Kitchen Operations Manager

Position Summary

The Kitchen Operations Manager oversees the daily operations, safety, and functionality of instructional kitchens supporting AACC’s credit and continuing education culinary, baking, and pastry programs in the Hospitality Culinary Arts and Tourism (HCAT) Institute. This position ensures that all culinary labs operate efficiently and safely, and align with curriculum requirements, regulatory standards, and institutional policies. The Kitchen Operations Manager works closely with faculty, staff, and students to support high-quality, hands-on culinary education and workforce preparation. The Kitchen Operations Manager is also responsible for the procurement, inventory, and maintenance of supplies and equipment for all programs housed under the HCAT Institute, including culinary, baking and pastry, and casino gaming.

Job Duties and Responsibilities

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: Coordinate with AACC Facilities on all work orders and purchase service requests. Collaborate with other AACC departmental staff to promote a unified approach to program delivery. Responsible for sourcing vendors and procuring 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