Instruction Aide B, Culinary Arts - Community College of Philadelphia : Job Details

Under general supervision, the Instructional Aide B, Culinary Arts provides administrative, clerical, and technical support to the Culinary Arts area. Duties and responsibilities primarily consist of assisting with all aspects of kitchen lab management, sanitation of labs, inventory management, ordering and receiving food supplies, and maintaining the annual program budget.College IntroCommunity College of Philadelphia is an open-admission, predominantly Black institution and a minority-serving institution which provides access to higher education for all who may benefit. CCP's Strategic Plan affirms the College's long-standing commitment to quality, access, affordability and upward mobility while including an emphasis on diversity, equity and inclusion. This plan firmly plants student success at the center of all efforts, establishing the means for each student to achieve their goals. Teaching faculty are an integral part of the larger Academic and Student Success Division at CCP including Workforce Development or Career Training. The Academic and Student Success Division is a community of learners committed to student success as demonstrated through equitable and measurable outcomes, innovative practices, relevant curriculum, quality learning, and a rewarding student experience. As a minority-serving institution, CCP faculty contribute significantly to our collective efforts to improve student success and eliminate racial equity gaps through the utilization of inclusive and high-quality teaching practices. Specific Responsibilities

• Procures food, equipment and preventative maintenance contracts from approved vendors.

• Opens kitchens, assembles supplies and sets up apparatus used in class demonstrations.

• Conducts periodic inventory by count and cost and ensures stock rotation ( FIFO ).

• Costs out menus and recipes.

• Orders, receives, inspects and stores food supplies and linens.

• Prepares repair work orders as needed.

• Monitors walk in refrigerators, reach in refrigerators and freezer temperatures.

• Maintains and schedules maintenance for all kitchen lab equipment.

• Maintains binders for syllabi, safety procedures and equipment manuals.

• Provides assistance to students and instructors in the preparation of food for catering events.

• Keeps storerooms and work areas orderly and clean.

• Closes kitchen, inspects for cleanliness, and ensures lab carts, kitchen equipment and supplies are stored away.

• Performs related duties as assigned.

• Wears appropriate uniforms and shoes.

• Maintains a professional demeanor at all times.

• Provides assistance to instructors in the preparation of food for catering events.

• Commitment to the College's Mission: Demonstrate a sense of connection and responsibility for helping the College to achieve success through a commitment to its mission, vision, and values.

• External and Internal Community Relations: Actively participate in the academic life of the College; including participation in graduation, recruitment events, general assemblies, student life activities and other cross functional teams. Create learning opportunities for students inside and outside of the classroom including opportunities to teach dual-enrollment high school students.

• Collaboration: Communicate effectively, share vision, focus on people, initiate positive change, value differences and foster collaboration. Work with and inspire others to achieve college, department, and individual success. Proactively identify/address problems.

• Respect for Diversity: Establish an inclusive environment in the classroom. Demonstrate an understanding of, and sensitivity to, the diverse academic, socioeconomic, cultural, and ethnic backgrounds of the College's faculty, staff and students.

• Assessment: Full participation in the assessment of student learning and student learning outcomes at the course, program, and institution levels.

• Student Success: Strive for excellence in teaching, applying best practices in field of discipline, and modeling behaviors that encourage student success and retention. Utilize innovative teaching strategies and technologies for online learning and other technology tools to meet the learning needs of a diverse student population. Maintain office hours to meet with students outside of the classroom and respond to questions or concerns.

• Leadership and Development: Commitment to professional learning and growth, student mentoring, and service to the profession. Remain current in the use of technology, developments within the field of discipline, and developments related to teaching and student success.

• This is a Non-Teaching Position

Minimum Qualifications

• Associate Degree or its equivalent, from a recognized college or university with a major in Culinary Arts, Food Production or Hospitality Management.

• Current ServSafe Certification required.

• Culinary arts skills and knowledge of kitchen equipment.

• Previous work experience involving budgeting.

• Demonstrated proficiency using Microsoft Word, Excel and PowerPoint.

• Demonstrated professionalism and excellent customer service skills.

• Excellent time management and organizational skills including the ability to prioritize and multitask.

• Excellent verbal and written communication skills including proofreading and editing.

• Ability to meet deadlines with changing priorities.

• Strong organizational skills and the ability to plan work methodically with attention to detail.

• Ability to work extended hours and an occasional weekends as needed.

Preferred Qualifications

• Bachelor's Degree or its equivalent, from a recognized college or university with a major in Culinary Arts, Food Production or Hospitality Management.

• Previous experience using online vendor order system and POS system.

• Commercial food production design and presentation techniques.

• Previous work experience involving the catering sales process preferred.