Julie Henry

MENU

Nutritional analysis of all meals served in school cafeteria, including (but not limited to) calories, fat, saturated fat, carbohydrates, sodium, fiber and protein.  All meals are designed to meet the state’s nutritional standards set by Child Nutrition and Wellness. Design of the monthly menus.

FOOD DELIVERIES

Coordination of food deliveries from vendors to specific school sites, as well as deliveries to and from the district warehouses.  Price comparison, food bidding, and ordering from vendors.

FOOD SERVICE SUPERVISION

Supervision and evaluation of all food service employees at all 6 schools in the district.  Ensures staff is properly trained and following safety protocol.

PARENTS AS TEACHERS

Coordinator-Grant writing, state reports, supervision of Parent Educators

FREE & REDUCED ADMINISTRATION

Authorized representative to evaluate free and reduced applications.  Responsible for entering information into the computer system and ensuring students pay the proper amount.  Conducts yearly verification activities as required by the state.  Can help with any questions regarding the free reduced meals program.

OTHER

State paperwork for School Nutrition Program
Ordering of Kitchen Equipment
Keeper of the District Wellness Policy