Laboratory Technician, Foods

Location
91789
Posted
Mar 02, 2017
Institution Type
Community College


Laboratory Technician, Foods

Mt. San Antonio College


Job Category: Classified

Employee Group:

Time (Percent Time): 47.5%

Term (months/year): 12

Current Work Schedule (days, hours): Monday and Wednesday, 8:00AM - 12:00PM; Tuesday and Thursday, 12:30PM - 5:00PM

Salary Range: A-79

Salary: Steps 1 - 6, $1,931 - $2,466 per month

Shift Differential:

Health & Welfare: Employees working less than fifty (50%) percent are not eligible for health and welfare benefits. The District participates in the Public Employees’ Retirement System (PERS), State Teachers’ Retirement System (STRS) retirement programs, and MetLife Social Security Alternative Plan. *Note Salary and Health & Welfare Benefits are subject to change

Department: Business Division

Open Date: 02/27/2017

Closing Date:

Open Until Filled: Yes

Basic Function/Overview:
Under the direction of an assigned supervisor, prepare and assist with Foods Lab demonstrations, exercises and related materials for the Culinary Arts, Nutrition and Foods and Hospitality & Restaurant Management Programs (CA, NF and HRM). This position is responsible for performing a variety of specialized, complex and independent activities involved in the preparation, set-up, and clean-up of perishable and non-perishable supplies and equipment for laboratory demonstrations and activities. The Foods Laboratory Technician is also responsible for providing basic information and assistance to students.

Essential Duties/Major Responsibilities:

• Prepare and assist faculty with preparation for laboratory demonstrations, exercises, and related instructional materials; schedule and adjust laboratory activities to meet instructional needs of assigned subject area
• Confer with faculty and review lesson plans, curriculum, experiments, demonstrations, manuals, exercises and instructional materials to determine appropriate laboratory equipment, supply and instructional, material needs
• Perform a variety of specialized, complex and independent activities involved in laboratory demonstrations and activities for the assigned programs, to include distributing and arranging perishable and non-perishable equipment for each lab course
• Responsible for purchasing perishable and non-perishable supplies; ordering, procuring, storing and maintaining adequate inventory levels of perishable and non-perishable supplies, materials and equipment; estimate and account for related costs and inventory levels; issue and collect materials and equipment as required
• Oversee laboratory student workers as required by developing schedules, assigning duties and reviewing work for compliance with established standards and procedures
• Assure the health and safety of students, staff, and faculty by researching, implementing and following safe food handling practices and procedures; maintain laboratory and other assigned facilities in a safe, orderly and clean sanitary manner
• Prepare and maintain various records and reports as related to the program
• Attend and participate in various meetings, committees, workshops and training as assigned
• Perform, oversee, and enforce proper sanitation procedures and supply/equipment cleaning and maintenance
• Interact with students in the lab courteously

Other Duties:

Perform related duties as assigned.

Knowledge Of:

• Sanitation and food safety practices and procedures
• Preparation of food laboratory demonstrations, exercises, and related instructional materials
• Technical practices, procedures and techniques involved in the preparation, set- up and clean-up of supplies and equipment used in foods laboratory demonstrations and activities
• Advanced laboratory terminology, techniques, equipment, materials, principles, practices and procedures related to Culinary Arts, Nutrition & Foods, and Hospitality & Restaurant Management
• Set up, operation, maintenance, and repair of various laboratory instruments, tools and equipment related to Culinary Arts, Nutrition & Foods, and Hospitality & Restaurant Management
• Basic inventory and purchasing processes and procedures
• Standard knowledge of food service, kitchen appliances, and equipment maintenance
• Principles and practices of training and providing work direction to students Oral and written communication skills
• Interpersonal skills using tact, patience, and courtesy
• Principles and procedures of record keeping, filing and reporting Mathematical concepts to make calculations such as metric weights and volumes
• Operation of a computer and assigned software

Skills and Abilities:

• Perform, oversee, and enforce sanitation practices applicable to food preparation, storage, serving and disposal of food
• Prepare and assist with Foods Laboratory demonstrations, exercises, and related instructional materials
• Perform a variety of specialized and independent activities involved in the preparation, set-up, and clean-up of supplies and equipment used in laboratory demonstrations and activities in the Culinary Arts and Nutrition & Foods Program
• Review lesson plans, curriculum, experiments, theories, demonstrations, manuals, exercises and instructional materials to determine laboratory and instructional materials needs
• Operate and maintain laboratory and laboratory equipment in a safe and organized manner
• Train and oversee the performance of assigned student workers as required Purchase, receive and maintain adequate inventory levels of food supplies and equipment
• Assist faculty, staff, and students in the use of laboratory equipment and procedures
• Explain instructional and laboratory principles, practices, procedures, and techniques
• Assure smooth, efficient and educational effective laboratory activities Plan and organize work to meet changing priorities and deadlines Work independently with little direction
• Take direction and execute tasks in a timely and orderly manner Perform routine record keeping and report writing duties Communicate effectively both orally and in writing
• Establish and maintain cooperative and effective relationships with those contacted in the course of work
• Perform routine mathematical calculations accurately

Minimum Qualifications/Education & Experience:

Equivalent to an Associates Degree or Certificate in Culinary Arts, Hospitality & Restaurant Management, or related specialization with a minimum of 2 full-time equivalent years industry related experience in a commercial kitchen or foods laboratory.

Equivalencies:


Preferred Qualifications:


License(s) & Other Requirements:
• Successful candidates must have a valid American National Standards Institute (ANSI) accredited Food Protection Manager Certificate, such as ServSafe, NRFSP, Prometric, or Learn2Serve. • The incumbent must have the ability to get to a variety of locations. This is usually accomplished by driving a personal vehicle to said locations. If operating a vehicle, the ability to secure and maintain a valid California driver’s license is required.

Working Environment:
Instructional food laboratory environment

Physical Demands:
• Dexterity of hands and fingers to operate a variety of equipment • Seeing to read a variety of materials and monitor student activities • Sitting or standing for extended periods of time • Hearing and speaking to exchange information • Bending at the waist, kneeling, or crouching • Reaching overhead, above the shoulders and horizontally • Walking, carrying, pushing, or pulling as the job requires • Lifting objects up to 50 pounds as the job requires

Hazards:
• Sharp knives, slicers, and other sharp equipment Hot deep fryers and other hot equipment • Hot liquids • Commercial strengths mixers Chemical fumes • Repetitive use of cleaning chemicals and solutions Exposure to changes in environmental temperature • Working with flammable substances (oil, alcohol, natural gas) Bending or reaching to lift heavy weights (up to 50 pounds) • Repetitive movements (slicing or wiping counters may put weight on the wrists) Slippery/wet surfaces • Noise

Instructions re: Confidential Letter of Recommendation:

Conditions of Employment:

Examination Requirements:


Typing Certificate Requirements:


Application Procedure:

First Review of Applications: Complete application packets will be accepted until the position is filled; however, those submitted by 11:59 p.m. (PST) on Monday, March 20, 2017 are assured consideration.
Completed application packet must include:
•A Mt. San Antonio College online application
•Cover Letter
•Résumé
•Two letters of recommendation that reflect relevant experience (do not use social media or professional networks as a means to provide letters of recommendation). Please do not submit Confidential letters of recommendation.
•College and/or university transcripts showing the awarded/conferred degree are required and must be submitted with the online application by all applicants, including current or former employees of the college, to demonstrate that the required educational qualifications are met. (Unofficial transcripts are acceptable at the time of application; however, copies of diplomas are not accepted in lieu of transcripts).
It is the applicant’s responsibility to ensure that all required materials are received before the closing date and time indicated on the job posting. Incomplete application packets will not be considered. All application materials will become College property, will not be returned, and will not be copied. Please visit our employment website at http://hrjobs.mtsac.edu to complete and submit your application for this position.

Special Notes:

Please note: A confirmation number will be assigned when your application packet indicates the supplemental questions have been answered (if applicable) and a document has been attached to each required link. Assistance with the online application process is available through the Office of Human Resources at 1100 N. Grand Avenue, Walnut, CA 91789-1399. Human Resources: (909) 274-4225. E-mail: employment@mtsac.edu.

THE MT. SAN ANTONIO COLLEGE DISTRICT WILL NOT SPONSOR ANY VISA APPLICATIONS.

Foreign Transcripts:

Foreign Transcripts: Transcripts issued outside the United States require a course-by-course analysis with an equivalency statement from a certified transcript evaluation service verifying the degree equivalency to that of an accredited institution within the USA. This report must be attached with the application and submitted by the filing deadline.

Inquiries/Contact:

For more specific details about the responsibilities of this position, direct inquiries to:

Leticia Hernandez, Human Resources Technician
(909) 274-5490; E-mail: lhernandez@mtsac.edu

Selection Procedure:


Special Instructions to Applicants:

To be guaranteed consideration, it is the applicant’s responsibility to ensure that all required materials are received before the initial screening date and time indicated on the job posting. Incomplete application packets will not be considered. All application materials will become College property, will not be returned, and will not be copied. Please visit our employment website at http://hrjobs.mtsac.edu to complete and submit your application for this position.

EEO Policy:
The College is an equal opportunity employer. The policy of the College is to encourage applications from ethnic and racial minorities, women, persons with disabilities, and Vietnam-era veterans. No person shall be denied employment because of race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, marital status, sex (gender), age, sexual orientation, or the perception that a person has one or more of these characteristics.

Conflict of Interest:
Conflict of Interest

Cancel RTF Policy:
We reserve the right to reopen, re-advertise, delay, or cancel filling this position.

To apply, visit: https://hrjobs.mtsac.edu/



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