Director of Nutrition Services

Position Summary

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.

Operations Functions of the Job

• Observe and ensure seamless execution of the daily production by viewing each kitchen’s menu, production board, checking freezers and coolers, food quality, cleanliness of kitchen, food safety protocol and following HACCP.
• Avoid inaccuracies in daily production records, reimbursable meals, and POS compliance.
• Operate within cost per meal parameters for food, waste, labor, direct costs, and supplies for each kitchen.
• Maintain quality standards for preparation, presentation, and sanitation.
• Promote excellent customer service by investigating and resolving food quality and service complaints.
• Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.
• Ensure compliance with Opaa! recipes and menu plans.
• Maintain overall cleanliness and organization of the kitchen and storage areas.
• Take pictures of a display tray of each entree daily and submit pictures to Supervisor.
• Report to district any maintenance issues.

Supervisory Conduct

• Weekly Kitchen Managers meeting.
• Daily Huddles to outline daily production needs, review daily dish, share information and check-in with staff.
• Monthly leadership meetings.
• Takeaways from meeting and implementing into program.
• Manage staff performance efficiently and effectively.
• Hire, onboard, train and manage the activities of all direct reports.
• Maintain compliance with all labor regulations.
• Create schedule and communicate it to direct reports.
• Schedule needs to align with meals per labor hour (MPLH) goals.
• Address performance issues and conflict in the workplace in an appropriate and timely manner.

Compliance

• Ensure compliance with Opaa! recipes and menu plans.
• Obtain approval for menu changes from the Culinary team at least 24 hours in advance.
• Ensure compliance with Opaa! HR policies and procedures, Federal Labor Laws (timekeeping, payroll, background checks, I-9/eVerify, hire/fire/discipline processes, leaves of absence, employee relations, etc.).
• Ensure all pre-employment testing and onboarding is complete prior to new employees start working in the kitchen.
• Ensure compliance with all Opaa! HACCP processes and procedures.
• Ensure compliance with all Opaa! safety processes and procedures, worker safety regulations, health regulations, equipment certifications.
• Report unsafe working conditions and safety incidents in accordance with Opaa! policy.
• Create worker’s compensation folder before school starts at the beginning of the year.
• Attend required annual training.
• Create and maintain employee files for active and terminated staff.

Client Relationships

• Establish and maintain open and effective lines of communication at all levels to maximize customer/client satisfaction.
• Meet regularly with building principals and district liaison (superintendent, and/or assistant superintendent).
• Update Regional Director of Operations is informed of relevant information regarding the district.
• Establish relationship with school’s LEA or point of contact.
• Prepare a monthly status report to the Board of Education.
• Present in person, as requested by the superintendent, but at least attend minimum of 2 board meetings per school year, one meeting in the first semester and one meeting in the second semester.
• Develop a positive working relationship with the client and promote a positive attitude toward the district meal program and Opaa! Food Management.
• Promote and provide quality catered events for the district and community within cost parameters.
• Catered events must have next level manager approval before hosting the event.
• Execute marketing events in accordance with Opaa! guidelines.
• Lead Nutrition Advisory Council Meetings in partnership with the school district at least one time per semester.
• Participate and partner with the school district’s wellness program.
• School district may request a presentation, as needed.
• Update Supervisor and Business Development Associate with any relevant information regarding the district.

Administrative

• Achieve metrics to increase participation in each building, manage the labor costs and manage the food costs according to established budgets.
• Troubleshoot and problem-solve to overcome obstacles tied to metrics.
• Complete end of week paperwork in a timely manner.
• Purchase all 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.
• Create and reconcile the Participation report and obtain written approval from district contact or LEA.
• Submit to Home Office billing department the first day of the month to ensure commodities, transitions/billbacks, and participation are correct.
• Contact reporting manager if running into any obstacles.
• Reconcile and ensure accuracy of the invoice before submitting to Home Office.
• Follow the ordering policy.
• Ensure accurate input and required data and timely completion of all required logs in operating system.
• Monthly creation of menus for the school district utilizing 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 the Culinary Team on the weekly certification and the district.
• Ensure office is organized, files are maintained for week ending paperwork in accordance with company expectations.
• Follow regulations as addressed by Health Inspector for required bi-annual health inspections.
• Upload and post required documents for record-keeping purposes.
• Operate as Kitchen Manager and/or Kitchen Staff in absence of staff, as needed.