Laboratory Technician: Culinary - Temporary, Part-Time

The Laboratory Technician is responsible for performing various Culinary program duties in assigned areas by coordinating multiple or complex processes that require analytical decision-making skills as well as industry aligned practices. This role assists the culinary program and extends support to operations of the Center of Excellence of Hospitality Leadership. This position does not supervise faculty/staff instructors.

The new Hospitality Leadership program includes Hotel & Restaurant Management and Culinary Arts which makes up the Hospitality Leadership Center of Excellence. The Laboratory Assistant role will be instrumental in assisting with kitchen operations and other food service operations that are/will be housed at the Desert Vista campus.

The work schedule for this position may include working evenings and weekends.

About Temporary Employment:

This position has 2 vacant positions and will establish a qualified applicant pool for part-time temporary positions. Applications will remain active for 6 months to a year and selected candidates may be contacted as positions become available or when immediate staffing needs arise. Placement in the pool does not guarantee employment. The applicant pool will be refreshed annually.

Temporary applicants may be hired for specific assignments or placed in an applicant pool for future opportunities, depending on enrollment levels and business needs. If selected from this pool of applicants, candidates contacted will receive details regarding the specific assignment and will have the opportunity to confirm interest and availability.

We are seeking dedicated part-time temporary employees to join our qualified applicant pool. Selected candidates will be considered for placement as positions become available or when immediate staffing needs arise.

Part-time temporary roles offer flexible scheduling and the opportunity to support a diverse population of students in achieving their educational goals.

• Coordinate and evaluate day-to-day operations for Desert Vista Campus Hospitality Leadership program
• Coordinates and prepares kitchen, classroom, and food service environments; manages inventory to guarantee staff have essential supplies and materials
• Coordinates and prepares kitchen, classroom, and food service environments; manages inventory to guarantee staff have essential supplies and materials
• Assist the staff in the development, implementation, and coordination of program enhancement, program guidelines, goals, objectives, and activities
• Assists in the maintenance, ordering, receiving, and stock rotation of incoming inventory
• Performs basic maintenance duties as needed to ensure a clean, safe, functioning learning environment; cleans equipment and performs basic preventive maintenance and reports issues to Program Manager to coordinate repairs with service company
• Provides assistance with laboratory flow in the kitchen and catering services
• Responds to questions and problems from students, faculty, staff, and administrators
• Assists students with materials and program supply needs
• Identifies new diet and nutrition issues
• Cleans and sanitizes kitchens, food storage areas, refrigerators/freezers, and cupboards
• Researches, tests, and recommends recipes for classes
• Support Childcare food services as needed (may require additional CFCAP compliance training, fingerprinting, and other compliance requirements)
• Perform other duties of a similar nature or level

• High School Diploma or General Equivalency Degree and
• One year of experience in a related area of assignment and
• Fingerprint Clearance

or

• An equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above

Additional Job Requirements:

• Arizona Driver's License and
• Applicable certification(s) in area of responsibility (ServSafe Certification, ACF Certification, etc.)

Preferred:

• Hospitality related experience to include: Hotel & Restaurant Management or other culinary experience and higher education program coordination, development, or instructional experience

• Restaurant management and foodservice operations
• Culinary and hospitality industry experience
• Applicable computer programs and equipment
• Basic math
• Office procedures
• Record keeping principles
• Customer service principles
• Inventorying supplies