Director of Nutrition Services

Opaa!•Purcell, OK

About The Position

The Director of Nutrition Services manages the school district’s child nutrition program in accordance with Opaa! policies and procedures, district policies, and governmental regulations. The Director serves as the liaison between Opaa! and the school district, overseeing efficient program operations, relationships, kitchen teams, and compliance. The role promotes Opaa!’s core values: acting in the best interest of students, schools, and communities; honesty; service to others; and continuous improvement. The Director oversees daily meal production and service, food quality and safety, kitchen cleanliness, menus, production records, point-of-sale meal counting, inventory, purchasing, cost controls, and required reporting. The Director also hires, trains, schedules, supervises, and supports kitchen staff, while ensuring compliance with labor, HR, safety, health, and HACCP requirements. The position builds and maintains relationships with district leaders, principals, school contacts, and the community; prepares and presents reports; supports wellness and nutrition advisory activities; and coordinates catering and marketing events. Administrative responsibilities include managing participation and costs, completing records and reconciliations, using company systems for menus, payroll, HR, and hiring, and carrying out audits and other assigned duties. The Director may work as a Kitchen Manager or kitchen staff member when needed.

Requirements

High school diploma or GED; diploma or certified transcript must be provided 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 with Microsoft Office, 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 to 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 food production and meal service across kitchens, including menus, production boards, food quality, food safety, cleanliness, and HACCP practices.
Ensure production records and point-of-sale meal counts are accurate and meals meet applicable meal-pattern requirements.
Monitor food, labor, waste, direct, and supply costs against established parameters and budgets.
Maintain meal quality, presentation, sanitation, timely service, and customer service; investigate and resolve food quality and service complaints.
Coordinate preparation and transportation of meals to satellite buildings when applicable.
Verify adherence to Opaa! menus and recipes; obtain required approval for menu changes.
Conduct weekly Kitchen Managers meetings, daily staff huddles, and participate in monthly leadership meetings.
Hire, onboard, train, schedule, supervise, and support direct reports; manage performance, attendance, workplace conflict, and staff development in accordance with company and HR policies.
Train, cross-train, and certify kitchen staff on job stations, and maintain knowledge of kitchen functions.
Ensure compliance with Opaa! HR policies, labor laws, onboarding requirements, HACCP, safety, worker safety, health regulations, and equipment certifications.
Maintain employee files and workers’ compensation documentation; report safety incidents and unsafe conditions; ensure required annual training is completed.
Communicate regularly with principals, district leaders, school contacts, Opaa! supervisors, and other relevant stakeholders to support client satisfaction.
Prepare monthly status reports for the Board of Education and attend at least two board meetings per school year; present when requested.
Lead Nutrition Advisory Council meetings at least once per semester and partner with the district’s wellness program.
Coordinate approved catering and marketing events for the district and community.
Manage participation, labor costs, and food costs; troubleshoot obstacles to meeting program metrics.
Complete weekly paperwork, participation reports, reconciliations, inventory counts, purchasing, receiving, invoice approvals, and required logs accurately and on time.
Create monthly district menus using the menu creation system and maintain inventory at acceptable levels.
Use applicant tracking, payroll, and HR systems to manage hiring, onboarding, timekeeping, performance reviews, pay or title changes, and terminations.
Manage the Administrative Audit in partnership with the Culinary Team and district, organize the office and records, and maintain required health-inspection documentation.
Follow up on emails and execute expectations from the district, Home Office, supervisors, and field leadership.
Work as a Kitchen Manager or kitchen staff member when needed and perform other duties assigned by Opaa! Management.
Take daily photos of an entrée display tray and submit them to the Supervisor.
Observe and report kitchen maintenance issues to the district.