Opaa! Food Management
Overview
Director of Nutrition Services at Opaa! Food Management. The Director 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 acts as the liaison between Opaa! and the school district, managing the program efficiently and effectively, creating and maintaining relationships, leading the kitchen team, and ensuring overall compliance. Demonstrates and promotes Opaa!’s Core Values: Act in the Best Interest of students, schools and communities; Be honest in everything we do; Have a passion to serve others; Commit to continuous improvement. Responsibilities
Observe and ensure seamless daily production by reviewing each kitchen’s menu and production board, checking freezers and coolers, food quality, kitchen cleanliness, food safety protocol, and HACCP compliance. Ensure daily production records are accurate and complete; reimburseable meals are correct according to the meal pattern within the POS; comply with Opaa! and state requirements. Monitor tray counting policies and verify 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 preparation, batch cooking, and sanitation to maintain quality standards. Promote excellent customer service by investigating and resolving food quality and service complaints. Coordinate the preparation and daily transportation of meals to satellite buildings when applicable; ensure menu and recipes follow Opaa! guidelines; maintain kitchen and storage area cleanliness and organization. Take daily display tray photos of entrées and report to Supervisor; observe and report maintenance issues to district as needed. Supervisory
Conduct weekly Kitchen Managers meetings; conduct daily huddles to outline production needs and review operations; participate in monthly leadership meetings. Manage staff performance, report concerns to Supervisor; hire, onboard, train and manage direct reports; ensure labor compliance and create schedules aligned with MPLH goals. Address performance issues and conflicts; follow HR policies; track and hold team accountable for attendance. Train, cross-train and certify all kitchen staff on job stations; support, develop, and retain kitchen staff. Compliance
Ensure compliance with Opaa! recipes and menu plans; obtain 24-hour advance approval for menu changes from Culinary team. Ensure compliance with Opaa! HR policies and federal labor laws (timekeeping, payroll, background checks, I-9/eVerify, discipline, leaves, employee relations, etc.); complete pre-employment testing and onboarding. Ensure HACCP, safety processes and procedures; report unsafe conditions or incidents per policy; maintain worker’s compensation documentation. Attend required annual training; ensure Kitchen Managers, Kitchen Staff and substitutes complete required training hours. Create and maintain employee files for active and terminated staff. Client Relationships
Establish and maintain open lines of communication with district leadership; update Regional Director of Operations with district-relevant information. Build relationships with LEA or point of contact; prepare monthly status reports for the Board of Education; attend minimum two board meetings per school year. Develop positive working relationships with the district and Opaa!; promote quality catered events within cost parameters; execute marketing events per guidelines. Lead Nutrition Advisory Council meetings at least once per semester; participate in the school district wellness program as needed. Update Supervisor and Business Development Associate with district-relevant information. Administrative
Attain metrics to increase participation; manage labor and food costs within budgets; troubleshoot to meet metrics. Complete end-of-week paperwork; purchase all food, government commodities and supplies per Opaa! procedures; maintain HACCP logs and inventory. Reconcile participation reports with district POS numbers; obtain district approval and submit to Home Office billing; manage weekly and monthly inventories and vendor invoicing accuracy. Follow ordering policy; input data and maintain logs in operating system; monthly menu creation for the district; manage hiring and onboarding via ATS; use payroll and HR system for timekeeping, performance reviews, pay and title changes, and terminations. Respond to emails daily; execute on expectations from district, Home Office, supervisor and field leadership; support administrative audits with Culinary Team; keep office organized and compliant with health inspections; operate as Kitchen Manager/Staff in absence of staff. Position 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 or one year with an associate’s degree; note that requirements may vary based on student enrollment; minimum 1 year in customer service/hospitality; working knowledge of kitchen functions and equipment; proficiency with Microsoft Office Suite; strong written and verbal communication; ability to adjust recipes and interpret varied instructions. Supervisory experience: Minimum 1 year preferred. Opaa! is committed to diversity and equal opportunity. 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.
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Director of Nutrition Services at Opaa! Food Management. The Director 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 acts as the liaison between Opaa! and the school district, managing the program efficiently and effectively, creating and maintaining relationships, leading the kitchen team, and ensuring overall compliance. Demonstrates and promotes Opaa!’s Core Values: Act in the Best Interest of students, schools and communities; Be honest in everything we do; Have a passion to serve others; Commit to continuous improvement. Responsibilities
Observe and ensure seamless daily production by reviewing each kitchen’s menu and production board, checking freezers and coolers, food quality, kitchen cleanliness, food safety protocol, and HACCP compliance. Ensure daily production records are accurate and complete; reimburseable meals are correct according to the meal pattern within the POS; comply with Opaa! and state requirements. Monitor tray counting policies and verify 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 preparation, batch cooking, and sanitation to maintain quality standards. Promote excellent customer service by investigating and resolving food quality and service complaints. Coordinate the preparation and daily transportation of meals to satellite buildings when applicable; ensure menu and recipes follow Opaa! guidelines; maintain kitchen and storage area cleanliness and organization. Take daily display tray photos of entrées and report to Supervisor; observe and report maintenance issues to district as needed. Supervisory
Conduct weekly Kitchen Managers meetings; conduct daily huddles to outline production needs and review operations; participate in monthly leadership meetings. Manage staff performance, report concerns to Supervisor; hire, onboard, train and manage direct reports; ensure labor compliance and create schedules aligned with MPLH goals. Address performance issues and conflicts; follow HR policies; track and hold team accountable for attendance. Train, cross-train and certify all kitchen staff on job stations; support, develop, and retain kitchen staff. Compliance
Ensure compliance with Opaa! recipes and menu plans; obtain 24-hour advance approval for menu changes from Culinary team. Ensure compliance with Opaa! HR policies and federal labor laws (timekeeping, payroll, background checks, I-9/eVerify, discipline, leaves, employee relations, etc.); complete pre-employment testing and onboarding. Ensure HACCP, safety processes and procedures; report unsafe conditions or incidents per policy; maintain worker’s compensation documentation. Attend required annual training; ensure Kitchen Managers, Kitchen Staff and substitutes complete required training hours. Create and maintain employee files for active and terminated staff. Client Relationships
Establish and maintain open lines of communication with district leadership; update Regional Director of Operations with district-relevant information. Build relationships with LEA or point of contact; prepare monthly status reports for the Board of Education; attend minimum two board meetings per school year. Develop positive working relationships with the district and Opaa!; promote quality catered events within cost parameters; execute marketing events per guidelines. Lead Nutrition Advisory Council meetings at least once per semester; participate in the school district wellness program as needed. Update Supervisor and Business Development Associate with district-relevant information. Administrative
Attain metrics to increase participation; manage labor and food costs within budgets; troubleshoot to meet metrics. Complete end-of-week paperwork; purchase all food, government commodities and supplies per Opaa! procedures; maintain HACCP logs and inventory. Reconcile participation reports with district POS numbers; obtain district approval and submit to Home Office billing; manage weekly and monthly inventories and vendor invoicing accuracy. Follow ordering policy; input data and maintain logs in operating system; monthly menu creation for the district; manage hiring and onboarding via ATS; use payroll and HR system for timekeeping, performance reviews, pay and title changes, and terminations. Respond to emails daily; execute on expectations from district, Home Office, supervisor and field leadership; support administrative audits with Culinary Team; keep office organized and compliant with health inspections; operate as Kitchen Manager/Staff in absence of staff. Position 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 or one year with an associate’s degree; note that requirements may vary based on student enrollment; minimum 1 year in customer service/hospitality; working knowledge of kitchen functions and equipment; proficiency with Microsoft Office Suite; strong written and verbal communication; ability to adjust recipes and interpret varied instructions. Supervisory experience: Minimum 1 year preferred. Opaa! is committed to diversity and equal opportunity. 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.
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