Director of Nutrition Services

Overview

Position Summary
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. 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 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”.

Operations

FUNCTIONS OF THE JOB

• Observe and ensure seamless execution of the daily production by viewing each kitchen’s menu, production board, checking freezers and coolers, food quality, cleanliness of kitchen, food safety protocol and following HACCP.
• Ensure daily accurate and completed production records, reimbursable meals are correct according to the meal pattern within the Point of Sale (POS), required by Opaa! and the Department of Elementary and Secondary Education State Department.
• Observe tray counting policies are in place and verified 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, 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 the preparation and daily transportation of meals going to all satellite buildings, where applicable
• Observe that the menu and recipes are being followed in accordance with Opaa! guidelines.
• Ensure overall cleanliness and organization of the kitchen and storage areas.
• Take pictures of a display tray of each entree daily and submit pictures to Supervisor.
• Observe and report to district any maintenance issues.

Supervisory

• Conduct weekly Kitchen Managers meeting.
• Conduct daily Huddles to outline daily production needs, review daily dish, share information and check-in with staff.
• Attend and participate in monthly leadership meetings. Takeaways from meeting and implementing into program.
• Manage staff performance efficiently and effectively. If issues arise, report concerns to Supervisor.
• Hire, onboard, train and manage the activities of all direct reports. Maintain compliance with all labor regulations.
• Create schedule and communicate it to direct reports. Schedule needs to align with meals per labor hour (MPLH) goals.
• Address performance issues and conflict in the workplace in an appropriate and timely manner. If issues arise, report concerns to the Supervisor. Follow and execute HR policies. Director is responsible to track and hold team accountable for attendance.
• Train, cross-train, and certify all kitchen staff on job stations. Be knowledgeable of all kitchen functions.
• Support, engage, develop, and retain the kitchen staff.

Compliance

• Ensure compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the Culinary team at least 24 hours in advance.
• 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.).
• Ensure all pre-employment testing and onboarding is complete prior to new employees start working in the kitchen.
• 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 worker’s compensation folder before school starts at the beginning of the year. Complete and report worker’s documentation in a timely manner.
• Attend required annual training. Ensure Kitchen Managers, Kitchen Staff…