Director of Nutrition Services

Opaa!•Jerseyville, IL

2d•$37,600 - $60,000

About The Position

The Director of Nutrition Services manages the school district’s child nutrition program in accordance with Opaa! policies and procedures, client policies, and governmental regulations. Serving as the liaison between Opaa! and the school district, the Director is responsible for efficient program operations, maintaining relationships, managing kitchen teams, and ensuring compliance. The role promotes Opaa!’s core values: acting in the best interests of students, schools, and communities; honesty; service; and continuous improvement. The Director oversees daily food production and service, food quality and safety, production records, costs, menus, inventory, purchasing, reporting, and administrative processes. The position hires, trains, schedules, supervises, and develops kitchen staff, while ensuring compliance with labor, HR, health, safety, and food-service requirements. The Director also maintains relationships with district leaders and school contacts, reports to the Board of Education, supports wellness and marketing activities, and coordinates catered events. The listed annual pay range is $37,600–$60,000. Pay varies by school district, and a hiring manager will discuss pay in more detail.

Requirements

High school diploma or GED; a diploma copy or certified transcript must be presented upon hire to meet USDA Professional Standards requirements.
At least 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.
At least one year of customer-service or hospitality experience in a service-oriented role.
Working knowledge of kitchen functions and equipment.
Working knowledge of, and ability to operate, computers and automated systems.
Proficiency with Microsoft Office Suite, including Word, Excel, and Outlook.
Ability to read and comprehend instructions, correspondence, and memos.
Effective oral and written communication skills, including the ability to write simple correspondence and memos.
Ability to perform basic arithmetic and adjust recipes to meet production needs.
Ability to interpret written, oral, diagrammatic, or schedule-based instructions.
Ability to identify and resolve food-service and customer-relationship issues.

Nice To Haves

At least one year of supervisory experience is preferred.

Responsibilities

Oversee daily kitchen production and service, including menus, production boards, storage areas, food quality, cleanliness, food safety, and HACCP practices.
Ensure production records are accurate and complete, reimbursable meals meet meal-pattern requirements in the POS, and tray-counting policies are followed and verified.
Manage food, waste, labor, direct, and supply costs within established cost-per-meal parameters.
Monitor food preparation and batch cooking to maintain quality, presentation, and sanitation standards; investigate and resolve food-quality and service complaints.
Coordinate meal preparation and transportation to satellite buildings where applicable.
Ensure menus and recipes follow Opaa! guidelines; obtain Culinary team approval for menu changes at least 24 hours in advance.
Take and submit daily pictures of an entree display tray to the Supervisor and report district maintenance issues.
Conduct weekly Kitchen Managers meetings, daily staff huddles, and participate in monthly leadership meetings.
Hire, onboard, train, schedule, supervise, and develop direct reports; manage performance, attendance, workplace conflicts, and compliance with labor regulations and HR policies.
Train, cross-train, and certify kitchen staff on job stations, and support staff engagement, development, and retention.
Ensure compliance with Opaa! HR policies, federal labor laws, pre-employment requirements, HACCP, safety procedures, worker safety regulations, health regulations, and equipment certifications.
Report unsafe conditions and safety incidents, maintain workers’ compensation documentation, and create and maintain active and terminated employee files.
Attend required annual training and ensure kitchen managers, staff, and substitutes complete required training hours.
Maintain communication with building principals, district liaisons, school LEA or points of contact, the Regional Director of Operations, the Supervisor, and the Business Development Associate.
Prepare monthly status reports for the Board of Education, attend at least two board meetings per school year, and present in person when requested by the superintendent.
Lead Nutrition Advisory Council meetings at least once per semester and partner with the district’s wellness program, including giving presentations when requested.
Promote the district meal program and Opaa!, and coordinate quality catered events and marketing events in accordance with company guidelines and required approvals.
Meet participation, labor-cost, and food-cost metrics; troubleshoot barriers to achieving program goals.
Complete weekly paperwork, purchase food, commodities, and supplies according to procedures, maintain inventory, and ensure accurate receiving and invoice reconciliation.
Complete and reconcile participation reports with district POS numbers, obtain written district or LEA approval, and submit reports to the Home Office billing department on the first day of the month.
Reconcile and approve weekly food and supply inventory counts and monthly government commodity inventory counts where applicable.
Maintain accurate operating-system data, logs, HACCP records, and administrative audit certifications; create monthly menus using the menu system.
Use applicant tracking, payroll, and HR systems to manage hiring, onboarding, timekeeping, performance reviews, pay and title changes, and terminations.
Follow up on emails daily and carry out requests and expectations from the district, Home Office, supervisors, and field leadership.
Organize the office and maintain weekly paperwork files; follow health-inspection requirements and upload and post records.
Work as a Kitchen Manager or kitchen staff member when needed due to staff absence, and perform other duties assigned by Opaa! Management.