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Lab Manager, Culinary/Pastry Arts
Howard Community CollegeUnited Statesfull_timeVerifiedPosted 12 Dec 2025
About the role
Position Information
About Us
Howard Community College (HCC) is an exciting place to work, learn, and grow! We are proud to have received the Great Colleges to Work For honor for 12 consecutive years, 2009-2020.
Howard Community College values diversity among its faculty, staff and student population. We are an innovative institution that is committed to responding to the ever-changing needs and interests of a diverse and dynamic community. No matter where you want to go in your career, you can get there from here!
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.
Essential Role Responsibilities
General Responsibilities:
The Lab Manager oversees the daily operations of all culinary labs and instructional kitchens, ensuring equipment functionality, cleanliness, organization, inventory management, and faculty/student support. The position enforces college, health department, and program safety, sanitation, and sustainability standards.
The Lab Manager oversees the daily operations of all culinary labs and instructional kitchens, ensuring equipment functionality, cleanliness, organization, inventory management, and faculty/student support. The position enforces college, health department, and program safety, sanitation, and sustainability standards.
Duties and 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 dinning 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.
- 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.
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