Instructional Assistant - Culinary (Part Time, Temporary Hourly, Non-Benefited) (Non-Benefited)

Position Details

Position Information


Position Title
Instructional Assistant - Culinary (Part Time, Temporary Hourly, Non-Benefited) (Non-Benefited)


Classification Title
T1


Hourly rate, Stipend, or Load Unit
$30/hr


Close Date

Open Until Filled
Yes


Open Until Filled Notes
Open for 2025-26 academic year


Position Type/Employee Class
Temporary PT Hourly


Instructor Status
Not applicable


Overtime Eligible
Non-Exempt


FLSA Status

Campus Location
Bend


Primary Purpose


Cascade Culinary Institute at COCC seeks a qualified individual to serve as an assistant for a wide variety of areas, which may vary per term, including: 1.) holding Open Lab hours and monitoring students in Open Lab; 2.) Assisting with CCI Bakery Kiosk, Elevation Restaurant (front and/or back of the house), and the Food Truck, where needed. Also includes event set up and assistance, event food and beverage preparation/creation. POS function, and troubleshooting. 3.) The position may also assist faculty in the classroom, under their direction; and 4.) Assisting in the purchasing room.

Essential Duties and Responsibilities


The assistant will work in the following areas, which may vary somewhat per academic term, including:
Monitor Open Lab Hours:

• Hold student Open Lab kitchen hours for students, approximately 4-6 hours per week, to practice cooking and baking outside of class.
• Provide support to students, where needed, on the following items:
• Apply appropriate culinary techniques in a safe, efficient, and productive manner.
• Prepare and/or cook food.
• Comply with kitchen position descriptions as designated by kitchen supervisor.
• Assist and direct proper cleaning and sanitation of equipment and smallwares, food procurement, and materials storage. Monitor equipment use.
• Adhere to all kitchen sanitation/safety protocol.
• Communicate with students regarding their request to use open lab and return emails.

Assist with CCI Public-Facing Businesses including the Bakery Kiosk, Elevation Restaurant (front and/or back of the house), Mixology Bar, and the Food Truck, where needed:

• Facilitate front of the house reception and service. Provide customer service to the public, ensuring positive guest relations.
• Operate the Elevation reservation system.
• Operate the point of sales system for orders, payments, refunds, reconciliation and troubleshooting.
• Assist students in their understanding of classroom equipment
• Assist with dining room service position assignments, as designated by the instructor. Observe and record student sanitation, organization, professionalism, and competency practices.
• Coordinate restaurant accounting, including running sales reports, reconciliation, and deposits.
• Help the facilitate communication between the dining room, bakery kiosk, kitchen(s), and the primary instructor.
• Provide support to students, under the direction of the instructor.

Assisting with the CCI Administrative Office functions, including:

• Event set-up and assistance, including event food preparation.
• POS function and troubleshooting.
• Prepare lists, menus, and/or signage.
• Accounting/deposit preparation.

Assist in the various classrooms, under their direction, before, during, or after class.

• Assist instructor with classroom/lab technology and demonstrations.
• Aid in the preparation, set-up, and clean-up of classroom/lab environment.
• Adhere to all dining room sanitation/safety protocols.
• Facilitate course materials.
• Assist students with procedures and techniques per the direction of the primary course instructor.

This position may also assist in the purchasing/procurement room:

• Assist in putting food ingredients on carts for classroom use.
• Assisting the CCI Purchasing Specialist with a variety of duties as assigned, pertaining to food storage, sanitation, and food organization.

Other duties as assigned at the direction of the Program Director and assigned chef instructors.

Department Specific

Knowledge, Skills, and Abilities


Individuals must possess the following knowledge, skills and abilities or be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. The individual is expected to follow College work rules and policies.

• Knowledge of Cascade Culinary Institute classroom, kitchen, restaurant, equipment, and student processes.
• Knowledge of hospitality, culinary, and baking and pastry techniques.
• Knowledge of proper food safety and sanitation techniques, including food allergens.
• Ability to perform customer service, leadership, group dynamics, and the ability to communicate with various audiences.
• Ability to perform Math/accounting functions.
• Ability to perform baking and cooking functions.
• Ability to operate audio-visual equipment, including overhead projectors, computer, film, sound systems, video, television, interactive video, and audio equipment.
• Ability to operate POS system and restaurant reservation system. Count change, track income, and reconcile sales report.
• Ability to orally communicate and work effectively with others, using the English language, with or without the use of an interpreter.
• Ability to visually observe, monitor, direct, and coordinate students in classroom situations.
• Ability to work cooperatively with and contribute to a diverse workplace through ideas or experience.

Ergonomic Requirements


Able to complete the essential job functions listed above with or without reasonable accommodation. Work is typically performed standing. Must be able to safely lift 50 pounds. Position will require flexible hours for special events, as needed.

Minimum Requirements

Minimum Requirements:

• High School diploma or GED
• Applicants must be a recent graduate or second-year student of Cascade Culinary Institute programs or have related experience in culinary, baking and pastry or related field.

License:

• Current OLCC license

Certifications:

• Current ServSafe® Certification.
• Alcohol Service Permit

Equivalency Statement


The College recognizes the value of skills and knowledge gained outside of formal higher education and paid employment. Applicants who do not meet minimum qualifications but present other qualifications or experience equivalent to those required will be considered and are encouraged to apply. To qualify under equivalency, applicants must indicate how they qualify under equivalency by responding to the supplemental question presented during the application process.

Preferred Qualifications

• Customer Service and Dining Room Experience.
• Recent alumni of Cascade Culinary Institute with a GPA of 3.5 or higher.
• CCI Culinary Library Trophy award designee or service, leadership, or academic excellence.
• Experience teaching short-term COCC Community Education classes.
• A demonstrated commitment to student service activities while at Cascade Culinary Institute.

EEO Statement


The goal of Central Oregon Community College is to provide an atmosphere that encourages our faculty, staff and students to realize their full potential. In support of this goal, it is the policy of Central Oregon Community College that there will be no discrimination or harassment on the basis of age, disability, sex, marital status, national origin, ethnicity, color, race, religion, sexual orientation, gender identity, genetic information, citizenship status, veteran or military status, pregnancy or any other classes protected under federal and state statutes in any education program, activities or employment. Persons with questions about this statement should contact Human Resources at View phone number on click.appcast.io or the Vice President for Student Affairs at View phone number on click.appcast.io.

This policy covers nondiscrimination in both employment and access to educational opportunities. When brought to the attention of the appropriate parties, any such actions will be promptly and equitably responded to according to the process outlined in general procedures sections N-1, N-2, or N-3.
In support of COCC's EEO statement, bilingual fluency in English and Spanish is considered a plus, along with experience working in a diverse multicultural setting.