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Menu Planner Jobs (NOW HIRING)

Beaumont ISD

Coordinator - CNS Menu Planner

Beaumont, TX

$15.75 - $21.50/hr

Menu Planner Coordinator CLASSIFICATION: Non-Exempt REPORTS TO: Director Food Services PAY GRADE: AUX 8 /235 Days LOCATION: Administration, Food Services DATE REVISED: 11/6/2023 PRIMARY PURPOSE:

HelloFresh

Manager, Menu Operations

Boulder, CO · On-site

Manager, Menu Operations As the Manager, Menu Operations within Factor, you will serve as the technical and operational backbone of our menu planning ecosystem - owning the end-to-end automation ...

HelloFresh

Manager, Menu Operations

Boulder, CO

Manager, Menu Operations As the Manager, Menu Operations within Factor, you will serve as the technical and operational backbone of our menu planning ecosystem -- owning the end-to-end automation ...

MealSuite

Menu Services Specialist

Dallas, TX

$60K - $80K/yr

What You Bring * 2 years of experience in menu services, menu planning and development. * Experience using food service software. * Experience in long term care and/or acute care facilities.

MealSuite

Menu Services Specialist

Dallas, TX · On-site

$60K - $80K/yr

What You Bring * 2 years of experience in menu services, menu planning and development. * Experience using food service software. * Experience in long term care and/or acute care facilities.

MealSuite

Menu Services Specialist

Dallas, TX · On-site

$60K - $80K/yr

What You Bring * 2 years of experience in menu services, menu planning and development. * Experience using food service software. * Experience in long term care and/or acute care facilities.

Parkview Health

Mirro Event Planner

Fort Wayne, IN · On-site

Summary Responsible for the planning, and execution of logistics for events, conferences, and ... Manages sales and contract negotiations, organizes client meetings, budget management, menu design ...

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Menu Planner information

What are some common challenges Menu Planners face when balancing dietary restrictions and budget constraints?

Menu Planners often navigate the challenge of creating appealing and nutritious menus that accommodate various dietary restrictions, such as allergies or specific cultural preferences, while also staying within a set budget. This requires strong knowledge of ingredient substitutions, seasonal availability, and cost-effective sourcing. Collaborating closely with nutritionists, chefs, and suppliers is essential to ensure meals are both compliant and financially viable. Creative problem-solving and adaptability are key skills for overcoming these challenges and delivering successful menu plans.

What is the difference between Menu Planner vs Caterer?

AspectMenu PlannerCaterer
CredentialsFood service or nutrition certifications often preferredFood safety certifications, culinary training
Work EnvironmentOffices, kitchens, client meetingsEvent sites, kitchens, venues
Industry UsagePlanning menus for institutions, restaurants, eventsPreparing and serving food at events or locations

Menu Planners focus on designing menus based on client needs, nutritional guidelines, and industry trends. Caterers execute these plans by preparing and serving food at specific events. While both roles require food safety knowledge and culinary understanding, Menu Planners are more involved in planning and design, whereas Caterers handle the execution and service.

What are the key skills and qualifications needed to thrive as a Menu Planner, and why are they important?

To thrive as a Menu Planner, you need expertise in nutrition, culinary principles, and meal planning, often supported by a degree in nutrition, dietetics, or culinary arts. Familiarity with menu planning software, food costing tools, and dietary management systems is typically required. Strong organizational skills, creativity, and attention to detail help you craft appealing and balanced menus that meet diverse client needs. These skills are crucial for ensuring menus are nutritious, cost-effective, and tailored to customer preferences or dietary restrictions.

What jobs make $3,000 a month without a degree?

For a Menu Planner or similar roles, earning $3,000 a month typically requires experience, strong organizational skills, and familiarity with food service operations. Many related jobs, such as food service managers or catering coordinators, can reach this income level through on-the-job training and certifications like ServSafe, without requiring a college degree.

What does a Menu Planner do?

A Menu Planner is responsible for designing meal plans and menus for restaurants, catering services, schools, or other food establishments. They consider factors such as nutritional balance, seasonal ingredients, dietary restrictions, budget, and customer preferences when creating menus. Menu Planners often collaborate with chefs, dietitians, and suppliers to ensure that the menu is appealing, cost-effective, and meets all necessary guidelines. Their work helps streamline operations and ensures customers have a variety of appealing options to choose from.
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Menu Planner jobs near you
Coordinator - CNS Menu Planner

Coordinator - CNS Menu Planner

Beaumont Independent School District

Beaumont, TX • On-site

$17.25 - $23.75/hr

Full-time

Posted 10 days ago

Beaumont Independent School District rating

5.8

Company rating: 5.8 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

422nd of 545 rated elementary and secondary schools

Job description

Position Type:
Administration/Coordinator Menu Planner
Date Posted:
3/31/2026
Location:
Admn Annex
Beaumont independent school district
Job Description
JOB TITLE:
Menu Planner Coordinator
CLASSIFICATION:
Non-Exempt
REPORTS TO:
Director Food Services
PAY GRADE:
AUX
8
/235 Days
LOCATION:
Administration, Food Services
DATE REVISED:
11/6/2023
PRIMARY PURPOSE:
Responsible for planning menus in accordance with the National School Breakfast and Lunch Program, the Child and Adult Care Food Program for Pre-K and Seamless Summer Option Guidelines. Performs analysis on all menus and recipes to determine nutritional adequacy and adherence to guidelines. Responsible for administering and upgrading software for menu planning, inventory, ordering and production records. Responsible for ordering food and supplies from vendors.
QUALIFICATIONS:
Education/Certification:
  • High School diploma or GED; some advanced education classes preferred such as an Associates Degree in Food Service Management, Business or Nutrition
  • and/or Higher level training or education in Nutrition and/or Food Service Management preferred such as TASN Level 3 to assure competency in job performance as evidenced by excellence in school nutrition programs and menu development

Special Knowledge/Skills:
  • Knowledge of menu planning, food purchasing and preparation of foods in a food service environment
  • Computer and Mosaic software experience a plus
  • Knowledge of child nutrition program regulations
  • Ability to follow and implement policy and procedures
  • Ability to interpret data
  • Strong organization, communication and interpersonal skills

Experience:
  • Five years of experience in a food service related field preferably with a PK-12 school district

MAJOR RESPONSIBILITIES AND DUTIES:
Food/Menu
  1. Knowledge of Federal, State and local laws, regulations, policies and best practices in areas of food service management, menu planning, food purchasing, and preparation of foods in a school food service environment.
  2. Knowledge of public sector purchasing, food procurement procedures, and inventory system that meets both Federal (US Department of Agriculture) and State (Texas Education Agency) standards.
  3. Plan monthly menus that meet nutritional requirements, USDA and TDA regulations and are financially sound and well accepted by customers.
  4. Monitor inventory within the District and plan menus to utilize commodities in a timely manner.
  5. Oversee monthly production records for all schools.
  6. Forecast yearly food purchases for special produce programs, commodities and non-commodity items and supervise monthly commodity reconciliation.
  7. Assist with bidding and purchasing of food and supplies. Coordinates purchasing of paper goods with menu items for appropriate paper goods usage.
  8. Coordinates purchasing of small equipment with menu items to ensure proper serving and preparation utensils/equipment are available to kitchen staff.
  9. Assist ordering weekly commodity products.
  10. Enter yearly bid prices and updates in the order guide.
  11. Contact food suppliers for nutritional labels to assure meal components are being met; file for documentation.
  12. Skill in recipe standardization, development and testing for quality food products.
  13. In coordination with the Chef, create, enter and update recipes in Mosaic software.
  14. Authorize substitutes made by grocery suppliers and campuses.
  15. In cooperation with the Operations Manager and Chef, make routine visits to cafeterias and closely monitor the meal programs for compliance, evaluate products, recipes and student acceptability of menu items.
  16. In cooperation with the Operations Manager and Chef, work with managers to verify that food production records are completed accurately.
  17. Provide general support to cafeteria managers and employees.
  18. Supervises development of special menus for students with special needs diets and food allergies; coordinates diet needs with school nursing staff and Child Nutrition Director.
  19. Maintain Professional Standards for School Nutrition Professionals with continuing education to meet training needs.

Additional Duties
  1. Maintain and upgrade software systems including the Mosaic Mealviewer menu program, menu templates, ordering, inventory, production and point of sale processes.
  2. Oversee and backup all grocery orders.
  3. Maintain all order guides.
  4. Maintain and update price/pack lists throughout the year on ordering guides.
  5. Assist in the direction and management of the District's Child Nutrition programs.
  6. Attend professional growth activities to keep abreast of innovative techniques for Child Nutrition food service operations.
  7. Perform other duties as assigned by the Child Nutrition Director or designee.

EQUIPMENT USED:
  • All kitchen equipment, machinery, POS, office equipment including computers, fax, calculator, and copier. This will include all equipment in school kitchens and cafeterias.

WORKING CONDITIONS:
Mental Demands
  • Maintain emotional control under stress
  • Occasional prolonged and irregular hours of work

Physical Demands
  • Light lifting/carrying, reaching above shoulder, repetitive hand motions; frequent bending and stooping

Environmental Demands
  • Work indoors to conduct on-site inspections of facilities
  • Frequent district-wide travel

**The State Board for Educator Certification will require all first time applicants for an initial credential to be fingerprinted as part of a national criminal background check. A cost of up to $49. 00 will be charged for fingerprinting.
The above statements describe the general purpose and responsibilities assigned to the job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. This job description is not an employment agreement or contract. The administration has the exclusive right to alter this job description at any time without notice.
Approved by Immediate Supervisor:
Date:
Reviewed by HR Director:
Date:
Received by Employee:
Date:
The Beaumont Independent School District does not discriminate on the basis of age, color, disability, national origin, race, religion, or sex in the educational programs or activities that it operates and is an equal opportunity employer.

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