Applicant Pool for Adjunct Faculty, Lab Assistant, Culinary Arts

Advertised Position Title:

Applicant Pool for Adjunct Faculty, Lab Assistant, Culinary Arts

Job Description:

The Culinary Arts Lab Assistant reinforces laboratory course content as presented by the Chef Instructor. Primary duties include opening and closing of the lab; supervising student activities; assuring food safety and sanitation; organization of the lab; documentation; lab set-ups; inventory and purchasing ; other duties as assigned.

Knowledge, Skills & Abilities:

Knowledge of food safety and sanitation guidelines and requirements. Working knowledge of basic cooking methods, techniques and ingredients used for large volume production. Must be familiar with purchasing inventory, and storage procedures (FIFO) for food and related supplies. Must have knowledge of Microsoft Office.

Must be able to effectively operate large quantity food preparation equipment. Must be proficient in food preparation techniques for both small and large quantities . Demonstrated organizational, time-management and problem-solving skills. Effective interpersonal and communication skills.

Must have the following abilities: Maintain safe and sanitary conditions in laboratories and storage areas, including equipment, food and supplies. Communicate via the Internet. Exercise sound judgment and follow instructions. Operate a personal computer with related applications. Work collaboratively in a team environment; work efficiently and adhere to deadlines. Read and understand the shopping list. Work independently and as part of a team.

Essential Functions:

Purchases and/or receives all consumables and supplies for the Culinary Lab. Assist in the maintenance and logging of financial records for the Culinary Lab.

Stores supplies and food items required for all laboratories. Ensures proper rotation of supplies and consumables. Takes daily inventory of supplies and consumables necessary for lab experiences. Assures that products are stored appropriately and are labeled and dated. Takes physical inventory of all supplies, service ware and equipment at the beginning and end of each semester.

Completes opening and closing laboratory safety and sanitation checklist. Checks and documents temperatures on refrigerators, freezer and dishmachine .

Works with students under the direction supervision of the instructor to ensure successful laboratory experiences. Aid students with HACCP procedures including proper safety and sanitation standards, including monitoring of food temperatures.

Meets with Culinary Instructors on a regular basis to plan and coordinate laboratory experiences.

Reports emergency safety and medical incidents to Owens Community College Safety and Security or other appropriate organizations based on Safety and Security Training.

Other Characteristics:

Careful attention to detail. Good judgment with the ability to make timely and sound decisions. Understanding of and commitment to Mission, Vision and Values of Owens Community College.

Minimum Education/Experience:

High School Diploma or equivalent (G.E.D.)

Valid ServSafe Manager Certificate or other ODH approved food safety and sanitation training certificate. Minimum of 2 years professional food production experience. Knowledge of professional dining operations. Associate Degree in Culinary Arts or Hospitality Management preferred.

Union Position:

Job Classification:

Faculty

Duty Days:

Work Schedule:

Grant Funded Position:

FLSA Status:

United States of America (Non-Exempt)

Pay Basis:

Hourly, Period Activity Pay

Hiring Range:

-

Retirement System:

STRS - STRS (Retirement System Classification)