124732 Operations Manager I

Greenville Technical College•Greenville, SC

5d•Onsite

About The Position

The Operations Manager I supports Greenville Technical College’s CEED department by directing and overseeing the daily operations, administrative functions, facilities coordination, and program support activities of the Culinary Hospitality Innovation Center (CHI). The role supports Culinary Arts academic and continuing education programs by ensuring efficient instruction delivery, compliance with institutional and industry standards, responsible management of program resources and budgets, faculty and staff support, and partnerships with industry stakeholders. The position also serves as an active instructor for CHI. It coordinates with faculty on professional standards and course development, teaches assigned culinary courses, and maintains student attendance and grade records. Operational responsibilities include managing the teaching kitchen, inventory, recipe costing, purchasing, cleanliness, equipment maintenance, summer camp preparation, and compliance with food safety and other applicable regulations. The role supports college events, recruitment, community outreach, workforce partnerships, apprenticeships, internships, and other duties assigned by the Department Head.

Requirements

High school diploma.
Experience in culinary operations or a related field.
Ability to lift and move supplies weighing up to 50 pounds.
Effective oral and written communication skills.

Nice To Haves

Associate's degree in Culinary Arts, Hospitality Education, or a related field.
At least two years of work experience in operations management and supervisory roles.
At least five years of culinary experience as a chef.
Professional culinary-related certifications, such as Executive Chef, Executive Pastry Chef, ServSafe, and/or ACF.
At least three years of teaching and curriculum development experience in a hospitality education or culinary arts program in an academic setting.
Experience in an ACF-accredited school with culinary labs.

Responsibilities

Direct daily operations of the Culinary Hospitality Innovation Center kitchen.
Serve as an active instructor and provide classroom and hands-on instruction for assigned culinary courses.
Coordinate with faculty to maintain professional standards and participate in developing new and existing courses.
Evaluate students, provide feedback, and submit grade and attendance records by course deadlines.
Maintain kitchen cleanliness, food inventory, recipe costing, pricing, and equipment inventory.
Ensure classrooms, teaching kitchens, labs, and equipment are maintained and operational in accordance with Department of Agriculture health standards.
Follow state procurement regulations and manage purchasing, including weekly orders and locally sourced items.
Coordinate summer camp themes, prepare lab packets and order and equipment lists, prepare classes, and reset the kitchen daily.
Conduct daily cleaning of the kitchen, auditorium, and laundry.
Maintain MSDS and OSHA training logs and the yearly food retail license with the Department of Agriculture.
Coordinate equipment repairs and preventive maintenance schedules.
Ensure compliance with health, safety, sanitation, food-handling, and applicable state and federal requirements, including ServSafe certifications.
Purchase and manage janitorial supplies.
Support special events, recruitment activities, and community outreach initiatives.
Build workforce and industry partnerships and support apprenticeship, internship, and workforce development initiatives.
Promote collaboration, customer service, safety, and continuous improvement.
Perform administrative duties assigned by the Department Head.
Remain current on theories and practices related to the subject field and maintain professional relationships with students and colleagues.