Laboratory Assistant - Culinary
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Please see Special Instructions for more details.Full-time employees at Southwest work 37.5 hours per week. Benefits include health insurance, annual and sick leave, tuition assistance and retirement. Employment is contingent upon successful completion of a background investigation and receipt of official college transcripts. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
|Title||Laboratory Technician - STCC|
|Position Title||Laboratory Assistant - Culinary|
|Department||STCC-Business and Legal Studies (AA)|
This is a full-time position under general supervision of the Department Chair of Business and Legal Studies.
The Laboratory Assistant will provide assistance to students and faculty within Culinary Arts Program.
He/she is responsible for preparing instructional materials for laboratory demonstration or use; 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.
The Lab Assistant is expected to exercise independent judgment in the performance of duties and is responsible for maintaining all laboratory supplies, materials, equipment, and records.
|Typical Duties and Responsibilities||
Provides 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 and orients students to established policies within the instructional laboratory; assists in demonstrations of food production techniques, artistic buffet presentations, and preparation of salads, sauces, baked items, and hot and cold entrees; provides assistance to students and instructors in the preparation of food for catering events.
Assembles supplies and sets up apparatus used in class demonstration such as food ingredients for each recipe, knives, mixers, electric chafing dishes, etc. based on syllabus; assists at catering functions; keeps storerooms and work areas orderly and clean; operates, adjusts and makes minor repairs on equipment such as mixers, slicers, ovens microwaves, toasters, etc.
Issues supplies, materials, and equipment to students such as food ingredients in quantities required for classroom assignments, knives, measuring equipment, etc.; keeps records and effects the return of supplies and equipment checked out to students; conducts and maintains inventory records of food supplies, material and equipment and prepares periodic inventory reports and requisitions; places orders to vendor, inspects foods for standards of quality, receives, and stocks materials, supplies, and equipment for laboratory use; assists in maintaining security of laboratories, laboratory equipment, supplies, and materials; sets and monitors refrigerator, freezer, and dish washer temperatures as specified.
Plans and creates menus and recommends substitutions to utilize food on hand; estimates the number of persons to be served and determines the quantity of food to be prepared; ensures that leftover food is properly labeled, dated, stored, and utilized to keep waste at a minimum.
May supervise and assign work of student assistants; may provide training and work direction to student employees;
May maintain expenditure records and provide data for budget estimates.
May perform other duties as assigned.
Associate’s degree from an academic institution accredited by a regional or national accrediting agency that is recognized by the U.S. Department of Education as required by specific program standards.
Verifiable work experience including a minimum of three (3) years verifiable culinary experience.
Certified or licensed where required by law.
|Knowledge, Skills, Abilities and Work Characteristics||
Skill in written, oral, and interpersonal communication with demonstrated success in collaborating with diverse groups of employees and customers.
Demonstration of highest levels of integrity and professionalism in all aspects, including appearance, demeanor, and attitude.
Ability to work in an observation/coaching style environment.
Capability to prioritize, accept responsibility, and work within deadlines.
Superior organizational and problem-resolution skills.
Demonstrated commitment to customer service.
Computer software skills including Microsoft Office.
Required Knowledge, Skills, Abilities, and Other Characteristics:
Demonstrate culinary arts skills and use of equipment.
Coordinate the work of students to produce the required food at the right time.
Plan menus and order food and supplies in quantities to meet the requirements.
Read, understand, and adapt recipes.
Maintain the lab and equipment in a safe and organized manner.
Observe safety procedures and protocols including those for safe handling, storage, and disposal of food.
Read and understand technical manuals and protocols.
Learn District and departmental policies, procedures and information related to areas of assigned responsibility.
Listen actively and effectively, identify and solve problems, and facilitate problem solving.
Perform routine record keeping and report writing duties.
Work independently and collaboratively.
Plan and organize work to meet changing priorities and deadlines.
Communicate clearly and concisely, both orally and in writing.
Establish and maintain effective working relationships with those contacted in the course of work.
Food preparation and pastry baking; kitchen lab operations; food materials and ingredients; basic kitchen equipment, utensil and appliance operations.
Sanitation practices applicable to food preparation, cooking, serving, and storage.
Culinary arts methods, procedures, and practices that retain nutritional value of food.
Basic methods and practices of student instruction and tutoring.
Use and operation of computers, printers, standard business software and specialized software applicable to instructional labs in Culinary Arts.
Principles and practices of sound business communication; correct English usage, including spelling, grammar and punctuation.
Administrative practices and procedures, including purchasing, budget balance monitoring, and record keeping.
Mathematical knowledge and skills that are required for recipe conversion and costing.
AP/EP conversion, menu pricing and inventory costs.
|Open until Filled||No|
|Special Instructions to Applicants||
Full-time employees at Southwest work 37.5 hours per week. Benefits include health insurance, annual and sick leave, tuition assistance and retirement.
Employment is contingent upon successful completion of a background investigation and receipt of official college transcripts.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.
Duties, responsibilities and activities may change at any time with or without notice.
|Type of Appointment||Fiscal|
|Location||Southwest Tennessee Community College (Memphis)|
|Location of Position|
Posting Specific Questions
Required fields are indicated with an asterisk (*).
Please select below which reflects your highest degree of education:
- High school diploma/GED
- Technical Degree or Certification
- Associate's Degree
- Bachelor's Degree
- Master's Degree or higher
How many years of experience do you have in administrative work in an educational setting?
- 5 or more
How many years of experience do you have in administrative work in a non-educational setting?
- 1 to 2 years
- 3 to 4 years
- 5 to 6 years
- 7 to 8 years
- 9 to 10 years
- More than 10 years
How many years of Culinary experience do you have?
- 0-1 year
- 1-3 years
- 3-5 years
- 5-7 years
- Over 7 years
- Cover Letter
- Letter of Reference 1
- Unofficial Transcript
- Teaching Philosophy
- Letter of Reference 2
- Letter of Reference 3
- Additional Document (s)