Director of Nutrition Services

Opaa!•Little Rock, AR

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, managing program operations, kitchen teams, client relationships, and 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 daily food production and service across school kitchens, including food quality, menu execution, sanitation, HACCP practices, meal counting, production records, inventory, purchasing, transportation to satellite locations, and budget and participation metrics. The position supervises kitchen staff, manages hiring and onboarding, training, scheduling, performance, attendance, and employee records, and ensures adherence to company policies, labor requirements, safety rules, and applicable regulations. The Director maintains communication and effective working relationships with district leadership, principals, school contacts, Opaa! supervisors, and other company teams. The role prepares and presents regular reports, participates in district wellness and advisory activities, and supports marketing and catering events. Administrative work includes managing required reports, logs, audits, invoices, inventories, payroll and HR processes, menus, and records. The Director may perform kitchen manager or kitchen staff duties when needed and carries out other duties assigned by Opaa! Management.

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. 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.
Ability to operate computers and automated systems.
Proficiency with 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 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.

Responsibilities

Oversee daily meal production and service, including food quality, preparation, presentation, sanitation, HACCP practices, kitchen cleanliness, and compliance with menus and recipes.
Ensure accurate production records, meal-pattern compliance, POS meal counts, and tray-counting procedures.
Manage food, labor, waste, direct, and supply costs within established parameters and budgets.
Resolve food quality and service complaints and promote excellent customer service.
Coordinate meal preparation and transportation to satellite buildings where applicable.
Take and submit daily photographs of an entree display tray to the Supervisor.
Observe 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 kitchen staff; manage performance, attendance, workplace conflicts, and employee retention.
Train, cross-train, and certify kitchen staff on job stations, and maintain knowledge of kitchen functions.
Ensure compliance with Opaa! HR policies, labor laws, hiring and onboarding procedures, HACCP and safety processes, health regulations, and equipment certifications.
Report unsafe conditions and safety incidents, and prepare and maintain workers’ compensation documentation.
Attend annual training and ensure Kitchen Managers, staff, and substitutes complete required training hours.
Create and maintain files for active and terminated employees.
Communicate regularly with principals, district leadership, school contacts, 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 by the superintendent.
Build positive client relationships and promote the district meal program and Opaa! Food Management.
Provide quality catered events within cost parameters, obtaining required next-level manager approval before hosting.
Execute marketing events according to Opaa! guidelines and lead Nutrition Advisory Council meetings with the district at least once per semester.
Partner with the district’s wellness program and provide presentations when requested.
Monitor participation, labor costs, and food costs; troubleshoot issues affecting performance metrics.
Complete weekly paperwork, purchasing, inventory, participation reports, reconciliations, invoices, required logs, and other administrative tasks accurately and on time.
Purchase food, government commodities, and supplies according to Opaa! procedures and specifications; maintain inventory and follow ordering policies.
Reconcile participation reports against district POS numbers, obtain written district or LEA approval, and submit reports to the Home Office billing department on the first day of the month.
Reconcile and approve weekly food and supply inventory and monthly government commodity inventory where applicable.
Verify received products and invoices, document discrepancies, and ensure invoice accuracy before submission to the Home Office.
Create district menus monthly using the menu creation system and obtain Culinary team approval for menu changes at least 24 hours in advance.
Use company operating, applicant tracking, payroll, and HR systems to maintain required data and manage hiring, timekeeping, reviews, pay and title changes, and terminations.
Manage the weekly Administrative Audit with the Culinary Team and district, organize the office and records, and complete health inspection record-keeping requirements.
Follow up on emails daily and act on expectations from the district, Home Office, Supervisor, and field leadership.
Work as a Kitchen Manager or Kitchen Staff member when staffing requires.
Perform other duties assigned by Opaa! Management.