Opaa! Food Management
Position Summary
The Director of Nutrition Services 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. 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: Act in the Best Interest of the students, schools and communities we serve; Be honest in everything we do; Have a passion to serve others; Commit to continuous improvement. Responsibilities
Observe and ensure seamless execution of daily production by reviewing each kitchens menu, production board, freezers and coolers, food quality, kitchen cleanliness, food safety protocol and HACCP compliance. Maintain daily production records and ensure reimbursable meals comply with meal patterns within the POS, Opaa! requirements, and state guidelines. Verify tray counting policies via 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, presentation, and sanitation. Address and resolve food quality or service complaints to promote excellent customer service. Coordinate daily transportation of meals to satellite buildings where applicable. Ensure menus and recipes follow Opaa! guidelines. Maintain cleanliness and organization of kitchen and storage areas. Take pictures of a display tray of each entree daily and submit to Supervisor. Report maintenance issues to the district as needed. Supervisory Responsibilities
Conduct weekly Kitchen Managers meetings. Lead daily huddles to outline production needs, review daily tasks, share information, and check in with staff. Attend monthly leadership meetings and implement takeaways into the program. Manage staff performance and report concerns to Supervisor as needed. Hire, onboard, train, and manage direct reports; ensure compliance with all labor regulations. Create and communicate staff schedules aligned with Meals Per Labor Hour (MPLH) goals. Address performance issues and conflicts promptly; follow HR policies; track attendance and hold team accountable. Train, cross-train, and certify kitchen staff on job stations; maintain knowledge of all kitchen functions. Support, develop, and retain kitchen staff. Compliance
Ensure compliance with Opaa! recipes and menu plans; obtain 24-hour prior approval for changes from the Culinary team. 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.). Complete pre-employment testing and onboarding before new employees start. 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 workers compensation documentation and maintain files; ensure timely reporting. 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 lines of communication with building principals and district liaison; provide updates to the Regional Director of Operations as needed. Establish relationships with the schools LEA or point of contact. Prepare a monthly status report for the Board of Education; attend at least two board meetings per school year. Build a positive working relationship with the client and promote a positive attitude toward the district meal program and Opaa!. Coordinate quality catered events within cost parameters; obtain manager approval before hosting events. Execute marketing events per Opaa! guidelines. Lead Nutrition Advisory Council meetings with the district at least once per semester. Collaborate with the districts wellness program as requested. Keep supervisor and Business Development Associate informed of relevant district information. Administrative
Meet participation and labor cost targets within budgets; manage food costs accordingly. Troubleshoot and resolve obstacles affecting metrics. Complete end-of-week paperwork promptly. Purchase all food, government commodities, and supplies per Opaa! procedures. Maintain accurate HACCP logs and inventory within acceptable levels. Prepare and reconcile Participation reports with district POS numbers; obtain written approval from district contact or LEA; submit to Home Office on time. Reconcile weekly inventory counts of food and supplies and monthly inventory of government commodities where applicable. Ensure all products are received and discrepancies noted; approve invoices for payment. Follow ordering policies and maintain required logs in the operating system. Prepare monthly menus for the school district using the menu creation system. Manage hiring and onboarding via the applicant tracking system; manage timekeeping, performance reviews, pay changes, and terminations in the payroll/HR system. Respond to emails daily and act on expectations from the district, Home Office, supervisor, and field leadership. Oversee Administrative Audit in partnership with the Culinary Team on weekly certifications with the district. Maintain an organized office and compliant week-ending paperwork; ensure health-inspection regulations are followed; upload required documents. Operate as Kitchen Manager or Kitchen Staff in staff absence as needed. All other duties as assigned by Opaa! Management. Education and Experience
Education:
A High School Diploma or GED is minimally required. A copy of the diploma or certified transcript must be presented upon hire as a condition of employment to satisfy USDA Professional Standards. A minimum of three years of relevant food service experience is required or one year of relevant food service experience with an associates degree. Note: The required education and experience will vary based on student enrollment. 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 Word, Excel, and Outlook. Must be able to read and comprehend instructions, correspondence, and memos. Must be able to communicate effectively, orally and in writing. Able to write simple correspondence and memos. Able to perform basic arithmetic, adjust recipes, and interpret various instructions from written, oral, diagram, or schedule formats. Able to identify and resolve food service and customer relationship issues. Minimum 1-year supervisory experience preferred. 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. #J-18808-Ljbffr
The Director of Nutrition Services 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. 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: Act in the Best Interest of the students, schools and communities we serve; Be honest in everything we do; Have a passion to serve others; Commit to continuous improvement. Responsibilities
Observe and ensure seamless execution of daily production by reviewing each kitchens menu, production board, freezers and coolers, food quality, kitchen cleanliness, food safety protocol and HACCP compliance. Maintain daily production records and ensure reimbursable meals comply with meal patterns within the POS, Opaa! requirements, and state guidelines. Verify tray counting policies via 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, presentation, and sanitation. Address and resolve food quality or service complaints to promote excellent customer service. Coordinate daily transportation of meals to satellite buildings where applicable. Ensure menus and recipes follow Opaa! guidelines. Maintain cleanliness and organization of kitchen and storage areas. Take pictures of a display tray of each entree daily and submit to Supervisor. Report maintenance issues to the district as needed. Supervisory Responsibilities
Conduct weekly Kitchen Managers meetings. Lead daily huddles to outline production needs, review daily tasks, share information, and check in with staff. Attend monthly leadership meetings and implement takeaways into the program. Manage staff performance and report concerns to Supervisor as needed. Hire, onboard, train, and manage direct reports; ensure compliance with all labor regulations. Create and communicate staff schedules aligned with Meals Per Labor Hour (MPLH) goals. Address performance issues and conflicts promptly; follow HR policies; track attendance and hold team accountable. Train, cross-train, and certify kitchen staff on job stations; maintain knowledge of all kitchen functions. Support, develop, and retain kitchen staff. Compliance
Ensure compliance with Opaa! recipes and menu plans; obtain 24-hour prior approval for changes from the Culinary team. 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.). Complete pre-employment testing and onboarding before new employees start. 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 workers compensation documentation and maintain files; ensure timely reporting. 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 lines of communication with building principals and district liaison; provide updates to the Regional Director of Operations as needed. Establish relationships with the schools LEA or point of contact. Prepare a monthly status report for the Board of Education; attend at least two board meetings per school year. Build a positive working relationship with the client and promote a positive attitude toward the district meal program and Opaa!. Coordinate quality catered events within cost parameters; obtain manager approval before hosting events. Execute marketing events per Opaa! guidelines. Lead Nutrition Advisory Council meetings with the district at least once per semester. Collaborate with the districts wellness program as requested. Keep supervisor and Business Development Associate informed of relevant district information. Administrative
Meet participation and labor cost targets within budgets; manage food costs accordingly. Troubleshoot and resolve obstacles affecting metrics. Complete end-of-week paperwork promptly. Purchase all food, government commodities, and supplies per Opaa! procedures. Maintain accurate HACCP logs and inventory within acceptable levels. Prepare and reconcile Participation reports with district POS numbers; obtain written approval from district contact or LEA; submit to Home Office on time. Reconcile weekly inventory counts of food and supplies and monthly inventory of government commodities where applicable. Ensure all products are received and discrepancies noted; approve invoices for payment. Follow ordering policies and maintain required logs in the operating system. Prepare monthly menus for the school district using the menu creation system. Manage hiring and onboarding via the applicant tracking system; manage timekeeping, performance reviews, pay changes, and terminations in the payroll/HR system. Respond to emails daily and act on expectations from the district, Home Office, supervisor, and field leadership. Oversee Administrative Audit in partnership with the Culinary Team on weekly certifications with the district. Maintain an organized office and compliant week-ending paperwork; ensure health-inspection regulations are followed; upload required documents. Operate as Kitchen Manager or Kitchen Staff in staff absence as needed. All other duties as assigned by Opaa! Management. Education and Experience
Education:
A High School Diploma or GED is minimally required. A copy of the diploma or certified transcript must be presented upon hire as a condition of employment to satisfy USDA Professional Standards. A minimum of three years of relevant food service experience is required or one year of relevant food service experience with an associates degree. Note: The required education and experience will vary based on student enrollment. 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 Word, Excel, and Outlook. Must be able to read and comprehend instructions, correspondence, and memos. Must be able to communicate effectively, orally and in writing. Able to write simple correspondence and memos. Able to perform basic arithmetic, adjust recipes, and interpret various instructions from written, oral, diagram, or schedule formats. Able to identify and resolve food service and customer relationship issues. Minimum 1-year supervisory experience preferred. 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. #J-18808-Ljbffr