• Job Description

  Req#: REQ-1986

  Position Title:

  Culinary Lab Assistant

  Job Description:

  POSITION TITLE: Culinary Lab Assistant
  STATUS: Part time
  DEPARTMENT: Culinary Arts/City Center Campus
  DIVISION: Academic Affairs
  CLASSIFICATION: Non-exempt
  UNION: Non-union
  REPORTS TO: Chef Instructor holding lab class on that particular day
  PLACEMENT: Support staff, grade H2
  HIRING RANGE: $15.00 - $16.88 per hour
  
  Competitive starting pay is dependent on education and experience. JJC offers regular full-time positions a variety of fringe benefits including health insurance, retirement benefits, holidays, personal time, and other discounts/reimbursement for classes.
  
  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, aiding in recruitment efforts and providing support in the operation and monitoring of lab processes, equipment and activities in the Culinary Arts 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 supervision of product quality.
  3. Monitor students to ensure they are following proper recipes, cooking procedures, baking practices, and service skills where appropriate.
  4. Continually monitor sanitation practices of students.
  5. Inform chef instructor of any wrongdoing by students or if students disappear from lab setting.
  6. Monitor all storage and food production areas to ensure that students put products away and store them properly. Inform chef instructor of a destruction and/or waste of product by students.
  7. Assist students with proper 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, patience, common-sense, 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. 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.
  7. 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
  3. Normal culinary lab physical demands.
  4. Must complete physical.
  5. Must be able to lift up to 50 lbs.
  6. Standard culinary lab equipment.
  7. Must be able to stand for extended period of times.

  Scheduled Weekly Hours: This is a student employee position that works around your class schedule. May work up to 20 hours per week during the fall and spring semesters. During summer and holiday breaks (Winter/Spring), may work up to 28 hours per week with supervisor approval.
  

  Full Time/Part Time:

  Part time

  Union (If Applicable):

  Scheduled Hours:

  28

  Benefits

  Click on the link below for information about JJC's Benefits:

  Total Rewards | Joliet Junior College

• About the company

  Joliet Junior College is a public community college in Joliet, Illinois.

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