2024-25 Food Service, Coordinator-Menus

North Kansas City Schools - Kansas City, MO

Full-time - Manager

Kansas City, MO

About the position

The Management Coordinator for Professional Staff is responsible for overseeing the food service department, including menu development, nutrition analysis, purchasing, and grant management. This role involves supervising school kitchens and assisting the Director of Food and Nutrition Services in the overall operation of the department, ensuring compliance with USDA guidelines and enhancing student participation in meal programs.

Responsibilities

• Develop, implement, and maintain menus for all grade levels that meet USDA guidelines and budget constraints.
• Seek out new food and beverage items for menus and a la carte from representatives and food shows.
• Sample new items with CO FNS staff and conduct promotional sampling with students.
• Maintain current nutrition information on all food items.
• Track student participation and food costs to increase participation and decrease costs.
• Increase student satisfaction with menus through promotions and specialty items.
• Develop and maintain all ingredients, recipes, and menus in nutrient analysis software.
• Publish monthly menus in various formats and platforms.
• Complete nutrition analyses on all menus for USDA compliance.
• Inform nurses, parents, and students of nutrition information.
• Create tools to assist staff with menu management.
• Oversee purchasing operations and assist with bids and USDA commodity packets.
• Assist with nutrition education, marketing, and program compliance as needed.
• Develop and maintain the Fresh Fruit and Vegetable Program Grant.
• Create and manage a farm to school program to increase access to local produce.
• Prepare for and participate in DESE Administrative Reviews and audits.
• Supervise assigned kitchen sites and provide feedback for improvement.
• Assist managers with standardized recipes, portioning, and employee training.
• Evaluate assigned kitchens bi-annually for compliance and performance.
• Conduct administrative reviews for compliance with meal standards and safety regulations.
• Manage timekeeping systems and conduct evaluations of managers.
• Train new managers and assist in purchasing equipment as needed.
• Respond to temperature monitoring system for assigned group.
• Establish effective working relationships with staff and administration.
• Participate in professional development activities.

Requirements

• Bachelor's degree in Nutrition, Food Management, Dietetics, or related field.
• Registered/Licensed Dietitian preferred.
• Supervisory experience in food service management preferred.
• SNA certification and/or SNS credentials preferred.
• Valid driver's license and use of an automobile.
• Possession of necessary knowledge, skills, abilities, and physical attributes.

Nice-to-haves

• Experience with grant management and farm to school programs.
• Knowledge of USDA guidelines and nutrition standards.
• Skills in menu development and nutrition analysis software.

Benefits

• Professional development opportunities
• Flexible work year options (nine, ten, eleven, or twelve months)