Assistant General Manager - Ashton School Nutrition
About The Position
The Assistant General Manager supports the General Manager in overseeing daily operations across multiple school kitchens. The role helps lead teams that prepare and serve nutritious, high-quality meals to students, and supports scheduling, inventory, food safety, USDA nutrition program compliance, cost management, commodities, audits, inspections, and client relations. The position requires a hands-on presence in schools and operational locations, with roughly 80% of the day spent on-site supporting teams. It also involves representing the program when the General Manager is absent, coaching and developing team members, and supporting operational, financial, and administrative functions across locations. The position requires a culinary background and experience in food service management and K–12 programs. The successful candidate will have knowledge of cooking procedures, recipe adherence and scaling, food safety, HACCP, USDA regulations, NSLP requirements, and local health codes. The role also requires proficiency with budgeting, financial reporting, cost analysis, Microsoft Office, scheduling, payroll, reporting, and communication, as well as familiarity with restaurant operations and POS systems. This is a full-time exempt position requiring availability during all operational hours, including nights, weekends, and holidays. Extended hours beyond standard shifts may be necessary to meet operational goals. Daily on-site presence is required, and travel may be needed for training, conferences, or coordination across locations. The work takes place in kitchen, restaurant, and/or office settings, with fast-paced activity, moderate to loud noise, frequent interaction with staff, guests, clients, and vendors, and possible exposure to cleaning chemicals, kitchen equipment, heat, cold, and varying temperatures.
Requirements
- At least 3 years of food service management experience; the qualifications section specifies 3 years as a manager.
- At least 1 year of experience in K–12 programs.
- Culinary background and a strong interest in food.
- Working knowledge of cooking procedures, recipes, production, portion control, 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.
- Knowledge of USDA meal programs, NSLP requirements, HACCP standards, and applicable health codes.
- Strong communication, leadership, and time management skills.
- Ability to multitask, think critically, and solve problems in a dynamic environment.
- Proficiency with Microsoft Office, including Word, Excel, and Outlook, for scheduling, payroll, reporting, and communication.
- Knowledge of restaurant operations and POS systems.
- Proficiency in budgeting, financial reporting, cost analysis, profit margins, and revenue optimization strategies.
- Understanding of labor laws, employment regulations, and compliance requirements related to employee management and workplace safety.
- Education requirement is met through one of the following: a bachelor's degree or equivalent with a concentration or certificate in a related field; an associate degree or equivalent with a related concentration and at least one year of relevant school nutrition program experience; or a high school diploma and at least five years of school nutrition program experience.
- Ability to meet the physical demands, including standing and walking for extended periods, frequent bending, reaching and lifting, and lifting and carrying up to 50 pounds occasionally and up to 25 pounds frequently.
- Availability during operational hours, including nights, weekends, and holidays, and willingness to work extended hours when needed.
- Ability to be present on-site daily and travel when required for training, conferences, or multi-location coordination.
Nice To Haves
- Spanish-speaking or bilingual Spanish skills.
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 when the General Manager is absent.
- Train, mentor, coach, and support team members to foster a positive and productive work environment.
- Monitor budgetary goals, help manage costs, and ensure effective use of commodities.
- Assist with audits and inspections and maintain kitchens' readiness for review.
- Maintain an on-site presence at schools and operational locations to support teams and manage operations.
- Support operational, financial, and administrative functions across locations.
- Monitor food costs, labor costs, and operating expenses to support budget adherence and financial decision-making.
- Maintain food safety and compliance with HACCP standards, USDA regulations, NSLP requirements, and applicable health codes.
- Identify operational gaps, reinforce training, and contribute to quality improvement and audit readiness.
Benefits
- Competitive salary and professional growth opportunities.
- Health insurance.
- Dental insurance.
- Vision insurance.
- 401(k) with company match.
- Paid time off.
- Paid holidays.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
