Instructional Assistant, Culinary Arts

Los Angeles Community College District•Los Angeles, CA

5d•Onsite

About The Position

Assembles materials, supplies and equipment used in demonstrations and classroom assignments; operates and services equipment used in culinary arts and food production; assists students and faculty with instructional activities; and orders, issues, receives, and stores classroom materials and supplies. An Instructional Assistant, Culinary Arts, applies knowledge of culinary arts, food preparation and production to a broad range of duties related to the day-to-day operations of a culinary arts or food management production department which include: preparation of supplies, material and equipment; maintenance of facilities and equipment; restaurant management of food production; demonstration of culinary arts skills, storekeeping functions; and proper and safe use of equipment and materials.

Requirements

Knowledge of supplies and equipment used in culinary arts
Knowledge of commercial food production design and presentation techniques
Knowledge of safety and sanitation rules, practices and safeguards applicable to food handling, presentation, production and storage
Knowledge of culinary arts skills such as primary cut butchery, salad construction, restaurant pastries, etc.
Knowledge of basic nutrition for planning of nutritionally balanced menus
Knowledge of food preparation techniques that retain the nutritional values in food
Knowledge of office practices and procedures
Knowledge of capabilities of computer systems, software, and hardware common to instructional laboratories
Knowledge of recordkeeping procedures
Ability to provide instructional assistance to students and instructional staff
Ability to demonstrate culinary arts skills and use of equipment
Ability to effectively and safely operate, adjust, and make minor repairs to equipment in a culinary arts and food production department
Ability to effectively utilize computer hardware and software
Ability to give clear and concise instructions
Ability to keep detailed and precise records
Ability to secure and safely store supplies
Ability to work effectively and cooperatively with students and instructional staff
Ability to learn general and specialized software applications
An associate degree or its equivalent, from a recognized college or university with a major in culinary arts, food production, or a related field.
OR Graduation from high school or its equivalent AND two years of full-time, paid culinary arts experience in an educational or food production setting which routinely and customarily consisted of an ongoing responsibility for the presentation of a variety of foods such as appetizers, soups, salads, sauces, entrees, pastries, and baked goods.

Nice To Haves

College-level courses in culinary arts and food production are desirable.
Certification as a Chef by the American Culinary Federation or its equivalent is desirable.

Responsibilities

Schedules and oversees the use of one or more instructional culinary arts laboratories by students, faculty, and staff.
Instructs students individually on the proper and safe use and operation of a variety of equipment and tools.
Explains to students established instructional laboratory and equipment policies.
Assembles supplies and sets up apparatus used in class demonstrations such as food ingredients for each recipe, knives, mixers, electric chafing dishes, etc.
Assists in demonstrations of food production techniques, artistic buffet presentations, salad preparation, sauces, baking, and hot and cold entrees.
Assists instructional staff by providing observations of the problems encountered and progress made by students using a laboratory as part of the educational program.
Effectively utilizes the capabilities and functions of standard computer software applications in the performance of duties.
Operates, adjusts and makes minor repairs on equipment used in the culinary arts laboratory such as mixers, slicers, ovens, microwaves, toasters, etc.
Issues supplies, materials, and equipment for student use in laboratory and classroom assignments such as lab coats, knives, measuring equipment, food ingredients.
Reports equipment and needed maintenance to technical staff, when appropriate, and maintains records of service calls.
Maintains inventory records of food supplies, material and equipment and prepares periodic inventory reports and requisitions.
Keeps records of all issued materials, supplies, and equipment and effects the return of materials, supplies, and equipment checked out to students.
Provides assistance to students and instructors in the preparation of food for catering events.
Orders, receives, inspects, and stores supplies.
Keeps storerooms and work areas orderly and clean.
Maintains laboratory attendance and progress records for instructional staff.
May assist with work related to department business such as document creation and editing, time keeping, answering telephone inquiries and posting updated information on Web pages, as needed.
May demonstrate culinary arts skills and food production techniques.
May calculate components, costs, and portions relating to menus.
May provide training and work direction to student employees.
Performs related duties as assigned.

Benefits

Medical and dental insurance and vision care plans are provided for employees and their dependents.
$50,000 life insurance policy is provided free of charge for each employee.
New employees receive 12 full-pay days and 88 half-pay days of illness leave.
19 paid holidays per year.
Vacation days accrue annually beginning at 10 days and increasing incrementally to 24 days depending on years of service with the District.
Vacation days for management and confidential positions begin at 15, 20, or 24 days.
Other paid time off includes: bereavement leave, personal necessity leave, court subpoena, and jury duty.
Employees become members of the Public Employees Retirement System.
Employees are also covered by Social Security.
Employee Assistance Program