Director of Nutrition Services

Opaa!•Staunton, IL

2d•$37,600 - $60,000

About The Position

The Director of Nutrition Services manages the school district’s child nutrition program in accordance with Opaa! policies and procedures, client requirements, and governmental regulations. Serving as the liaison between Opaa! and the school district, the Director oversees program operations, kitchen staff, compliance, customer service, and relationships with district stakeholders. The position 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 role oversees daily meal production and service, food quality and safety, kitchen cleanliness, cost controls, records, purchasing, inventory, and required administrative reporting. It also involves hiring, onboarding, training, scheduling, and supervising kitchen employees; ensuring compliance with labor, safety, HACCP, health, and company policies; and maintaining communication with school and district representatives. The Director participates in district wellness and marketing activities, presents status reports to the Board of Education, and may operate as a Kitchen Manager or Kitchen Staff member when needed. Opaa! Food Management operates in eight Midwestern states. The advertised pay range is $37,600–$60,000 per year, with pay varying by school district; a hiring manager will discuss pay in more detail.

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. Education and experience requirements 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 basic arithmetic and adjust recipes to meet 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 and service, including menus, production records, food quality, sanitation, food safety, HACCP practices, and kitchen organization.
Ensure meal counts, tray-counting procedures, Point of Sale records, reimbursable meals, and required state and company documentation are accurate.
Manage food, labor, waste, direct, and supply costs within established parameters and budgets.
Investigate and resolve food quality and service complaints; coordinate meal transportation to satellite buildings where applicable.
Verify that menus and recipes are followed, submit daily entree display-tray photographs to the Supervisor, and report maintenance issues to the district.
Conduct weekly Kitchen Managers meetings, daily staff huddles, and participate in monthly leadership meetings.
Hire, onboard, train, cross-train, certify, schedule, and supervise direct reports; manage performance, attendance, workplace issues, and staff development in accordance with HR policies.
Ensure compliance with company policies, labor laws, pre-employment requirements, HACCP procedures, safety and health regulations, equipment certifications, and required training.
Maintain workers’ compensation documentation and employee files; report safety incidents and unsafe conditions according to policy.
Communicate regularly with principals, district liaisons, the school’s LEA or point of contact, and Opaa! leadership.
Prepare monthly Board of Education status reports, attend at least two board meetings per school year, and lead Nutrition Advisory Council meetings at least once each semester.
Build positive client relationships; support district wellness programs, marketing events, and catered events within cost parameters and required approval processes.
Monitor participation, labor, and food-cost metrics and troubleshoot obstacles to meeting goals.
Complete weekly paperwork, required logs, inventory reconciliations, participation reports, invoices, and monthly government-commodity inventory counts as applicable.
Purchase food, government commodities, and supplies according to Opaa! procedures; maintain inventory and verify deliveries and invoices.
Create district menus using the menu creation system and manage hiring and onboarding through the applicant tracking system.
Use payroll and HR systems for timekeeping, performance reviews, pay and title changes, and terminations.
Follow up on emails and requests from district representatives, the Home Office, supervisors, and field leadership.
Complete the Administrative Audit with the Culinary Team and maintain organized office files and records.
Comply with health inspection requirements 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.