Supervisor, Menu Planning - Nutrition Services (2026-27)

Supervisor, Menu Planning

Reports To: Executive Director

Department: Nutrition Services

Classification: Classified Management

FLSA: Exempt

Work Year/Hours: 261 days / 7.5 days

Salary Grade: ADCL 13

Basic Function: Under minimal supervision, plan and develop menus; determine nutrition content of meals; assure nutrition compliance with program requirements and policy; and plan, develop, organize and implement department training program that includes all levels of employees.

Representative Duties:

Plan and develop menus; determine nutrition content of meals; assure compliance with program requirements and policy.

Oversee menu planning and implementation of nutritional guidelines to meet Federal, State, and Local meal program requirements.

Coordinate product development, test current and new products, and implement all new products for the purpose of variety in food choices; track food quality acceptance and make menu changes as dictated by recipe acceptance and consumption rates.

Develop and implement recipes and conduct taste testing and ensure they are followed by each site to maintain nutritional guidelines.

Develop products for student and staff based on market research to comply with mandated health and meal program requirements.

Enhance food products presented to students and staff to encourage healthier eating habits and to meet meal program requirements.

Instruct and train nutrition service staff on all policies and procedures, menu options and production to ensure knowledge, safety and technique is appropriate with mandated health and Free/Reduced Meal Program requirements.

Plan, develop, organize and implement department training program that includes all levels of employees; conduct training for the Nutrition Services Department.

Develop and maintain District Hazard Analysis Critical Control Point (HACCP) program.

Operate computer and software program to maintain records and recipe analysis, production records, meal counts and to convey information.

Respond to student, staff and the public by providing information and/or direction regarding available food items, and meal and menu planning requirements.

Perform food cost accounting.

Forecast needs and purchases items as needed with the Districts grocery distribution operator.

Maintain and grow existing vendor relationships, as well as forming new and lasting vendor relationships.

Develop Requests for Proposals (RFP) and/or monitor Bids, as well as set up and maintenance of RFPs and Bids.

Monitor, evaluate, and manage best and consistent business practices with regard to purchasing, distribution, and transportation of local groceries.

Supervise food operations at a site or sites as assigned.

Plan and implement Farm-to-School Program with Farm-to-School Supervisor.

Attend professional development workshops, training sessions, and professional association meetings and conferences related to institutional sustainability to stay current with state-of-the-art methods and practices; take 10 hours of annual continuing education/training.

Utilize personal and network computers for word processing, database management, and computer peripherals and systems applications: Microsoft Office Suite Advanced Word, Excel, PowerPoint; use web-based applications like School Dude, Web Smart, etc.

Provide cross training to department personnel.

Perform related duties as assigned.

Qualifications: The District determines whether a candidate is qualified based on fulfillment of prerequisites, relevant work experience, ability to perform the essential functions, reference checks, effective interpersonal and communication skills demonstrated by interview performance and/or writing samples, and achievement on performance-based assessments (if applicable) that demonstrate the candidate possesses the requisite knowledge, skills and abilities. Meeting prerequisites only satisfies the initial screening process and does not indicate the candidate is qualified to perform the essential functions of the position.

Knowledge Of:

Food and nutrition

Food related computer applications

Food costing accounting

Pricing and budgeting

Menu management

Food values and nutrition content of foods

Effective teaching strategies and training techniques

Sound supervisory strategies

HACCP program requirements

Health and safety standards

Applicable federal, state, and District codes, regulations, policies and procedures governing workscope

Planning, organization and coordination needed for assigned program

Diverse academic, socio-economic, cultural, ethnic, and disability backgrounds of District students

Correct English usage, grammar, spelling, and punctuation

Gmail, Google Drive and related applications

Computer software, hardware, and related technology

Ability To:

Prepare reports and lesson plans

Plan menus acceptable to students

Gather, collate and/or classify data

Work with detailed information

Develop an employee training program

Communicate effectively both orally and in writing

Establish and maintain effective working relationships with staff, students, parents, vendors and community organizations

Be sensitive and responsive to diverse cultural and ethnic groups

Perform basic math, including calculations using fractions, percents and/or ratios

Read and follow instructions

Use related equipment

Be flexible in a wide variety of circumstances

Meet deadlines and schedules

Set priorities

Adapt to changing service requirements

Supervise, direct and train others

Operate personal computer, related software, and other office equipment

Prerequisites: Bachelor's Degree or its equivalency required (2 years of similar and relevant work level experience = 1 year of college) in dietetics, nutrition, institutional food services, or a closely related field. A combination of experience and education may be used to meet the Bachelor Degree requirement; however, the work experience years used to qualify for the Bachelor Degree requirement cannot be used to meet the work requirement.

Two (2) years experience in nutrition services or related field

Spanish bilingual preferred

Registered Dietician

Food Safety Certification as Trainer

Valid School Nutrition Specialist Certification preferred

Master's degree in education or public health preferred

Valid California Driver's License

Pre-Employment Process: Employment eligibility will include fingerprints, tuberculosis and/or other employment clearance

Working Conditions:

Environment: Food service, office and diverse school site environments; heat from ovens and cold from refrigerators and freezers; considerable amount of walking and standing; driving a vehicle to conduct work; fast-paced work; constant interruptions

Physical Requirements: Dexterity of hands and fingers to operate kitchen utensils, equipment and while performing other duties; seeing to prepare food and clean assigned areas; consistent mental alertness; sitting or standing for extended periods of time; lifting, carrying, pushing, and pulling objects up to 30 pounds, occasionally 30+ pounds; bending and twisting at the waist, reaching overhead, above the shoulders and horizontally; seeing to read, write and use the computer; hearing and speaking to exchange information, in person or on the telephone, and make presentations.

Non-Discrimination Policy: The Oakland Unified School District does not discriminate in any program, activity, or in employment on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, sex, or sexual orientation.