Culinary Lab Assistant

Culinary Lab AssistantPosition Summary: Responsible for assisting instructional faculty and students, and provides support in the operation and monitoring of lab processes, equipment and activities in the Culinary Arts Management Program.Essential Job Duties and Key Responsibilities:Meet with instructor to discuss any special needs for that day's lab class.Assist students with menu production and supervise quality of product.Monitor students to ensure they are following proper recipes, cooking procedures, baking practices, and service skills where appropriate.Continually monitor sanitation and safety practices of students.Inform chef instructor of any misconduct, mishandling or a destruction and/or waste of product by students.Monitor all storage and food production areas to ensure that students put products away and store them properly.Assist students with proper professional knife skills, terminology and techniques.Maintain a positive attitude towards students to foster a learning environment.Assist with Chef for a Day visiting students, recruitment efforts and high school/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.Perform final inspection of individual student work area and dismiss students at the end of each class once all food production and classroom food spaces have been cleaned and sanitized.Ensure operation is in good condition for health department inspections of student food production areas.Work with the instructor to inventory all products and prepare orders for all food and non-food supplies needed for each class.Develop and maintain production sheets for each instructor/class.Perform other duties as assigned.Minimum Qualifications:One (1) year of culinary arts lab work completed with a grade of "B" or better.Ability to communicate effectively with students/faculty and foodservice staff.Self-motivated, patient, with common sense and problem-solving ability and a willingness to accept responsibility.Recommendation from chef/lab instructor for position of lab assistant.Must be able to work flexible hours during scheduled lab times.Must possess (or currently in process of earning) a current FSSMC sanitation license for the State of Illinois.Ability to establish and maintain cooperative and effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence.Demonstrated commitment to the college's core values of respect and inclusion, sustainability, integrity, collaboration, humor and well-being, innovation and quality.Preferred Qualifications:English and Spanish verbal and written communication proficiency.Demonstrated multicultural competence.Physical Demands:Normal culinary lab physical demands.Must complete physical.Must be able to lift up to 50 lbs.Standard culinary lab equipment.Must be able to stand for extended period of times.Working Conditions:Culinary lab environmentBenefits: Click Here for benefits; Non-Union Support Staff, Professional, AdministrativeFull Time/Part Time: Part timeUnion (If Applicable): NoneScheduled Hours: 28