Assistant Food Service Manager – Support, Lead & Grow in School Nutrition!
School Dining Support & Leadership
Are you a hands-on food service professional with a heart for helping teams succeed? Join our school nutrition team as an Assistant Food Service Manager, where you’ll support daily operations, ensure compliance, and help deliver healthy meals that fuel student success.
What You’ll Do:
- Support the General Manager in overseeing day-to-day operations across multiple school kitchens
- Help lead a team that prepares and serves nutritious, high-quality meals to students
- Assist with scheduling, inventory, food safety, and compliance with USDA nutrition programs (NSLP, SBP, etc.)
- Serve as a key point of contact for school staff and clients in the absence of the General Manager
- Train, mentor, 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, inspections, and ensure kitchens are always ready for review
- Be present in the schools—80% of your day will be spent in action, supporting your teams on-site
We’re Looking For:
- 3+ years of food service management experience, preferably in a K–12 or institutional setting
- A culinary background with working knowledge of recipes, production, and portion control
- Strong communication, leadership, and time management skills
- Knowledge of USDA meal programs and local health department guidelines
- Ability to multi-task, think critically, and solve problems on the go
- Proficiency with Microsoft Office and email communication
- ServSafe certification required (or ability to obtain)
Why Join Us?
- Competitive salary and professional growth opportunities
- Family-friendly schedule – Monday through Friday, no nights or weekends
- Health, dental, vision insurance + 401(k) with company match
- Paid time off and holidays
- Make a meaningful difference in students’ health, well-being, and success
About Us:
At Whitsons Culinary Group, we believe school meals should be delicious, nutritious, and made with purpose. As an Assistant Food Service Manager, you’ll help lead the charge in creating a food program that’s more than just meals—it’s a key part of every student’s day. Your leadership and support will ensure that kitchens run smoothly, teams feel empowered, and students leave the lunch line ready to thrive.
Apply now and take the next step in your food service leadership journey—at Whitsons, our mission is Enhancing Life One Meal at a Time™.
$28.34 per hour
Qualifications
REQUIRED QUALIFICATIONS AND COMPETENCIES:
Education:
- 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
- Bachelors 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
- Associates 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 school nutrition programs experience. OR
- High School diploma or GED AND at least Five (5) years experience in school nutrition
Certifications:
- ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Nassau County Board of Health. Must be knowledgeable of all local health and food safety
Computer Skills:
- Proficiency in all Microsoft Office applications is
- Must be able to communicate electronically through use of email and other similar computer platforms.
- Able to learn new programs easily and
Other Qualifications, Experience and Competencies:
- 3 years experience in Food Service Management as a Manager/Assistant Manager required.
- Minimum 1 year experience in K‐12 programs Strong interest in school nutrition program development.
- 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 in order to resolve problems or would result in improving program overall.
- Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff.
- Must possess excellent time management and organizational skills
- Bilingual Spanish is highly desirable.
