Instructional Assistant, Culinary Arts

About the Role

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.

Responsibilities

• 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, knives, mixers, and electric chafing dishes.
• 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 student progress and problems in the laboratory.
• Utilizes standard computer software applications in the performance of duties.
• Operates, adjusts, and makes minor repairs to culinary arts laboratory equipment such as mixers, slicers, ovens, microwaves, and toasters.
• Issues supplies, materials, and equipment for student use in laboratory and classroom assignments.
• Reports equipment maintenance needs to technical staff and maintains records of service calls.
• Maintains inventory records, prepares periodic inventory reports, and requisitions supplies.
• Keeps records of issued materials and ensures their return.
• Assists students and instructors in preparing food for catering events.
• Orders, receives, inspects, and stores supplies.
• Maintains cleanliness and order in storerooms and work areas.
• Maintains laboratory attendance and progress records for instructional staff.
• May assist with department business tasks such as document creation, timekeeping, and updating web pages.
• May demonstrate culinary arts skills and food production techniques.
• May calculate components, costs, and portions for menus.
• May provide training and work direction to student employees.

Qualifications

• Knowledge of culinary arts supplies, equipment, and techniques.
• Understanding of commercial food production design and presentation.
• Familiarity with safety and sanitation rules for food handling and production.
• Skill in culinary arts, including butchery, salad construction, and pastry preparation.
• Basic nutrition knowledge for menu planning.
• Proficiency in food preparation techniques that retain nutritional values.
• Understanding of office practices and procedures.
• Ability to use computer systems, software, and hardware common to instructional laboratories.
• Recordkeeping skills.

Skills

• Provide instructional assistance to students and staff.
• Demonstrate culinary arts skills and equipment usage.
• Operate, adjust, and repair culinary equipment effectively and safely.
• Utilize computer hardware and software efficiently.
• Give clear and concise instructions.
• Maintain detailed and precise records.
• Secure and store supplies safely.
• Work cooperatively with students and staff.
• Learn general and specialized software applications.

Requirements

Education and Experience:

• Associate degree or equivalent from a recognized college or university with a major in culinary arts, food production, or a related field.
• OR high school graduation and two years of full-time, paid culinary arts experience in an educational or food production setting, including responsibility for presenting a variety of foods.

Desirable:

• College-level courses in culinary arts and food production.
• Certification as a Chef by the American Culinary Federation or equivalent.

Benefits

• Medical, dental, and vision insurance for employees and dependents.
• $50,000 life insurance policy for each employee.
• 12 full-pay days and 88 half-pay days of illness leave for new employees.
• 19 paid holidays per year.
• Vacation days accruing annually, starting at 10 days and increasing up to 24 days based on years of service.
• Other paid time off, including bereavement, personal necessity, court subpoena, and jury duty.
• Membership in the Public Employees Retirement System and coverage by Social Security.
• Employee Assistance Program.

Selection Process

The examination process may include a training and experience evaluation, written test, performance test, and/or oral interview.

Reasonable Accommodations

The Los Angeles Community College District provides reasonable accommodations to qualified individuals with disabilities throughout the application, examination, hiring, and employment processes. Applicants should request accommodations at the appropriate time if needed.

Location: Los Angeles Mission College
Salary: $5,714.69 - $7,079.50/mo; $68,576.28 - $84,954.00/yr
Date Opened: 8/3/2026
Filing Deadline: 8/21/2026