Lab Manager, Culinary/Pastry Arts

Howard Community College; Baltimore (MD); On-site; USD 55,000 - 75,000; Full time

Job summary

Howard Community College is seeking a Lab Manager for Culinary Arts to oversee all culinary labs and instructional kitchens, ensuring a safe, clean, and efficient learning environment. The role develops SOPs, coordinates purchasing, inventory, and scheduling, and assists faculty and students with day-to-day prep and special events.

The Lab Manager will maintain high standards, lead sustainability practices, and support professionalism across the college's culinary programs while serving as a

Qualifications

• Associate degree or certificate required in culinary-related field.
• Experience in professional kitchen or procurement.
• ServSafe Manager Certification required.
• Strong knowledge of food safety, sanitation, and HACCP.

Responsibilities

• Develop, implement, and enforce SOPs for all culinary labs to ensure safety and instructional quality.
• Oversee setup, cleanliness, and organization of labs and kitchens.
• Ensure equipment is in proper working condition; coordinate maintenance.
• Assist faculty and students with lab prep, ingredient setup, and equipment availability.
• Enforce safety, sanitation, and compliance protocols (health inspections, ServSafe logs).
• Coordinate lab scheduling for classes, events, and activities.
• Train adjuncts and student workers on kitchen procedures and sustainability practices.
• Liaise between faculty and administration regarding lab operations and budgeting.
• Assist with student dining lab operations as needed.

Skills

Lab management

Procurement

Vendor relations

Education

Associate degree or certificate in Culinary/Pastry Arts or related field

ServSafe Manager Certification

Job description

Position Summary

Position title: Lab Manager, Culinary/Pastry Arts

The Lab Manager for Culinary Arts supports the instructional and operational needs of the Culinary Arts & Hospitality Management program by managing all culinary lab facilities and kitchens. This position ensures a safe, clean, and efficient learning environment, develops and enforces standard operating procedures across all labs, coordinates purchasing, inventory, and scheduling, and assists faculty and students with day-to-day instructional preparation and special events. The Lab Manager plays a key role in maintaining high standards, sustainability practices, and professionalism that define the college's culinary programs.

Core Responsibilities

Lab Management

• Develop, implement, and enforce standard operating procedures (SOPs) for all culinary labs to ensure consistency in operations, safety, and instructional quality.
• Oversee the setup, cleanliness, and organization of all culinary labs and instructional kitchens.
• Ensure all equipment is in proper working condition; coordinate preventive maintenance and repairs.
• Assist faculty and students with lab preparation, including ingredient setup and equipment availability.
• Enforce safety, sanitation, and compliance protocols (health inspections, ServSafe logs, equipment safety checks).
• Coordinate lab scheduling and usage for classes, special events, and student activities.
• Train adjuncts and student workers on kitchen procedures, safety, sanitation, and sustainability practices.
• Serve as a liaison between faculty and administration regarding lab operations, budget, and facilities issues.
• Assist when needed with student dining lab operations.

Purchasing and Inventory

• Source and purchase ingredients, small wares, and kitchen equipment aligned with curriculum and program needs.
• Develop and maintain positive relationships with food distributors and equipment suppliers; shop at local grocery and specialty markets for fresh or unique items.
• Track deliveries, invoices, and purchase orders; reconcile discrepancies promptly.
• Maintain accurate records of purchases, usage, and cost control.
• Forecast lab needs by reviewing class schedules, syllabi, and special events in advance.
• Monitor and manage food cost, waste reduction, and inventory turnover.
• Apply strong problem‑solving and vendor negotiation skills to address supply shortages, rising costs, or equipment downtime.

Budget and Sustainability

• Develop and manage lab budgets in coordination with department leadership.
• Implement sustainability practices, including energy efficiency, composting, recycling, and minimizing waste.
• Maintain cost‑control measures while ensuring high‑quality supplies and instructional materials.

Minimum Qualifications

• Associate degree or Certificate in Culinary or Pastry Arts, Hospitality Management, Supply Chain Management, or a related field.
• Experience in a professional kitchen, culinary education environment, or procurement role.
• ServSafe Manager Certification required.
• Strong knowledge of food safety, sanitation, and HACCP principles.

Employment Eligibility and Background Screen

Pre‑employment criminal background investigation is a condition of employment.

EEO Statement

Howard Community College is an Equal Employment Opportunity & affirmative action employer & values diversity within its faculty, staff & student population. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, gender, sexual orientation, gender identity, genetic information, disability or protected veteran status. Howard Community College understands that persons with specific disabilities may need assistance with the job application process and/or with the interview process. For confidential assistance with the job application process, please contact the Office of Human Resources.