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Whitsons Culinary Group

Assistant General Manager - School Nutrition

Hauppauge, NY, United States

$1125 - $1260/week

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Job details

Pay: $1125 - $1260/week
Posting language: English
Posted: Nov 12, 2026

Original 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
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.

Apply now and take the next step in your food service leadership journey - at Whitsons, our mission is Enhancing Life One Meal at a Time™.

$1125 - $1260/week

REQUIRED QUALIFICATIONS AND COMPETENCIES:

Education:

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

Experience:

3 years experience in Food Service Management as a Manager/Manager required.
Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development.

Certifications:

ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances.

Technical Proficiency

Strong knowledge of restaurant operations, point-of-sale (POS) systems, and reservation management software such as OpenTable
Proficiency in 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 is required - Must have a passion and an interest in food
Working knowledge of cooking procedures and recipe adherence and scaling
Bilingual Spanish 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 actively monitors location 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: Maintains working knowledge of HACCP standards, USDA regulations, NSLP requirements, and applicable health codes to ensure continuous compliance across all operational areas.
Client & Guest Relations: Represents the 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 by identifying gaps, 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 to accomplish the goals and responsibilities. This may require extended work hours beyond standard shifts to ensure operational excellence.

Travel Requirements:

Travel may be required for training, conferences, or multi-location coordination. 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 member is regularly required to stand 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 pounds frequently. The role requires manual dexterity for handling equipment and operational systems. Specific vision abilities required include 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.

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More about this job

Skills

Food service operations
Lead a team
Scheduling
Food safety
Regulatory compliance
Inspection
Cooking
Communication skills
Leadership
Time management
Microsoft Office
Point of sale
OpenTable
Budget management
Financial reporting
Microsoft Word
Microsoft Excel
Microsoft Outlook
Payroll
Reporting
Bilingualism
Attention to detail
Decision making
Team building
Coaching
HACCP
Adaptability
Collaboration
Process improvement
Cleaning

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Work requirements

Jobs in the United States