Culinary Arts Laboratory Assistant

2 weeks ago


Toledo, Ohio, United States Owens Community College Full time

Position Title: Culinary Arts Laboratory Assistant - Adjunct Faculty Pool

Job Overview: The Culinary Arts Laboratory Assistant plays a crucial role in supporting the educational objectives set forth by the Chef Instructor in laboratory settings.

Key Responsibilities:

  • Manage the opening and closing procedures of the laboratory.
  • Oversee student activities to ensure a productive learning environment.
  • Ensure compliance with food safety and sanitation standards.
  • Organize laboratory operations and maintain accurate documentation.
  • Prepare the lab for sessions, including set-ups and inventory management.
  • Handle purchasing and supply management.
  • Perform additional tasks as assigned.

Knowledge Requirements:

  • Familiarity with food safety and sanitation protocols.
  • Understanding of basic cooking techniques and large-scale food production.
  • Experience with inventory purchasing and storage practices (FIFO).
  • Proficiency in Microsoft Office applications.

Skills:

  • Ability to operate large-scale food preparation equipment effectively.
  • Proficient in food preparation for varying quantities.
  • Strong organizational, time-management, and problem-solving abilities.
  • Excellent interpersonal and communication skills.

Essential Abilities:

  • Maintain safe and sanitary conditions in labs and storage areas.
  • Communicate effectively using digital platforms.
  • Exhibit sound judgment and follow established guidelines.
  • Utilize personal computers with relevant software.
  • Collaborate within a team while meeting deadlines.
  • Independently manage tasks while also contributing to team efforts.

Other Characteristics:

  • Ability to engage effectively with a diverse student population.
  • Attention to detail and sound decision-making skills.
  • Commitment to the Mission, Vision, and Values of Owens Community College.

Qualifications:

  • High School Diploma or equivalent (G.E.D.).
  • Valid ServSafe Manager Certificate or an equivalent food safety training certification.
  • A minimum of 2 years of professional experience in food production.
  • Knowledge of professional dining operations is preferred.
  • An Associate Degree in Culinary Arts or Hospitality Management is desirable.

On Call Requirements: No



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