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Receives general supervision from the CAI Facility Coordinator and the Culinary Arts full-time lab technicians; much of the work is self-directed using experience and knowledge of policies, procedures, and practices. This position’s hours are not consistent and revolve around kitchen rentals and workforce training programs.
Job Responsibility:
Maintains sanitation and safety of kitchen laboratory facility in accordance with state codes to include sweeping, mopping and other tasks as necessary to maintain the standards
Prepares and handles food following standardized procedures
Gives instruction to individuals and groups, as directed by full-time lab technician staff, concerning kitchen techniques and use of commercial food service equipment
Demonstrates the preparation and service of food
Works independently and collaboratively
Plans and organizes work to meet changing priorities and deadlines
Requirements:
Certificate in Culinary Arts OR Associates Degree in Culinary Arts or related field
ServSafe certification or proof of intent to certify/re-certify
Experience and demonstrated skill in food preparation
Ability to communicate effectively, to follow oral and written instructions from faculty and staff
Minimal capacity to lift 50 pounds and stand for long periods of time
Knowledge of operations of commercial kitchen equipment
Knowledge of standard food specifications
ability to work irregular hours including evenings and weekends
Ability to work effectively with a diverse faculty, staff and student body