Position: Menu Support Specialist

Position Type: Full Time 1.0 FTE

FLSA Status: Non-Exempt

The Menu Support Specialist supports Alexandria Public Schools’ mission to serve wholesome, scratch-cooked meals made with quality ingredients. This position leads recipe development, standardization, and quality assurance to ensure consistency, flavor, and student appeal across all school sites. The Specialist provides hands-on culinary training and mentorship to kitchen staff, building skill capacity and confidence in preparing new recipes and implementing scratch-cooking techniques. Through collaboration, creativity, and a commitment to continuous improvement, this role helps advance the district’s food philosophy of serving “Better Ingredients. Brighter Futures.”

Work is performed under the general direction of the Director of Food and Nutrition Services.

Performs other duties as assigned.

Key Responsibilities:

❖ Recipe Development and Quality Assurance

➢ Develop, test, and standardize new recipes that align with district nutrition standards, student preferences, and APS’s food philosophy (“Better Ingredients. Brighter Futures”)

➢ Evaluate recipe performance based on student taste tests, student feedback, cost, and production feasibility.

➢ Monitor consistency and quality across all school sites through regular recipe evaluations and audits.

➢ Collaborate with the Director and Culinary Coordinator, and menu planning team to incorporate local, seasonal, and culturally relevant foods into menus.

➢ Collaborate with menu team to ensure recipes are nutritionally appropriate per the guidelines

❖ Staff Training & Culinary Skill Development

➢ Assist with planning and conducting culinary training sessions for kitchen managers and staff on new recipes, cooking techniques, and scratch-cooking skills.

➢ Provide hands-on coaching and mentorship during recipe rollouts and production.

➢ Support staff in mastering equipment use, knife skills, and efficient preparation methods.

➢ Assist with training materials, guides, and visual resources to support ongoing learning.

➢ Encourage a positive kitchen culture that values teamwork, creativity, and professional growth.

❖ Menu Implementation & Operational Support

➢ Coordinate recipe rollout schedules, communicate preparation procedures, and ensure readiness across all sites. Assist with menu development by evaluating product availability, cost, and kitchen capacity.

➢ Provide support during menu transitions, special events, and local food promotions (e.g., MN Thursdays, Taste Test events).

➢ Troubleshoot recipe or production challenges and provide follow-up support to ensure success.

➢ Assists Food and Nutrition Director with Farm To School Program.

➢ Works with AAHS Manager on vending program

❖ Collaboration & Continuous Improvement

➢ Work closely with the Food & Nutrition Director, kitchen managers, and procurement staff to align training on cooking methods and menu planning.

➢ Gather feedback from students, staff, and community partners to improve recipe offerings and training effectiveness.

➢ Stay current on culinary trends, USDA guidance, and best practices in school foodservice.

➢ Model professionalism, integrity, and commitment to quality and service excellence.

❖ Student Account Management

➢ Monitor all student accounts, sales, accuracy, meal benefits

➢ Tracks students sales and menu popularity. Works with FNS Director to identify menu trends.

❖ Work closely with the Food & Nutrition Director, kitchen managers, and procurement staff to align training, purchasing, and menu planning.

❖ Gather feedback from students, staff, and community partners to improve recipe offerings and training effectiveness.

❖ Stay current on culinary trends, USDA guidance, and best practices in school foodservice.

❖ Model professionalism, integrity, and commitment to quality and service excellence.

Qualifications:

● High School diploma or equivalent. Minimum 3-5 years of experience working with school meals standardized recipes, recipe and menu development, staff training.

● Degree in culinary field preferred

● Special Requirements

Serv Safe Certified within 30 days
National Restaurant Association Food Manager Certification within 30 days
USDA Professional Standards - twelve hours of annual training
Valid driver's license.

Benefits:

Health Insurance
- Choose from 3 plan offerings
- District contribution as noted in Collective Bargaining Agreement
Dental Insurance
- District contribution as noted in Collective Bargaining Agreement
Paid leave as noted in the Collective Bargaining Agreement
Group Life Insurance paid for by the District
Long-Term Disability
- Employees are required to enroll and pay for this benefit
Employee Assistance Program (EAP)
- No cost to employees
Voluntary Benefits (Employee-Paid):
- Voluntary Life Insurance & Accidental Death and Dismemberment
- Vision insurance
- Pet insurance
- Aflac offerings:
- - Short-Term Disability (STD)
  - Critical Illness
  - Hospital Indemnity
  - Accident
  - Ben Extend