Assistant Food Service Manager - School Nutrition Leader

Whitsons Culinary Group; White Hills (CT); On-site; USD 29,000 - 41,000; Full time

Benefits offered by this job

Competitive salary

Health, dental, vision insurance

401(k) with company match

Paid time off and holidays

Monday through Friday schedule (no on‑

call nights or weekends)

Job summary

Whitsons Culinary Group seeks an Assistant Food Service Manager to support daily school kitchen operations, drive team performance, and uphold USDA NSLP compliance. You will help manage schedules, inventory, and quality control while mentoring staff and promoting a positive kitchen culture.

This is a full‑time, on‑site role with a Monday–Friday schedule, offering competitive pay and benefits. The successful candidate will have a culinary background, strong leadership, and ServSafe certification

Qualifications

• 3+ years in Food Service Management; K-12 or institutional setting preferred.
• ServSafe or local food safety certification required or obtainable.
• Knowledge of USDA NSLP/SBP programs and health codes.

Responsibilities

• Oversee day-to-day ops across multiple school kitchens.
• Lead teams to prepare nutritious, high‑quality meals.
• Manage scheduling, inventory, and compliance with nutrition programs.
• Mentor staff, monitor budgets, and control costs.
• Support audits, inspections, and maintain on-site presence.

Skills

Leadership

Communication

Time management

Problem solving

Bilingual Spanish (desirable)

Education

Bachelor’s degree or equivalent in related field

Associates degree + 1 year school nutrition exp.

High School diploma + 5 years school nutrition exp.

Tools

POS systems

OpenTable

Microsoft Office

Job description

Whitsons Culinary Group seeks an Assistant Food Service Manager to support daily school kitchen operations, drive team performance, and uphold USDA NSLP compliance. You will help manage schedules, inventory, and quality control while mentoring staff and promoting a positive kitchen culture.

This is a full‑time, on‑site role with a Monday–Friday schedule, offering competitive pay and benefits. The successful candidate will have a culinary background, strong leadership, and ServSafe certification