Culinary Lab Assistant II

Colorado Mountain College-Glenwood Springs•Breckenridge, CO

7d•Onsite

About The Position

Under the direction of the Lead Culinary Faculty and Assistant Dean of Instruction, the Culinary Lab Assistant II supports the operations of the culinary labs with advanced responsibilities. These include organizing materials for instruction, inventorying supplies, maintaining and repairing equipment, and events. An hourly time sheet is required. Schedules will be arranged on a weekly basis with the lead faculty and will change according to the needs of the programs. This is a part-time position limited to 28 hours per CMC’s workweek (Saturday through Friday).

Requirements

Associate’s degree and one year of related work experience in a culinary setting or a High School/GED and three years related work experience in a culinary setting or equivalent education and experience that will provide the necessary knowledge, skill and abilities to perform the functions of the position.
Knowledge of a variety of standard administrative and business methods and procedures; standard Microsoft Office software, and familiarity with other automated systems software.
Ability to read, write, speak, and understand English well; operate variety of office equipment; proficient in computer applications, including word processing, spreadsheets and electronic mail; multi-task; meet deadlines; strong verbal, organizational, and interpersonal skills.
Demonstrate a commitment to working effectively with students, employees, and community members of all backgrounds.
Applicants must be authorized to work in the United States without the need for current or future sponsorship.
Successful completion of a background check including motor vehicles records check is required.

Nice To Haves

Strong interest or experience in culinary arts, advanced cooking techniques, kitchen safety practices, and supervisory skills are preferred.
Bilingual (English/Spanish) or conversational language abilities preferred.

Responsibilities

Assist lead faculty in maintaining and repairing equipment and all aspects of kitchen management.
Monitor equipment, tools, supplies, and product inventory.
Maintain a clean, sanitary, and organized kitchen.
Monitor kitchen usage and schedule student usage.
Meet weekly with lead faculty, or appropriate instructor, to support workflow.
Assist in planning and executing culinary events.
Effective communication via email with faculty, staff, and students is required.
Other duties as assigned.