Director of Nutrition Services

Position Summary

The Director of Nutrition Services is responsible for the overall management of the school district’s child nutrition program in accordance with Opaa! policies, procedures, client policies and governmental regulations. The Director is the liaison between Opaa! and the school district. The Director will do this through managing the program efficiently and effectively, creating and maintaining relationships, managing the kitchen team, and maintaining overall compliance. Demonstrate and promote behavior that is consistent with Opaa!’s Core Values of 1.) “Act in the Best Interest of the students, schools and communities we serve, 2.) Be honest in everything we do, 3.) Have a passion to serve others, and 4.) Commit to continuous improvement”.

Functions of the Job

Operations:

• Observe and ensure seamless execution of the daily production by viewing each kitchen’s menu, production board, checking freezers and coolers, food quality, cleanliness of kitchen, food safety protocol and following HACCP.    
• Ensure daily accurate and completed production records, reimbursable meals are correct according to the meal pattern within the Point of Sale (POS), required by Opaa! and the Department of Elementary and Secondary Education State Department.
• Observe tray counting policies are in place and verified through POS.
• Operate within cost per meal parameters for food, waste, labor, direct costs, and supplies for each kitchen.
• Ensure timely, efficient, and quality meal production and service.
• Monitor food, food preparation, and batch cooking to maintain quality standards for preparation, presentation, and sanitation.
• Promote excellent customer service by investigating and resolving food quality and service complaints.
• Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable
• Observe that the menu and recipes are being followed in accordance with Opaa! guidelines.
• Ensure overall cleanliness and organization of the kitchen and storage areas.
• Take pictures of a display tray of each entree daily and submit pictures to Supervisor.
• Observe and report to district any maintenance issues.

Supervisory:

• Conduct weekly Kitchen Managers meeting.
• Conduct daily Huddles to outline daily production needs, review daily dish, share information and check-in with staff.
• Attend and participate in monthly leadership meetings. Takeaways from meeting and implementing into program.
• Manage staff performance efficiently and effectively. If issues arise, report concerns to Supervisor.
• Hire, onboard, train and manage the activities of all direct reports. Maintain compliance with all labor regulations.
• Create schedule and communicate it to direct reports. Schedule needs to align with meals per labor hour (MPLH) goals.
• Address performance issues and conflict in the workplace in an appropriate and timely manner. If issues arise, report concerns to the Supervisor. Follow and execute HR policies. Director is responsible to track and hold team accountable for attendance.
• Train, cross-train, and certify all kitchen staff on job stations. Be knowledgeable of all kitchen functions.
• Support, engage, develop, and retain the kitchen staff.

Compliance:

• Ensure compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the Culinary team at least 24 hours in advance.
• Ensure compliance with Opaa! HR policies and procedures, and Federal Labor Laws (timekeeping, payroll, background checks, I-9/eVerify, hire/fire/discipline processes, leaves of absence, employee relations, etc.).
• Ensure all pre-employment testing and onboarding is complete prior to new employees start working in the kitchen.
• Ensure compliance with all Opaa! HACCP processes and procedures.
• Ensure compliance with all Opaa! safety processes and procedures, worker safety regulations, health regulations, equipment certifications. Report unsafe working conditions and safety incidents in accordance with Opaa! policy.
• Create worker’s compensation folder before school starts at the beginning of the year. Complete and report worker’s documentation in a timely manner.
• Attend required annual training. Ensure Kitchen Managers, Kitchen Staff and Kitchen Substitutes have completed required training hours.
• Create and maintain employee files for active and terminated staff.

Client Relationships:

• Establish and maintain open and effective lines of communication at all levels to maximize customer/client satisfaction. Meet regularly with building principals and district liaison (superintendent, and/or assistant superintendent) Update Regional Director of Operations is informed of relevant information regarding the district.
• Establish relationship with school’s LEA or point of contact.
• Prepare a monthly status report to the Board of Education. Present in person, as requested by the superintendent, but at least attend minimum of 2 board meetings per school year, one meeting in the first semester and one meeting in the second semester. 
• Develop a positive working relationship with the client and promote a positive attitude toward the district meal program and Opaa! Food Management.
• Promote and provide quality catered events for the district and community within cost parameters. Catered events must have next level manager approval before hosting the event.
• Execute marketing events in accordance with Opaa! guidelines.
• Lead Nutrition Advisory Council Meetings in partnership with the school district at least one time per semester.
• Participate and partner with the school district’s wellness program. School district may request a presentation, as needed.
• Update Supervisor and Business Development Associate with any relevant information regarding the district.

Administrative:

• Attain metrics to increase participation in each building, manage the labor costs and manage the food costs according to established budgets.
• Troubleshoot and problem-solve to overcome obstacles tied to metrics.
• Complete end of week paperwork in a timely manner
• Purchase all food, government commodities and supplies in accordance with Opaa! procedures and specifications.
• Ensure accurate and timely completion of all required HACCP logs.
• Maintain inventory at acceptable levels.
• Complete Participation report and reconcile it with district POS numbers. Reconcile and obtain written approval from district contact or LEA. Submit to Home Office billing department the first day of the month to ensure commodities, transitions/billbacks, and participation are correct. Contact reporting manager if running into any obstacles.
• Reconcile and approve weekly inventory count of food and supplies, as well as a monthly inventory count of government commodities, where applicable.
• Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on invoice/receiving document. Reconcile, approve, and ensure accuracy of the invoice before submitting to Home Office.
• Follow the ordering policy.
• Ensure accurate input and required data and timely completion of all required logs in operating system.
• Monthly creation of menus for the school district utilizing the menu creation system
• Manage and execute the hiring and onboarding process through the applicant tracking system.
• Utilize the payroll and HR system to manage timekeeping, performance reviews, pay and title changes, and terminations.
• Follow-up on emails daily and execute on expectations from the district, Home Office, supervisor and field leadership.
• Manage and execute the Administrative Audit in partnership the Culinary Team on the weekly certification and the district.
• Ensure office is organized, files are maintained for week ending paperwork in accordance with company expectations.
• Follow regulations as addressed by Health Inspector for required bi-annual health inspections. Upload and post required documents for record-keeping purposes.
• Operate as Kitchen Manager and/or Kitchen Staff in absence of staff, as needed.
• All other duties as assigned by Opaa! Management.

Marginal Functions: No marginal functions identified

Physical/Visual Activities or Demands: Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.

• While performing the duties of this job, the employee is frequently required to stand, walk, sit, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.
• The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.
• Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.
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Working Conditions: Working conditions commonly associated with the performance of the functions of this job.

• Inside and outside working conditions.
• Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.
• Occasionally exposed to toxic or caustic chemicals and extreme cold.
• Noise level is usually loud.

Position Qualification Requirements

Education:       

High School Diploma or College Degree/Must meet educational and experience requirements as outlined in the USDA Professional Standards.

Experience:

• Experience is consistent with the minimum USDA Professional Standards and Guidelines  
• Minimum 1 year in customer service/hospitality role—Service Oriented.
• Working knowledge of all kitchen functions and equipment.
• Good working knowledge of and able to operate computers and automated systems.
• Proficient in the use of Microsoft Office Suite, including, but not limited to, Word, Excel, and Outlook.
• Must be able to read and comprehend instructions, correspondence and memos.
• Must be able to communicate effectively, orally or in writing. Able to write simple correspondence and memos.
• Able to add, subtract, multiply and divide in all units of measure. Able to adjust recipes according to production needs.
• Able to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Able to identify and resolve food service and customer relationship issues.
• Minimum 1 year supervisory experience, preferred.

Machines, Tools, Equipment and Work Aids that may be representative but not all inclusive of those commonly associated with this position:

Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.

License(s)/Certification(s) Required:   Serve Safe Certification, SNA Level 1 Certification, as required

Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. The pay range can be anywhere from $35,000 - $45,000 per year. Please apply, and a Hiring Manager will discuss pay with you in more detail.

Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

Salary : $35,000 - $45,000