Part-Time Culinary Lab Technician

Location
Miami, FL
Posted
Apr 15, 2018
Institution Type
Community College


Job Title Part-Time Culinary Lab Technician
Job ID 996963
Location Wolfson Campus
Full/Part Time Part-Time
Regular/Temporary Temporary


Job Details



Job Family

STAFF - Support Staff

Grade
CT
Salary
$11.90 - $20.58
Department
Miami Culinary Institute
Reports To
Department Chairperson
Closing Date

Open Until Filled

FLSA Status
Non-Exempt


Job Summary


The Part-Time Culinary Lab Technician provides assistance to students and faculty, and oversees maintenance, security and improvement of the cooking labs. The position aids in maintaining inventory of equipment, provides support to culinary instructors and serves as liaison between outsourcing area and instructors.


Duties & Responsibilities


  • Organizes and manages the logistics of each cooking lab
  • Utilizes technical expertise to prevent process/product failures
  • Conducts operational and pre-operational sanitation to meet industry standards
  • Verifies and corrects labels on products; takes and reports temperature of products
  • Performs routine verification of purchasing orders to meet class objectives
  • Works with outsourcing area to ensure requisitions are complete and accurate
  • Guarantees all necessary supplies, materials, and equipment required are available to students
  • Verifies proper appliance/component operations
  • Processes necessary reports to request maintenance/troubleshooting
  • Performs routine cleaning of physical space and equipment
  • Performs other duties as assigned



Minimum Requirements


  • Associates Degree from a regionally accredited institution and two (2) years related experience
  • All degrees must be from a regionally accredited institution
  • Knowledge and understanding of College organization, goals and objectives, and policies and procedures
  • Knowledge of Food Preparation Procedures and Standards
  • Knowledge and understanding of Standard Operating Procedures (SOP) and Hazard Analysis Critical Control Point (HACCP)
  • Knowledge of reading lab tools such as multi-meters, temperature probes, data loggers, etc.
  • Possess effective work practices such as correct storage, handling, use and disposal of perishables and chemicals
  • Ability to set-up and use a wide variety of cooking equipment, cooking utensils, and lab tools
  • Ability to create and maintain inventory reports
  • Possess excellent organizational, interpersonal, and communication skills
  • Ability to work a flexible schedule to include special events, evenings and/or weekends
  • Ability to work well in a multi-ethnic and multi-cultural environment with students, faculty and staff


PI102035069