POSITION OVERVIEW:

Plans, develops and creates menus that meet nutritional USDA program requirements. Completes the menu creation process in menu software from start to finish, including recipe and product management. Completes menu certification and evaluates nutrient analysis, participation, and meal patterns that ensure compliance with state and federal guidelines. Assists with maintaining program cost controls, product quality controls, and compliance. Assists with recall activity, and product complaints. Continuously works to improve processes within the department to provide the best product to our customers. 

ESSENTIAL FUNCTIONS:

Menu Planning and Development: 

• Plans, develops and creates menus that meet nutritional USDA program requirements.

• Collaborate with culinary chef to develop menus that meet nutritional guidelines, dietary restrictions, and student preferences.

• Manages all special diet requests and works closely with the kitchen manager to execute diet request.

• Assists and ensures compliance during state agency audits.

• Assists in the development, implementation, and management of the school break menus for LKC and Preschool Programs.

• Responds to Zendesk tickets in a timely manner specific to nutrition needs.

• Assists with recall activity and product complaints.

• Estimates usage for the yearly bid based on current usage and menu.

Recipe & Product Integrity: 

• Upholds the software database integrity by ensuring all recipes, product information, and ordering details are correct in the menu planning database on a consistent basis.

• Assists culinary chef with new recipe updates and product details within the software.

Financial Management: 

• Maintains menus that meet program cost controls, product quality controls, and compliance with federal, state, and local government regulations.

• Plan menus using the allotted USDA budget for commodity products and DOD produce.

• Maintains budget for Fresh Fruit and Veggie Grant at applicable campuses.

The ideal candidate will also: 

• Drives vision and purpose: Share ideas and opinions on topics and engage in healthy and constructive conflict.

• Have a strategic mindset: Provide leadership and guidance to Managers and kitchen teams.

• Develop talent: Develop and train best practices for the Food Services department and LTS kitchens, providing opportunities for growth for all team members.

• Manage ambiguity: Confer with the entire Food Service team to resolve conflicts, prioritize needs, and find solutions.

• Be Courageous: Show a tremendous amount of initiative in challenging situations.

• Drive results: Train and develop teams to create a results-focused team atmosphere.

• Deliver exceptional service: Keep the needs of the campuses and the students at the forefront of decision-making, while adhering to NSLP compliance and safety procedures.

• Have an innovative mind: Find and repair inefficiencies in LTS kitchens through hands-on research and testing while maintaining compliance.

• Display a hungry heart: Act as a champion for both Vertex and Legacy food service teams, encouraging and pushing them to work to the best of their abilities.

QUALIFICATION REQUIREMENTS:

Education, Certifications, and Experience:

• Currently a Dietetic Technician, Dietetic Technician Eligible, Registered Dietitian or Registered Dietitian Eligible.

• Two years of menu planning under National School Lunch Guidelines is preferred.

• Must have knowledge of the National School Lunch Program and School Breakfast Program guidelines.

BACKGROUND CHECKS:

• The incumbent in this position will be required to pass a criminal history background check.

• Must be able to obtain and hold a valid IVP Level One Fingerprint Clearance Card at all times.

PHYSICAL AND TRAVEL REQUIREMENTS / WORK ENVIRONMENT:

• Travel between campuses (local, regional, and out-of-state) is required.

• Duties may include frequent walking, standing, stooping, lifting up to approximately 25 pounds and occasional lifting of equipment and/or materials weighing up to approximately 40 pounds may be required.

• Must have the ability to sit for extended periods of time; to enter data into a computer keyboard; to research identified job-related duties using the Internet and other resources; see and read a computer screen and printed material with or without vision aids; hear and understand speech at normal levels and on the telephone; speak in audible tones so that others may understand clearly in person and on the telephone; and the ability to understand and follow oral and written instructions.