Notice of Job Opening
POSTING DATE:11/3/2026POSITION:124732 OPERATIONS MANAGER IFor ALL Faculty Positions - An unofficial/student copy of your transcript must be submitted along with your on-line application if the position you are applying for requires a degree and/or certificate. Official transcripts are required when you begin employment.
For Staff Positions - If you are applying for a position that requires a degree and/or certificate, an official transcript will be required when you begin employment.
***International transcripts must be evaluated through World Education Services***
If you are applying for a position that requires current Licensures/Certificates- a copy must be submitted along with your on-line application. Official current licensures/certificates will be required when you begin employment.
Please feel free to submit any electronic documents with your on-line application as an attachment.
STATE SALARY RANGE:SC Pay Band GEN08 $46,206 - $62,322 - $78,540ANTICIPATED HIRING RANGE - MIN:$46,206ANTICIPATED HIRING RANGE - MAX:$62,322HOURS:40CAMPUS:Culinary Hospitality Innovation CenterGENERAL RESPONSIBILITIES
In this challenging role, you will be supporting the CEED - Cont Edu and Econ Dev department at Greenville Technical College. Duties may include any or all of the following.
Job Purpose:
Direct and oversee the daily operations, administrative functions, facilities coordination, and program support activities of Culinary Hospitality Innovation in support of Culinary Arts academic and continuing education program offerings. This position ensures the efficient delivery of culinary instruction, maintains compliance with institutional and industry standards, manages program resources and budgets, supports faculty and staff, and fosters partnerships with industry stakeholders.
Job Functions:
Provide instructional support, oversee daily operations and purchasing, maintain safety compliance and facility upkeep, and actively pursue ongoing personal and professional development.
Coordinate with CIC faculty to ensure professional standards are being met in all courses.
Serve as an active instructor for CHI
Direct daily operations of CHI kitchen
Manage cleanliness of kitchen, inventory, and costing
Follow all state procurement regulations as directed by the purchasing department
Ensure compliance with all applicable state and federal laws
Remain current on theories and practices related to subject field
Maintain professional relationships with students and colleagues
Ability to lift and move supplies up to 50 pounds.
Teaching:
Coordinate with CIC faculty to ensure professional standards are being met
Participate in course development for new and existing courses
Provide classroom and hands-on instruction for assigned culinary courses.
Provide regular evaluation and feedback
Maintain records of grades and attendance and submit them within deadlines of each class
Operations and Purchasing:
Ensure classrooms, teaching kitchens, labs, and equipment are properly maintained and operational in accordance with the Department of Agriculture Health standards
Manage and maintain food inventory, recipe costing, and pricing
Maintain and conduct annual inventory of equipment
Follow all state procurement regulations as directed by the purchasing department
Summer Camp Operations
Coordinate week themes with Program Coordinator & CIC
Create Lab Packets with CIC
Prepare order lists & equipment lists for classes
Order weekly with Restaurant Depot and obtain other items locally
Prepare classes daily with mise en place and equipment
Reset the kitchen daily
Daily cleaning of kitchen, auditorium, and laundry
Safety Compliance and Maintenance
Maintain the MSDS and OSHA training logs
Maintain yearly food retail license with the Department of Agriculture
Coordinate equipment repairs and preventive maintenance schedules.
Ensure compliance with health, safety, sanitation, and food handling regulations, including ServSafe certifications
Purchase and manage janitorial supplies
Personal and Professional Development
Support special events, recruitment activities, and community outreach initiatives.
Remain current on theories and practices related to subject field
Maintain professional relationships with students and colleagues
xhibit effective oral and written skills
Service to College
Assist with building workforce and Industry partnerships
Support apprenticeship, internship, and workforce development initiatives.
Promote a culture of collaboration, customer service, safety, and continuous improvement.
Perform administrative duties as designated by the Department Head
Greenville Technical College is one of the largest institutions of higher learning in South Carolina and we invite you to consider becoming a part of our team!
MINIMUM QUALIFICATIONS
A high school diploma and experience in culinary operations or a related field.
PREFERRED QUALIFICATIONS
Associate's in Culinary Arts, Hospitality Education, or a related field. A minimum of two (2) years of work experience in operations management and supervisory roles. At least five (5) years of culinary experience as a chef and professional culinary-related certifications (i.e., Executive Chef, Executive Pastry Chef, ServSafe, and/or ACF) preferred. At least three years of teaching and curriculum development experience in a hospitality education or culinary arts program in an academic setting preferred. Experience in an ACF-accredited school with culinary labs preferred.
Greenville Technical College is an Equal Opportunity/Affirmative Action Employer Minorities/Females/Disabled/Veterans are encouraged to apply (EOE/AA/M/F/D/V)
It is the policy of Greenville Technical College, in accordance with applicable laws, to recruit, hire, train, and promote people throughout all college levels, without regard to race, color, religion, sex, age, disability, sexual orientation, or national origin, or any other basis prohibited by applicable law. All employment decisions shall be consistent with the principle of equal employment opportunity.
*Greenville Technical College is a tobacco-free institution*
Job details are sourced from the employer's original posting.
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