Director of Nutrition Services

About the Role

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 serves as the liaison between Opaa! and the school district, ensuring efficient and effective program management, relationship building, team leadership, and compliance. This role demonstrates and promotes behavior consistent with Opaa!’s Core Values:

• Act in the best interest of the students, schools, and communities we serve
• Be honest in everything we do
• Have a passion to serve others
• Commit to continuous improvement

Responsibilities

Operations

• Ensure seamless execution of daily production by monitoring menus, production boards, freezers, coolers, food quality, kitchen cleanliness, food safety protocols, and HACCP compliance
• Maintain accurate and completed production records, reimbursable meals according to meal patterns, and POS compliance as required by Opaa! and the Department of Elementary and Secondary Education
• Enforce 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
• Monitor food preparation, batch cooking, and sanitation to maintain quality standards
• Investigate and resolve food quality and service complaints to promote excellent customer service
• Coordinate daily transportation of meals to satellite buildings, where applicable
• Ensure adherence to menus and recipes in accordance with Opaa! guidelines
• Maintain overall cleanliness and organization of kitchen and storage areas
• Take and submit daily pictures of display trays for each entrée to the Supervisor
• Report maintenance issues to the district

Supervisory

• Conduct weekly Kitchen Managers meetings and daily huddles to outline production needs, review daily dishes, and share information
• Attend and participate in monthly leadership meetings, implementing key takeaways into the program
• Manage staff performance efficiently; report concerns to the Supervisor
• Hire, onboard, train, and manage all direct reports while maintaining compliance with labor regulations
• Create and communicate schedules aligned with meals per labor hour (MPLH) goals
• Address performance issues and workplace conflicts in a timely manner; follow HR policies
• Track and hold the team accountable for attendance
• Train, cross-train, and certify kitchen staff on job stations; be knowledgeable of all kitchen functions
• Support, engage, develop, and retain kitchen staff
• Operate as Kitchen Manager or staff in their absence, as needed

Compliance

• Ensure compliance with Opaa! recipes, menu plans, and HR policies, as well as Federal Labor Laws (timekeeping, payroll, background checks, I-9/eVerify, hiring/firing/discipline, leaves of absence, and employee relations)
• Complete all pre-employment testing and onboarding before new employees start
• Ensure compliance with Opaa! HACCP processes, safety procedures, worker safety regulations, health regulations, and equipment certifications
• Report unsafe working conditions and safety incidents per Opaa! policy
• Create a worker’s compensation folder before the school year begins and report documentation in a timely manner
• Attend required annual training and ensure Kitchen Managers, staff, and substitutes complete required training hours
• Create and maintain employee files for active and terminated staff

Client Relationships

• Establish and maintain open, effective communication at all levels to maximize customer/client satisfaction
• Meet regularly with building principals and district liaisons (superintendent and/or assistant superintendent)
• Keep the Regional Director of Operations informed of relevant district information
• Establish a relationship with the school’s LEA or point of contact
• Prepare and present a monthly status report to the Board of Education, attending at least two meetings per school year (one per semester)
• Develop a positive working relationship with the client and promote a positive attitude toward the district meal program and Opaa!
• Promote and provide quality catered events for the district and community within cost parameters (manager approval required)
• Execute marketing events in accordance with Opaa! guidelines
• Lead Nutrition Advisory Council Meetings in partnership with the school district at least once per semester
• Participate in the school district’s wellness program and provide presentations as requested
• Update the Supervisor and Business Development Associate with relevant district information

Administrative

• Attain metrics to increase participation, manage labor costs, and control food costs according to established budgets
• Troubleshoot and problem-solve obstacles tied to metrics
• Complete end-of-week paperwork in a timely manner
• Purchase food, government commodities, and supplies in accordance with Opaa! procedures and specifications
• Ensure accurate and timely completion of all required HACCP logs
• Maintain inventory at acceptable levels
• Complete and reconcile the Participation report with district POS numbers; obtain written approval from the district contact or LEA and submit to the Home Office billing department by the first of the month
• Reconcile and approve weekly inventory counts of food and supplies, as well as monthly inventory counts of government commodities
• Ensure proper receipt, counting, and documentation of product discrepancies from vendor invoices; reconcile and approve invoices before submission to the Home Office
• Follow the ordering policy and ensure accurate input of required data in the operating system
• Create monthly menus for the school district using the menu creation system
• Manage and execute hiring and onboarding through the applicant tracking system
• Utilize the payroll and HR system to manage timekeeping, performance reviews, pay and title changes, and terminations
• Follow up on emails daily and execute on expectations from the district, Home Office, supervisor, and field leadership
• Manage and execute the Administrative Audit in partnership with the Culinary Team on weekly certification and district compliance
• Ensure the office is organized and files are maintained for week-ending paperwork per company expectations
• Follow health inspector regulations for required bi-annual inspections; upload and post required documents for record-keeping
• Perform all other duties as assigned by Opaa! Management

Qualifications

• Education: High School Diploma or GED required (a copy must be presented upon hire to comply with USDA Professional Standards). An associate’s degree may substitute for some experience.
• Experience:
  • Minimum of three years of relevant food service experience, or one year with an associate’s degree
  • Minimum one year in a customer service or hospitality role
  • Working knowledge of all kitchen functions and equipment
  • Good working knowledge of computers and automated systems
  • Proficient in Microsoft Office Suite (Word, Excel, Outlook)
  • Supervisory experience preferred
• Skills:
  • Ability to read, comprehend, and write instructions, correspondence, and memos
  • Effective oral and written communication
  • Basic arithmetic skills (addition, subtraction, multiplication, division) and ability to adjust recipes
  • Ability to interpret instructions in written, oral, diagram, or schedule form
  • Problem-solving skills for food service and customer relationship issues