Director of Nutrition Services

Opaa!•Steelville, MO

About The Position

The Director of Nutrition Services manages a 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 oversees program operations, kitchen teams, compliance, and client relationships while working to manage the program efficiently and effectively. The role promotes Opaa!’s values of acting in the best interests of students, schools, and communities; honesty; service; and continuous improvement. The Director oversees daily meal production and service across kitchens, including food quality, food safety, sanitation, HACCP practices, production records, meal pattern compliance, and POS tray-counting processes. The role manages food, labor, waste, direct, and supply costs; coordinates meal transportation to satellite buildings where applicable; handles customer concerns; and monitors kitchen organization and maintenance needs. The Director hires, onboards, trains, schedules, supervises, and develops kitchen staff, ensures required training and certifications, and addresses performance, attendance, and workplace issues. The role also maintains compliance with company policies, labor laws, safety and health regulations, and required documentation. The Director builds relationships with school and district leaders, presents regular status reports to the Board of Education, leads Nutrition Advisory Council meetings, supports district wellness programs, and coordinates catering and marketing activities. Administrative duties include managing budgets and participation metrics, purchasing and inventory, reconciliations and reports, menus, payroll and HR system tasks, audits, records, and required communications. The Director may work as a Kitchen Manager or kitchen staff member when needed.

Requirements

High school diploma or GED; proof 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. Required education and experience may vary based on student enrollment.
At least one year of experience in a customer service or hospitality role.
Working knowledge of kitchen functions and equipment.
Working knowledge of computers and automated systems.
Proficiency in 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 arithmetic using all units of measure and adjust recipes according to production needs.
Ability to interpret written, oral, diagram, or schedule 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 menu execution, food quality, sanitation, food safety, HACCP practices, kitchen cleanliness, and storage organization.
Verify production records, reimbursable meals, meal-pattern compliance, POS records, and tray-counting procedures.
Manage food, waste, labor, direct, and supply costs within established parameters and budgets.
Ensure timely and quality meal production and service; investigate and resolve food quality and service complaints.
Coordinate preparation and daily transportation of meals to satellite buildings where applicable.
Take daily photographs of an entree display tray and submit them to the Supervisor.
Observe and report maintenance issues to the district.
Conduct weekly Kitchen Managers meetings and daily staff huddles; participate in monthly leadership meetings and implement relevant takeaways.
Hire, onboard, train, cross-train, certify, schedule, supervise, and develop direct reports; manage staff performance, attendance, and workplace issues in accordance with HR policies.
Ensure compliance with company recipes, menu plans, HR policies, labor laws, onboarding requirements, HACCP procedures, safety processes, health regulations, and equipment certifications.
Maintain employee files and workers’ compensation documentation, report safety incidents, and ensure required annual training is completed.
Communicate regularly with building principals, district liaisons, the school’s LEA or point of contact, the Supervisor, and other relevant company staff.
Prepare monthly status reports for the Board of Education and attend at least two board meetings per school year; present in person when requested.
Build positive client relationships and promote the district meal program and Opaa! Food Management.
Coordinate catered events within cost parameters and obtain required manager approval; execute marketing events in accordance with Opaa! guidelines.
Lead Nutrition Advisory Council meetings at least once per semester and partner with the school district’s wellness program.
Monitor participation, labor costs, and food costs; troubleshoot obstacles to achieving program metrics.
Complete weekly paperwork, purchase food and supplies, maintain inventory, and reconcile inventory, vendor invoices, participation reports, and POS figures.
Create monthly school district menus using the menu creation system and ensure required logs and operating-system data are accurate and timely.
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.
Complete the Administrative Audit in partnership with the Culinary Team and district, maintain organized office files, and manage health inspection records and required postings.
Operate as Kitchen Manager and/or kitchen staff when staff are absent, as needed.
Perform other duties as assigned by Opaa! Management.