FT, Instructional Lab Facilitator, Culinary Arts

FT, Instructional Lab Facilitator, Culinary Arts

Salary

$41,600.00 - $67,293.00 Annually

Location

Central Campus - Uptown/Elizabeth

Job Type

Full-Time Staff

Job Number

2026-00480

Unit

AA-Workforce & Bus. Dev.

Department

Culinary Arts

Opening Date

09/11/2026

Closing Date

10/2/2026 11:59 PM Eastern

For part-time/adjunct faculty only:

N/A (not a PT faculty role)

Projected average hours of work per week:

40 (full-time)

• Description
• Benefits
• Questions

General Function

Plans and coordinates laboratory activities to support instructional programs.

Duties and Responsibilities

Characteristic Duties and Responsibilities:

1. Prepares facility for classes and ensures that work areas are clean and neat; ensures that equipment, materials, and handouts are laid out for classes.

2. Assists in maintaining laboratory equipment; performs simple maintenance, cleans and stores equipment when not in use, monitors condition, and notifies supervisor of any needed repairs; ensure students maintain proper handling and cleaning of equipment.

3. Monitors inventory of materials and supplies, initiates ordering process as needed; ensure students use only specified inventory and that all products adhere to FIFO practices

4. Assists instructors in preparing and monitoring student lab assignments.

5. Ensures laundry room is organized and prepares towels for morning classes and ensure dining room service jackets are cleaned.

Reporting Relationships:

Direction Received: Reports to Instructor, Division Director, or Program Chair.

Minimum Requirements and Preferred Qualifications

Minimum Requirements:

Associate Degree from a regionally accredited institution in

1) AAS in CUL;

2) AAS in related plus experience; or

3) HS diploma plus 3 years' experience in a full-service food operation

Preferred Qualifications:

• American Culinary Federation Certification
• Serve Safe Certification
• American Culinary Federation Membership
• Two years of hospitality experience
• Physically able to lift and transport standard size 50-pound food shipments
• Have working knowledge of recipe and method cards and able to set up demonstrations and assist in demonstrating basic baking procedures

Additional Information

Knowledge, Skills, Abilities, and Worker Characteristics:

Knowledge of laboratory procedures

Ability to work well with individuals with diverse background

Working Conditions:

Lab environment; periodic lifting of moderately heavy items up to 50 pounds

Central Piedmont is happy offer a comprehensive and affordable benefits package to full-time employees including:

• health care
• dental
• vision
• retirement and supplemental retirement
• flexible spending accounts (dependent care and health)
• life insurance and supplemental life insurance
• employee assistance program (for employee and family)
• short-term and long-term disability
• free parking
• holidays (12 + 2 necessity days)
• vacation (120 hours per year to start)
• sick leave (96 hours per year)
• personal days (2 days)
• voluntary shared leave
• paid parental leave (4 to 8 weeks)
• bereavement leave
• longevity pay

To learn more details, visit our Benefits page to see the Summary of Benefits.

01

Do you have an Associate Degree from a regionally accredited institution in 1) AAS in CUL; 2) AAS in related plus experience; or 3) HS diploma plus 3 years' experience in a full-service food operation

• Yes
• No

Required Question

Employer Central Piedmont Community College

Address 1201 Elizabeth Avenue

Charlotte, North Carolina, 28204

Phone 7043306631

Website http://www.cpcc.edu