Kitchen Operations Manager

FACILITIES OPERATIONS AND MANAGEMENT

Purchase, maintain, and inventory food and other supplies needed for culinary, baking, pastry, and gaming courses. Ensure the safety and functionality of kitchen and casino gaming lab spaces. Develop and maintain a regular cleaning, maintenance, repair, and replacement schedule for equipment and supplies.

INTERNAL AND EXTERNAL COLLABORATION

Collaborate with other AACC departmental staff to promote a unified approach to program delivery. Coordinate with AACC Facilities on all work orders and purchase service requests. Source vendors and procure supplies to ensure product inventory levels are maintained to adequately support operational needs.

SUPERVISION

Work with the Director to determine roles and responsibilities of departmental personnel. Implement the annual plan to continually increase the professional knowledge, skills, and abilities of the Lead Kitchen Steward, departmental hourly employees (Kitchen Stewards), and work-study students at HCAT locations. Attend all HCAT, college, and association meetings, assist with and attend career fairs and industry trade shows as approved by the Director.

BUDGET AND FISCAL MANAGEMENT

Maintain operating files of purchases, budgetary and vendor information, and prepare reports as needed. Track lab costs by course for both credit and noncredit programming. Create requisitions and purchase orders for desired HCAT lab equipment and supplies.

COMPLIANCE

Ensure compliance with proper ServSafe food safety and Anne Arundel County Health Department standards, including supply storerooms, equipment, and mops.

OTHER DUTIES

As assigned by the Assistant Director and/or Director.

Required Qualifications

• Bachelor's degree
• ServeSafe: Food Protection Manager Certification
• Minimum of two years of progressively responsible experience in commercial or institutional kitchen operations, procurement, inventory management, and supervision, preferably in an educational or training environment

Preferred Qualifications

• Demonstrated experience managing multiple kitchens or lab environments
• Strong working knowledge of budget tracking, cost control, waste reduction and sustainability practices, and inventory management
• Strong working knowledge of local and state health department regulations
• Ability to develop and enforce standard operating procedures for instructional kitchens
• Experience supervising and training kitchen stewards
• Demonstrated commitment to student success, equity, and inclusive learning environments
• Flexibility to work early mornings, evenings, and/or occasional weekends to support instructional activities