Opaa! Food Management
Overview
Position: Director of Nutrition Services. The Director is responsible for the overall management of the school districts 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. This role involves managing the program efficiently and effectively, creating and maintaining relationships, managing the kitchen team, and maintaining overall compliance. Demonstrate and promote behavior consistent with Opaa!s Core Values: 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. Responsibilities (Operations, Supervisory, Compliance, Client Relationships, Administrative)
Observe and ensure seamless execution of daily production by reviewing each kitchens menu, production board, freezers and coolers, food quality, cleanliness,?? safety protocol, and HACCP compliance. Ensure daily accurate production records; reimbursable meals are correct according to the meal pattern within the POS; comply with Opaa! and state regulations. Verify tray counting policies are in place and reflected in 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 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 preparation and daily transportation of meals to satellite buildings, where applicable. Ensure menu and recipes follow Opaa! guidelines. Maintain overall cleanliness and organization of kitchens and storage areas. Take pictures of display trays of each entree daily and submit to Supervisor. Observe and report maintenance issues to the district. Supervisory Conduct weekly Kitchen Managers meetings. Conduct daily Huddles to outline daily production needs, review daily tasks, share information and check in with staff. Attend and participate in monthly leadership meetings; implement takeaways into the program. Manage staff performance; report concerns to Supervisor as needed. Hire, onboard, train and manage direct reports; maintain compliance with labor regulations. Create schedules and align with meals per labor hour (MPLH) goals. Address performance issues and conflicts; follow HR policies; track and hold team accountable for attendance. Train, cross-train, and certify staff on job stations; ensure knowledge of all kitchen functions. Support, engage, develop, and retain kitchen staff. Compliance Ensure compliance with Opaa! recipes and menu plans; obtain 24-hour prior approval for menu changes from the Culinary team. Ensure compliance with Opaa! HR policies, Federal Labor Laws (timekeeping, payroll, background checks, I-9/eVerify, hiring/firing/discipline, leaves), and employee relations. Complete pre-employment testing and onboarding before new employees start. Maintain compliance with HACCP, safety, safety regulations, health regulations, and equipment certifications; report unsafe conditions per policy. Create workers compensation folder before school starts and report documentation timely. Attend required annual training; ensure Kitchen Managers, Kitchen Staff and Substitutes complete required hours. Create and maintain employee files for active and terminated staff. Client Relationships Establish and maintain open communication with building principals and district liaison; keep Regional Director of Operations informed of relevant district information. Establish relationship with the school LEA or point of contact. Prepare a monthly status report to the Board of Education and attend at least two board meetings per school year; present in person when requested. Develop positive working relationships with the district and promote a positive attitude toward the district meal program and Opaa! Food Management. Promote quality catered events within cost parameters; obtain next-level manager approval before hosting. Execute marketing events per Opaa! guidelines. Lead Nutrition Advisory Council meetings with the district at least once per semester. Participate in the districts wellness program as requested. Update Supervisor and Business Development Associate with district-relevant information. Administrative Attain metrics to increase participation, manage labor costs, and manage food costs within budgets. Troubleshoot and solve obstacles related to metrics. Complete end-of-week paperwork timely. Purchase food, government commodities, and supplies per Opaa! procedures. Ensure accurate and timely completion of HACCP logs. Maintain inventory at acceptable levels. Complete Participation report and reconcile with district POS numbers; obtain district approval and submit to Home Office billing timely. Reconcile weekly inventory of food/supplies and monthly inventory of government commodities where applicable. Ensure proper receipt and counting of all products; note discrepancies on invoices; approve invoices before submission to Home Office. Follow the ordering policy and timely data entry in operating systems. Monthly creation of district menus using the menu creation system. Manage hiring and onboarding through the applicant tracking system; use payroll/HR systems for timekeeping and related processes. Respond to emails daily and execute on expectations from district, Home Office, supervisor, and field leadership. Oversee Administrative Audit in coordination with Culinary Team and district certification. Maintain organized office and records per company expectations. Follow Health Inspector requirements for bi-annual inspections; upload and post required documents. Perform Kitchen Manager/staff duties in the absence of staff as needed. All other duties as assigned by Opaa! Management. Qualifications Education: A High School Diploma or GED is minimally required. A copy of the diploma or certified transcript must be presented on hire to comply with USDA Professional Standards. Experience: A minimum of three years of relevant food service experience is required or one year with an associates degree. Note: requirements vary based on student enrollment. Minimum 1 year in customer service/hospitality. Working knowledge of all kitchen functions and equipment. Proficient in Microsoft Office (Word, Excel, Outlook). Ability to read, comprehend, and communicate effectively in writing and verbally. Ability to perform basic arithmetic and adjust recipes. Experience supervising staff is preferred. EEO: Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. Seniority level : Director Employment type : Part-time Job function : Health Care Provider Industries : Food & Beverages Referrals increase your chances of interviewing at Opaa! Food Management by 2x Were unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI. #J-18808-Ljbffr
Position: Director of Nutrition Services. The Director is responsible for the overall management of the school districts 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. This role involves managing the program efficiently and effectively, creating and maintaining relationships, managing the kitchen team, and maintaining overall compliance. Demonstrate and promote behavior consistent with Opaa!s Core Values: 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. Responsibilities (Operations, Supervisory, Compliance, Client Relationships, Administrative)
Observe and ensure seamless execution of daily production by reviewing each kitchens menu, production board, freezers and coolers, food quality, cleanliness,?? safety protocol, and HACCP compliance. Ensure daily accurate production records; reimbursable meals are correct according to the meal pattern within the POS; comply with Opaa! and state regulations. Verify tray counting policies are in place and reflected in 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 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 preparation and daily transportation of meals to satellite buildings, where applicable. Ensure menu and recipes follow Opaa! guidelines. Maintain overall cleanliness and organization of kitchens and storage areas. Take pictures of display trays of each entree daily and submit to Supervisor. Observe and report maintenance issues to the district. Supervisory Conduct weekly Kitchen Managers meetings. Conduct daily Huddles to outline daily production needs, review daily tasks, share information and check in with staff. Attend and participate in monthly leadership meetings; implement takeaways into the program. Manage staff performance; report concerns to Supervisor as needed. Hire, onboard, train and manage direct reports; maintain compliance with labor regulations. Create schedules and align with meals per labor hour (MPLH) goals. Address performance issues and conflicts; follow HR policies; track and hold team accountable for attendance. Train, cross-train, and certify staff on job stations; ensure knowledge of all kitchen functions. Support, engage, develop, and retain kitchen staff. Compliance Ensure compliance with Opaa! recipes and menu plans; obtain 24-hour prior approval for menu changes from the Culinary team. Ensure compliance with Opaa! HR policies, Federal Labor Laws (timekeeping, payroll, background checks, I-9/eVerify, hiring/firing/discipline, leaves), and employee relations. Complete pre-employment testing and onboarding before new employees start. Maintain compliance with HACCP, safety, safety regulations, health regulations, and equipment certifications; report unsafe conditions per policy. Create workers compensation folder before school starts and report documentation timely. Attend required annual training; ensure Kitchen Managers, Kitchen Staff and Substitutes complete required hours. Create and maintain employee files for active and terminated staff. Client Relationships Establish and maintain open communication with building principals and district liaison; keep Regional Director of Operations informed of relevant district information. Establish relationship with the school LEA or point of contact. Prepare a monthly status report to the Board of Education and attend at least two board meetings per school year; present in person when requested. Develop positive working relationships with the district and promote a positive attitude toward the district meal program and Opaa! Food Management. Promote quality catered events within cost parameters; obtain next-level manager approval before hosting. Execute marketing events per Opaa! guidelines. Lead Nutrition Advisory Council meetings with the district at least once per semester. Participate in the districts wellness program as requested. Update Supervisor and Business Development Associate with district-relevant information. Administrative Attain metrics to increase participation, manage labor costs, and manage food costs within budgets. Troubleshoot and solve obstacles related to metrics. Complete end-of-week paperwork timely. Purchase food, government commodities, and supplies per Opaa! procedures. Ensure accurate and timely completion of HACCP logs. Maintain inventory at acceptable levels. Complete Participation report and reconcile with district POS numbers; obtain district approval and submit to Home Office billing timely. Reconcile weekly inventory of food/supplies and monthly inventory of government commodities where applicable. Ensure proper receipt and counting of all products; note discrepancies on invoices; approve invoices before submission to Home Office. Follow the ordering policy and timely data entry in operating systems. Monthly creation of district menus using the menu creation system. Manage hiring and onboarding through the applicant tracking system; use payroll/HR systems for timekeeping and related processes. Respond to emails daily and execute on expectations from district, Home Office, supervisor, and field leadership. Oversee Administrative Audit in coordination with Culinary Team and district certification. Maintain organized office and records per company expectations. Follow Health Inspector requirements for bi-annual inspections; upload and post required documents. Perform Kitchen Manager/staff duties in the absence of staff as needed. All other duties as assigned by Opaa! Management. Qualifications Education: A High School Diploma or GED is minimally required. A copy of the diploma or certified transcript must be presented on hire to comply with USDA Professional Standards. Experience: A minimum of three years of relevant food service experience is required or one year with an associates degree. Note: requirements vary based on student enrollment. Minimum 1 year in customer service/hospitality. Working knowledge of all kitchen functions and equipment. Proficient in Microsoft Office (Word, Excel, Outlook). Ability to read, comprehend, and communicate effectively in writing and verbally. Ability to perform basic arithmetic and adjust recipes. Experience supervising staff is preferred. EEO: Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. Seniority level : Director Employment type : Part-time Job function : Health Care Provider Industries : Food & Beverages Referrals increase your chances of interviewing at Opaa! Food Management by 2x Were unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI. #J-18808-Ljbffr