Culinary Laboratory Support - Culinary Arts Institute (CAI)

Receives general supervision from the CAI Facility Coordinator and the Culinary Arts full-time lab technicians; much of the work is self-directed using experience and knowledge of policies, procedures, and practices.

• Maintains sanitation and safety of kitchen laboratory facility in accordance with state codes to include sweeping, mopping and other tasks as necessary to maintain the standards.
• Demonstrates the preparation and service of food.
• Works independently and collaboratively.
• Prepares and handles food following standardized procedures.
• Maintains and calibrates equipment and notifies appropriate personnel of technical problems.
• Plans and organizes work to meet changing priorities and deadlines.
• Prepares and handles food following standardized procedures.
• Maintains stock of kitchen supplies and equipment.
• Performs other duties as assigned.

REQUIRED:

• ServSafe certification or proof of intent to certify/re-certify;
• Knowledge and demonstrated skill in food preparation;
• Ability to communicate effectively, to follow oral and written instructions from faculty and staff;
• Minimal capacity to lift 50 pounds and stand for long periods of time;
• Knowledge of standard food specifications; ability to work irregular hours including evenings and weekends;
• Ability to work effectively with a diverse faculty, staff and student body.

• ServSafe Alcohol certification or demonstrated knowledge of standard beverage specification and service;
• Baking and pastry skills;

Part-Time, Non-Benefited Position

Hourly Rate: $16; no benefits

Hours: Maximum 18.5 hrs./week. Some evenings & weekends; Varies by week

WORKING CONDITIONS/PHYSICAL DEMANDS:

Laboratory Technicians work exposed to the harmful effects of chemicals, gases, fumes, inflammable and pathogenic materials and dangerous equipment; work varied shifts, weekends and nights and stand for prolonged periods of time.