General Manager - Residential Facility

Whitsons Culinary Group•Richmond, IL

10h•Onsite

About The Position

Food Service General Manager – Lead with Purpose in a Secure Residential Facility Are you a food service leader who’s passionate about people, operations, and purpose? Join our team as a Food Service General Manager and take the lead in a mission-driven kitchen that fuels young minds and futures within a secure residential facility. This unique environment requires a leader who values structure, safety, and service, and who can positively impact the lives of youth through nutrition. About Us: At Whitsons, we believe that every meal is an opportunity to make a difference. As our General Manager in this secure residential facility, you’ll lead a dedicated team serving meals that support structure, rehabilitation, and growth. Your leadership will help create a kitchen that’s more than a workplace—it’s a place of consistency, care, and impact. Apply now and bring your leadership to the food service department—at Whitsons, our mission is Enhancing Life One Meal at a Time™.

Requirements

3–5 years of experience in food service management (K–12, residential, or institutional experience preferred)
Strong leadership, communication, and organizational skills
Knowledge of NSLP guidelines, food safety regulations, and compliance requirements
Experience working in a structured or secure environment is a plus
ServSafe certification
A calm, reliable, hands-on leader who leads by example
Bachelor’s 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. OR Bachelor’s degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associate 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 nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in nutrition programs.
ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances.
Proficiency in all Microsoft Office applications is required.
Must be able to communicate electronically through use of email and other similar computer platforms.
Able to learn new programs easily and quickly.
3 years’ experience in Food Service Management as a Manager/Director required.
Culinary background is required - Must have a passion and an interest in food
Working knowledge of cooking procedures and recipe adherence and scaling.
Must have demonstrated experience developing talent and managing multiple priorities
Must be able to use “critical thinking” skills to resolve problems or would result in improving program overall.
Ability to effectively communicate verbally, electronically and written with clients and support staff.
Must possess excellent time management and organizational skills
Effectively write, present and transfer ideas and information for the advancement of individual and company performance.
Act in the best interest of the customer, both internal and external.
Create new ideas, processes or products which when implemented lead to positive effective change.
Apply strategic thinking, prioritization and decision-making to drive results.

Nice To Haves

Bilingual Spanish is highly desirable.

Responsibilities

Inspire and lead the food service team to deliver nutritious, high-quality meals to residents and staff
Oversee all aspects of daily operations: scheduling, inventory, compliance, and food safety
Partner with facility staff to ensure meals support the health, structure, and rehabilitation of youth in the program
Ensure compliance with federal, state, and local guidelines, including child nutrition programs (NSLP, SBP, etc.)
Manage budgets, staffing, vendor relationships, and performance goals
Maintain safety and security standards in alignment with facility protocols
Foster a positive, inclusive, and professional kitchen culture within a secure setting