School Nutrition GM — Lead Meals, Ops & Student Impact

Whitsons Culinary Group; Shelton (CT); On-site; USD 77,000 - 95,000; Full time

Benefits offered by this job

Competitive salary

Health, dental, and vision benefits

Paid holidays, time off and retirement

Job summary

Whitsons Culinary Group in Shelton, CT is seeking a Food Service General Manager to lead our school nutrition program. You’ll guide a motivated team, ensure quality meals, and drive operational excellence in a mission-driven kitchen.

This role emphasizes compliance with NSLP/SBP, managing budgets and staff, and building a positive, inclusive kitchen culture. A ServSafe certification is preferred and 3–5 years of school nutrition leadership is ideal.

Qualifications

• 5-7 years of progressive experience in food service operations management.
• 3-5 years of general management with full P&L responsibility.

Responsibilities

• Inspire and lead the food service team to deliver nutritious, high-quality meals to students and staff
• Oversee daily operations: scheduling, inventory, compliance, and food safety
• Partner with school staff to support student health, learning, and well-being
• Ensure compliance with state and federal child nutrition program guidelines (NSLP, SBP, etc.)
• Manage budgets, staffing, vendor relationships, and performance goals
• Foster a positive, student-centered, and inclusive kitchen culture

Skills

Operations management

P&L management

Leadership

Budgeting

Education

Bachelor’s degree in related field

Bachelor’s degree + school nutrition director certificate

Bachelor’s degree + 2 years nutrition program experience

Associate’s degree + 2 years nutrition program experience

Job description

Whitsons Culinary Group in Shelton, CT is seeking a Food Service General Manager to lead our school nutrition program. You’ll guide a motivated team, ensure quality meals, and drive operational excellence in a mission-driven kitchen.

This role emphasizes compliance with NSLP/SBP, managing budgets and staff, and building a positive, inclusive kitchen culture. A ServSafe certification is preferred and 3–5 years of school nutrition leadership is ideal.