Assistant General Manager - School Nutrition

Whitsons Culinary Group; Hauppauge (NY); Presencial; USD 51 000 - 57 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Health, dental, vision insurance

401(k) with company match

Paid time off and holidays

Resumo da oferta

Whitsons Culinary Group is seeking an Assistant Food Service Manager to support school nutrition operations in Hauppauge, NY. You will lead on-site teams, ensure compliance with NSLP guidelines, and help deliver healthy meals to students.

This role requires a strong culinary background, 3+ years in food service management, and ServSafe certification. Expect a Monday–Friday schedule with a culture of teamwork and continuous improvement.

Qualificações

• 3+ years of food service management experience.
• Experience in K-12 programs is required.
• ServSafe certification is mandatory.
• Knowledge of USDA NSLP requirements and health codes.
• Proficient in Microsoft Office for scheduling and reporting.
• Strong leadership and communication skills.

Responsabilidades

• Oversee day-to-day operations across multiple school kitchens.
• Lead a team delivering nutritious, high-quality meals to students.
• Assist with scheduling, inventory, food safety and compliance.
• Serve as primary contact for school staff when GM is absent.
• Train and mentor staff to maintain a positive kitchen culture.
• Support audits and inspections to ensure readiness.

Conhecimentos

Food service management

Kitchen operations

USDA NSLP knowledge

ServSafe certification

Spanish bilingual

Formação académica

Bachelor’s degree or equivalent in related field

Associates degree with relevant experience

High School diploma with 5 years in school nutrition

Ferramentas

POS systems

OpenTable

Microsoft Office

Descrição da oferta de emprego

#17807

Requisition Number

17807

Job Description

Assistant Food Service Manager – Support, Lead & Grow in School Nutrition!
School Dining Support & Leadership

Are you a hands-on food service professional with a heart for helping teams succeed? Join our school nutrition team as anAssistant Food Service Manager, whereyou’llsupport daily operations, ensure compliance, and help deliver healthy meals that fuel student success.

WhatYou’llDo:

• Support the General Manager in overseeing day-to-day operations across multiple school kitchens
• Help lead a team that prepares and serves nutritious, high-quality meals to students
• Assistwith scheduling, inventory, food safety, and compliance with USDA nutrition programs (NSLP, SBP, etc.)
• Serve as a key point of contact for school staff and clients in the absence of the General Manager
• Train, mentor, and support team members to promote a positive and productive kitchen culture
• Monitor budgetary goals, help manage costs, and ensure effective use of commodities
• Assistwith audits, inspections, and ensure kitchens are always ready for review
• Be present in the schools—80% of your day will be spent in action, supporting your teams on-site
• 3+ years of food service management experience, preferably in a K–12 or institutional setting
• A culinary background with working knowledge of recipes, production, andportioncontrol
• Strong communication, leadership, and time management skills
• Knowledge of USDA meal programs and local health department guidelines
• Ability to multi-task, think critically, and solve problems on the go
• Proficiencywith Microsoft Office and email communication
• ServSafecertificationrequired
• Spanish-speaking a plus!

Why Join Us?

• Competitive salary and professional growth opportunities
• Family-friendly schedule –Monday through Friday, nonightsor weekends
• Health, dental, vision insurance + 401(k) with company match
• Paid time off and holidays
• Make a meaningful difference in students’ health, well-being, and success

About Us:

At Whitsons Culinary Group, we believe school meals should be delicious, nutritious, and made with purpose. As an Assistant Food Service Manager,you’llhelp lead the charge in creating a food program that’s more than just meals—it’sa key part of every student’s day. Your leadership and support will ensure that kitchens run smoothly, teams feel empowered, and students leave the lunch line ready to thrive.

$1125 - $1260/week

Requirements

REQUIRED QUALIFICATIONS AND COMPETENCIES:

Education :

• Bachelor’s degree or equivalent with concentration or certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary art s, busine ss or a related field. OR
• Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience . OR
• High School diploma AND at least Five (5) years' experience in school nutrition programs.

Experience:

• 3 years experience in Food Service Management as a Manager/Manager required .
• Minimum 1 year experience in K-12 programs required . Strong interest in school nutrition program development.

Certifications :

• ServSafe Mandatory – Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances.

Technical Proficiency

• Strong knowledge of restaurant operations, point-of-sale (POS) systems, and reservation management software such as OpenTable
• Proficiency in budgeting, financial reporting, cost analysis, and understanding of profit margins and revenue optimization strategies
• Skilled in Microsoft Office Suite (Word, Excel, Outlook) for scheduling, payroll, reporting, and communication
• Understanding of labor laws, employment regulations, and compliance requirements related to employee management and workplace safety

Other Qualifications :

• Culinary background is required - Must have a passion and an interest in food
• Working knowledge of cooking procedures and recipe adherence and scaling
• Bilingual Spanish is highly desirable

Core Competencies

• Operational Support & Execution: Assists in managing all aspects of daily location operations — production, food safety, inventory, and service delivery — with consistency, reliability, and attention to detail.
• Financial Awareness & Cost Accountability: Understands and actively monitors location financials, including food cost, labor cost, and operating expenses, to support budget adherence and sound financial decision-making.
• People Leadership & Team Development: Motivates and develops team members through hands‑on coaching, consistent on‑site presence, and a commitment to creating a positive, high‑performing work environment.
• Food Safety & NSLP Compliance: Maintains working knowledge of HACCP standards, USDA regulations, NSLP requirements, and applicable health codes to ensure continuous compliance across all operational areas.
• Client & Guest Relations: Represents the program professionally in the General Manager's absence, building trust with clients and guests through responsive communication and consistent service quality.
• Adaptability & Cross-Functional Collaboration: Thrives in a dynamic, multi-site environment by supporting the General Manager across all functions — financial, operational, and administrative — and stepping into leadership as needed.
• Quality & Continuous Improvement: Actively contributes to audit readiness, operational standards, and program quality by identifying gaps, reinforcing training, and supporting sustainable improvement over time.

WORK ENVIRONMENT AND OTHER DETAILS

Expected Hours of Work:

This is a full-time exempt position. The role requires availability during all operational hours, including nights, weekends, and holidays. As an exempt position, it is expected that Team Member will devote whatever time necessary to accomplish the goals and responsibilities. This may require extended work hours beyond standard shifts to ensure operational excellence.

Travel Requirements :

Travel may be required for training, conferences, or multi- location coordination. The role requires daily onsite presence at operational location(s) to manage operations and staff effectively. All approved travel and related expenses will be covered by the Company. These expectations may evolve based on business needs.

Physical Demands of the Job:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand and walk for extended periods (up to 8-10 hours), with frequent bending, reaching, and lifting. The employee must be able to lift and carry up to 50 pounds occasionally, and up to 25 pounds frequently . The role requires manual dexterity for handling equipment and operational systems. Specific vision abilities required include close vision, distance vision, and the ability to adjust focus. The employee must be able to work in varying temperature conditions including exposure to heat from kitchen areas and cold from refrigeration units.

The work is performed in operational settings including restaurant/kitchen facilities and/or office environments. The work environment includes moderate to loud noise levels, fast-paced activity during peak operational hours, and frequent interaction with customers, vendors, and staff. The environment may include exposure to cleaning chemicals, kitchen equipment, and varying temperatures.

Work Schedule

Monday- Friday 6am-3pm

Salary Target

$1125 - $1260/week

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