Teaching Kitchen Assistant (Federal Work Study Eligible - Student Wage)

University of Virginia•Charlottesville, VA

2d•$13

About The Position

Teaching Kitchen Assistants are needed to support Hoo’s Cooking nutrition education and culinary skills classes at the Student Health and Wellness Teaching Kitchen (TK). The mission of the Teaching Kitchen is to help students build skills and knowledge in food preparation, budgeting, and nutrition that support health, honor culture, promote food stewardship, build community, and foster joy and confidence in cooking. Hoo’s Cooking programming includes hands-on cooking classes led by students, dietetic interns, registered dietitians, and/or professional chefs. Individual Sign-up classes, open for all students to register, and Group classes, arranged for specific student organizations, teams, or UVA departments, are offered weekly. Additionally, virtual cooking demos are filmed and posted online. The Teaching Kitchen Assistant (TKA) helps keep cooking classes running smoothly, from prep to wrap up. The TKA reports to the Senior Nutrition Educator and works closely with the Well-Being Services Senior Administrative Assistant, TK facilitators, and other TK student staff. This position provides experience in leadership, teambuilding, budgeting, food safety, culinary, and production skills. SHW will provide orientation and training. Schedule/Time Commitment : The position requires a time commitment of 3-9 hours per week for fall and/or spring semester(s). One to 3 weekday evening shifts are required weekly and occasional daytime shifts are available. Shifts last 3 hours.

Requirements

Pre-requisite – participation in at least 1 Hoo’s Cooking class
Basic cooking skills
Excellent communication skills – reading, speaking
Attitude – positivity, supportive manner
Professionalism – punctuality, responsibility to schedule
Prioritize safety – hygiene, equipment handling
Ability to move food/dishes/equipment around the kitchen

Responsibilities

TK Volunteers assist instructor(s) in conducting cooking classes
Pre-class: Set up equipment at stations
Wash produce, open packages
Measure/prep ingredients for instructor
Manage print materials
During class: Manage attendance
Help supervise and coach participants
Clear and clean
Post-class: Wash dishes, wipe tables, general clean up
Pack and label leftovers
Update inventory checklists
Demonstrate strong organizational, communication, facilitation, and time management skills
Maintain department standards and protocol with respect to processes, confidentiality, and other issues as may arise
Demonstrate professional standards and ethics, and foster a culture of professionalism among peers
Be flexible, open-minded, proactive, and maintain a positive attitude
Support the weight neutral approach of the UVA Teaching Kitchen