School Nutrition General Manager - Lead a Purposeful Kitchen

Whitsons Culinary Group; Claremont (NH); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Health, dental, and vision benefits

Paid holidays & time off

Retirement plans

Family-friendly schedule

Job summary

Whitsons Culinary Group seeks a Food Service General Manager for Claremont, NH to lead a school nutrition program that fuels student success. You will oversee daily operations, ensure meals meet nutrition guidelines, manage budgets, staff, and vendor relationships while fostering a student-centered kitchen culture.

The role emphasizes strong leadership, a hands-on approach, ServSafe knowledge, and compliance with USDA standards.

Qualifications

• Bachelor’s degree in a related field or equivalent combination of education/experience.
• Experience in food service management with P&L responsibility.
• Knowledge of USDA school nutrition guidelines and food safety regulations.

Responsibilities

• Inspire and lead the food service team to deliver nutritious meals to students and staff.
• Oversee scheduling, inventory, compliance, and food safety.
• Manage budgets, staffing, vendor relationships and performance goals.
• Partner with school staff to support student health and wellbeing.
• Ensure compliance with NSLP, SBP and related guidelines.

Skills

Leadership

Budgeting & P&L

Food Safety

Communication

Operations Management

Regulatory Compliance

Team Development

Vendor Management

Scheduling

Education

Bachelor’s degree in related field

State-recognized school nutrition director certificate (or 1 year relevant experience)

Associate’s degree + 1 year relevant experience

High school diploma + 3 years relevant experience

Tools

POS platforms

Scheduling software

Microsoft Office (Word, Excel, PowerPoint, Outlook)

Reporting tools

Job description

Whitsons Culinary Group seeks a Food Service General Manager for Claremont, NH to lead a school nutrition program that fuels student success. You will oversee daily operations, ensure meals meet nutrition guidelines, manage budgets, staff, and vendor relationships while fostering a student-centered kitchen culture.

The role emphasizes strong leadership, a hands-on approach, ServSafe knowledge, and compliance with USDA standards.