Job Details

Overview

The Director of Nutrition Services is responsible for the overall management of the school district's child nutrition program in accordance with Opaa! policies, procedures, client policies and governmental regulations. The Director is the liaison between Opaa! and the school district. The Director will do this through managing the program efficiently and effectively, creating and maintaining relationships, managing the kitchen team, and maintaining overall compliance. Demonstrate and promote behavior that is consistent with Opaa!'s Core Values of 1) Act in the Best Interest of the students, schools and communities we serve, 2) Be honest in everything we do, 3) Have a passion to serve others, and 4) Commit to continuous improvement.

Responsibilities

• Observe and ensure seamless execution of daily production by reviewing each kitchen's menu, production board, freezers and coolers, food quality, cleanliness, food safety protocol, and HACCP compliance.
• Ensure daily accurate and complete production records; reimbursable meals are correct according to the meal pattern within the POS; comply with Opaa! and state Department requirements.
• Monitor tray counting policies and verify through POS.
• Operate within cost per meal parameters for food, waste, labor, direct costs, and supplies for each kitchen.
• Ensure timely, efficient, and quality meal production and service.
• Maintain quality standards for preparation, presentation, and sanitation of food and batches.
• Promote excellent customer service by investigating and resolving food quality and service complaints.
• Coordinate daily transportation of meals to satellite buildings, where applicable.
• Ensure menu and recipes follow Opaa! guidelines.
• Maintain cleanliness and organization of the kitchen and storage areas.
• Document and submit daily photos of entree displays to the Supervisor.
• Observe and report maintenance issues to the district.

Supervisory

• Conduct weekly Kitchen Managers meetings.
• Conduct daily huddles to outline production needs, review dishes, share information and check in with staff.
• Attend and participate in monthly leadership meetings; implement takeaways into the program.
• Manage staff performance; report concerns to Supervisor as needed.
• Hire, onboard, train and manage activities of direct reports; maintain compliance with labor regulations.
• Create and communicate staff schedules; align with meals per labor hour (MPLH) goals.
• Address performance issues and conflicts; follow HR policies; track attendance and hold team accountable.
• Train, cross-train, and certify kitchen staff on job stations; be knowledgeable of all kitchen functions.
• Support, engage, develop, and retain kitchen staff.

Compliance

• Ensure compliance with Opaa! recipes and menu plans; obtain approval for changes from the Culinary team at least 24 hours in advance.
• Ensure compliance with Opaa! HR policies, federal labor laws, timekeeping, payroll, background checks, I-9/eVerify, hire/fire/discipline processes, leaves of absence, and employee relations.
• Complete pre-employment testing and onboarding before new employees start in the kitchen.
• Ensure compliance with HACCP and safety processes; report unsafe conditions per policy.
• Create workers' compensation files before school starts and maintain timely documentation.
• Attend required annual training; ensure Kitchen Managers, staff and substitutes complete required hours.
• Create and maintain employee files for active and terminated staff.

Client Relationships

• Establish and maintain open lines of communication to maximize client satisfaction; meet regularly with building principals and district liaison; inform Regional Director of Operations of relevant information.
• Establish relationships with LEA or district point of contact.
• Prepare monthly status reports for the Board of Education; attend at least two board meetings per school year.
• Develop positive working relationships with the district and Opaa! Food Management; promote quality catered events within cost parameters and obtain manager approval for events.
• Execute marketing events per Opaa! guidelines; lead Nutrition Advisory Council meetings at least once per semester.
• Collaborate with the district's wellness program and provide presentations as needed.
• Update Supervisor and Business Development Associate with district-relevant information.

Administrative

• Achieve metrics to increase participation; manage labor and food costs within budgets.
• Troubleshoot and problem-solve to meet metrics.
• Complete weekly paperwork promptly.
• Procure food, government commodities and supplies per Opaa! procedures and specifications.
• Maintain accurate HACCP logs and inventory within acceptable levels.
• Complete Participation reports and reconcile with district POS numbers; obtain district approval and submit to Home Office billing on time.
• Reconcile weekly inventory and monthly government commodity counts; resolve discrepancies on invoices with vendors.
• Follow ordering policies and ensure accurate data entry of logs in the operating system.
• Monthly menu creation for the district using the menu system.
• Manage hiring and onboarding through the applicant tracking system; use payroll/HR systems for timekeeping, performance reviews, pay changes, and terminations.
• Respond to emails and follow up as directed by district, Home Office, supervisor and field leadership.
• Oversee Administrative Audit in partnership with Culinary Team for weekly certification and district alignment.
• Maintain organized office and records per company expectations.
• Comply with Health Inspector regulations for bi-annual health inspections; upload and post required documents for records.
• Serve as Kitchen Manager or Kitchen Staff in absence of staff when needed.
• All other duties as assigned by Opaa! Management.

Education and Experience

Education: A High School Diploma or GED is minimally required. A copy of the diploma or certified transcript must be presented upon hire as a condition of employment to comply with USDA Professional Standards.

• A minimum of three years of relevant food service experience is required or one year of relevant food service experience with an associate's degree.
• Note: The required education and experience will vary based on student enrollment.
• Minimum 1 year in customer service/hospitality; service oriented.
• Working knowledge of all kitchen functions and equipment; computer literacy and operation of automated systems.
• Proficient in Microsoft Office Suite (Word, Excel, Outlook).
• Ability to read, understand, and follow instructions and memos; effective written and oral communication.
• Ability to perform arithmetic operations and adjust recipes as needed; interpret varied instructions.
• Ability to identify and resolve food service and customer relationship issues.
• Minimum 1-year supervisory experience preferred.

Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

Seniority level

• Director

Employment type

• Part-time

Job function

• Health Care Provider

Industries

• Food & Beverages

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