Senior Executive Director Nutrition Services & Warehouse, Oakland Unified SD - Alma Advisory Group

Who We Are

The Oakland Unified School District (OUSD) serves as the public school system for the City of Oakland, California. It is one of the largest school districts in the state, responsible for educating approximately 34,000 students across elementary, middle and high schools and 13,000 students in district-approved charter schools. OUSD emphasizes equity, social justice, and community involvement, working to provide a quality education to a diverse student population. OUSD is committed to improving student outcomes while fostering inclusive and supportive learning environments. 

As an organization, Oakland Unified School District is proud of the unique value Nutrition Services provides to all students in the district. We enroll over 34,000 students and 80 schools and programs that feed over 80% of students who qualify for free or reduced lunch programs. We are hyper-focused on creating and sustaining a world-class nutrition program within a world-class food service facility.   As the home of the Black Panther Party, OUSD has long been central in the conversation about the school's role and the community’s commitment to supporting access to quality food. OUSD takes great pride in the new, state-of-the-art central kitchen, education center and instructional garden that allows for the delivery of locally sourced food and nutrition education to the students of OUSD. 

OUSD Nutrition Services Team provides students at every grade level with delicious, fresh, high-quality food in an environment that values student needs, tastes, and differences by adults who are hard-working, self-motivated, and student-focused.  Our team believes in exceeding national standards when creating culturally responsive meals and menus, identifying new resources to increase access to healthy food, and providing effective and efficient service in a family-centered environment. The quality of our food impacts the daily lives of our students and their families. Creating an equitable food system for our families is our highest priority in supporting the work schools do every day.  The district was acknowledged for its service during the pandemic, efficiently feeding families throughout, and emerged with a substantial fund balance that will allow the department to move forward in its ambitious plans for students. 

What You’ll Do

Our District is seeking a Senior Executive Director for Nutrition Services and Warehouse to lead the District’s strategy and organization of its Food Nutrition Services Program. This candidate will have the opportunity to build a national movement for school lunch programs using The Center and its nutrition program as a national model. The diversity in the city of Oakland, the flavors and food traditions that come with this cultural richness, and the proximity to farms and gardens provides the perfect backdrop for developing innovative approaches to scratch cooking and meal delivery across the district. Setting the vision for this program and getting to full optimization at the Center is a crucial priority in this role. This facility is not just a kitchen, but a place for instruction, a destination that connects systems with education for kids around food, meals, sustainability and health.  

We are looking for an effective leader who can work with urgency to change the momentum and accelerate this work.   The district needs someone who is mission-driven and committed to working in urban systems. Our preference is to find candidates with previous experience serving as a food service director with tangible outcomes setting strategic plans in motion, communicating those plans clearly and collaborating across teams to achieve results. 

Primary Responsibilities (the “What”)

The Senior Executive Director will be accountable for the following areas of responsibility: 

Plan, organize, control, and direct the District’s Nutrition Services Program and the Warehouse; supervise development of nutritional menus in accordance with state and federal meal program requirements; and coordinate with school and other administrative personnel in procurement, budget, finance, and buildings & grounds. Coordinate and supervise warehouse services for the District. Align meal program with the District’s strategic goals and objectives. Maintain confidentiality of all personnel matters; some duties will involve access to confidential information concerning employer-employee relations. 

Department Management and Team Development

• Develop and review personnel management policies and procedures in cooperation with the Talent Services Department.  
• Review and evaluate departmental activities; visit and inspect cafeteria sites; assure compliance with applicable laws rules and regulations; and review work schedules.  
• Supervise and review record keeping and reporting procedures, and prepare and supervise a variety of records and reports related to assigned activities.  
• Plan and implement personnel staffing and approve food services staffing recommendations.  
• Supervise and evaluate the performance of assigned staff; interview and select employees and recommend  transfers, reassignment, termination and disciplinary actions; plan, coordinate and arrange for appropriate  training of staff.  
• Participate in negotiations for labor contracts.  

Financial Planning Supervision 

• Coordinate with school and other administrative personnel in procurement, budget, finance and buildings  & grounds.  
• Develop the Nutrition Services & Warehouse Departments budget and maintain budget control; control food  costs through menu planning and cost analysis.
• Develop and implement funding proposals and other resource development strategies to support Nutritional  Services programmatic goals and objectives; identify resources and apply for grants that contribute to the  sustainability of Nutritional Services. 
• Develop and implement policies and procedures to ensure that cash handling practices are in accordance with generally accepted accounting principles.  
• Direct the compilation and analysis of reimbursement claims, revenues, the development of staffing formulas, and the allocation of staff to Nutrition Services & Warehouse units.  

Collaboration and Communication 

• Meet with and address a variety of groups, including employees, school administrators, District officials and  community organizations to disseminate information regarding the District's Nutrition Services Programs &  Warehouse. 
• Work in collaboration with other District departments and community partners to engage the community in  food justice issues at the local, state and federal levels. 
• Develop and maintain community partnerships, including coordination between partners and Nutritional  Services & Warehouse.  
• Work with local farmers and suppliers to provide produce and other staples for Nutrition Services. Analyze legislation related to nutrition services and coordinate the response to proposed legislation.  

Strategic Leadership 

• Implement and supervise new programs to enhance and align the current meal program to the District’s  strategic goals and objectives. These include, but are not limited to, Produce Markets, Supper Programs, District Farms, Community Kitchens, Vending, and Catering.
• Identify, develop and implement new business strategies in support of Nutritional Services & Warehouse  (i.e., charter school catering). 
• Supervise development of nutritional menus in accordance with state and federal meal program requirements; supervise planning of menus in accordance with established nutritional requirements;  authorize new menu items.  
• Collaborate with Health Services and other District departments in providing guidance in the area of Health and Wellness. 
• Establish department policy and administer District Nutrition Services & Warehouse Programs in accordance  with District policies and applicable laws and regulations.  
• Interpret departmental policies to school site personnel.  

Operational Expertise

• Direct the implementation and maintenance of a Food Safety Certification Program for food service employees.  
• Assure that services, equipment, facilities, and procedures conform to state nutrition/food service guidelines,  District policies, and other applicable regulations.  
• Direct the compilation, verification, and reporting data to meet federal and state requirements related to  subsidized nutrition programs.  
• Direct the development and preparation of food and equipment specifications, procurement requirements and the testing of new food services products, supplies, and equipment.  
• Develop and review personnel management policies and procedures in cooperation with the Talent Services Department.  
• Review and evaluate departmental activities; visit and inspect cafeteria sites; assure compliance with applicable laws, rules, and regulations, and review work schedules.  
• Supervise and review record keeping and reporting procedures, and prepare and supervise a variety of records and reports related to assigned activities.  
• Direct and participate in the planning of data processing applications and their implementation for Nutrition Services.  
• Supervise coordination, implementation, and maintenance of computerized point of service systems.
  Collaborate with IT to identify and implement technology initiatives to improve services and operations.
• Implement “green” strategies to reduce food related and other waste. 
• Coordinate special projects and programs as assigned.  
• Perform related duties as assigned.

Key Competencies (the “How”)

The ideal candidate will demonstrate the following attributes:

Human Resource and Talent Management   

• Demonstrate effective leadership in overseeing key HR functions, including recruiting, staffing, and talent management, ensuring alignment with department goals and needs.
• Skilled in developing and executing strategies to build diverse, representative talent pools that align with department demands, and adept at implementing evidence-based hiring practices to attract high-quality staff, especially in hard-to-staff and high-need areas. 
• Competent in designing, implementing, and assessing tools that improve employee engagement, while effectively mediating conflicts and resolving staff concerns to maintain a positive and productive work environment. 
• Strong knowledge of federal and state labor laws, with the ability to ensure that the department adheres to legal standards, Board policies, and professional guidelines, promoting compliance at every level. 
• Adept at leading professional development initiatives, ensuring onboarding processes are efficient and smooth, and providing ongoing professional growth opportunities that are timely, relevant, and aligned with staff career advancement. 
• Proficient in supporting supervisors to establish clear, measurable performance goals for staff, and in implementing equitable performance plans that foster regular, constructive feedback and continuous development across all levels of the department.

Extraordinary Communication and Influence 

• Cultivate and maintain collaborative and transparent working relationships and coalitions with diverse stakeholders: coworkers, District leadership and partners.
• Communicate effectively, tailoring messages for each audience, context, and mode of communication.
• Navigate political structures, relationships, and dynamics to improve results for the department, team and students.
• Engage in positive risk-taking and promote innovative practices to transform the District’s nutrition team and program.
• Push back thoughtfully when needed to avoid distraction from core priorities and goals in the better interest of student success.

Strategic Planning and Effective Execution

• Ability to establish a clear and compelling vision for team and organizational effectiveness that has a direct and measurable impact on food services performance and reputation. 
• Solve problems while weighing the advantages and disadvantages of each approach with a systems level and equity lens.
• Exhibit a strong focus on short and long-term goals, accountability, and results; establish clear metrics for success.
• Think critically and lead thoughtful, transformative action within a complex organization and political landscape.
• Use data and research based practices to analyze problems and translate those insights into systemic action.
• Analyze the conditions for change and offer innovative solutions to seemingly intractable problems and adapt strategy to changing conditions.

Team Engagement and Culture Builder

• Demonstrate a calm and caring personal style and the ability to function as a unifying force while managing a diverse staff. 
• Gain the trust and respect of all staff, cultivating personal accountability among staff for excellent service, problem solving, and efficient processes.  
• Patient and proactive in outreach in order to lay the foundation for future work, but is skilled in investing time and resources in building trust and reputation. 
• Change management skills that allow for team building, trust building, skill building and strategic planning for a team.

Financial Management and Operational Management Expertise

• Demonstrate a high level of financial planning and budget management expertise in managing an annual budget designed to increase equitable access for all students and full utilization of the Center. 
• Understand facilities management, federal guidelines, supply chain, audit process in building capacity for amplifying access for students in every school to receive high quality meals.

• Evaluate funding, partnerships, resources and identify opportunities to leverage momentum to execute a world class nutrition program. 

Requirements

Minimum Qualifications

• Any combination of education, training and/or experience equivalent to: a Bachelor’s degree with a major in dietetics, nutrition, institutional food services, or a closely related field and seven years of experience in a large food service operation. 
• 7-10 years of Director level experience leading and managing a team in a food service environment
• A Master’s degree in education or public health is preferable.  
• Certified as a Trainer and in Food Safety.
• Valid California Driver's License. 
• Employment eligibility may include fingerprints, TB and/or other employment clearance. 
• Registered dietician with menu planning experience a plus.

Benefits

Salary for this integral position is competitive, and commensurate with prior experience and will be in the range of $176,797 - $225,664. In addition, a comprehensive benefits package will be included in the offer to the finalist candidate.