San Joaquin Delta College 

Stockton, CA

Instructional Support Assistant II - Culinary Arts (Baking)

FT-time | 12-month

Salary Range: $4,213.00 - $5,179.00 Monthly

Application Deadline: February 10, 2024 11:59 PM

To provide hands-on academic support to students and instructors in the Culinary Arts program. Works cooperatively with instructors to ensure academic objectives are met. Responsible for performing a variety of food preparation and serving functions and assumes responsibility for the operation of an off-site food service location. 

DISTINGUISHING CHARACTERISTICS

This class is distinguished from other levels of the Instructional Support Assistant job family by the provision of hands-on academic support of the Culinary Arts program to promote student learning. Employees at this level are required to be fully trained in all procedures related to food preparation and service in an assigned area of responsibility.

SUPERVISION RECEIVED AND EXERCISED

• Receives direction from an assigned supervisor.

• May exercise functional and technical oversight of student workers.

Responsibilities and Duties

• Lead, plan, train and review the work of students responsible for performing a variety of food preparation, serving, and clean up functions for assigned classes and class projects.

• Plan, direct and participate in preparing, cooking, baking and serving food items and entrees according to recipes and established procedures.

• Assist with training assigned students in areas of work including proper food preparation and service methods, procedures and techniques.

• Confer with and serve as a liaison between students and instructors.

• Assist instructors to obtain and disseminate supplies and materials necessary for instruction. 

• Oversee the use, care and operation of lab equipment and tools including but not limited to ovens, food processors, knives, blenders, fryers, steamers, grills and slicer.

• Verify the work of students for accuracy, proper work methods, techniques and compliance with applicable standards and specifications.

• Maintain an inventory of food and supplies needed for food preparation and service; order new supplies and verify accuracy of deliveries.

• Oversee the operations of assigned off-site food service locations or catering functions including but not limited to food preparation, scheduling students, ordering and assembling supplies, delivery, set up, service, breakdown, and accounting for money received per cash handling procedures.

• Back up cashier in food service area; operate a cash register per established cash handling procedures

• Enter and record daily sales information.

• Ensure adherence to safe work practices and procedures.

• Estimate time, materials and equipment required for class(es) assigned;

• May work a flexible schedule including evenings and weekends, as required.

• Perform related duties and responsibilities as required.

Qualifications

Knowledge of:

• Operations, procedures, goals, objectives, services and activities of assigned program.

• Principles of lead supervision and training.

• Methods and techniques of student instruction and learning.

• Advanced methods and techniques of proper food preparation, service, cleanliness, and storage

• Theories and practices of nutrition.

• Methods and techniques of food service operation, cleaning and maintenance.

• MS Office software applications, specifically MS Word and Excel.

• Principles and practices of inventory control.

• Occupational hazards and standard food safety practices.

• Pertinent Federal, State and local codes, laws and regulations.

• Office, classroom and/or laboratory procedures and equipment including computers and associated software applications.

Ability to:

• Lead, organize and review the work of others.

• Independently perform the most difficult food service functions.

• Respond to a variety of requests for assistance from students and instructors.

• Listen effectively and appropriately to assess student academic needs.

• Oversee the operations of off-site food service locations and catering.

• Interpret, explain and enforce department policies and procedures.

• Operate food service tools and equipment in a safe and effective manner.

• Use standardized recipes, weights and measures.

• Apply standard nutritional and sanitation requirements.

• Ensure adherence to applicable Federal and State laws, codes and regulations.

• Maintain inventory for assigned facilities.

• Work independently in the absence of supervision.

• Understand and follow oral and written instructions.

• Communicate clearly and concisely, orally and in writing.

• Establish and maintain effective working relationships.

• Sensitivity to and understanding of the diverse academic, socioeconomic, cultural, linguistic, ethnic backgrounds and disabilities of community college students and staff.

• Operate and maintain multi-media & audio-visual equipment including video and CD/DVD/Blue-Ray disc players.

• Stand and walk for prolonged periods of time; operation of kitchen utensils and equipment; moderate lifting.

Education and Experience Requirements:

Education:

• Completion of the twelfth grade or the equivalent and 18 units of college coursework in culinary arts, Associate's degree in culinary arts preferred. 

Experience:

• Two years of responsible dining room or banquet service experience including one year of experience as a tutor or academic support.

Licenses/Special Requirements:

• Possess a current Serve Safe Manager's Certificate

Supplemental Information

• This is for the Baking program therefore Baking experience is desireable

Apply Online:

http://50.73.55.13/counter.php?id=275251