Director Of Nutrition Services

Position Summary
The Director of Nutrition Services is responsible for the effective, efficient and compliant operation of the school district’s child nutrition program. The Director of Nutrition Services will professionally administer a child nutrition program in accordance with Opaa! policies procedures, client policies, and governmental regulations.
Functions Of The Job
Essential Functions Production

• Promote excellent customer service by investigating and resolving food quality and service complaints.
• Operate within cost per meal parameters for food, labor, direct costs, and supplies.
• Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.
• Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.
• Ensure daily accurate production records, as required by Opaa! and the Department of Elementary and Secondary Education (DESE).
• Forecast and communicate daily production needs to subordinate staff.
• Ensure timely, efficient, and quality meal production and service.

Supervisory

• Ensure overall cleanliness and organization of the kitchen and storage areas.
• Demonstrate and promote Opaa!’s Core Values of “Always Act in the Best Interest of the Client, Demonstrate Integrity to Earn Trust, Provide Hospitality, Accept Accountability”. Report concerns to the Regional Director of Operations immediately.
• Address performance issues and conflict in the workplace in an appropriate and timely manner.
• Conduct monthly In-Service training sessions and weekly kitchen manager meetings, as required.
• Hire, Manage, direct, and schedule the activities of all subordinate personnel. Maintain compliance with all labor regulations.
• Train, cross-train, and certify all kitchen staff on job stations. Be knowledgeable of all kitchen functions.

Compliance

• Ensure compliance with Opaa! HR policies and procedures (timekeeping/payroll, background checks, hire/fire/discipline processes, leaves of absence, employee relations, etc.)
• Ensure compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from Wellness and Nutrition at least 24 hours in advance.
• Ensure compliance with all Opaa! safety processes and procedures, worker safety regulations, and health regulations. Report unsafe working conditions and safety incidents in accordance with Opaa! policy.
• Ensure compliance with Opaa! and DESE recordkeeping requirements, and USDA program requirements pertaining to the National School Lunch and Breakfast Programs.
• Ensure compliance with all Opaa! HACCP processes and procedures.

Administrative

• Maintain inventory at acceptable levels. Oversee 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.
• Ensure accurate and timely completion of all required logs.
• Purchase all food and supplies in accordance with Opaa! procedures and specifications.
• Ensure daily tray counts and reconcile with the District report.
• Complete and accurate input of required data and invoices into Remote.
• Attend all training and operational meetings, as required by Opaa!

Client Relationships

• Promote and provide quality catered events for the district and community.
• Prepare a monthly status report to the Board of Education, and present in person, as requested by the superintendent.
• Develop a positive working relationship with the client and promote a positive attitude toward the district meal program and Opaa! Food Management.
• All other duties as assigned by Opaa! management.
• Update Regional Director of Operations with any relevant information regarding the district.
• Conduct marketing events in accordance with Opaa! guidelines.
• 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.

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.

• Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.
• 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.
• 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.

Working Conditions: Working conditions commonly associated with the performance of the functions of this job.

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

Position Qualification Requirements
Education: High School Diploma or GED
Experience

• Able to add, subtract, multiply and divide in all units of measure. Able to adjust recipes according to production needs.
• Must be able to read and comprehend instructions, correspondence and memos.
• Working knowledge of all kitchen functions and equipment.
• Must be able to communicate effectively, orally or in writing. Able to write simple correspondence and memos.
• Travel is required for the duration of a 2 week training period all internal and external employees
• Able to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Minimum 1 year in customer service/hospitality role—Service Oriented.
• Minimum 1 year supervisory experience, required
• Minimum 1 year experience cooking in a food service establishment.
• Able to identify and resolve food service and customer relationship issues.

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: ServeSafe Certification, SNA Level 1 Certification, as required
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to follow other job-related instructions and to perform other job-related duties as requested, subject to all applicable state and federal laws.
Certain job functions described herein may be subject to possible modification in accordance with applicable state and federal laws.
"Commonly associated" is not intended to mean always or only. There are different experiences that suggest other ways or circumstances where reasonable changes or accommodations are appropriate.
All activities, Demands, Conditions and Requirements are linked to Essential Job Functions unless marked with an asterisk, which denotes linkage only to marginal function(s).
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.