Applicant Pool for Adjunct Faculty, Lab Assistant, Culinary Arts

Owens Community College; Toledo (OH); On-site; USD 20,664 - 34,440; Part time

Job summary

Owens Community College is seeking an Adjunct Faculty Lab Assistant for Culinary Arts. The role includes supporting laboratory activities, ensuring food safety, and managing supplies. Candidates must have a high school diploma, a ServSafe Manager Certificate, and at least two years of food production experience.

The position involves cooperative work with students and instructors to enhance educational activities while maintaining a safe, effective lab environment.

Qualifications

• Must hold a High School Diploma or equivalent.
• Must have a valid ServSafe Manager Certificate.
• Requires a minimum of 2 years professional food production experience.

Responsibilities

• Purchase and receive consumables for the Culinary Lab.
• Assist in maintaining financial records for the lab.
• Ensure proper rotation of supplies and consumables.
• Monitor food safety and sanitation standards in labs.

Skills

Knowledge of food safety and sanitation guidelines

Basic cooking methods knowledge

Purchasing inventory experience

Microsoft Office proficiency

Large quantity food preparation

Organizational skills

Interpersonal skills

Computer operation

Team collaboration

Independent work ability

Education

High School Diploma or equivalent

Valid ServSafe Manager Certificate

Associate Degree in Culinary Arts preferred

Job description

Job Title

Applicant Pool for Adjunct Faculty, Lab Assistant, Culinary Arts

Job Summary

The Culinary Arts Lab Assistant reinforces laboratory course content as presented by the Chef Instructor. Primary duties include opening and closing of the lab; supervising student activities; assuring food safety and sanitation; organization of the lab; documentation; lab set–ups; inventory and purchasing; other duties as assigned.

Knowledge, Skills & Abilities

• Knowledge of food safety and sanitation guidelines and requirements.
• Working knowledge of basic cooking methods, techniques and ingredients used for large volume production.
• Familiarity with purchasing inventory and storage procedures (FIFO) for food and related supplies.
• Knowledge of Microsoft Office.
• Ability to effectively operate large quantity food preparation equipment.
• Proficiency in food preparation techniques for both small and large quantities.
• Demonstrated organizational, time‑management and problem‑solving skills.
• Effective interpersonal and communication skills.
• Maintain safe and sanitary conditions in laboratories and storage areas, including equipment, food and supplies.
• Communicate via the Internet.
• Exercise sound judgment and follow instructions.
• Operate a personal computer with related applications.
• Work collaboratively in a team environment; work efficiently and adhere to deadlines.
• Read and understand the shopping list.
• Work independently and as part of a team.

Essential Functions

• Purchase and/or receive all consumables and supplies for the Culinary Lab.
• Assist in the maintenance and logging of financial records for the Culinary Lab.
• Store supplies and food items required for all laboratories.
• Ensure proper rotation of supplies and consumables.
• Take daily inventory of supplies and consumables necessary for lab experiences.
• Assure that products are stored appropriately and are labeled and dated.
• Take physical inventory of all supplies, service ware and equipment at the beginning and end of each semester.
• Complete opening and closing laboratory safety and sanitation checklist.
• Check and document temperatures on refrigerators, freezer and dishmachine.
• Work with students under the direction/supervision of the instructor to ensure successful laboratory experiences.
• Assist students with HACCP procedures, including proper safety and sanitation standards and monitoring of food temperatures.
• Meet with Culinary Instructors on a regular basis to plan and coordinate laboratory experiences.
• Report emergency safety and medical incidents to Owens Community College Safety and Security or other appropriate organizations based on Safety and Security Training.

Minimum Education & Experience

• High School Diploma or equivalent (G.E.D.)
• Valid ServSafe Manager Certificate or other ODH approved food safety and sanitation training certificate.
• Minimum of 2 years professional food production experience.
• Knowledge of professional dining operations.
• Associate Degree in Culinary Arts or Hospitality Management preferred.

Pay and Status

Pay Basis: Hourly, Period Activity Pay

FLSA Status: Non‑Exempt

EEO Statement

Owens Community College is an Affiant and Employer. We are committed to a multicultural environment and strongly encourage applications from women, minorities, veterans and persons with disabilities. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation in order to apply for a position with Owens Community College, please call [phone] or email [e-mail]