Job Description
Location: Food Services Administration
Department: Nutri Services - MGR
Area:North
Contract Months:12
Salary Range: $85,000.00 – $105,000.00
Academic Year: 26-27
## JOB SUMMARY
Coordinator II – Menu Planning is responsible for designing nutritious, appealing, and compliant school meal menus that meet all federal and state child nutrition guidelines. In the role, the incumbent collaborates with the Dietitian for menu planning, recipe development, product sourcing, and culinary training for school-based food service staff.
## MAJOR DUTIES & RESPONSIBILITIES
1\. Develop breakfast, lunch, supper, snack, and à la carte menus that meet USDA Child Nutrition Program requirements, including NSLP, SBP and CACFP food requirements
2\. Ensure menus support dietary guidelines, student preferences, cultural diversity, and operational feasibility.
3\. Analyze menus for nutritional adequacy, cost-effectiveness, and production efficiency.
4\. Create, test, and standardize recipes tailored for large-scale school food production
5\. Adapt recipes to meet nutritional targets, cost constraints, and equipment capabilities
6\. Maintain accurate recipe documentation, including yields, allergens, and nutritional data.
7\. Identify and evaluate food products that meet nutritional, quality, and cost requirements.
8\. Collaborate with procurement teams to source ingredients and products aligned with menu needs.
9\. Build relationships with vendors and stay informed about market trends and product innovations
10\. Assist in training school-based kitchen staff on recipe execution, food safety, culinary techniques, and presentation standards.
## MAJOR DUTIES & RESPONSIBILITIES CONTINUED
11\. Support implementation of new menus and recipes through hands-on demonstrations and coaching.
12\. Contribute to professional development programs that elevate culinary skills across the district
13\. Work closely with Child Nutrition leadership, dietitians, and operations managers to ensure menus are practical and executable.
14\. Participate in site visits to assess kitchen capabilities, observe meal service, and gather feedback.
15\. Support continuous improvement initiatives to enhance meal quality, efficiency, and student satisfaction.
16\. Other duties as assigned.
## EDUCATION
Culinary degree from an accredited culinary school.
## WORK EXPERIENCE
5–7 years of experience in school-based food service operations, including menu planning or culinary leadership.
Strong knowledge of USDA Child Nutrition Program regulations and meal pattern requirements.
Experience developing recipes for large-scale or institutional food production.
Excellent communication, training, and interpersonal skills.
## SKILL AND/OR REQUIRED LICENSING/CERTIFICATION
Software
Oracle
SAP
Microsoft Office
Experience with menu planning software or nutrient analysis tools.
SERV Safe Manager certification or equivalent food safety credential.
Bilingual skills (English/Spanish) beneficial but not required.
Equipment
Office equipment (e.g., computer, copier)
Vehicles (e.g., automobile)
## LEADERSHIP RESPONSIBILITIES
Work Leadership. Regularly provides project management or team leadership to a group of two or more employees but does not have formal supervisory responsibility. Leading and directing is restricted to monitoring work and providing guidance on escalated issues. Most of work time is spent performing many of the same duties they are leading.
## WORK COMPLEXITY/INDEPENDENT JUDGMENT
Work is substantially complex, varied and regularly requires the selection and application of technical and detailed guidelines. Independent judgment is required to identify, select, and apply the most appropriate methods as well as interpret precedent. Position regularly makes recommendations to management on areas of significance to the department. Supervision received typically consists of providing directions on the more complex projects and new job duties and priorities.
## BUDGET AUTHORITY
Analyzes and interprets data and figures
## PROBLEM SOLVING
Decisions are made on both routine and non-routine matters with some latitude but are still subject to approval. Job is occasionally expected to recommend new solutions to problems and improve existing methods or generate new ideas.
## IMPACT OF DECISIONS
Decisions have considerable impact to multiple divisions or the organization causing risks or improvements to relationships, significant efficiencies, or delays in operations, and/or significant financial gains or expenses. Errors are serious and difficult to discover, normally involve decisions not subject to detailed review and will result in excessive costs and/or significant project delays.
-Decisions have a major impact to multiple divisions or organization and may impact the general direction of HISD. Errors may cause continuous adverse influence on the future operations of the organization, in matters involving important customer commitments, organizational liability, and other matters which may appreciably affect future costs.
## COMMUNICATION/INTERACTIONS
Collaborate and solve problems - work with others to resolve problems, clarify, or interpret complex information/policies, and provide initial screening/negotiations without approval authority. Interactions are typically with customers, senior level professional staff, and managers.
## CUSTOMER RELATIONSHIPS
Regularly assesses and diffuses complex and escalate customer issues. Takes personal responsibility and accountability for solving systemic customer service problems. Regularly explores alternative and creative solutions to meeting the needs of the customer within HISD's policies and guidelines.
## WORKING/ENVIRONMENTAL CONDITIONS
Work involves frequent exposure to unpleasant elements, such as extreme temperatures, dirt, dust, fumes, smoke, loud noise, chemicals, etc.
Houston Independent School District is an equal opportunity employer.
Department: Nutri Services - MGR
Area:North
Contract Months:12
Salary Range: $85,000.00 – $105,000.00
Academic Year: 26-27
## JOB SUMMARY
Coordinator II – Menu Planning is responsible for designing nutritious, appealing, and compliant school meal menus that meet all federal and state child nutrition guidelines. In the role, the incumbent collaborates with the Dietitian for menu planning, recipe development, product sourcing, and culinary training for school-based food service staff.
## MAJOR DUTIES & RESPONSIBILITIES
1\. Develop breakfast, lunch, supper, snack, and à la carte menus that meet USDA Child Nutrition Program requirements, including NSLP, SBP and CACFP food requirements
2\. Ensure menus support dietary guidelines, student preferences, cultural diversity, and operational feasibility.
3\. Analyze menus for nutritional adequacy, cost-effectiveness, and production efficiency.
4\. Create, test, and standardize recipes tailored for large-scale school food production
5\. Adapt recipes to meet nutritional targets, cost constraints, and equipment capabilities
6\. Maintain accurate recipe documentation, including yields, allergens, and nutritional data.
7\. Identify and evaluate food products that meet nutritional, quality, and cost requirements.
8\. Collaborate with procurement teams to source ingredients and products aligned with menu needs.
9\. Build relationships with vendors and stay informed about market trends and product innovations
10\. Assist in training school-based kitchen staff on recipe execution, food safety, culinary techniques, and presentation standards.
## MAJOR DUTIES & RESPONSIBILITIES CONTINUED
11\. Support implementation of new menus and recipes through hands-on demonstrations and coaching.
12\. Contribute to professional development programs that elevate culinary skills across the district
13\. Work closely with Child Nutrition leadership, dietitians, and operations managers to ensure menus are practical and executable.
14\. Participate in site visits to assess kitchen capabilities, observe meal service, and gather feedback.
15\. Support continuous improvement initiatives to enhance meal quality, efficiency, and student satisfaction.
16\. Other duties as assigned.
## EDUCATION
Culinary degree from an accredited culinary school.
## WORK EXPERIENCE
5–7 years of experience in school-based food service operations, including menu planning or culinary leadership.
Strong knowledge of USDA Child Nutrition Program regulations and meal pattern requirements.
Experience developing recipes for large-scale or institutional food production.
Excellent communication, training, and interpersonal skills.
## SKILL AND/OR REQUIRED LICENSING/CERTIFICATION
Software
Oracle
SAP
Microsoft Office
Experience with menu planning software or nutrient analysis tools.
SERV Safe Manager certification or equivalent food safety credential.
Bilingual skills (English/Spanish) beneficial but not required.
Equipment
Office equipment (e.g., computer, copier)
Vehicles (e.g., automobile)
## LEADERSHIP RESPONSIBILITIES
Work Leadership. Regularly provides project management or team leadership to a group of two or more employees but does not have formal supervisory responsibility. Leading and directing is restricted to monitoring work and providing guidance on escalated issues. Most of work time is spent performing many of the same duties they are leading.
## WORK COMPLEXITY/INDEPENDENT JUDGMENT
Work is substantially complex, varied and regularly requires the selection and application of technical and detailed guidelines. Independent judgment is required to identify, select, and apply the most appropriate methods as well as interpret precedent. Position regularly makes recommendations to management on areas of significance to the department. Supervision received typically consists of providing directions on the more complex projects and new job duties and priorities.
## BUDGET AUTHORITY
Analyzes and interprets data and figures
## PROBLEM SOLVING
Decisions are made on both routine and non-routine matters with some latitude but are still subject to approval. Job is occasionally expected to recommend new solutions to problems and improve existing methods or generate new ideas.
## IMPACT OF DECISIONS
Decisions have considerable impact to multiple divisions or the organization causing risks or improvements to relationships, significant efficiencies, or delays in operations, and/or significant financial gains or expenses. Errors are serious and difficult to discover, normally involve decisions not subject to detailed review and will result in excessive costs and/or significant project delays.
-Decisions have a major impact to multiple divisions or organization and may impact the general direction of HISD. Errors may cause continuous adverse influence on the future operations of the organization, in matters involving important customer commitments, organizational liability, and other matters which may appreciably affect future costs.
## COMMUNICATION/INTERACTIONS
Collaborate and solve problems - work with others to resolve problems, clarify, or interpret complex information/policies, and provide initial screening/negotiations without approval authority. Interactions are typically with customers, senior level professional staff, and managers.
## CUSTOMER RELATIONSHIPS
Regularly assesses and diffuses complex and escalate customer issues. Takes personal responsibility and accountability for solving systemic customer service problems. Regularly explores alternative and creative solutions to meeting the needs of the customer within HISD's policies and guidelines.
## WORKING/ENVIRONMENTAL CONDITIONS
Work involves frequent exposure to unpleasant elements, such as extreme temperatures, dirt, dust, fumes, smoke, loud noise, chemicals, etc.
Houston Independent School District is an equal opportunity employer.
💡 Quick Summary
Seeking a career-building opportunity? The Coordinator 2 Menu Planning & Developmt position is now open for candidates interested in the Operations Executive Jobs sector. This role in Houston offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Operations Executive Jobs is a plus.
