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Plans and coordinates laboratory activities to support instructional programs.

Characteristic Duties and Responsibilities:

1. Prepares facility for classes and ensures that work areas are clean and neat; ensures that equipment, materials, and handouts are laid out for classes. 2. Assists in maintaining laboratory equipment; performs simple maintenance, cleans and stores equipment when not in use, monitors condition, and notifies supervisor of any needed repairs; ensure students maintain proper handling and cleaning of equipment. 3. Monitors inventory of materials and supplies, initiates ordering process as needed; ensure students use only specified inventory and that all products adhere to FIFO practices 4. Assists instructors in preparing and monitoring student lab assignments. 5. Ensures laundry room is organized and prepares towels for morning classes and ensure dining room service jackets are cleaned.

Reporting Relationships:

Direction Received:

Reports to Instructor, Division Director, or Program Chair.

Minimum Requirements:

Associate Degree from a regionally accredited institution in 1) AAS in CUL; 2) AAS in related plus experience; or 3) HS diploma plus 3 years' experience in a full-service food operation

Preferred Qualifications:

• American Culinary Federation Certification
• Serve Safe Certification
• American Culinary Federation Membership
• Two years of hospitality experience
• Physically able to lift and transport standard size 50-pound food shipments
• Have working knowledge of recipe and method cards and able to set up demonstrations and assist in demonstrating basic baking procedures

Knowledge, Skills, Abilities, and Worker Characteristics:

Knowledge of laboratory procedures Ability to work well with individuals with diverse background

Working Conditions:

Lab environment; periodic lifting of moderately heavy items up to 50 pounds