Director of Nutrition Services

Opaa!•Syracuse, 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. The Director serves as the liaison between Opaa! and the school district and is responsible for efficient program management, client relationships, kitchen staff leadership, and overall compliance. The role is expected to promote 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 food production and service across kitchens, including food quality, food safety, sanitation, production records, meal counting, inventory, costs, and meal transportation where applicable. The position supervises, hires, trains, schedules, and supports kitchen staff, and ensures compliance with company policies, labor requirements, HACCP, safety regulations, and required training. The role builds and maintains relationships with school and district representatives, prepares and presents program updates, supports district wellness and marketing activities, and coordinates catered events. Administrative duties include managing budgets and participation metrics, purchasing, inventory and invoice reconciliation, payroll and HR processes, required records and reports, menus, audits, and daily communications. The Director may work as a Kitchen Manager or kitchen staff member when needed. A high school diploma or GED is minimally required. Applicants need at least three years of relevant food service experience, or one year of relevant food service experience with an associate’s degree. At least one year of customer service or hospitality experience is required. Supervisory experience is preferred.

Requirements

High school diploma or GED; documentation 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.
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, including Word, Excel, and Outlook.
Ability to read and comprehend instructions, correspondence, and memos.
Ability to communicate effectively orally and in writing, including writing simple correspondence and memos.
Ability to perform arithmetic using all units of measure and adjust recipes to production needs.
Ability to interpret written, oral, diagrammed, or scheduled 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 production and service at each kitchen, including menus, production boards, food quality, cleanliness, food safety, and HACCP practices.
Ensure production records and reimbursable meal counts are accurate and complete in the POS system and comply with Opaa! and state requirements.
Verify tray-counting policies and POS procedures.
Manage food, labor, waste, direct, and supply costs within established cost-per-meal parameters.
Monitor food preparation and batch cooking to maintain preparation, presentation, quality, and sanitation standards.
Investigate and resolve food quality and service complaints and promote excellent customer service.
Coordinate meal preparation and daily transportation to satellite buildings when applicable.
Ensure recipes and menus are followed, and obtain Culinary Team approval for menu changes at least 24 hours in advance.
Maintain kitchen and storage area cleanliness and organization; photograph a daily entree display tray and submit it to the Supervisor.
Observe and report maintenance issues and unsafe working conditions or safety incidents.
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 conflicts, and compliance with labor regulations and HR policies.
Train, cross-train, and certify kitchen staff on job stations and maintain knowledge of kitchen functions.
Maintain compliance with Opaa! HR policies, federal labor laws, HACCP, safety procedures, health regulations, and equipment certifications.
Prepare workers’ compensation documentation, maintain employee files, and ensure staff complete required annual training.
Communicate regularly with building principals, district representatives, the school’s LEA or point of contact, and Opaa! leadership.
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 next-level manager approval; execute marketing events according to Opaa! guidelines.
Lead Nutrition Advisory Council meetings with the district at least once per semester and participate in the district wellness program.
Manage participation, labor, and food-cost metrics; troubleshoot barriers to meeting targets.
Complete end-of-week paperwork, required HACCP logs, operating-system entries, monthly menus, and administrative audits accurately and on time.
Purchase food, government commodities, and supplies according to Opaa! procedures; maintain inventory and reconcile weekly and monthly counts as applicable.
Reconcile participation reports with district POS numbers, obtain district approval, and submit reports to Home Office billing on the first day of the month.
Verify receipt of products, document invoice discrepancies, and reconcile and approve invoices before submitting them to Home Office.
Manage hiring and onboarding through the applicant tracking system and use payroll and HR systems for timekeeping, performance reviews, pay and title changes, and terminations.
Follow up on emails and execute expectations from the district, Home Office, supervisors, and field leadership.
Maintain organized office records, follow health-inspector requirements for biannual inspections, and upload and post required records.
Work as a Kitchen Manager or kitchen staff member when needed and perform other duties assigned by Opaa! Management.