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. The 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
• Verify accurate and completed production records, reimbursable meals, and meal pattern adherence within the Point of Sale (POS) system as required by Opaa! and the Department of Elementary and Secondary Education
• Ensure tray counting policies are followed and verified through POS
• Operate within cost-per-meal parameters for food, waste, labor, direct costs, and supplies for each kitchen
• Monitor timely, efficient, and quality meal production and service
• Oversee food preparation, batch cooking, and adherence to quality standards for preparation, presentation, and sanitation
• Investigate and resolve food quality and service complaints to promote excellent customer service
• Coordinate daily transportation of meals to satellite buildings, where applicable
• Ensure menus and recipes are followed in accordance with Opaa! guidelines
• Maintain overall cleanliness and organization of the kitchen and storage areas
• Take and submit daily pictures of a display tray of each entrée to the Supervisor
• Observe and report maintenance issues to the district

Supervisory

• Conduct weekly Kitchen Managers meetings and daily huddles to outline production needs, review daily dishes, share information, and check in with staff
• Attend and participate in monthly leadership meetings, implementing takeaways into the program
• Manage staff performance efficiently; report concerns to the Supervisor
• Hire, onboard, train, and manage the activities of 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 conflict 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 processes, leaves of absence, and employee relations)
• Ensure all pre-employment testing and onboarding are completed before new employees start
• Maintain compliance with Opaa! HACCP processes, safety procedures, worker safety regulations, health regulations, and equipment certifications
• Report unsafe working conditions and safety incidents according to Opaa! policy
• Create a worker’s compensation folder at the beginning of the school year and complete 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 and partner with the school district’s wellness program; 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 all products are properly received, counted, and discrepancies noted on 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 the hiring and onboarding process 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 the district
• Ensure the office is organized and files are maintained for week-ending paperwork according to company expectations
• Follow regulations addressed by the Health Inspector for required bi-annual health inspections; upload and post required documents for record-keeping
• Perform all other duties as assigned by Opaa! Management

Requirements

• A High School Diploma or GED is minimally required; a copy of the diploma or certified transcript must be presented upon hire to comply with USDA Professional Standards
• Minimum of three years of relevant food service experience, or one year of relevant food service experience with an associate’s degree (requirements may vary based on student enrollment)
• Minimum of one year in a customer service or hospitality role
• Working knowledge of all kitchen functions and equipment
• Proficiency in operating computers and automated systems, including Microsoft Office Suite (Word, Excel, Outlook)
• Ability to read, comprehend, and write simple correspondence and memos
• Strong oral and written communication skills
• Ability to perform basic arithmetic (addition, subtraction, multiplication, division) and adjust recipes according to production needs
• Ability to interpret instructions in written, oral, diagram, or schedule form
• Ability to identify and resolve food service and customer relationship issues
• Minimum of one year of supervisory experience (preferred)