Director of Nutrition Services

Job Summary The Director of Nutrition Services is responsible for the overall management of the school districts 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, managing the program efficiently and effectively, creating and maintaining relationships, managing the kitchen team, and ensuring overall compliance. This role demonstrates and promotes behavior consistent with Opaas Core Values: 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 4) Commit to continuous improvement. Opaa Food Management, Inc. operates in 8 states in the Midwest. The pay range for this position is $37,600$60,000 per year, varying by school district. Please apply; a hiring manager will discuss pay in detail. Functions of the Job Observe and ensure seamless execution of daily production by reviewing each kitchens menu, production board, freezers, coolers, food quality, cleanliness, and food safety protocols in compliance with HACCP. Maintain accurate production records and ensure reimbursable meals align with the prescribed meal pattern in the Point of Sale (POS). Verify tray?counting policies through POS. Operate within cost?per?meal parameters for food, waste, labor, direct costs, and supplies. Ensure timely, efficient, and quality meal production and service. Monitor food preparation and batch cooking to maintain quality standards. Promote excellent customer service by investigating and resolving food quality and service complaints. Coordinate day?to?day meal preparation and transportation to satellite buildings. Ensure menu and recipe compliance with Opaa guidelines. Maintain overall kitchen and storage area cleanliness and organization. Submit daily tray?display photographs to Supervisor. Report maintenance issues to the district promptly. Supervisory Duties Conduct weekly Kitchen Manager meetings. Hold daily huddles to outline production needs, review daily dishes, share information, and check in with staff. Participate in monthly leadership meetings and implement actionable takeaways. Manage staff performance, address issues, and report to Supervisor when necessary. Hire, onboard, train, and oversee direct reports while ensuring compliance with labor regulations. Create and communicate staff schedules aligned with meals?per?labor?hour (MPLH) goals. Address performance issues promptly, execute HR policies, and hold the team accountable for attendance. Train, cross?train, and certify all kitchen staff on job stations. Support, engage, develop, and retain kitchen staff. Compliance Adhere to Opaa recipes, menu plans, and obtain approval for menu changes 24 hours in advance. Follow Opaa HR policies, federal labor laws, and ensure background checks, I?9/eVerify, and other procedural requirements are met. Confirm all pre?employment testing and onboarding is complete before new hires start. Enforce HACCP processes and safety protocols. Maintain workers compensation files and report incidents per Opaa policy. Ensure required trainings and certifications are completed by Kitchen Managers, staff, and substitutes. Maintain employee files for active and terminated staff. Client Relationships Maintain open communication with principals, district liaisons, and the Regional Director of Operations. Establish contact with the schools Local Education Agency (LEA). Prepare monthly status reports for the Board of Education and attend at least two board meetings per school year. Build positive relationships with the client and promote the district meal program and Opaa Food Management. Provide quality catered events within budget, with approval from Next?Level Manager. Execute marketing events following Opaa guidelines. Lead Nutrition Advisory Council meetings at least once per semester. Participate in the districts wellness program as requested. Update Supervisor and Business Development Associate with relevant district information. Administrative Responsibilities Set metrics to increase participation in each building while managing labor and food costs within budget. Troubleshoot obstacles tied to metrics. Complete end?of?week paperwork timely. Purchase food, commodities, and supplies per Opaa procedures. Ensure accurate logs and HACCP records. Maintain inventory at acceptable levels and reconcile participation reports with POS data. Reconcile weekly food and supplies counts and monthly commodity inventories. Audit receipts and reconcile invoices before submission to Home Office. Follow ordering policy and input required data accurately. Create monthly menus using the menu creation system. Manage hiring and onboarding via the applicant tracking system. Use payroll and HR systems for timekeeping, reviews, pay changes, and terminations. Follow up on emails daily and execute expectations from district, Home Office, supervisors, and field leadership. Coordinate the Administrative Audit with the Culinary Team and district. Ensure office organization and file maintenance for end?of?week paperwork. Comply with Health Inspector requirements for bi?annual inspections, uploading required documents. Act as Kitchen Manager or Staff in staff absences. Perform additional duties as assigned by Opaa Management. Education and Experience Education: A high school diploma or GED is minimally required. A certified copy of a diploma or transcript is required upon hire to comply with USDA Professional Standards. At least three years of relevant food service experience, or one year of relevant experience with an associates degree. The required education and experience may vary based on student enrollment. Minimum one year in a customer service/hospitality roleservice oriented. Working knowledge of all kitchen functions and equipment. Proficiency with computers, automated systems, and Microsoft Office Suite (Word, Excel, Outlook). Strong reading, comprehension, and written communication skills. Basic mathematical skills and ability to adjust recipes. Ability to interpret varied instructions and identify/resolve food service and customer relationship issues. Minimum one?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 Industry Food & Beverages #J-18808-Ljbffr