Director of Nutrition Services

4w1 month ago

Opaa! Food Management

Mitchell, US · Full-time · $55,000 – $75,000

About this role

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. This role serves as the liaison between Opaa! and the school district, managing the program efficiently and effectively while creating and maintaining relationships.

Day-to-day responsibilities include observing and ensuring seamless execution of daily production across each kitchen, monitoring menus, production boards, freezers, coolers, food quality, cleanliness, and food safety protocols. The Director also ensures accurate production records, correct reimbursable meals, and compliance with meal patterns within the Point of Sale system.

The Director leads the kitchen team by conducting weekly Kitchen Managers meetings, daily Huddles to outline production needs, and monthly leadership meetings. They hire, onboard, train, and manage all direct reports, create schedules aligned with meals per labor hour goals, and address performance issues in a timely manner.

This role offers the opportunity to drive continuous improvement within a mission-driven organization that values acting in the best interest of students, schools, and communities. The Director will support, engage, develop, and retain kitchen staff while maintaining overall compliance with Opaa! policies and federal labor regulations.

Requirements

Ability to manage a school district's child nutrition program in accordance with company policies, client policies, and governmental regulations.
Experience in overseeing kitchen operations including food production, food safety, HACCP, and sanitation standards.
Proven ability to hire, onboard, train, and manage kitchen staff performance.
Knowledge of federal labor laws including timekeeping, payroll, background checks, I-9/eVerify, and hire/fire/discipline processes.
Ability to operate within cost per meal parameters for food, waste, labor, direct costs, and supplies.
Strong organizational skills to ensure accurate production records and compliance with meal patterns.
Ability to act as a liaison between the company and the school district, building and maintaining relationships.

Responsibilities

Observe and ensure seamless execution of daily production by viewing each kitchen's menu, production board, checking freezers and coolers, food quality, cleanliness, and food safety protocol following HACCP.
Ensure daily accurate and completed production records and reimbursable meals are correct according to the meal pattern within the Point of Sale system.
Operate within cost per meal parameters for food, waste, labor, direct costs, and supplies for each kitchen.
Conduct weekly Kitchen Managers meetings and daily Huddles to outline production needs, share information, and check in with staff.
Hire, onboard, train, and manage the activities of all direct reports; maintain compliance with all labor regulations.
Create and communicate schedules to direct reports that align with meals per labor hour goals.
Ensure compliance with Opaa! recipes and menu plans, obtaining approval for menu changes from the Culinary team at least 24 hours in advance.
Promote excellent customer service by investigating and resolving food quality and service complaints.

Benefits

Opportunity to lead and develop a kitchen team within a mission-driven organization.
Support for continuous improvement and professional growth.
Role with direct impact on student nutrition and community well-being.