Instructional Laboratory Technician II (Culinary Arts) FT 10 month position
$52,029.00 - $62,525.64 Annually
Culinary Arts Lab Tech-21
7/14/2021 11:59 PM Pacific
Culinary Arts Lab Tech-21
This position will close on July 14, 2021 at 11:59 PM (or when 150 applications are received, whichever occurs sooner). Summary
Provides tutorial and technical assistance to students and programs in classroom, laboratory, and walk-in lab settings, who are involved in all levels through sophomore-level college course work. Tasks performed require in-depth technical or professional competence in the subject taught.Distinguishing Career Features
The Instructional Laboratory Technician-Culinary, supports culinary kitchen operations and curriculum. Job Duties
Essential Duties and ResponsibilitiesCoordinates day-to-day kitchen operations. Reviews instruction details and prepares lists of food items and quantities, and supplies that support culinary classes. Orders food items for scheduled delivery that assures proper quality. Receives and inspects food deliveries. Inspects, accepts, and stores food items. Labels and stores food items to comply with HACCP and DHS standards.Tutors students on an individual and small-group basis in culinary arts curriculum such as, but not limited to, restaurant operations, food chemistry, cooking and presentation, inventory, and retail sales.Monitors food production lines, providing technical assistance to students on assembling food orders and for compliance with health and sanitation regulations. Conducts inspections and documents findings on Department of Health Services formats.Assists the instructor in training students and employees in the use of retail systems such as point-of-sale, food cost and pricing. Assists students in understanding computer-aided point-of-sale systems.Assists the instructor in reviewing the work of students for quality, appropriate quantity, and presentation. Evaluates quality and costs associated with meal production.Assists instructors by providing data, preparing presentations, and performing in-class demonstrations of culinary processes, operations, and the role of computers.Presents demonstrations to students in lecture or similar format, explaining and demonstrating culinary materials and examples of problems. Engages in discussions and question-answer sessions to stimulate critical thinking, and gives examples.Conducts periodic inventory of equipment and supplies. Orders equipment and supplies based on projected demand and current inventory levels. Works with vendors for acceptable prices and delivery times. Assists with development and recommends budgets for culinary program food production budgets, anticipating curriculum, amount of sales, expenses, and special events. Plans and controls inventory to stay within budgets.Participates in summarizing daily culinary retail service operations, balances cash, and other receipts, and prepares deposits. Participates in quarterly cash audits.Conducts research of new products, services, and vendors.Monitors the performance of restaurant equipment, performs minor repairs and arranges for major repairs and preventative maintenance. Assembles up-to-date manuals for all equipment. Trains and oversees student and other temporary employees. Assists student and other temporary help in use of computers and equipment. May monitor attendance of students.Answers student questions clearly and without improper criticism or bias. Serves as a liaison between the student and instructors. Keeps instructors apprised of student progress during food preparation and production. Maintains currency of knowledge and skills related to the duties and responsibilities. Performs other related duties as assigned. Knowledge and Skills
The position requires working knowledge of a full range of culinary arts curriculum, food chemistry, institutional food production and presentation, restaurant operations, quality, and safe food handling. Requires in-depth knowledge of computer-aided software for restaurant point-of-sale and common office productivity applications. Requires special knowledge in programming price and cost information into point-of-sale applications. Requires working knowledge of hospitality and restaurant management. Requires working knowledge of the equipment used in culinary operations, as well as safety and sanitation. Requires knowledge of and skill in using proper English grammar, vocabulary, syntax, spelling and punctuation. Requires well-developed human relation skills to convey concepts to students and to facilitate a small group learning processes, assist with instruction, and provide positive customer service.Abilities
Requires the ability to provide culinary instruction support for students of diverse backgrounds, abilities and skill levels. Requires the ability to oversee retail and restaurant operations. Requires the ability to give demonstrations to classroom sized groups. Requires the ability to relate positively to students in a food production and instruction environment, develop and maintain positive working relationships with staff, vendors, and external agencies encountered during the course of work. Requires the ability to independently solve general business problems in connection with restaurant operations. Requires the ability to listen actively and effectively, identify and solve problems; facilitate learning for students, and build student confidence. Requires the ability to speak clearly and concisely and follow oral and/or written instructions. Requires the ability to work cooperatively and productively with others, including students.Physical Abilities
Incumbent must be able to function effectively indoors in a kitchen classroom/laboratory environment engaged in work of an active nature. Requires sufficient ambulatory ability to stand for extended periods of time at work stations, lift and move medium-to-heavy weight materials up to 75 pounds, reach using hand-eye coordination for utensils and equipment, and use a computer keyboard and other office equipment. Requires sufficient arm, hand, finger dexterity in order to use a personal computer keyboard and other office equipment. Requires auditory ability to project voice and carry on conversations. Requires visual acuity to read numbers and words and to observe students perform tests and assignments.Licenses and Certificates
May require a valid driver's license. Requires a Food Handler's License or ServSafe Certificate.Working Conditions
Work is performed indoors where safety considerations exist from physical labor, hot surfaces, sharp objects, and handling of medium weight, yet, awkward materials.Conditions of Employment
This is a full-time, 10-calendar month classified position (August to May).
Hours of employment are:
Monday thru Friday (The work hours are assigned by the department and require flexibility. Current start times can vary between 7 am to 8 am for an eight-hour workday. During campus events hours may be adjusted and may include weekends).
Initial placement of employees on Classified Salary schedule is at Step 1. After six months of successful probationary employment, employee is placed at Step 2.
Employment is to be effective as soon as possible following completion of the selection process.
Individual who is offered employment shall be required to obtain fingerprints for a criminal history clearance through the State Department of Justice and remit the required fee for processing the fingerprints, produce an original social security card, and submit negative TB test results (must be within the past four years or within the last 60 days if not previously employed in a school district in California) before employment.
Proof of eligibility to work in the United States and signing of loyalty oath per Government Codes 3100-3109.
** Please note - the District does not provide for immigration sponsorships such as H1B Visas.Minimum Qualifications Education and Experience
The position requires and Associate's Degree in Culinary Arts or Restaurant Management and one year of experience performing cooking and operations in an institutional or similarly large volume food preparation environment.Preferred Qualifications:
Associates of Science in Culinary Arts or Hospitality Management.
One (1) year of experience performing cooking and operations in an institutional or similarly large volume food preparation environment.
1-2 years of experience in professional food service with in the last 5 years.
Valid ServSafe Manager Certificate
Valid ServSafe Allergens Certificate
Experience with computer-aided software for restaurant point-of-sale and common office productivity applications
Proficient with Microsoft Office products, especially excel and word computer programs. Well- developed human relation skills and positive customer service skills outlined in cover letter and/or resume
Ability to navigate and manage website and social media platforms Supplemental Information Transcripts and Foreign Degrees:
It is the applicant's responsibility to provide copies of all transcript(s) verifying all educational degree(s) and/or coursework required for the position.
Transcripts must be from regionally accredited institutions.
A foreign transcript must be evaluated by a NACES certified agency. The website address is www.naces.org.Application Procedures:
Application materials must be submitted by the closing date. Applicants who need special services or facilities due to disability in order to apply or interview for this position must notify Human Resources at the time of application or at least 72 hours prior to the closing date or date of a scheduled interview.College/Department Profile:
Cerritos College is ranked 14th among the top 100 schools with the highest Hispanic enrollment in the United States by the United States Department of Education. We are a comprehensive community college for southeastern Los Angeles County. Communities within the college's district include Artesia, Bellflower, Cerritos, Downey, Hawaiian Gardens, La Mirada, Norwalk, and portions of Bell Gardens, Lakewood, Long Beach, Santa Fe Springs and South Gate. Cerritos College offers degrees and certificates in more than 180 areas of study in nine divisions. Enrollment currently averages approximately 22,500 students. Visit Cerritos College online at http://www.cerritos.edu
.The Cerritos College Culinary Arts department is an educational training program that teaches professional cooking and baking to a diverse student population in an industrial kitchen and educational restaurant/cafe. The Laboratory Technician II is an important part of the culinary team and assists our faculty and students by providing support services during instructional and non-instructional periods. This unique position allows the prospective employee a great deal of creativity. Responsibilities include but are not limited to a working knowledge of culinary arts curriculum, food chemistry, institutional food production and presentation, restaurant operations, quality, and safe food handling. Requires the ability to oversee retail and restaurant operations while maintaining positive working relationships with staff, vendor, and external agencies encountered during the course of work. Oversees the operations of the Cafe and Falcon Restaurant and the budget/purchasing of food and supplies for the culinary program and handling of invoices with the Health Occupations Administrative Clerk II. Must possess a command of equipment used in culinary operations, as well as safety and sanitation. Assist in maintaining social media and marketing of the culinary arts department and website. Documents needed to apply:
Transcripts (Must show all coursework completed and conferral date of the degree)
2 Recommendation Letter(s)
ServSafe Food Handlers Certificate
To apply, visit https://www.schooljobs.com/careers/cerritosedu/jobs/3102208/instructional-laboratory-technician-ii-culinary-arts-ft-10-month-position
The District ensures that all qualified applicants for employment and employees have full and equal access to employment opportunity, and are not subjected to discrimination in any program or activity of the District on the basis of national origin, religion, age, sex or gender, race, color, medical condition, ancestry, sexual orientation, marital status, veteran status, physical or mental disability, or because he or she is perceived to have one or more of the foregoing characteristics, or based on association with a person or group with one or more of these actual or perceived characteristics. .
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