Assistant Director of Nutrition and Menu Planning

Position Purpose: Plan, develop, and oversee nutrition programs, cycle menus, and special dietary accommodations for Bryan ISD School Nutrition Services to ensure compliance with federal, state, and local requirements. Support the effective operation of school nutrition programs through menu and commodity management, nutrition education, food safety monitoring, staff training, and program communications. Promote appealing, nutritious meals, efficient resource utilization, and continuous improvement to support student health, well-being, and academic success. Major Responsibilities and Duties: Menu Planning, Nutrition, and Program Development *Develop, plan, analyze, and maintain cost-effective, appealing, and nutritious cycle menus for all campuses and applicable nutrition programs, ensuring compliance with USDA, Texas Department of Agriculture (TDA), and local requirements for appropriate age groups. *Develop, test, evaluate, and modify standardized recipes; evaluate new food products and ensure recipes are consistently followed across school kitchens. *Monitor menus, recipes, food labels, and production records to ensure compliance with applicable USDA and TDA regulations. *Evaluate student preferences, meal participation data, and industry trends to improve menu offerings, minimize waste, and increase program participation. *Develop menus and production records for the After School Snack Program and summer nutrition programs. *Compile and maintain accurate electronic food production records and related documentation using approved software. *Plan, forecast, and manage USDA commodity allocations, including direct-delivery and processed commodities, through strategic menu planning and procurement. Monitor usage, coordinate trades, initiate adjustments, and promote full and effective utilization of available allocations. *Collaborate with purchasing personnel, warehouse staff, vendors, and campus employees to coordinate menu implementation, product deliveries, substitutions, and shortages. *Communicate product availability issues and resolutions to cafeteria managers and appropriate personnel. Special Dietary Needs and Student Wellness *Establish, develop, and maintain procedures for accommodating students with special dietary needs, including food allergies, medical dietary restrictions, and other required accommodations. *Coordinate with campus nurses, medical professionals, families, and other appropriate personnel to implement and monitor individual student dietary accommodations. *Develop and maintain procedures to promote the safe handling, preparation, and service of meals for students with food allergies and dietary restrictions. *Serve as the department representative on the Student Health Advisory Committee (SHAC) and coordinate the development, implementation, and maintenance of the district’s Local Wellness Policy in collaboration with appropriate stakeholders. *Serve as the Nutrition Education Coordinator, planning and coordinating nutrition education activities and resources for district schools. Food Safety, Quality Assurance, and Operational Compliance *Support campus visits by supervisors to complete on-site monitoring to evaluate food quality, meal production, service, sanitation, Hazard Analysis and Critical Control Point (HACCP) procedures, and compliance with applicable local, state, and federal requirements. *Assist cafeteria managers with inventory management, food production analysis, and financial accountability by reviewing inventory levels and production records to identify overproduction, reduce food waste, and control costs. *Support consistent implementation of departmental policies, procedures, food safety practices, and operational standards across all campuses. Training, Staff Development, and Educational Partnerships *Assist with training cafeteria managers, cashiers, and other staff on point-of-sale (POS) systems, reimbursable meal identification, pricing, customer service, departmental…

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