Description
Plan and manage menus for food service and nutrition programs, aligning offerings with dietary guidelines, budgets, and client needs in collaboration with dietitians and culinary teams. Standardize recipes, analyze nutrition and costs, and support education on menu items and special diets.
- • Plan cycle, seasonal, and therapeutic menus that meet nutritional guidelines, budgets, and client preferences.
- • Analyze menus and recipes for nutrients, allergens, portions, and regulatory compliance.
- • Standardize and document recipes, yields, and portion sizes.
- • Forecast meal counts and determine ingredient quantities for menu production.
- • Cost menus and implement cost-control measures.
- • Develop menu specifications, production sheets, and purchasing lists.
- • Coordinate with culinary and service teams to ensure accurate menu execution.
- • Test new menu items and products and research trends to enhance nutrition and appeal.
- • Train staff on menu changes, recipes, portioning, and allergen controls.
- • Communicate nutrition and allergen information and promote healthy choices.
- • Refer complex dietary needs to dietitians and coordinate special requests.
- • Monitor menu performance (acceptance, sales, plate waste) and recommend adjustments.
- • Use menu planning and nutrient analysis software and maintain required records.
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Healthcare & Human Services
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Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
