Job description

Our team of Food Service Professionals at Monroe County Community School Corporation is dedicated to advancing student achievement by recruiting and employing the highest qualified staff for our schools.

Position Summary:
Responsible for menu planning, nutritional analysis of meals, quality assurance of food items, and on-the-job training for food service staff.

Essential Job Functions:
1. Development new recipes featuring current food trends that meet federal regulations.
2. Update menus, recipes, ingredients, and nutritional date in Horizon OneSource software program.
3. Develops standards of excellence for providing and maintaining quality in the presentation and service of food.
4. Oversees the system for preparing and maintaining production records and inventory that reflect an accurate report of planned menus, food produced, and food discarded.
5. Ensures all meals served in the School Nutrition Program (SNP) meet current nutritional standards and meal pattern requirements.
6. Maintain all data on product specifications including ingredients and allergen information.
7. Assess and coordinate onsite nutrition & culinary training for food service staff.
8. Ensures that proper receiving procedures and storage techniques are followed.
9. Provides an environment conducive to protecting the health and well-being of the school’s children through high levels of sanitation standards.
10. Assist the Director in corrective actions required as a result of monitoring visits.
11. Assist the director in the oversight of federally funded school nutrition programs including: National School Breakfast, National School Lunch, Summer Food Service, After School Snack, and Fresh Fruit & Vegetable Programs.
12. Assist the director in evaluating current programs for effectiveness and provide leadership in development of new programs.
13. Act as a liaison between food service managers and vendors for problems dealing with orders and deliveries.
14. Coordinate and conduct all testing of new food and recipes.
15. Assist the director in the evaluation of all food service supervisors in collaboration with the Food Service Coordinator.
16. Provides leadership to ensure a secure work environment during an emergency or crisis.

Note: This list is not inclusive. The employee will be expected to perform any other duties requested by the Director.

Qualifications:

A. Educational Requirements:
Bachelor’s degree in nutrition-related discipline OR an equivalent combination of education and experience.

B. Skills and Knowledge:
Prior experience and knowledge with nutrition innovation; Prior experience with and knowledge of USDA guidelines; Must demonstrate excellent written and verbal communication skills & be able to interact professionally with students, adults and all levels of personnel; Must be computer literate and able to implement use of Microsoft Office software and food service accountability software; Must possess strong mathematical skills, including experience calculating weights and measures; Previous experience working with students preferred;

C. Experience:
3 years in nutrition related field

D. Certifications/Memberships:
ServSafe Food Protection Manager Certification; School Nutrition Specialist within 6 months of hire; active member of the National School Nutrition Association; Indiana School Nutrition Association

Job Type: Full-time

Pay: $29.05 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Paid training
• Retirement plan
• Vision insurance

Schedule:

• Day shift
• Monday to Friday

Ability to commute/relocate:

• Bloomington, IN 47401: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

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