Director of Nutrition Services

Opaa!•Nokomis, IL

3d•$41,000 - $41,000

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, builds and maintains relationships, leads kitchen staff, and ensures compliance. The role is expected to demonstrate 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 kitchen operations and meal production, staff supervision, regulatory and company compliance, client relationships, and administrative and financial processes. Duties include managing food, labor, and supply costs; ensuring meal quality and food safety; hiring, training, scheduling, and supporting staff; communicating with district representatives; preparing reports and menus; managing inventory and purchasing; and completing required records, audits, and billing-related reconciliations. The Director may work as a Kitchen Manager or kitchen staff member when needed. Opaa! Food Management operates in eight Midwestern states. The stated annual pay range is $37,600–$60,000, with rates varying by school district.

Requirements

High school diploma or GED at minimum; a 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. 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 Suite, including Word, Excel, and Outlook.
Ability to read and comprehend instructions, correspondence, and memos, and to communicate effectively orally and in writing.
Ability to perform basic arithmetic and adjust recipes according 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 kitchen production, food quality, sanitation, cleanliness, food safety, and adherence to HACCP procedures.
Ensure production records, meal-pattern compliance, point-of-sale records, and tray-counting procedures are accurate and complete.
Manage food, labor, waste, direct, and supply costs within established parameters, and support timely, efficient, quality meal service.
Investigate and resolve food quality and service complaints; coordinate meal transportation to satellite buildings where applicable.
Ensure menus and recipes follow Opaa! guidelines, take and submit daily entree display-tray photos, and report maintenance issues to the district.
Conduct weekly Kitchen Managers meetings, daily staff huddles, and participate in monthly leadership meetings.
Hire, onboard, train, schedule, supervise, and support direct reports; track attendance, address performance and workplace conflicts, and follow HR policies and labor regulations.
Train, cross-train, and certify kitchen staff on job stations, and support staff development and retention.
Ensure compliance with Opaa! recipes, menus, HR policies, labor laws, HACCP procedures, safety processes, worker safety and health regulations, and equipment certifications.
Complete and report workers’ compensation documentation; attend annual training and ensure kitchen personnel complete required training; maintain active and terminated employee files.
Maintain communication and relationships with building principals, district liaisons, school LEA or other contacts, and relevant Opaa! leaders.
Prepare monthly status reports for the Board of Education and attend at least two board meetings each school year; present when requested by the superintendent.
Promote positive client relationships and the district meal program; coordinate approved catered events, marketing events, Nutrition Advisory Council meetings, and school wellness program participation.
Manage participation, labor, and food-cost metrics and troubleshoot obstacles to meeting targets.
Complete weekly paperwork; purchase food, government commodities, and supplies; maintain inventory; and ensure accurate receiving, invoice reconciliation, and ordering.
Complete participation reports, reconcile them with district POS numbers, obtain written district or LEA approval, and submit required information to the Home Office billing department.
Enter required data and complete logs in the operating system; create monthly menus; 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; follow up on emails and requests daily.
Manage the Administrative Audit in partnership with the Culinary Team and district; maintain organized office files and required week-ending paperwork.
Follow health-inspector requirements for biannual health inspections and upload and post required records.
Operate as Kitchen Manager or kitchen staff when needed, and perform other duties assigned by Opaa! Management.