$25.34-$31.39 hourly / $4,391.98-$5,440.90 monthly / $52,703.76-$65,290.80 annual
Assembles materials, supplies and equipment used in demonstrations and classroom assignments; operates and services equipment used in culinary arts and food production; assists students and faculty with instructional activities; and orders, issues, receives, and stores classroom materials and supplies.
Schedules and oversees the use of one or more instructional culinary arts laboratories by students, faculty, and staff.
Instructs students individually on the proper and safe use and operation of a variety of equipment and tools.
Explains to students established instructional laboratory and equipment policies.
Assembles supplies and sets up apparatus used in class demonstrations such as food ingredients for each recipe, knives, mixers, electric chafing dishes, etc.
Assists in demonstrations of food production techniques, artistic buffet presentations, salad preparation, sauces, baking, and hot and cold entrees.
Assists instructional staff by providing observations of the problems encountered and progress made by students using a laboratory as part of the educational program.
Effectively utilizes the capabilities and functions of standard computer software applications in the performance of duties.
Operates, adjusts and makes minor repairs on equipment used in the culinary arts laboratory such as mixers, slicers, ovens, microwaves, toasters, etc.
Issues supplies, materials, and equipment for student use in laboratory and classroom assignments such as lab coats, knives, measuring equipment, food ingredients.
Reports equipment and needed maintenance to technical staff, when appropriate, and maintains records of service calls.
Maintains inventory records of food supplies, material and equipment and prepares periodic inventory reports and requisitions.
Keeps records of all issued materials, supplies, and equipment and effects the return of materials, supplies, and equipment checked out to students.
Provides assistance to students and instructors in the preparation of food for catering events.
Orders, receives, inspects, and stores supplies.
Keeps storerooms and work areas orderly and clean.
Maintains laboratory attendance and progress records for instructional staff.
May assist with work related to department business such as document creation and editing, time keeping, answering telephone inquiries and posting updated information on Web pages, as needed.
May demonstrate culinary arts skills and food production techniques.
May calculate components, costs, and portions relating to menus.
May provide training and work direction to student employees.
Performs related duties as assigned.
An Instructional Assistant, Culinary Arts, applies knowledge of culinary arts, food preparation and production to a broad range of duties related to the day-to-day operations of a culinary arts or food management production department which include: preparation of supplies, material and equipment; maintenance of facilities and equipment; restaurant management of food production; demonstration of culinary arts skills, storekeeping functions; and proper and safe use of equipment and materials.
A Cook plans, prepares, and cooks a variety of soups, meat dishes, entrees, and vegetables.
General supervision is received from an academic supervisor. Functional supervision is received from instructional staff. Work direction may be provided to student employees.
Supplies and equipment used in culinary arts
Commercial food production design and presentation techniques
Safety and sanitation rules, practices and safeguards applicable to food handling, presentation, production and storage
Culinary arts skills such as primary cut butchery, salad construction, restaurant pastries, etc.
Basic nutrition for planning of nutritionally balanced menus
Food preparation techniques that retain the nutritional values in food
Office practices and procedures
Capabilities of computer systems, software, and hardware common to instructional laboratories
Provide instructional assistance to students and instructional staff
Demonstrate culinary arts skills and use of equipment
Effectively and safely operate, adjust, and make minor repairs to equipment in a culinary arts and food production department
Effectively utilize computer hardware and software
Give clear and concise instructions
Keep detailed and precise records
Secure and safely store supplies
Work effectively and cooperatively with students and instructional staff
Learn general and specialized software applications
Education and Experience:
A. An associate degree or its equivalent, from a recognized college or university with a major in culinary arts, food production, or a related field.
B. Graduation from high school or its equivalent AND two years of full-time, paid restaurant experience which routinely and customarily consisted of an ongoing responsibility for the presentation of a variety of foods such as appetizers, soups, salads, sauces, entrees, pastries, and baked goods. College-level courses in culinary arts and food production are desirable.
Certification as a Chef by the American Culinary Federation or its equivalent is desirable.
Our class specification generally describes the duties, responsibilities, and requirements characteristic of the position(s) within this job class. The duties, responsibilities, and requirements of a particular position within this class may vary from the duties of other positions within the class.
In accordance with the Americans with Disabilities Act (ADA), the Los Angeles Community College District provides reasonable accommodation to qualified individuals with covered disabilities on a case-by-case basis throughout the application, examination, and hiring processes and throughout employment. If an individual is in doubt about his or her ability to perform the duties and responsibilities of a position or possession of any other requirement noted in a class specification or job announcement, he or she should always apply for a position and request reasonable accommodation at the appropriate time.