Assistant Manager- Yorkville

Socket.dev; Aurora (IL); On-site; USD 50,000 - 61,000; Full time

Benefits offered by this job

Competitive salary

Family-friendly schedule – Mon-Fri

Health, dental, vision insurance + 401

Job summary

Whitsons Culinary Group in Illinois is seeking an Assistant Food Service Manager for school nutrition programs. You will support daily operations across multiple school kitchens and help lead a team to prepare nutritious, high-quality meals.

This full-time on-site role requires ServSafe certification (or ability to obtain), strong leadership, budgeting, and a hands-on approach to on-site management, with a Monday–Friday schedule and no nights or weekends.

Qualifications

• Bachelor’s degree or equivalent in food and nutrition or related field.
• Associates degree with related concentration and school nutrition experience.
• High School diploma with 5+ years in school nutrition programs.
• ServSafe certification or ability to obtain.

Responsibilities

• Support GM in day-to-day operations across multiple school kitchens.
• Lead a team to prepare nutritious, high-quality meals for students.
• Assist with scheduling, inventory, food safety, and NSLP compliance.
• Serve as on-site contact in GM’s absence and mentor staff.
• Monitor budgets, control costs, and oversee audits and inspections.
• Ensure on-site presence 80% of the time and uphold kitchen culture.

Skills

Food service management

Team leadership

Communication

Time management

POS systems

Budgeting

Problem solving

Microsoft Office

Education

Bachelor’s degree or equivalent in related field

Associates degree in related field

High School diploma + 5 years school nutrition experience

Tools

OpenTable

POS systems

Microsoft Office Suite

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 an Assistant Food Service Manager, where you’ll support daily operations, ensure compliance, and help deliver healthy meals that fuel student success.

What You’ll Do:

• 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
• Assist with 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
• Assist with 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

We’re Looking For:

• 3+ years of food service management experience, preferably in a K–12 or institutional setting
• A culinary background with working knowledge of recipes, production, and portion control
• 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
• Proficiency with Microsoft Office and email communication
• ServSafe certification required (or ability to obtain)
• Spanish-speaking a plus!

Why Join Us?

• Competitive salary and professional growth opportunities
• Family-friendly schedule – Monday through Friday, no nights or 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’ll help lead the charge in creating a food program that’s more than just meals—it’s a 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.

$1,125 per week

Qualifications

REQUIRED QUALIFICATIONS AND COMPETENCIES:

Education:

• Bachelor’sdegree or equivalent with concentrationorcertificatein food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education,culinaryarts,businessora relatedfield.OR
• Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts,businessor a related field AND at least one year of relevant school nutrition programs experience. OR
• High School diploma AND at least Five (5)years' experiencein school nutrition programs.

Experience:

• 3years experiencein Food Service Management as a Manager/Managerrequired.
• Minimum1 year experience in K-12 programsrequired. Strong interest in school nutrition program development.

Certifications:

• ServSafeMandatory–Local food safety certification ifrequiredinjurisdictionof employment.Must be knowledgeable of all localhealth and food safetyordinances.

Technical Proficiency

• Strong knowledge of restaurant operations, point-of-sale (POS) systems, and reservation management software such as OpenTable
• Proficiencyin 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 isrequired- Must have a passion and an interest in food
• Working knowledge of cooking procedures and recipe adherence and scaling
• BilingualSpanish 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 activelymonitorslocation 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:Maintainsworking knowledge of HACCP standards, USDA regulations, NSLP requirements, and applicable health codes to ensure continuous compliance across all operational areas.
• Client & Guest Relations:Representsthe 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 byidentifyinggaps, 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 toaccomplishthe goals and responsibilities. This may require extended work hours beyond standard shifts to ensure operational excellence.

Travel & Onsite Expectations:

Travel may berequiredfor training, conferences, or multi-locationcoordination. 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 memberis regularly required tostand 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 poundsfrequently. The role requires manual dexterity for handling equipment and operational systems. Specific vision abilitiesrequiredinclude 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.

Work Environment:

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.

The duties listed above are intended only as illustrations of thevarious typesof work and duties that may be performed. The omission of specific statements of duty does not exclude them from the position if the work is similar, or a logical assignment to the position, and the Company reserves the right to addadditionalduties ormodifyexisting duties.

The job descriptiondoes not constitutean employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change.