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Nutrition Program Director Jobs in Nebraska (NOW HIRING)

Opaa!

Director of Nutrition Services

Mitchell, NE · On-site

$47K - $54K/yr

The Director will do this through managing the program efficiently and effectively, creating and ... Lead Nutrition Advisory Council Meetings in partnership with the school district at least one time ...

Omaha Tribe of Nebraska

Senior Center Director

Macy, NE · On-site

$18 - $19/hr

The Senior Center Director is employed in a full-time position to administer and organized an efficient nutrition program, responsive to the needs of the Omaha Tribe Elders. The Senior Center is ...

Omaha Tribe of Nebraska

Senior Center Director

Macy, NE · On-site

The Senior Center Director is employed in a full-time position to administer and organized an efficient nutrition program, responsive to the needs of the Omaha Tribe Elders. The Senior Center is ...

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The Salvation Army

MHR Program Supervisor

Omaha, NE

$58K/yr

... of program nutritional needs and operational needs and additional duties to support program ... Support, assist, and direct program staff in goal directed interactions with program participants ...

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Nutrition Program Director information

What are some common challenges Nutrition Program Directors face when implementing new initiatives, and how can they effectively address them?

Nutrition Program Directors often encounter challenges such as budget constraints, resistance to change among staff or participants, and ensuring compliance with regulatory guidelines. To address these, it is helpful to foster open communication with team members, provide ongoing training, and collaborate closely with stakeholders to adapt programs to meet both organizational goals and community needs. Building partnerships with local agencies and leveraging data to demonstrate program impact can also be effective strategies for gaining buy-in and securing necessary resources.

What are the responsibilities of a Nutrition Program Director?

A Nutrition Program Director oversees the planning, implementation, and management of nutrition programs in organizations such as schools, hospitals, community centers, or government agencies. Their duties include developing nutrition policies, supervising staff, managing budgets, ensuring compliance with health regulations, and evaluating program effectiveness. They also work to promote healthy eating habits and may coordinate educational initiatives for the community or target populations.

What are the key skills and qualifications needed to thrive as a Nutrition Program Director, and why are they important?

To thrive as a Nutrition Program Director, you need expertise in nutrition science, program management, and public health, typically supported by a relevant degree and experience in nutrition or dietetics. Familiarity with data analysis tools, nutrition tracking software, and knowledge of regulatory guidelines such as those from the USDA or CDC are commonly required. Strong leadership, communication, and organizational skills are crucial for coordinating teams and engaging diverse stakeholders. These competencies are vital to effectively design, implement, and evaluate nutrition programs that improve community health outcomes.

What is the difference between Nutrition Program Director vs Nutrition Coordinator?

AspectNutrition Program DirectorNutrition Coordinator
CredentialsRegistered Dietitian (RD) or Nutritionist certification often requiredSame certifications often required, but less experience needed
Work EnvironmentOversees multiple programs, manages staff, strategic planningImplements nutrition plans, supports program activities, reports to directors
Employer & Industry UsageNonprofits, healthcare, government agenciesCommunity health centers, schools, clinics

The Nutrition Program Director typically holds a higher-level leadership role, overseeing entire programs and managing staff, while the Nutrition Coordinator focuses on implementing nutrition initiatives and supporting program operations. Both roles require similar credentials but differ in scope and responsibilities.

What are the most commonly searched types of Nutrition Program jobs in Nebraska? The most popular types of Nutrition Program jobs in Nebraska are:
What job categories do people searching Nutrition Program Director jobs in Nebraska look for? The top searched job categories for Nutrition Program Director jobs in Nebraska are:
Nutrition Program Director jobs near you
Infographic showing various Nutrition Program Director job openings in Nebraska as of July 2026, with employment types broken down into 2% As Needed, 80% Full Time, and 18% Part Time. Highlights an 96% In-person, and 4% Remote job distribution.

Director of Nutrition Services

Opaa!

Mitchell, NE • On-site

$47K - $54K/yr

Full-time

Re-posted 24 days ago

Job description

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".
Functions of the Job
Operations:
  • 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 and Kitchen Substitutes have completed required training hours.
  • Create and maintain employee files for active and terminated staff.

Client Relationships:
  • 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.
  • Establish relationship with school's LEA or point of contact.
  • Prepare a monthly status report to the Board of Education. Present in person, as requested by the superintendent, but at least attend minimum of 2 board meetings per school year, one meeting in the first semester and one meeting in the second semester.
  • Develop a positive working relationship with the client and promote a positive attitude toward the district meal program and Opaa! Food Management.
  • Promote and provide quality catered events for the district and community within cost parameters. Catered events must have next level manager approval before hosting the event.
  • Execute marketing events in accordance with Opaa! guidelines.
  • Lead Nutrition Advisory Council Meetings in partnership with the school district at least one time per semester.
  • Participate and partner with the school district's wellness program. School district may request a presentation, as needed.
  • Update Supervisor and Business Development Associate with any relevant information regarding the district.

Administrative:
  • Attain metrics to increase participation in each building, manage the labor costs and manage the food costs according to established budgets.
  • Troubleshoot and problem-solve to overcome obstacles tied to metrics.
  • Complete end of week paperwork in a timely manner
  • Purchase all food, government commodities and supplies in accordance with Opaa! procedures and specifications.
  • Ensure accurate and timely completion of all required HACCP logs.
  • Maintain inventory at acceptable levels.
  • Complete Participation report and reconcile it with district POS numbers. Reconcile and obtain written approval from district contact or LEA. Submit to Home Office billing department the first day of the month to ensure commodities, transitions/billbacks, and participation are correct. Contact reporting manager if running into any obstacles.
  • Reconcile and approve 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. Reconcile, approve, and ensure accuracy of the invoice before submitting to Home Office.
  • Follow the ordering policy.
  • Ensure accurate input and required data and timely completion of all required logs in operating system.
  • Monthly creation of menus for the school district utilizing the menu creation system
  • Manage and execute the hiring and onboarding process through the applicant tracking system.
  • Utilize the payroll and HR system to manage timekeeping, performance reviews, pay and title changes, and terminations.
  • Follow-up on emails daily and execute on expectations from the district, Home Office, supervisor and field leadership.
  • Manage and execute the Administrative Audit in partnership the Culinary Team on the weekly certification and the district.
  • Ensure office is organized, files are maintained for week ending paperwork in accordance with company expectations.
  • Follow regulations as addressed by Health Inspector for required bi-annual health inspections. Upload and post required documents for record-keeping purposes.
  • Operate as Kitchen Manager and/or Kitchen Staff in absence of staff, as needed.
  • All other duties as assigned by Opaa! Management.

Position Qualifications
Education: A High School Diploma or (GED) is minimally required. A copy of the diploma or certified copy of a transcript must be presented upon hire as a condition of employment to comply with USDA Professional Standards.
Experience:
  • A minimum of three years of relevant food service experience is required or one year of relevant food service experience with an associate's degree
  • Note: The required education and experience will vary based on the student enrollment
  • Minimum 1 year in customer service/hospitality role - service oriented.
  • Working knowledge of all kitchen functions and equipment.
  • Good working knowledge of and able to operate computers and automated systems.
  • Proficient in the use of Microsoft Office Suite, including, but not limited to, Word, Excel, and Outlook.
  • Must be able to read and comprehend instructions, correspondence, and memos.
  • Must be able to communicate effectively, orally and in writing. Able to write simple correspondence and memos.
  • Able to add, subtract, multiple and divide in all units of measure. Able to adjust recipes according to production needs.
  • Able to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
  • Able to identify and resolve food service and customer relationship issues.
  • Minimum 1-year supervisory experience, preferred.

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.

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