Assistant General Manager - Shelton School Nutrition

Whitsons Culinary Group • Shelton, CT

2d • Onsite

About The Position

The Assistant General Manager supports the General Manager in overseeing day-to-day operations across multiple school kitchens and helps ensure students receive nutritious, high-quality meals. The role combines hands-on operational support with team leadership, financial awareness, food safety, regulatory compliance, and client relations. Approximately 80% of the day is spent on-site supporting school teams. The position requires daily on-site presence at operational locations and may involve travel for training, conferences, or multi-location coordination.

The role assists with production, service delivery, scheduling, inventory, budgeting, cost management, use of commodities, audits, inspections, and readiness for review. The Assistant General Manager trains and mentors employees, promotes a positive kitchen culture, and represents the program to school staff and clients when the General Manager is absent. The position maintains working knowledge of HACCP standards, USDA regulations and nutrition programs such as NSLP and SBP, and applicable local health and food safety requirements.

This is a full-time exempt position. Availability is required during all operational hours, including nights, weekends, and holidays, and extended hours may be necessary to meet responsibilities. Work takes place in kitchen or restaurant facilities and/or office environments, with fast-paced activity, moderate to loud noise, frequent interaction with customers, vendors, and staff, and possible exposure to cleaning chemicals, kitchen equipment, heat, cold, and varying temperatures.

Pay is $25.50 per hour. Whitsons Culinary Group describes its school meals as delicious, nutritious, and made with purpose, with the mission “Enhancing Life One Meal at a Time™.”

Requirements

• At least 3 years of food service management experience; the qualifications section specifies 3 years of food service management experience as a manager.
• At least 1 year of experience in K–12 programs.
• One of the following education and experience combinations: bachelor’s degree or equivalent with a concentration or certificate in a related field; associate degree or equivalent with a related concentration and at least 1 year of relevant school nutrition program experience; or high school diploma and at least 5 years of school nutrition program experience.
• Culinary background and interest in food; working knowledge of cooking procedures, recipe adherence, and scaling.
• ServSafe certification is mandatory; local food safety certification is required if applicable in the jurisdiction of employment.
• Knowledge of local health and food safety ordinances, HACCP standards, USDA regulations, NSLP requirements, and applicable health codes.
• Strong knowledge of restaurant operations, point-of-sale systems, and reservation management software such as OpenTable.
• Proficiency in budgeting, financial reporting, cost analysis, profit margins, and revenue optimization strategies.
• Proficiency with Microsoft Office Suite, including Word, Excel, and Outlook, for scheduling, payroll, reporting, and communication.
• Understanding of labor laws, employment regulations, and employee-management and workplace-safety compliance requirements.
• Strong communication, leadership, time-management, multitasking, critical-thinking, and problem-solving skills.
• Ability to work on-site daily and be available during all operational hours, including nights, weekends, and holidays, with extended hours as necessary.
• Ability to stand and walk for extended periods, up to 8–10 hours, and frequently bend, reach, and lift.
• Ability to lift and carry up to 50 pounds occasionally and up to 25 pounds frequently.
• Manual dexterity to handle equipment and operational systems, and vision abilities for close and distance vision and focus adjustment.
• Ability to work in varying temperatures, including kitchen heat and refrigeration cold, and in environments with moderate to loud noise and possible exposure to cleaning chemicals.

Nice To Haves

• Spanish-speaking or bilingual Spanish skills are a plus and highly desirable.
• Experience in a K–12 or institutional food service setting is preferred in the introductory description.

Responsibilities

• Support the General Manager in overseeing day-to-day operations across multiple school kitchens.
• Help lead teams preparing and serving nutritious, high-quality meals to students.
• Assist with scheduling, inventory, food safety, and compliance with USDA nutrition programs, including NSLP and SBP.
• Serve as a point of contact for school staff and clients in the General Manager’s absence.
• Train, mentor, and support team members and promote a positive, productive kitchen culture.
• Monitor budgetary goals, help manage costs, and ensure effective use of commodities.
• Assist with audits and inspections and keep kitchens ready for review.
• Provide hands-on, on-site support to school teams, spending approximately 80% of the day in the schools.
• Support daily operations including production, food safety, inventory, and service delivery.
• Monitor food costs, labor costs, and operating expenses to support budget adherence and informed financial decisions.
• Represent the program professionally and maintain responsive communication and consistent service quality.
• Contribute to audit readiness, operational standards, training, and ongoing program improvement.
• Travel as needed for training, conferences, or coordination across locations.
• Devote the time necessary to accomplish the role’s goals and responsibilities, including extended hours when needed.

Benefits

• Competitive salary and professional growth opportunities.
• Family-friendly schedule described as Monday through Friday, with no nights or weekends in the introductory section.
• Health insurance.
• Dental insurance.
• Vision insurance.
• 401(k) with company match.
• Paid time off.
• Paid holidays.
• Approved travel and related expenses are covered by the company.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level