. Develop, implement, and maintain menu planning and nutrition analysis software.

2. Maintain current nutrition and allergy information on all food items.

3. Develop and maintain a master food and recipe files item.

4. Develop menus for all grade levels according to USDA regulations and utilizing available commodities.

5. Complete nutrition analyses on all menus and make recommendations for improvement. 6. Develop, test, and evaluate new recipes.

7. Pre-cost recipes for all components of the lunch and breakfast menu, menus, and ala Carte and catering offerings. Review completed site production reports and periodically post-cost menus.

8. Develop allergy handouts for elementary, middle school, and high school parents. Keep allergy handouts updated.

9. Keep the nurses informed of the nutrition information of all menu items including allergy information.

10. Accommodate parent and/or nurse requests for nutrition special diet, and/or allergy information. Meet with parents, students, and/or nurses as needed.

Purchasing

1. Develop food and supply specifications that reflect the budget, nutritional needs of the students, and student preferences.

2. Forecast procurement needs based on historical and projected usage.

3. Identify acceptable product substitutions.

4. Develop criteria for product acceptance and test products under consideration for purchase.

Nutrition Education

1. Develop and maintain a POS nutrition education program to help students make wise choices when eating in their school cafeterias.

2. Assist food service managers in incorporating nutrition education themes into their cafeterias.

3. Assist district educational staff in incorporating nutrition education into the classroom. Provide in-class nutrition education as needed. Collaborate with outside groups (i.e., Operation Food Search, BJC, Affinia, Missouri Extension, NutriNet, Dairy Council) to conduct nutrition programs in the school cafeterias.

4. Provide group nutrition education for the District including school community groups such as PTA and employee groups.

5. Interpret current scientific information on food, nutrition, diet, and health to District professionals, parents, agencies, and the public. 

6. Serve on the district Wellness Committee. Work with the district in establishing some nutrition/diet related employee wellness programs.

7. Conduct certification and manager’s training sessions (i.e., Healthy Edge), as needed.

8. Assess school nutrition improvement resources (i.e., Healthier US School Challenge, Alliance for Healthier Generation, Institute of Medicine standards) and pilot or incorporate into the school nutrition program, as able.

Marketing

1. Oversee and plan the programs for Student Advisory Groups.

2. Communicate to parents and the community, in written or verbal communication, a positive nutrition message on behalf of the district. Write articles on nutrition for department or district newsletters. Write articles for local newspapers, as needed.

3. Oversee the planning of promotions and development of a promotional calendar.

4. Improve access to fresh fruits and vegetables through local farm to school promotions.

5. Obtain funding through grants for resources to improve the nutritional intake and nutrition education of students such as the Fresh Fruit and Vegetable Program and Team Nutrition.

Supervision

1. Supervise assigned sites, as needed.

2. Observe kitchen operations and identify strengths and areas needed for improvement and give feedback and assistance to the manager and staff.

3. Provide technical assistance to managers in all areas of operation including but not limited to: production and production records, service, work scheduling, employee discipline and recognition, food safety, employee safety, merchandizing, and customer service according to district standard operating procedures.

4. Review and approve weekly food and supply order. 5. Evaluate your assigned kitchens bi-annually (food safety, cleanliness, food quality/quantity, marketing and merchandising, record keeping, and fiscal performance) using evaluation tool selected by the Food Service Coordinator.

6. Conduct administrative and on-site reviews to ascertain compliance with federal, state, and local laws and regulations concerning free and reduced-price meals, nutritional standards, and sanitation and safety.

7. Conduct manager or employee informal or formal disciplinary action, as needed.

8. Manage payroll system for assigned group.

9. Conduct annual evaluations of managers and ensure managers properly complete employee evaluations.

10. Establish and maintain effective working relationships with vendors, building principals, staff and administration

Collaborative Responsibilities: Collaborate with Secondary and Elementary Food Service Managers Other:

1. Assist in preparing information for local and state audits.

2. Assist with interviewing candidates for open positions.

3. Serves as coordinator when the Food Service Coordinator is not present

REQUIRED QUALIFICATIONS:

1. Valid driver’s license and use of an automobile.

2. Possession of the knowledge, skills, abilities, and physical attributes necessary to perform the essential of the position.

3. Aptitude for creative endeavors such as writing, oral presentations, and food merchandizing.

4. Ability to quickly learn software utilized by the Department as well as Microsoft Office products (e.g., Excel, Word)

5. Such alternatives to the above qualifications as the Board may find appropriate or acceptable.

PREFERRED QUALIFICATIONS:

1. Supervisory experience in food service management.

2. SNA certification and/or SFNS credentials preferred.

3. ServSafe®certification or equivalent as allowed by Missouri Department of Public Health