Director of Nutrition Services

Opaa!•Laddonia, MO

19h

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 oversees efficient program operations, builds and maintains relationships, manages kitchen teams, and ensures compliance. The role promotes Opaa!’s Core Values: acting in the best interest of the students, schools, and communities served; honesty; a passion for serving others; and continuous improvement. The Director oversees daily meal production and service, food quality and safety, kitchen cleanliness, staff performance and development, compliance, client relationships, budgets, purchasing, inventory, reporting, and other administrative processes. The Director may also perform Kitchen Manager or kitchen staff duties when needed. The position requires a high school diploma or GED and relevant food service experience, with qualifications varying based on student enrollment.

Requirements

High school diploma or GED; a copy of the diploma or a 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, 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 according to production needs.
Ability to interpret written, oral, diagram, 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 records, food quality, cleanliness, food safety, HACCP procedures, and meal-pattern compliance.
Verify tray-counting policies and POS records; ensure accurate meal counts and required production documentation.
Manage food, labor, waste, direct costs, and supply expenses within established cost and budget parameters.
Monitor food preparation and batch cooking; investigate and resolve food quality and service complaints.
Coordinate preparation and transportation of meals to satellite buildings, where applicable.
Ensure recipes and menus are followed, obtain approval for menu changes, and submit daily entree display-tray photographs 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 attendance, performance, workplace conflict, and compliance with labor and HR requirements.
Train, cross-train, and certify kitchen staff on job stations and maintain knowledge of kitchen functions.
Ensure compliance with Opaa! policies, Federal Labor Laws, HACCP, safety and health regulations, equipment certifications, pre-employment requirements, and required training.
Create and maintain employee files and workers’ compensation documentation; complete and report related records on time.
Communicate regularly with building principals, district leadership, the school’s LEA or point 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.
Build positive client relationships; promote the district meal program; provide approved catered events and marketing activities; lead Nutrition Advisory Council meetings at least once per semester; and partner with the district wellness program.
Monitor participation, labor, and food-cost metrics and troubleshoot obstacles to meeting targets.
Complete weekly paperwork, daily email follow-up, required logs, administrative audits, and other documentation accurately and on time.
Purchase food, government commodities, and supplies according to company procedures; maintain inventory and reconcile inventory counts, invoices, participation reports, and district POS records.
Create monthly district menus using the menu creation system and manage hiring and onboarding through the applicant tracking system.
Use payroll and HR systems to manage timekeeping, performance reviews, pay and title changes, and terminations.
Maintain an organized office and required records; follow health-inspection requirements and upload and post required documents.
Operate as Kitchen Manager and/or kitchen staff when needed and perform other duties assigned by Opaa! Management.