Director of Nutrition Services

Opaa!•Lindsborg, KS

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 manages program operations, develops and maintains relationships, supervises the kitchen team, and ensures compliance. The role is expected to promote Opaa!’s Core Values: acting in the best interest of students, schools, and communities; honesty; a passion for serving others; and commitment to continuous improvement. The Director oversees daily meal production and service, food quality and safety, kitchen cleanliness, menus, records, costs, inventory, purchasing, and reporting. The role hires, trains, schedules, and manages kitchen staff; ensures compliance with labor, HR, health, safety, and HACCP requirements; and handles administrative systems and documentation. The Director also works closely with district leaders and school contacts, reports to the Board of Education, supports wellness and marketing activities, and coordinates catering and meal transportation where applicable.

Requirements

High school diploma or GED; a copy of the diploma or certified transcript must be presented upon hire to comply with USDA Professional Standards.
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 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, and schedule-based instructions.
Ability to identify and resolve food-service and customer-relationship issues.

Nice To Haves

At least one year of supervisory experience.

Responsibilities

Oversee daily production and service in each kitchen, including menus, production boards, storage areas, food quality, cleanliness, food safety, and HACCP practices.
Ensure production records are accurate and complete and that meals comply with meal-pattern requirements in the POS system.
Verify tray-counting policies and POS records.
Manage food, waste, labor, direct, and supply costs within established cost-per-meal parameters and budgets.
Monitor food preparation and batch cooking to meet quality, presentation, and sanitation standards.
Investigate and resolve food-quality and service complaints, promoting excellent customer service.
Coordinate meal preparation and daily transportation to satellite buildings where applicable.
Ensure Opaa! menus and recipes are followed and submit daily entree display-tray photographs to the Supervisor.
Observe and report district maintenance issues.
Conduct weekly Kitchen Managers meetings, daily staff huddles, and participate in monthly leadership meetings.
Hire, onboard, train, schedule, and manage direct reports; track attendance and ensure schedules align with meals-per-labor-hour goals.
Address performance concerns and workplace conflicts promptly, follow HR policies, and report issues to the Supervisor as appropriate.
Train, cross-train, and certify kitchen staff on job stations; maintain knowledge of kitchen functions and support staff development and retention.
Ensure compliance with Opaa! recipes, menu plans, HR policies, federal labor laws, pre-employment testing, onboarding, HACCP, safety, worker safety, health, and equipment certification requirements.
Create workers’ compensation folders and complete required documentation; attend annual training and ensure staff complete required training hours.
Maintain employee files for active and terminated staff.
Communicate regularly 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 and attend at least two board meetings per school year; present in person when requested by the superintendent.
Build positive client relationships and promote the district meal program and Opaa! Food Management.
Coordinate catering and marketing events in accordance with Opaa! guidelines, cost parameters, and required approvals.
Lead Nutrition Advisory Council meetings with the district at least once per semester and partner with the district wellness program.
Monitor participation and manage labor and food costs against established metrics and budgets; troubleshoot barriers to achieving metrics.
Complete end-of-week paperwork and required HACCP logs; maintain acceptable inventory levels and organized office files.
Purchase food, government commodities, and supplies in accordance with Opaa! procedures and specifications; follow ordering policy.
Prepare and reconcile participation reports with district POS data, obtain written district approval, and submit reports to Home Office billing on the first day of the month.
Reconcile and approve weekly food and supply inventory counts and monthly government-commodity inventory counts where applicable.
Verify product receipts, document vendor invoice discrepancies, and reconcile and approve invoices before submitting them to Home Office.
Enter required data and complete logs in the operating system; create monthly district menus using the menu creation system.
Manage hiring and onboarding through the applicant tracking system and use payroll and HR systems for timekeeping, reviews, pay and title changes, and terminations.
Follow up on emails daily and carry out expectations from the district, Home Office, Supervisor, and field leadership.
Manage the weekly Administrative Audit in partnership with the Culinary Team and district.
Follow health inspector requirements for biannual inspections and upload and post required records.
Work as Kitchen Manager and/or kitchen staff when needed to cover staffing absences.
Perform other duties as assigned by Opaa! Management.