General Manager - Elwood School Nutrition

Whitsons Culinary Group•Elwood, IL

21h•Onsite

About The Position

The General Manager leads school food service operations for Whitsons, overseeing a team that provides nutritious, high-quality meals to students and staff. The role is responsible for daily operations, including scheduling, production, procurement, inventory, quality control, compliance, food safety, budgeting, staffing, vendor relationships, and performance goals. The General Manager works with school staff and clients to support student health, learning, and well-being, and fosters a positive, student-centered, inclusive kitchen culture. The position manages location-level budgets and profit-and-loss performance, controls food, labor, and operating costs, and works to achieve financial targets. It also leads recruitment, coaching, and development of staff; maintains client and guest relationships; supports company marketing initiatives and community partnerships; and drives operational quality and continuous improvement. The role ensures compliance with applicable USDA child nutrition programs, HACCP standards, health codes, sanitation requirements, and federal, state, and local regulations. This is a full-time, exempt role aligned with the assigned school district calendar. The General Manager must be available during operational hours as needed, which may involve extended hours and flexible scheduling. Vacation and planned time off should generally be scheduled during school closures. Summer work may be required where summer feeding programs or other summer operations are offered. Daily onsite presence is required, with approximately 80% of the workday spent in schools observing and supporting the team. Some travel may be required for corporate meetings, training, conferences, or multi-location support; approved travel expenses are covered by the company. Work is performed in a restaurant or food service environment, in both office and operational areas. The role involves hands-on work during mealtimes, frequent interaction with staff, customers, and vendors, varying noise levels and temperatures, and extended periods of standing and walking. Compensation is listed as $922.50 per week for the 10-month school year, with performance bonus opportunities. Benefits include health, dental, and vision benefits, paid holidays, time off, and retirement plans.

Requirements

Minimum 5–7 years of progressive experience in restaurant or food service operations.
Minimum 3–5 years of general management experience with full profit-and-loss responsibility.
Three years of experience in food service management as a manager or director.
At least one year of experience in K–12 programs.
Meet one of the stated education and experience combinations: a bachelor’s degree in a related field; a bachelor’s degree in any field plus a state-recognized school nutrition director certificate or at least one year of relevant food service experience; an associate degree in a related field plus at least one year of relevant food service experience; or a high school diploma/equivalency plus at least three years of relevant food service experience.
ServSafe certification is mandatory; local food safety certification is required where applicable. Must be knowledgeable about local health and food safety ordinances.
Knowledge of USDA school meal guidelines and food safety regulations.
Strong leadership, communication, organizational, and team-building skills, with a demonstrated record of accountability and leading high-performing teams.
Strong business and financial acumen, including financial analysis, budgeting, forecasting, profit-and-loss management, cost control, and profitability targets.
Proficiency with POS platforms, scheduling software, reporting tools, and Microsoft Office Suite, including Word, Excel, PowerPoint, and Outlook.
Working knowledge of cooking procedures, recipe adherence, and recipe scaling.
Ability to manage operational compliance with HACCP standards, health codes, sanitation requirements, and applicable federal, state, and local regulations.
Ability to meet the role’s onsite, travel, scheduling, and physical demands, including occasional lifting or moving of up to 50 pounds.

Nice To Haves

Experience in K–12 or institutional food service management.
Additional management or hospitality certifications.
Experience in multi-unit oversight or area management.
Bilingual ability in Spanish.

Responsibilities

Lead and inspire the food service team to deliver nutritious, high-quality meals to students and staff.
Oversee daily operations, including scheduling, food production, procurement, inventory, and quality control.
Manage location-level budgets, financial analysis, forecasting, profit-and-loss performance, and cost controls.
Manage staffing, vendor relationships, and performance goals.
Ensure compliance with USDA child nutrition program guidelines, including NSLP and SBP, and with HACCP standards, health codes, sanitation requirements, and applicable regulations.
Partner with school staff and clients to ensure meals support student health, learning, and well-being.
Recruit, develop, coach, and retain high-performing teams, fostering a supportive and inclusive work environment.
Maintain strong client and guest relationships through service quality and proactive communication.
Execute company marketing initiatives and develop local partnerships and community relationships to grow participation and strengthen brand presence.
Maintain audit readiness, monitor quality metrics, and drive continuous operational improvements.
Provide daily onsite operational oversight and support across the assigned school location or district.
Work during summer months when summer feeding programs or other summer operations require support.