Culinary Laboratory Assistant

Under the supervision of the Coordinator of Culinary Arts, the Culinary Laboratory Assistant will assist and support culinary instructors, staff, and students with demonstrations and hands-on activities in the classrooms and kitchens. The Culinary Laboratory Assistant is dedicated to the learning college concepts by developing programs and facilitating activities that promote student success and lifelong learning.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1. Covers laboratory hours; responds to the needs and requirements of students working in culinary arts and baking and pastry laboratory.

2. Ensures that culinary arts and baking and pastry arts equipment function properly.

3. Sets up equipment and supplies to assist instructor with commercial culinary and baking skills used in a culinary laboratory setting.

4. Conducts inventory of culinary arts, baking and pastry supplies on a regular basis and works with faculty and staff to order necessary supplies.

5. Assists instructor in ensuring students follow proper procedures using commercial kitchen equipment.

6. Ensures that proper health and safety safeguards are observed in food production in the commercial kitchen.

7. Ensures students properly manage, handle and maintain stock of inventory so that all supply goals are met.

8. Ensures students properly use and clean kitchen equipment while in the laboratory.

9. Processes all paperwork necessary; to instructors, students and administrators relating to the laboratory in a timely manner.

10. Maintains a friendly, supportive atmosphere for students, staff, faculty, and the public.

Performs other duties, related to the position, as assigned

Education/Experience

Minimum of an Associate’s degree in Culinary Arts or Baking and Pastry from an accredited institution and a minimum of one (1) year of increasingly responsible experience in a related field is required.

Experience at a post-secondary culinary arts school in pastry arts production and classroom environment preferred. Must have experience working with industry partners and vendors.

Must successfully pass the National Restaurant Association Educational Foundation for the ServSafe© Food Protection Manager Certification Examination within required period.

Qualifications

• Thorough knowledge of culinary arts, baking and pastry arts production.
• Familiarity with hot and cold food production and dining room management skills, sanitation and safety requirements in food preparation.
• Familiarity with quantity cooking and portion control techniques.
• Ability to operate commercial equipment used in the kitchen, bakery, dining room, and classroom.
• Ability to bridge the needs between the demands of a real-world restaurant environment and the academic needs of a public college.
• Maintain positive professional relationships with industry partners and vendors.
• Must be fluent in both oral and written English. Must be able to follow and complete verbal and written duties as assigned.

While performing the duties of this job, the employee is required to lift, bend, stoop, and stand up to 6 hours. Must be able to lift up to 50 lbs. Must have manual dexterity; the sufficient fine motor skills to manipulate objects and people safely. Ability to work in a high traffic, noisy, indoor environment. Specific vision abilities required by this job include close vision, and ability to adjust focus. High traffic, loud at times, indoor culinary environment.

Position Status

Part Time

Hours

Up to 15 hours per week – schedule available Monday – Friday.

Occasional weekends may be available.

Salary/Wage

$19.54/hourly

Hourly/Salary

Hourly

Benefits

non-benefitted part-time position

Review of Applications Begins

10/23/2026

Position Type

Support/Hourly Staff

Posting Detail Information

Posting Number

SS00645P

Open Date

10/12/2026

Special Instructions to Applicants

Please apply with complete materials.