Part Time Educator Assistant

Responsibilities

• Assists with the coordination of teaching and instruction for culinary students.
• Instructs students, as requested, in culinary theory, lab exercises, and hands-on training in the kitchen.
• Assist the culinary instructor with teaching for culinary students and instruct as requested in theory, lab exercises and hands-on training in the kitchen.
• Affix with the Student Support Specialist and Culinary Instructor/Kitchen manager assist in the tracking and maintaining of records of all graduating culinary students.
• Assists in supervising all personnel assigned to the kitchen including volunteers during shift and/or in absence of the Culinary Instructor/Kitchen Manager.
• Assists the Culinary Instructor/Kitchen Manager with catering duties and emergency disaster responses.
• Provide meal service for any special event (i.e. Advisory Board meetings, Out of the Fire Gala, Christmas meals for volunteers, and PR events).
• Prepare meals during his/her shifts.
• Aids in storage and receipt of food/goods received.
• Reports problems in writing (Incident Report or Maintenance Request) to Culinary Instructor/Kitchen Manager and corps officers.
• Aids in maintaining efficient and competent performance of all operations related to the kitchen (i.e. food procurement, food preparation, food storage, sanitization of kitchen utensils and kitchen cleanliness).
• Ensures meal setup and cleanup happens during his/her shift, including but not limited to dishwashing, cleansing, and sanitizing equipment, and systematic cleaning of major appliances.
• Ensures safe, sanitary, nutritious, and attractive food preparation (meals, snacks, special occasions, etc.).
• Schedules pick up of supplies and limited donations (e.g. food, Christmas related items, etc.).
• Aids in researching and communicating different methods of minimizing food expenses (e.g. obtaining bids from various vendors, searching for best prices, utilizing food bank purchases, etc.).
• Aids in maintaining a weekly schedule of assignments for the students and volunteers.
• In coordination with the Culinary Instructor/Kitchen Manager develop weekly menus that are creative, nutritious, and appealing, making maximum use of donated foods.
• Aid in conducting monthly physical inventory of kitchen food and supplies as well as maintain daily usage records to be submitted to the Culinary Instructor/Kitchen Manager.

Requirements

• High school diploma or general education degree (GED) required.
• Certified from a Culinary Program or 3 years’ experience in the hospitality industry.
• A person of high integrity, beliefs, and lifestyle that agrees with The Salvation Army’s mission, recognizing the culinary training academy has a special focus of ministering to individuals in recovery.
• Organizational capacity and leadership qualities.
• Knowledgeable and experienced in food service ordering, inventory management, budgeting, food preparation, servicing, cleaning, and equipment maintenance.
• Ability to read and comprehend simple to complex instructions, short correspondence, and memos. Ability to write simple, clear correspondence.
• Ability to effectively present information in one-on-one and small group situations to students, community members, and other employees of the organization.
• Possess a food handlers’ certification at time of employment and be able to complete the manager level ServeSafe training within 60 days of employment start.
• Ability to work in a team environment and multitask required duties.
• Maintain confidentiality or sensitive materials and information.

Physical Requirements

• Frequent exposure to wet and/or humid conditions.
• Occasional exposure to moving mechanical parts, fumes or airborne particles, extreme cold, and extreme heat.
• Regularly required to use hands to finger, hold, feel, taste or smell.
• Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or sometimes continuous basis.
• Ability to grasp, push, and/or pull objects.
• Ability to reach overhead.
• Ability to operate telephone.
• Ability to regularly lift/move up to 25lbs, and frequently lift/move up to 100 lbs.
• Ability to operate a computer.
• Process written, visual, and/or verbal information.
• Ability to operate basic office equipment and tools PC, Fax Machine, Telephone, Calculator, Copier, Printer.