Lab Assistant - Hospitality Management

Working Conditions & Physical Requirements

Work is primarily indoors in a kitchen setting. A major portion of the work is physical, including:

• Standing, stooping, and using a step stool to stock supplies
• Traveling between classrooms and buildings
• Organizing kitchen and kitchen equipment
• Lifting and transporting a minimum of 50 lbs

Some evening and weekend work may be required.

Equipment & Tools

• Standard commercial kitchen tools and appliances to aid in student project development
• Light maintenance and adjustments on departmental machinery and equipment
• Computers and standard office equipment

Supervision

Under the general supervision of the Program Coordinator and reports to the CTP Operations Manager. The Program Coordinator will provide oral and written instructions and guidance. Assists and supports hospitality and culinary instructors.