Onsite School Nutrition Supervisor | Food Service Leader

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

Benefits offered by this job

Health insurance

Dental & Vision insurance

401(k) with company match

Paid time off

Job summary

Whitsons Culinary Group is hiring an Assistant Food Service Manager to support daily operations in multiple school kitchens. You will assist with scheduling, inventory, and ensuring compliance with USDA programs while leading a team to deliver nutritious meals.

The role emphasizes on-site leadership, training, and cost control, with a focus on student health and program quality. On-site 80% of the day, Monday through Friday schedule.

Qualifications

• Bachelor’s degree or equivalent with concentration in related fields or certifications.

Responsibilities

• Support GM in overseeing day-to-day operations across multiple school kitchens.
• Help lead a team that prepares and serves nutritious meals to students.
• Assist with scheduling, inventory, food safety, and USDA NSLP/SBP compliance.
• Serve as contact for school staff and clients in GM's absence.
• Train and mentor team members to build a positive kitchen culture.
• Monitor budget, manage costs, and optimize commodity use.
• Help with audits, inspections, and on-site readiness.
• 80% on-site presence supporting teams.

Skills

Food service management

Leadership

Communication

MS Office

OpenTable

Spanish (optional)

Education

Bachelor’s degree or equivalent (food & nutrition, food service management, dietetics, nutrition education)

Associate degree with related experience

High School diploma + 5 years school nutrition experience

Tools

POS systems

OpenTable

Job description

Whitsons Culinary Group is hiring an Assistant Food Service Manager to support daily operations in multiple school kitchens. You will assist with scheduling, inventory, and ensuring compliance with USDA programs while leading a team to deliver nutritious meals.

The role emphasizes on-site leadership, training, and cost control, with a focus on student health and program quality. On-site 80% of the day, Monday through Friday schedule.