Culinary Lab Tech

The culinary lab technician will be responsible for obtaining ingredients for each week's culinary class session(s)at Zwilling JA Henckels cooking studio as well as mobile teaching kitchen sessions on the campus. Culinary lab tech will ensure that workstations are properly set up for each session and cleaned up after each class.

Responsible to: Clinical Associate Faculty for Nutrition and Dietetics

Hours: 4-6hrs/week

Basic responsibilities:

• Obtain shopping list from instructor each week.
• Purchase all necessary ingredients for weekly classes at Zwilling cooking studio and mobile teaching kitchen sessions.
• Communicate any necessary ingredient substitutions for faculty approval.
• Maintain inventory list of all staple ingredients in the Zwilling cooking studio and mobile teaching kitchen cart.
• Set up each station prior to class with required ingredients and equipment.
• Set up the mobile teaching kitchen and table stations with ingredients and equipment.
• Oversee cleanup at the end of each session to ensure that Zwilling cooking. studio/mobile kitchen cart are properly cleaned.

Mobil Teaching Kitchen Cart:

In addition to the above basic responsibilities, the culinary lab tech will:

• Coordinate with Professor on location of the cart and timing/logistics for mobile teaching kitchen sessions.
• Set up workstations.
• Assist in transporting small equipment to and from the location of the event.
• Wash dishes/utensils/equipment, etc. If sink facilities are not adequate for washing larger equipment, culinary lab tech may be asked to bring equipment home to wash and then return it to campus.
• Maintain safe and appropriate storage of equipment and conduct preventive maintenance procedures.
• Update equipment inventory for the cart.
• Comply with food safety protocols.
• Track expenses for food purchased for the mobile teaching kitchen cart and submit for reconciliation.
• Set up/clean up all instructional material for mobile teaching kitchen sessions.
• Provide technical lab assistance for research projects.
• May be responsible for communicating with Edible Garden.
• Additional responsibilities as assigned by faculty supervisor.
• Personal transportation required.
• Strong knowledge of appropriate ingredients and sources of specialty ingredients.
• Strong attention to detail and basic math/recipe conversion skills.
• Knowledge of appropriate ingredient substitutions.
• Strong organizational skills.
• Punctuality (needs to be in the cooking studio or mobile teaching kitchen location for set up at least half hour before class to allow time to set up).
• Good knowledge of kitchen equipment.
• Strong communication skills.
• Able to take initiative and problem solve.

Exact schedule to be determined with supervisor; no more than 20 hours per week when school is in session and no more than 35 hours per week during breaks.

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