Vice President Operational Support

About Whitsons Culinary GroupFounded in 1979, Whitsons Culinary Group provides customized dining services to organizations across the U.S., including school nutrition, healthcare, residential, emergency, and specialty dining. As a family-operated, minority-owned company, Whitsons is committed to nutrition, diversity, local sourcing, and community engagement.Our mission, Enhancing Life One Meal at a Time, drives everything we do as we continue to grow nationwide.About the RoleWhitsons Culinary Group is seeking a Vice President of Operational Support based in Philadelphia to lead regional operations and drive operational excellence. This role is responsible for financial performance, operational efficiency, and client satisfaction while building and leading high-performing teams.The VP of Operational Support will work closely with executive leadership and cross-functional teams to support strategic growth, operational improvements, and exceptional service delivery.Key ResponsibilitiesOperational LeadershipLead regional operations aligned with company strategy and goalsDrive operational performance, compliance, and service quality across accountsEvaluate and improve operational systems, processes, and executionStrategic Planning & GrowthPartner with senior leadership to support regional growth and operational planningSupport sales efforts including client presentations, bid tours, and operational planningLead successful transitions for new accountsPeople LeadershipBuild and develop high-performing District and General ManagersConduct performance reviews, coaching, and leadership developmentFoster a culture of accountability, collaboration, and continuous improvementClient & Field OperationsMaintain strong client relationships and ensure high satisfactionConduct regular site visits to drive quality and performance improvementsEnsure consistent execution of merchandising, marketing, menu standards, and complianceFinancial ManagementOwn regional P&L performance and budgetingIdentify opportunities to improve profitability and operational efficiencySupport safety initiatives and asset management strategiesQualifications:EducationBachelor's degree in Food Service Management, Culinary Arts, Nutrition, Business, or a related field (Master's preferred).Experience & Skills10+ years of progressive food service management experience7+ years leading high-volume K-12 school nutrition programsStrong operational, financial, and leadership experience in multi-site environmentsCulinary background with strong knowledge of food quality and executionExperience managing large teams and complex operationsStrong analytical, leadership, and problem-solving skillsServSafe Certification requiredBilingual English/Spanish a plusSalary Target:Starting at $180,000 annually

Created: 2026-05-09