General Manager - Orange School Nutrition

Food Service General Manager Are you a food service leader who is passionate about people, operations, and purpose? Join our school nutrition team as a Food Service General Manager and lead a mission-driven kitchen that fuels young minds and futures. What You’ll Do Inspire and lead the food service team to deliver nutritious, high‑quality meals to students and staff Oversee all aspects of daily operations: scheduling, inventory, compliance, and food safety Partner with school staff to ensure meals support student health, learning, and well‑being Ensure compliance with state and federal child nutrition program guidelines (NSLP, SBP, etc.) Manage budgets, staffing, vendor relationships, and performance goals Foster a positive, student‑centered, and inclusive kitchen culture We’re Looking For 35 years of experience in food service management (K‑12 or institutional preferred) Strong leadership, communication, and organizational skills Knowledge of USDA school meal guidelines and food safety regulations A hands‑on leader who builds strong teams and models accountability ServSafe certification (or ability to obtain) Why Join Us Competitive salary plus performance bonus opportunities Family‑friendly schedule – no nights or weekends Health, dental, and vision benefits Paid holidays, time off, and retirement plans A chance to shape a food program that supports learning, growth, and equity About Us At Whitsons, we believe that every school meal is an opportunity to fuel success. As our General Manager, you’ll lead a team dedicated to serving nutritious, student‑approved meals with care, efficiency, and pride. Your leadership will help create a kitchen that is more than a workplace—it’s a hub of health, learning, and community. Compensation Pay Rate: $95,000‑$115,000 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 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’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 AND at least one year of relevant school nutrition programs experience. Certifications: ServSafe mandatory. Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local ordinances. Computer Skills: 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. Other Qualifications and Experience: 5 years’ experience in Food Service Management required. Minimum 3 years experience in K‑12 programs required. 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 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. Required Competencies Communication – Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus – Act in the best interest of the customer, both internal and external. Innovation – Create new ideas, processes or products which when implemented lead to positive effective change. Organization Leadership – Apply strategic thinking, prioritization and decision‑making to drive results. Physical Demands The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required to sit, walk, talk and hear, use hands and fingers to feel, handle, or operate objects, tools or controls, and reach with hands and arms. Be standing on feet majority of the workday in addition to walking back and forth. Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. Specific vision abilities required… Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out‑of‑district travel. Must be able to drive his/her own vehicle to other work sites. Work Environment The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a cafeteria/food service establishment. Work is primarily "hands‑on" during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. #J-18808-Ljbffr Whitsons Culinary Group