Culinary Lab Assistant
About The Position
The Culinary Lab Assistant supports instructional faculty and students in the Culinary Arts Management Program by helping operate and monitor lab processes, equipment, and activities. The position assists with instruction and food production, supports student learning, and helps maintain safe, sanitary, and properly functioning culinary lab spaces. The role is part-time, non-exempt, non-union support staff in the Culinary Arts department. It reports to the Chef Instructor holding the lab class on that particular day and is scheduled for 28 hours. The hiring range is $15.38–$17.30 per hour. The position works in a culinary lab environment and requires the normal physical demands of a culinary lab, including lifting up to 50 pounds and standing for extended periods. A physical must be completed.
Requirements
- One year of completed culinary arts lab work with a grade of B or better.
- Ability to communicate effectively with students, faculty, and foodservice staff.
- Self-motivated and patient, with common sense, problem-solving ability, and willingness to accept responsibility.
- Recommendation from a chef or lab instructor for the lab assistant position.
- Ability to work flexible hours during scheduled lab times.
- Must possess, or be in the process of earning, a current FSSMC sanitation license for the State of Illinois.
- Ability to establish and maintain cooperative and effective working relationships with college and community members, demonstrating cultural competence and emotional intelligence.
- Demonstrated commitment to the college’s core values: respect and inclusion, sustainability, integrity, collaboration, humor and well-being, innovation, and quality.
- Must complete a physical.
- Must be able to lift up to 50 pounds and stand for extended periods.
Nice To Haves
- English and Spanish verbal and written communication proficiency.
- Demonstrated multicultural competence.
Responsibilities
- Meet with the instructor to discuss special needs for the day’s lab class.
- Assist students with menu production and supervise product quality.
- Monitor students’ use of recipes, cooking procedures, baking practices, and service skills where appropriate.
- Continuously monitor student sanitation and safety practices.
- Inform the chef instructor of misconduct, mishandling, destruction, or waste of product by students.
- Monitor storage and food production areas to ensure products are properly stored.
- Assist students with professional knife skills, terminology, and techniques.
- Maintain a positive attitude toward students to foster a learning environment.
- Assist with Chef for a Day visiting students, recruitment efforts, and high school or career fair presentations.
- Fill in as a teacher assistant when needed.
- Assist with instruction of daily cooking and food production lessons.
- Assist with supervision of student workers as necessary.
- Inspect each student’s work area and dismiss students at the end of class after food production and classroom food spaces have been cleaned and sanitized.
- Ensure student food production areas are in good condition for health department inspections.
- Work with the instructor to inventory products and prepare orders for food and non-food supplies needed for each class.
- Develop and maintain production sheets for each instructor and class.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
No Education Listed
