Assistant General Manager - Shelton School Nutrition

Whitsons Culinary Group • Shelton, CT

1d • Onsite

About The Position

Whitsons Culinary Group is hiring an Assistant General Manager to support school nutrition operations across multiple school kitchens. The role assists the General Manager with daily operations and helps ensure students receive nutritious, high-quality meals. It combines hands-on, on-site operational support with leadership, administrative, financial, food-safety, and client-service responsibilities. Approximately 80% of the day is spent in schools supporting teams on site, and the position requires daily presence at operational locations. Travel may be required for training, conferences, or coordination across locations; approved travel expenses are covered by the company.

The position is full-time and exempt. The job description initially promotes a Monday-through-Friday, family-friendly schedule with no nights or weekends, but its detailed work-hours section states that the role requires availability during all operational hours, including nights, weekends, and holidays, and may require extended hours as needed to meet responsibilities.

The work takes place in kitchen or restaurant facilities and/or office environments. It involves 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 other varying temperatures. The role regularly requires standing and walking for up to 8–10 hours, frequent bending and reaching, and lifting or carrying up to 50 pounds occasionally and up to 25 pounds frequently. Manual dexterity and close and distance vision are also required; reasonable accommodation may be available.

The listed pay rate is $25.50 per hour. Benefits described include health, dental, and vision insurance, a 401(k) with company match, paid time off, and holidays. Whitsons describes its school-meal mission as enhancing life one meal at a time and emphasizes helping kitchens run smoothly, empowering teams, and supporting students’ health and success.

Requirements

• At least 3 years of food service management experience; the detailed qualifications specify 3 years as a manager.
• At least 1 year of experience in K–12 programs.
• Education must meet one of these alternatives: a bachelor’s degree or equivalent with a concentration or certificate in a listed food, nutrition, culinary, business, or related field; an associate degree or equivalent in a listed field plus at least 1 year of relevant school nutrition programs experience; or a high school diploma plus at least 5 years of experience in school nutrition programs.
• ServSafe certification is mandatory, along with local food-safety certification where required by the employment jurisdiction; must know applicable local health and food-safety ordinances.
• Culinary background and working knowledge of cooking procedures, recipe adherence, and recipe scaling.
• Knowledge of restaurant operations and point-of-sale (POS) systems.
• Proficiency in budgeting, financial reporting, cost analysis, profit margins, and revenue optimization strategies.
• Proficiency with Microsoft Office Suite, including Word, Excel, and Outlook, and email communication.
• Knowledge of labor laws, employment regulations, employee-management compliance, and workplace safety requirements.
• Strong communication, leadership, time-management, multitasking, critical-thinking, and problem-solving skills.
• Ability to work in a dynamic, multi-site environment and provide hands-on support across operational, financial, and administrative functions.
• Passion and interest in food and a strong interest in school nutrition program development.
• Availability during operational hours, including nights, weekends, and holidays, and willingness to work extended hours as needed.
• Ability to meet the described physical demands, including extended standing and walking, bending, reaching, lifting, and carrying.

Nice To Haves

• Spanish-speaking or bilingual Spanish ability is desirable.
• Food service management experience in a K–12 or other institutional setting.
• Ability to obtain ServSafe certification if not already certified, as stated in the introductory qualifications.

Responsibilities

• Support the General Manager in overseeing day-to-day operations across multiple school kitchens and locations.
• Assist with food production, food safety, inventory, and meal-service delivery.
• Help lead teams preparing and serving nutritious, high-quality meals to students.
• Assist with scheduling, budgeting, cost monitoring, and effective use of commodities.
• Serve as a point of contact for school staff and clients when the General Manager is absent.
• Train, mentor, and coach team members, supporting a positive and productive kitchen culture.
• Help ensure compliance with USDA nutrition programs, including NSLP and SBP, as well as HACCP standards and local health and food-safety requirements.
• Assist with audits and inspections and maintain kitchen readiness for review.
• Monitor food costs, labor costs, operating expenses, and budget adherence.
• Support operational, financial, and administrative functions across multiple locations and step into leadership as needed.
• Contribute to program quality and continuous improvement by identifying gaps, reinforcing training, and supporting operational standards.
• Maintain daily on-site presence at operational locations and travel for training, conferences, or multi-location coordination as needed.

Benefits

• Competitive salary and professional growth opportunities.
• Health insurance.
• Dental insurance.
• Vision insurance.
• 401(k) with company match.
• Paid time off.
• Paid holidays.
• Approved travel and related expenses covered by the company.

What This Job Offers

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