School Nutrition GM — Lead, Grow & Impact

Whitsons Culinary Group; Philadelphia (Philadelphia County); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Family-friendly schedule – no nights

Health, dental, vision benefits

Paid holidays, time off, retirement

Job summary

Whitsons Culinary Group in Philadelphia is seeking a Food Service General Manager to lead our school nutrition program. This mission-driven role focuses on people, operations, and the delivery of nutritious meals for students and staff.

You will oversee daily operations including scheduling, budgeting, and compliance with NSLP/SBP guidelines, while building a high-performing, safety-conscious team committed to quality and equity in meal programs.

Qualifications

• Bachelor’s degree or equivalent with nutrition leadership credentials.
• Minimum 5-7 years in food service ops management.
• 3-5 years general mgmt with P&L responsibility.
• 1 year experience in K-12 programs.

Responsibilities

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

Skills

Leadership

Communication

Organizational skills

Financial acumen

Food safety

Education

Bachelor's degree in related field

State-recognized school nutrition director certificate

2 years relevant school nutrition program experience

Associate’s degree in related field

Tools

POS platforms

Scheduling software

Microsoft Office Suite

Reporting tools

Job description

Whitsons Culinary Group in Philadelphia is seeking a Food Service General Manager to lead our school nutrition program. This mission-driven role focuses on people, operations, and the delivery of nutritious meals for students and staff.

You will oversee daily operations including scheduling, budgeting, and compliance with NSLP/SBP guidelines, while building a high-performing, safety-conscious team committed to quality and equity in meal programs.