INSTRUCTIONAL ASSISTANT - CULINARY ARTS POOL

Position Information

The purpose of this position is to provide support for the instructional activities of the Culinary Arts and Hospitality and Tourism programs labs courses.

Department: Culinary Arts and Hospitality Management Position Type: Non-Exempt Employment Status: Part-Time Salary: Minimum - $15.00 / Per Hour Open Date: 11/14/2025 Close Date: Open Until Filled: No

Position Summary Information

• Minimum Qualifications: Three (3) years related work experience ***OR*** completion of at least 45 credit hours in an Associate-level Culinary program or closely related degree. Current Food Manager or ServSafe Manager certification (or ability to obtain within 60 days of hire). Strong knowledge of commercial kitchen equipment and food safety practices.
• Required Job Knowledge, Skills, Abilities: Demonstrate proficient skill, knowledge, and abilities in Culinary Arts or a closely related field. Excellent communication and organizational skills. Demonstrated ability to work collaboratively with students, faculty, and staff.
• Preferred Qualifications: Associate’s degree in Culinary Arts or closely related field. Successful college teaching experience utilizing instructional technologies in a Culinary Arts kitchen lab.
• Special Instructions to Applicants: This is a security-sensitive position. Employment resulting from this advertisement is subject to federal laws that require the verification of identity and the legal right to work in the United States. Employment is contingent upon the successful completion of a criminal background and reference checks. The College reserves the right to cancel or extend all recruitment actions. Del Mar College is an Equal Opportunity employer. Upon request, reasonable accommodations in the application process will be provided to individuals with disabilities.
• Our Culture: Del Mar College is committed to fostering a culture aligned with The Viking Way, which emphasizes respect, integrity, collaboration, accountability, and a commitment to excellence. Employees are expected to contribute to a positive work environment by demonstrating professionalism, supporting colleagues and students, and engaging in continuous learning and development. In support of the College’s Strategic Plan 2024–2029, Guiding Star III: Cultivate, all employees are encouraged to actively participate in opportunities that promote personal and professional growth, advance a culture of belonging, and strengthen the College’s ability to serve its students and community.

Job Duties

• Assist lead instructors in the preparation and delivery of lab-based culinary arts courses. This includes assisting in the development of course materials, assessments, demonstrations, and instructional aids, and performing cooking demonstrations to illustrate techniques, skills, and culinary concepts aligned with course outcomes. Provide individualized support to students to reinforce learning objectives and skill development.
• Supervise students in lab settings, ensuring adherence to safety, sanitation, and culinary standards. Assists students in the proper and safe operation of a variety of tools and equipment. Help maintain kitchen labs and classrooms, ensuring they are clean, organized, and properly stocked. Assist faculty in maintaining student records / forms.
• Prepare requisitions and food orders in collaboration with faculty and staff to ensure timely and accurate procurement of ingredients and supplies for lab sessions. Work closely with the Culinary Arts Technician in providing necessary equipment and supplies needed in the Culinary Arts and Hospitality and Tourism kitchen labs.
• Aid faculty in utilizing resources, materials, and educational technology to complement the teaching and learning process.

Supplemental Questions

Do you have three (3) years related work experience ***OR*** completion of at least 45 credit hours in an Associate-level Culinary program or closely related degree?

• Yes, I have three (3) years related work experience.
• No, I do not have the required experience and/or education.

Do you have a current Food Manager or ServSafe Manager certification (or ability to obtain within 60 days of hire)?

• Yes, I have a current Food Manager or ServSafe Manager certification (submission of certification(s) required).
• No, I do not have a current Food Manager or ServSafe Manager certification but am willing to obtain within 60 days of hire.
• No, I do not have a current Food Manager or ServSafe Manager certification nor am I willing to obtain within 60 days of hire.

Do you have strong knowledge of commercial kitchen equipment and food safety practices?

• Yes, I have strong knowledge of commercial kitchen equipment and food safety practices.
• No, I do not have the required experience.

Applicant Documents

• Resume
• Letter of Interest
• Transcripts
• Current Food Manager OR ServSafe Manager Certification