OPERATIONS MANAGER I

Greenville Technical College; Greenville (SC); On-site; USD 46,000 - 79,000; Full time

Job summary

Greenville Technical College is seeking a hands-on administrator to direct daily operations of the Culinary Hospitality Innovation Center, ensure program quality, safety, and compliance, and support faculty and students. The role includes managing procurement, budgeting, and partnerships with industry stakeholders.

The ideal candidate will have a high school diploma with culinary operations experience, plus preferred associate degrees, ServSafe/ACF certifications, and background in teaching or

Qualifications

• A high school diploma and experience in culinary operations or a related field.
• Associate's in Culinary Arts, Hospitality Education, or a related field.
• Two or more years of work experience in operations management and supervisory roles.
• Culinary experience as a chef and related certifications preferred.
• Teaching and curriculum development experience in hospitality or culinary programs preferred.

Responsibilities

• Direct and oversee daily operations, administrative functions, facilities coordination, and program support for Culinary Hospitality Innovation.
• Provide instructional support and participate in course development.
• Coordinate with CIC faculty to ensure professional standards in all courses.
• Teach assigned culinary courses and provide regular evaluation and feedback.
• Maintain safety, inventory, costing, and compliance with health regulations.

Skills

Culinary operations

Supervisory experience

Teaching and curriculum development

Education

High school diploma

Associate's in Culinary Arts or Hospitality Education

ServSafe certification

ACF certification

Job description

APPLICATION CLOSING DATE: 11/17/2026
Classification Code AH75 / Slot 0000

For ALL Faculty Positions - Anunofficial/student copy of your transcript must be submitted along with youron-line application if the position you are applying for requires a degreeand/or certificate. Official transcripts are required when you begin employment.

For Staff Positions - If you are applying for aposition that requires a degree and/or certificate, an official transcript willbe required when you begin employment.

***International transcripts must be evaluatedthrough World Education Services***

If you are applying for a position that requirescurrent Licensures/Certificates- a copy must be submitted along with youron-line application. Official current licensures/certificates will be requiredwhen you begin employment.

Please feel free to submit any electronicdocuments with your on-line application as an attachment.

STATE SALARY RANGE: SC Pay Band GEN08 $46,206 - $62,322 - $78,540

ANTICIPATED HIRING RANGE - MIN: $46,206

ANTICIPATED HIRING RANGE - MAX: $62,322

HOURS: 40

CAMPUS: Culinary Hospitality Innovation Center

GENERAL RESPONSIBILITIES

In this challenging role, you will be supporting the CEED - Cont Edu and Econ Dev department atGreenville Technical College. Duties may include any or all of the following.

Job Purpose:

Direct and oversee the daily operations, administrativefunctions, facilities coordination, and program support activities of Culinary HospitalityInnovation in support of Culinary Arts academic and continuing educationprogram offerings. This position ensures the efficient delivery of culinaryinstruction, maintains compliance with institutional and industry standards,manages program resources and budgets, supports faculty and staff, and fosterspartnerships with industry stakeholders.

Job Functions:

Provide instructional support, oversee daily operations andpurchasing, maintain safety compliance and facility upkeep, and actively pursueongoing 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 movesupplies up to 50 pounds.

Teaching:

Coordinatewith CIC faculty to ensure professional standards are being met

Participatein course development for new and existing courses

Provide classroom and hands-on instruction for assigned culinary courses.

Provide regular evaluation and feedback

Maintainrecords of grades and attendance and submit them within deadlines of eachclass

Operations and Purchasing:

Ensure classrooms,teaching kitchens, labs, and equipment are properly maintained andoperational in accordance with the Department of Agriculture Healthstandards

Manageand maintain food inventory, recipe costing, and pricing

Maintainand conduct annual inventory of equipment

Follow all state procurement regulations as directed by the purchasing department

Summer Camp Operations

Coordinateweek themes with Program Coordinator & CIC

CreateLab Packets with CIC

Orderweekly with Restaurant Depot and obtain other items locally

Prepareclasses daily with mise en place and equipment

Resetthe kitchen daily

Dailycleaning of kitchen, auditorium, and laundry

Safety Compliance and Maintenance

Maintain the MSDS andOSHA training logs

Maintainyearly food retail license with the Department of Agriculture

Coordinateequipment repairs and preventive maintenance schedules.

Ensurecompliance with health, safety, sanitation, and food handling regulations,including ServSafe certifications

Purchaseand manage janitorial supplies

Personal and Professional Development

Supportspecial events, recruitment activities, and community outreachinitiatives.

Remain current on theories and practices related to subject field

Maintain professional relationships with students and colleagues

xhibiteffective oral and written skills

Service to College

Assistwith building workforce and Industry partnerships

Supportapprenticeship, internship, and workforce development initiatives.

Promotea culture of collaboration, customer service, safety, and continuousimprovement.

Performadministrative duties as designated by the Department Head

Greenville Technical College is one of thelargest institutions of higher learning in South Carolina and we invite you toconsider 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 EqualOpportunity/Affirmative Action Employer Minorities/Females/Disabled/Veteransare encouraged to apply (EOE/AA/M/F/D/V)

It is the policy of Greenville TechnicalCollege, in accordance with applicable laws, to recruit, hire, train, andpromote people throughout all college levels, without regard to race, color,religion, sex, age, disability, sexual orientation, or national origin, or anyother basis prohibited by applicable law. All employment decisions shall beconsistent with the principle of equal employment opportunity.

*Greenville TechnicalCollege is a tobacco-free institution*