Summer Kitchen Lab Manager

Chatham University•Pittsburgh, PA

2d•Onsite

About The Position

This is a student position responsible for managing the kitchen lab, including maintaining the kitchen calendar, scheduling kitchen use for various groups (classes, clubs, student projects, events), and overseeing cleanliness and organization. The manager will also provide equipment orientations to users, handle general record-keeping such as food safety certificates, kitchen orientations, inventory, and repair logs. The role involves establishing a presence on the Food Studies Brightspace shell to build community resources and clarify policies, procedures, and expectations. The manager is expected to keep a log of duties and hours and foster an inclusive environment to develop the kitchen lab as a key campus resource. Chatham University emphasizes diversity, inclusion, and equity, and is an Equal Opportunity Employer.

Requirements

Must hold or be willing to work towards food safety credentials (such as ServSafe – training and materials provided).
Welcome continued food safety training.
Current student employees should notify their other manager(s) if working multiple jobs on campus at the same time.
Students may not work more than 20 hours per week (combined between all campus jobs) during the academic year.
Students may not exceed 980 work hours per calendar year.
Student jobs do not automatically roll over to the next academic year or summer.

Nice To Haves

Culinary and kitchen management experience highly desired.

Responsibilities

Maintain the kitchen calendar and schedule kitchen use, coordinating between classes, CRAFT, student projects, various clubs, and approved events.
Manage clean up and maintain the organization/signage of the licensed kitchen with the full support of key users, FST cohorts, faculty, and staff.
Oversee the cleaning of the space as a shared obligation.
Supervise the washing/folding of towels on a weekly or as needed basis as scheduled.
Provide an established orientation to users on equipment (three-compartment sink, combi-oven, how to light-pilot light on oven, ice cream machine, sanitizer maintenance etc.) once trained.
Document (shared spreadsheet) food safety certificates/training to manage who has the credential (one person must be certified during kitchen use).
Track who has had a kitchen orientation.
Maintain par stock and chemical inventories.
Log repairs and desired future purchases of small wares or equipment.
Establish a presence on the Food Studies Brightspace shell to build out community resources and consistent clear expectations of policies, procedures, expectations, and ongoing classes & events.
Keep a log of duties/hours to monitor the work needed to manage the space.
Foster an inclusive environment and fair space usage to help develop the kitchen lab as a key campus resource.