Position Description

DEFINITION:

The Culinary Technician is assigned duties requiring considerable technical knowledge and ability in the assigned field of specialization.  The technician is expected to exercise independent judgment in the performance of duties and is responsible for supervising and maintaining all laboratory supplies, materials, equipment and records.   

SUPERVISION RECEIVED AND EXERCISED:

• Receives direct supervision and/or technical direction from the Culinary/Baking & Pastry Arts Program Director and the Public Service Department Chair

• May occasionally receive general supervision from full-time instructional staff
• Exercises no supervision

Duties & Responsibilities (Essential Functions)

ESSENTIAL AND OTHER IMPORTANT FUNCTION STATEMENT:

Essential and other important responsibilities and duties may include, but are not limited to the following:

• Assist with the set up and preparations of the laboratory experiments and demonstrations as directed.
• Clean the laboratory tables and equipment after each lab.
• Keep up-to-date inventory records of supplies, equipment and the MSDS records.
• Keep the storage areas organized.
• Assist in the ordering of supplies and equipment.
• Assist students in the laboratories as directed.
• Work with the work-study student(s).
• Provide assistance to faculty or staff with laboratory or field research.
• Provide assistance to faculty members in the use of audiovisual equipment.
• Assist with the management of the display classes.
• Assist with the documentation of the Department’s artifact collection

Other Important Functions:

• Perform other duties and responsibilities as assigned

Qualifications

QUALIFICATIONS:

Knowledge of:

• Course content, equipment, supplies, reference materials, and safety procedures appropriate for the laboratories.
• Operational techniques of laboratory equipment.
• Safety practices in working with the laboratory equipment, chemicals and other materials.
• Basic inventory and purchasing processes and procedures.
• Basic principles and procedures of record keeping.
• Basic word processing and spreadsheet applications, including Microsoft Word and Excel.
• Personal relation skills to work with the students, faculty and staff.

Ability To:

• Operate and demonstrate the correct methods, practices and techniques of tools, materials equipment used in the Culinary Arts facilities.
• Maintain the lab and equipment in a safe and organized manner.
• Plan and organize work to meet priorities and deadlines.
• Identify and solve problems, and facilitate problem solving.
• Maintain accurate records.
• Understand and follow written and oral instructions.
• Work independently in the absence of supervision.
• Communicate clearly and concisely, both orally and in writing.
• Operate office equipment including computers and supporting word processing and database management.
• Establish and maintain cooperative working relationships with the instructors and staff in the course of work.
• Maintain physical condition appropriate to the performance of assigned duties and responsibilities which may include the following:
• Standing or sitting for extended periods of time
• Operating assigned equipment
• Bending, stooping, climbing or lifting up to 50 pounds
• Maintain mental capacity which allows the capability of:
• Making sound decisions
• Demonstrating intellectual capabilities
• Evaluating the effectiveness of programs and people
• Maintain effective audio-visual discrimination and perception needed for:
• Making observations
• Reading and writing
• Communicating with others
• Operating assigned equipment
• Handling varied tasks simultaneously

EXPERIENCE AND TRAINING GUIDELINES

Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying.  A typical way to obtain the knowledge and abilities would be:

Minimum Education/Training:

• High School Diploma or equivalent

Minimum Experience:

• Relevant work experience in culinary and/or baking & pastry industry

Preferred Education/Training, Experience, Skills:

• Associate Degree or higher from an accredited college or university with a Culinary background
• At least Two (2) years of relevant work experience in the culinary industry

Supplemental Information

Special Instructions to Applicants:

• This position REQUIRES UNOFFICIAL TRANSCRIPTS AND/OR TRAINING CERTIFICATIONS be submitted in addition to the application. Please have these documents ready to upload when applying.
• Successful candidates are required to submit official transcripts for all degrees obtained, within 30 days of hire date. If highest level of education is a High School diploma or equivalent, proof of completion is required.
• Successful candidates who have obtained their education outside of the US and its territories must have their academic degree(s) validated, at their own expense, by an outside credential evaluation service as equivalent to the Baccalaureate or Master’s degree conferred by a regionally accredited college or university in the United States.