Culinary Manager @ ATC

Primary Purpose:

Support day-to-day culinary operations by preparing meals, maintaining kitchen safety and sanitation standards, and overseeing food inventory. Assist with event catering, food truck operations, and campus-based meal service while modeling proper kitchen practices for students involved in culinary learning experiences.

Qualifications:

Education and Certification

• High school diploma or equivalent
• Bachelor’s degree (preferred), or equivalent industry experience
• Current ServeSafe Food Protection Manager certification or approved alternative
• Valid Texas driver’s license for food pickup, catering, and food truck events

Experience

• Two (2) years of supervisory or management experience in a culinary environment
• Experience with budgeting and managing food costs
• Experience overseeing restaurant or food truck operations

Knowledge and Skills

• Ability to interpret data
• Strong organizational, communication, and interpersonal skills
• Creativity in planning event setups and visual presentation (e.g., décor and staging)
• Proficient in utilizing digital devices (personal computer, laptop, tablet, etc.) and software applications, including Microsoft Office (Word, Excel, PowerPoint) and Google Workspace (Docs, Sheets, Slides), for document creation, data analysis, and database management.

Key Responsibilities:

Kitchen Operations & Food Preparation

• Assist with daily preparation of meals, catering items, and special event menus in accordance with food safety standards and student expectations.
• Develop menus that meet established nutritional requirements for students.
• Follow established recipes and portion guidelines for breakfast, lunch, and special functions.
• Maintain food inventory systems by checking incoming supplies for quality and quantity and restocking as needed.
• Assist with food receiving, storage, handling, and preparation in alignment with sanitation, safety, and district procedures.
• Ensure cleanliness and proper operation of kitchen equipment and facilities.
• Support the coordination of food deliveries and food truck events as assigned.

Safety, Compliance & Sanitation

• Maintain high standards of cleanliness and food safety by following all federal, state, and local health regulations.
• Use proper handling of cleaning supplies and kitchen chemicals in accordance with safety procedures.
• Participate in health inspections and assist with preparing documentation or corrective actions as needed.
• Assist with maintaining accurate records for safety, sanitation, and operational compliance.

Culinary Support & Student Interaction

• Provide guidance and supervision to student workers engaged in kitchen-related tasks.
• Model safe kitchen practices and proper equipment usage for students involved in culinary activities.
• Support event and catering logistics by preparing food, setting up, and breaking down service areas.

Administrative & Logistics Support

• Assist in tracking food costs, inventory levels, and daily production records.
• Coordinate with supervisors on food purchases, budgeting needs, and kitchen supply orders.
• Maintain communication with campus staff regarding event requirements, schedules, and delivery needs.
• Assist with creating visual displays and set-ups for events, including decoration and staging.

Additional Responsibilities:

• Adhere to all district policies, procedures, and expectations as outlined in the employee handbook and administrative regulations.
• Follow district safety protocols and emergency procedures.
• Participate in professional development, faculty/department meetings, and special events as assigned.
• Perform additional duties as assigned to support the mission and goals of the

Supervisory Responsibilities:

• Monitor and direct the work of up to 10 student workers.

Mental Demands/Physical Demands/Environmental Factors:

Tools and Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.