Director in Training

POSITION SUMMARY:

 The Director in Training role is a tiered training program designed to create leaders within the organization. As part of the training program, employees will become certified in managing kitchen operations, leading teams, and executing administrative functions. Upon completion, directors in training will be assigned a school district to manage.

The Director in Training is responsible for the effective, efficient and compliant operation of the school district’s child nutrition program. The Director In Training 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

1.         Forecast and communicate daily production needs to subordinate staff.

2.         Ensure daily accurate production records, as required by Opaa! and the Department of Elementary and Secondary Education (DESE).

3.         Operate within cost per meal parameters for food, labor, direct costs, and supplies.

4.         Ensure timely, efficient, and quality meal production and service.

5.         Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.

6.         Promote excellent customer service by investigating and resolving food quality and service complaints.

7.         Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.

Supervisory

8.         Demonstrate and promote Opaa!’s Core Values of “Always Act in the Best Interest of the Client, Demonstrate Integrity to Earn Trust, Provide Hospitality, And Accept Accountability”. Report concerns to the Regional Director of Operations immediately.

9.         Conduct monthly In-Service training sessions and weekly kitchen manager meetings, as required.

10.      Hire, Manage, direct, and schedule the activities of all subordinate personnel. Maintain compliance with all labor regulations.

11.      Address performance issues and conflict in the workplace in an appropriate and timely manner.

12.      Train, cross-train, and certify all kitchen staff on job stations. Be knowledgeable of all kitchen functions.

13.      Ensure overall cleanliness and organization of the kitchen and storage areas.

Compliance

14.      Ensure compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from Wellness and Nutrition at least 24 hours in advance.

15.      Ensure compliance with Opaa! HR policies and procedures (timekeeping/payroll, background checks, hire/fire/discipline processes, leaves of absence, employee relations, etc.)

16.      Ensure compliance with all Opaa! HACCP processes and procedures.

17.      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.

18.     Ensure compliance with Opaa! and DESE recordkeeping requirements, and USDA program requirements pertaining to the National School Lunch and Breakfast Programs.

Administrative

19.      Purchase all food and supplies in accordance with Opaa! procedures and specifications.

20.      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.

21.      Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on invoice/receiving document.

22.      Ensure accurate and timely completion of all required logs.

23.      Complete and accurate input of required data and invoices into Remote.

24.      Ensure daily tray counts and reconcile with the District report.

25.      Attend all training and operational meetings, as required by Opaa!

Client Relationships

26.      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.

27.      Develop a positive working relationship with the client and promote a positive attitude toward the district meal program and Opaa! Food Management.

28.      Prepare a monthly status report to the Board of Education, and present in person, as requested by the superintendent.

29.      Promote and provide quality catered events for the district and community.

30.      Conduct marketing events in accordance with Opaa! guidelines.

31.      Update Regional Director of Operations with any relevant information regarding the district