Assistant General Manager - Easton School Nutrition

Whitsons Culinary Group • Forks Township, PA

3d • Onsite

About The Position

The Assistant General Manager supports the General Manager in overseeing daily food service operations across multiple school kitchens. The role helps lead teams preparing and serving nutritious meals, supports scheduling, inventory, food safety, and compliance with USDA nutrition programs, and serves as a key contact for school staff and clients when the General Manager is absent. The position includes coaching and training team members, monitoring budgets and costs, managing commodities, and maintaining audit and inspection readiness. Approximately 80% of the day is spent on-site supporting school teams. Daily on-site presence at operational locations is required, and travel may be needed for training, conferences, or coordination across locations.

The role requires a culinary background, food service management experience, and knowledge of school nutrition operations, USDA programs, HACCP, local health codes, and food safety. It is a full-time exempt position requiring availability during operational hours, including nights, weekends, and holidays, with extended hours as needed to meet responsibilities. The work takes place in kitchen, restaurant, and/or office settings.

Requirements

• Three or more years of food service management experience; the qualifications section specifies three years of experience as a food service manager.
• At least one year of experience in K–12 programs.
• Must meet one of the following education and experience paths: bachelor’s degree or equivalent with a concentration or certificate in a related field; associate degree or equivalent in a related field plus at least one year of relevant school nutrition program experience; or high school diploma plus at least five years of experience in school nutrition programs.
• ServSafe certification is mandatory; local food safety certification is also required if applicable in the jurisdiction of employment.
• Must be knowledgeable about local health and food safety ordinances.
• Culinary background is required, including working knowledge of cooking procedures, recipes, production, portion control, recipe adherence, and scaling.
• 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, 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 daily on-site support.
• Availability during all operational hours, including nights, weekends, and holidays, and willingness to work extended hours as needed.
• Ability to stand and walk for extended periods of up to 8–10 hours; bend, reach, and lift; occasionally lift and carry up to 50 pounds and frequently up to 25 pounds; and use manual dexterity to handle equipment and operational systems.
• Vision abilities including close vision, distance vision, and the ability to adjust focus.
• Ability to work in varying temperatures, including heat from kitchen areas and cold from refrigeration units.

Nice To Haves

• Spanish-speaking or bilingual Spanish ability is a plus and highly desirable.
• Experience in a K–12 or institutional food service setting.
• Strong interest in school nutrition program development.

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 key point of contact for school staff and clients in the General Manager’s absence.
• Train, mentor, coach, 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 and inspections and maintain kitchen readiness for review.
• Support daily location operations, including production, food safety, inventory, and service delivery.
• Monitor food costs, labor costs, and operating expenses to support budget adherence and financial decision-making.
• Maintain working knowledge of HACCP standards, USDA regulations, NSLP requirements, and applicable health codes.
• Represent the program professionally in the General Manager’s absence and build trust with clients and guests.
• Support the General Manager across financial, operational, and administrative functions and step into leadership as needed.
• Identify operational gaps, reinforce training, and support program quality and continuous improvement.

Benefits

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

What This Job Offers

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