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Open nowPosted today

Culinary Lab Assistant

Joliet Junior College52 open roles

Pay
$15 – $17 an hour
Where
City Center, Joliet, IL
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Your applicationOpen nowCulinary Lab AssistantJoliet Junior College · City Center, Joliet, IL

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The clock on this job

Early applications get read.

13.7% of postings close within 7 days. Measured by our own scanner across the market. Joliet Junior College postings stay open a median of 51 days.

Share of postings closed within
  1. 2.3%1 day
  2. 4.8%3 days
  3. 13.7%7 days
  4. 22.1%14 days
  5. 37.6%30 days
  6. 59.1%60 days
This job: posted today

Joliet Junior College median: 51 days open

The posting

Position Title:

Culinary Lab Assistant

Job Description:

POSITION TITLE: Culinary Lab Assistant STATUS: Part time DEPARTMENT: Culinary Arts SUB-DIVISION: Career & Technical Education DIVISION: Academic Affairs CLASSIFICATION: Non-exempt UNION: Non-union REPORTS TO: Chef Instructor holding lab class on that particular day PLACEMENT: Support staff, Grade 2 HIRING RANGE: $15.38 - $17.30 hourly

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The student population at the college is diverse in ethnicity, gender, language, age and background. Joliet Junior College is an AA/EO employer and strongly encourages applications from candidates who would enhance the diversity of its staff.

POSITION SUMMARY

Responsible for assisting instructional faculty and students, and provides support in the operation and monitoring of lab processes, equipment and activities in the Culinary Arts Management Program.

ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES

1. Meet with instructor to discuss any special needs for that day’s lab class.

2. Assist students with menu production and supervise quality of product.

3. Monitor students to ensure they are following proper recipes, cooking procedures, baking practices, and service skills where appropriate.

4. Continually monitor sanitation and safety practices of students.

5. Inform chef instructor of any misconduct, mishandling or a destruction and/or waste of product by students.

6. Monitor all storage and food production areas to ensure that students put products away and store them properly.

7. Assist students with proper professional knife skills, terminology and techniques.

8. Maintain a positive attitude towards students to foster a learning environment.

9. Assist with Chef for a Day visiting students, recruitment efforts and high school/career fair presentations.

10. Fill in as a teacher assistant when needed.

11. Assist with instruction of daily cooking and food production lessons.

12. Assist with supervision of student workers as necessary.

13. Perform final inspection of individual student work area and dismiss students at the end of each class once all food production and classroom food spaces have been cleaned and sanitized.

14. Ensure operation is in good condition for health department inspections of student food production areas.

15. Work with the instructor to inventory all products and prepare orders for all food and non-food supplies needed for each class.

16. Develop and maintain production sheets for each instructor/class.

17. Perform other duties as assigned.

MINIMUM QUALIFICATIONS

1. One (1) year of culinary arts lab work completed with a grade of “B” or better.

2. Ability to communicate effectively with students/faculty and foodservice staff.

3. Self-motivated, patient, with common sense and problem-solving ability and a willingness to accept responsibility.

4. Recommendation from chef/lab instructor for position of lab assistant.

5. Must be able to work flexible hours during scheduled lab times.

6. Must possess (or currently in process of earning) a current FSSMC sanitation license for the State of Illinois.

7. Ability to establish and maintain cooperative and effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence.

8. Demonstrated commitment to the college’s core values of respect and inclusion, sustainability, integrity, collaboration, humor and well-being, innovation and quality.

PREFERRED QUALIFICATIONS

1. English and Spanish verbal and written communication proficiency.

2. Demonstrated multicultural competence.

PHYSICAL DEMANDS

1. Normal culinary lab physical demands.

2. Must complete physical.

3. Must be able to lift up to 50 lbs.

4. Standard culinary lab equipment.

5. Must be able to stand for extended period of times.

WORKING CONDITIONS

1. Culinary lab environment

BENEFITS

Click Here for benefits; Non-Union Support Staff, Professional, Administrative

Full Time/Part Time:

Part time

Union (If Applicable):

Scheduled Hours:

28

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