Laboratory Technician - Food and Services
Laboratory Technician - Food and Services
Position Number: 2013141024
Department: Business Administration
Job Category: Classified Unit A
Time (Percent Time): 100%
Term (months/year): 12 months/year
Current Work Schedule (days, hours):
Salary Range: A-75
Salary: Steps 1 - 6, $4,324 - $5,519 per month
Shift Differential: Shift differential eligibility based on the current collective bargaining agreement
Open Date: 09/04/2019
Initial Screening Date: 09/24/2019
Open Until Filled: No
Complete application packets will be accepted until the position is filled; however, those submitted by 11:59 p.m. (PST) on September 24, 2019, are assured consideration.
Applicants must submit all of the following materials online at http://hrjobs.mtsac.edu to be considered for this position:
1. A Mt. San Antonio College online application.
2. A cover letter describing how the applicant meets the required education and experience.
3. A detailed résumé that summarizes educational preparation and professional experience for the position.
4. Two (2) letters of recommendation that reflect relevant experience (do not use social media or professional networks as a means to provide letters of recommendation).
5. College and/or university transcripts showing the awarded/conferred degree (if applicable) 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.
Health & Welfare:
The College contributes a minimum of $10,946 toward annual premium for medical, dental, vision and life insurance coverage. Lifetime retirement benefits provided for eligible retirees. The District participates in the Public Employees’ Retirement System (PERS), State Teachers’ Retirement System (STRS) retirement programs, and National Benefit Services (NSB) Alternative Plan.
*Note Salary and Health & Welfare Benefits are subject to change
Under the direction of an assigned supervisor, prepare and assist with Food and Service Lab demonstrations, exercises, and related materials for the Culinary Arts, Nutrition and Foods, and Hospitality and Restaurant Management Programs (CUL, 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 including the dining room. The Laboratory Technician - Food and Service is also responsible for providing basic information and assistance to students.
SUPERVISION RECEIVED AND EXERCISED
Receives general supervision of an assigned Business Division manager. Exercises no direct supervision of staff. Provides technical and functional direction and training to student workers.
This is a journey-level class responsible for conducting a variety of instructional support activities to ensure student learning. Incumbents perform the full range of duties as assigned, working independently, and exercising judgment and initiative. Incumbents at this level receive only occasional instruction or assistance as new or unusual situations arise and are fully aware of the operating procedures and policies of assigned area of responsibility. This classification is distinguished from other laboratory technicians by having subject matter expertise in the College's Food and Service programs, equipment, and materials.
Essential Duties/Major Responsibilities:
1. 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.
2. Confer with faculty and review lesson plans, curriculum, experiments, demonstrations, manuals, exercises to determine appropriate laboratory equipment, supply and instructional, and material needs.
3. 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.
4. 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.
5. Oversee laboratory student workers and work experience students as required by developing schedules, assigning duties and reviewing work for compliance with established standards and procedures.
6. 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.
7. Prepare and maintain various records and reports as related to the program.
8. Attend and participate in various meetings, committees, workshops and training as assigned.
9. Perform, oversee, and enforce proper sanitation procedures and supply/equipment cleaning and maintenance.
10. Interact with students courteously.
11. Learn and applies emerging technologies and, as necessary, to perform duties in an efficient, organized, and timely manner.
12. Perform related duties as assigned.
Performs other related duties as assigned.
1. Sanitation and food safety practices and procedures.
2. Preparation of food and service laboratory demonstrations, exercises and related instructional materials.
3. Technical practices, procedures and techniques involved in the preparation, set-up and clean-up of supplies and equipment used in food and service laboratory demonstrations and activities.
4. Advanced laboratory terminology, techniques, equipment, materials, principles, practices, and procedures related to Culinary Arts, Nutrition and Foods, and Hospitality and Restaurant Management.
5. Set up, operation, maintenance and repair of various laboratory instruments, tools and equipment related to Culinary Arts, Nutrition and Foods, and Hospitality and Restaurant Management.
6. Basic inventory and purchasing processes and procedures.
7. Food service, kitchen, and dining appliances and equipment maintenance.
8. Principles and practices of training and providing work direction to students.
9. Oral and written communication skills.
10. Interpersonal skills using tact, patience, and courtesy.
11. Principles and procedures of record keeping, filing, and reporting.
12. Mathematical concepts to make calculations such as standard and metric weights and volumes.
13. Methods, practices, and techniques of student learning and instruction.
14. Modern office practices, methods, and computer equipment and applications related to the work.
15. Record keeping principles and procedures.
16. English usage, spelling, vocabulary, grammar, and punctuation.
17. Techniques for providing a high level of customer service by effectively dealing with the public, students, and District staff, including individuals of various ages, disabilities, socio-economic, and ethnic groups.
Skills and Abilities:
1. Perform, oversee, and enforce sanitation practices applicable to food preparation, storage, serving, and disposal of food.
2. Prepare and assist with Food and Service Laboratory demonstrations, exercises, and related instructional materials.
3. 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 and Foods, and Hospitality and Restaurant Management Programs.
4. Review lesson plans, curriculum, experiments, theories, demonstrations, manuals, exercises, and instructional materials to determine laboratory and instructional materials needs.
5. Operate and maintain laboratory and laboratory equipment in a safe and organized manner.
6. Train and oversee the performance of assigned student workers as required.
7. Purchase, receive, and maintain adequate inventory levels of food supplies and equipment.
8. Assist faculty, staff, and students in the use of laboratory equipment and procedures.
9. Explain instructional and laboratory principles, practices, procedures, and techniques.
10. Assure smooth, efficient, and educational effective laboratory activities.
11. Plan and organize work to meet changing priorities and deadlines.
12. Take direction and execute tasks in a timely and orderly manner.
13. Perform routine mathematical calculations accurately.
14. Estimate and order required supplies and equipment.
15. Establish and maintain filing, record keeping, and tracking systems.
16. Organize own work, set priorities, and meet critical time deadlines.
17. Follow department policies and procedures related to assigned duties.
18. Operate modern office equipment including computer equipment and software applications programs.
19. Use English effectively to communicate in person, over the telephone, and in writing.
20. Understand scope of authority in making independent decisions.
21. Review situations accurately and determine appropriate course of action using judgment according to established policies and procedures.
22. Establish, maintain, and foster positive and effective working relationships with those contacted in the course of work.
Minimum Qualifications/Education & Experience:
Associates Degree or Certificate in: Culinary Arts, Hospitality and Restaurant Management, or related specialization with a minimum of two (2) years of full-time industry related experience in a commercial kitchen, restaurant, dining room, or similar food and service facility.
License(s) & Other Requirements:
Incumbents primarily work in a service laboratory, kitchen, outdoors, and/or office environment with moderate to loud noise levels and cold and hot temperatures. Incumbents may be exposed to dust, fumes, allergens, hazardous physical substances, mechanical and electrical equipment and machinery. Incumbents may interact with staff and/or public and private representatives in interpreting and enforcing departmental policies and procedures.
Must possess mobility to work in a laboratory/classroom/kitchen/dining room environment; strength, stamina, and mobility to perform medium to heavy physical work, to operate varied equipment related to the assigned programs; vision to read printed materials and a computer screen; and hearing and speech to communicate in person and over the telephone. Finger dexterity is needed to access, enter, and retrieve data using a computer keyboard or calculator and to operate above-mentioned equipment. Incumbents in this classification bend, stoop, kneel, reach, and climb to perform work. Incumbents must possess the ability to lift, carry, push, and pull materials and objects weighing up to 50 pounds with the use of proper equipment.
Conditions of Employment:
Typing Certificate Requirements:
This position is funded using restricted/categorical funds
Please note: A confirmation number will be assigned when your application packet indicates the supplemental questions have been answered and a document has been attached to each required link. Assistance with the online application process is available through Human Resources at 1100 N. Grand Avenue, Walnut, CA 91789-1399. Human Resources: (909) 274-4225. E-mail: [email protected].
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.
Human Resources at 1100 N. Grand Avenue, Walnut, CA 91789-1399. Human Resources: (909) 274-4225. E-mail: [email protected].
A committee will evaluate applications, taking into account breadth and depth of relevant education, training, experience, skills, knowledge, and abilities. The screening committee reserves the right to limit the number of interviews granted. Meeting the minimum qualifications for a position does not assure the applicant of an interview.
Interviews may include a writing sample, committee presentation, and/or performance test. The start date will be following Board approval and receipt of live scan clearance.
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 to complete and submit your application for this position.
Letters of Recommendation
Confidential letters of recommendation are not accepted for this position. All letters of recommendation must be uploaded to the application.
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 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:
Mt. San Antonio College employees and the Board of Trustees members shall not engage in any employment or activity that is inconsistent with, incompatible with, or in conflict with Mt. San Antonio College’s Administrative Procedures (AP 2710 Conflict of Interest, AP 2712 Conflict of Interest Codes).
Cancel RTF Policy:
We reserve the right to reopen, re-advertise, delay, or cancel filling this position.
To apply, visit https://hrjobs.mtsac.edu/postings/7387
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