FWS - Culinary Arts

Job Responsibilities & Performance Standards:

Percentage of Time

Assists in organizing and executing routine activities and special projects; performs customer service related duties; other duties as assigned.

• Make copies of materials as needed.
• Assist department personnel as needed.
• Provide information to internal and external customers.

10%

Displays a high level of effort and commitment to performing work; operates effectively within the organizational structure; demonstrates trustworthiness and responsible behavior. (Performed by all incumbents)

·         Demonstrates eagerness to learn and assume responsibility; seeks out and accepts increased responsibility; displays a "can do" approach to work.

·         Shows persistence and seeks alternatives when obstacles arise; seeks alternative solutions; does things before being asked or forced to by events.

·         Works within the system in a resourceful manner to accomplish reasonable work goals; shows flexibility in response to process change and adapts to and accommodates new methods and procedures.

·         Accepts direction and feedback from supervisors and follows through appropriately.

·         Works when scheduled; begins and ends work as expected; calls in according to policy when arriving late for work or when absent; observes provisions of Fair Labor Standards Act; observes policies on break and lunch periods; uses work time appropriately.

15%

·         Assist Culinary Arts faculty in preparing for lab activities by properly weighing and placing items on carts according to servsafe standards and class orders.

5%

·         Assisting with tracking leftover items after class production for future information by weighting leftover product on class carts.

3%

·         Help students store prepared products and leftover items on carts at the end of class insuring appropriate product is saved, labeled, dated, placed in compost bin, or discarded accordingly.

3%

·         Communicate with Lead Lab Assistant or Sous Chef on leftover items to ensure proper utilization for future events while keeping a count and running inventory on leftover items to be used in the future and/or disregarded properly in accordance with ServSafe.

5%

·         Responsible for assisting in receiving items from food purveyors and properly storing food items according to ServSafe and Program standards.

10%

·         Assist Instructors with labs as guided whether helping with demos, clean up, prep prior to class, etc.

3%

·         Assist with class/event clean-up as instructed by instructor, sous chef, or program director.

8%

·         Assist with monitoring day-to-day activities in the Culinary Arts Kitchens and associated areas.

3%

·         Maintain an organized, clean, and sanitized kitchen on a daily basis. ex: operating commercial dishwasher, sweeping/washing floors, cleaning storage areas, cleaning equipment and working with appropriate cleaning chemicals.

7%

·         Maintain clean and organized equipment, coolers, and dry storage areas.

6%

·         Process recycled materials accordingly - is: compost to garden

2%

·         Assist in the summer semester in counting and recording inventory of all equipment.

5%

·         Assist culinary arts department with produce, meat, seafood, dry goods, and chemical inventory.

5%

·         Work with Culinary Admin. Assistant to support Program duties.

2%

·         Work with Lead Lab Assistant to accomplish other duties assigned by Catering Manager, Sous Chef, or Food Beverage Director/Program Assistant.

3%

·         Assist with distributing uniforms and Knife kits first week of school.

2%

·         All other duties assigned by Food Beverage Director/Program Director.

3%

Physical Demands: 

 Frequency 

(N)Never, (O)Occasionally or (C)Constantly 

Requires operation, access, or control of financial resources. 

O

Requires having a P-Card. 

N

Driving is a responsibility of this position. 

N

This position will have direct interaction or care of children under the age of 18 or direct patient care.   

N

This position will have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications). 

N

This position is a stationary position, often standing or sitting for prolonged periods with or without reasonable accommodation. 

C

This position requires moving about to accomplish tasks or moving from one worksite to another with or without reasonable accommodation. 

O

This position requires the ability to adjust or move objects up to 15 pounds in all directions with or without reasonable accommodation. 

O

This position requires the ability to repeat motions that may include the wrists, hands and/or fingers with or without reasonable accommodation. 

C

This position requires the ability to operate machinery and/or power tools with or without reasonable accommodation. 

N

Operating motor vehicles or heavy equipment with or without reasonable accommodation. 

N

Noisy environments. 

O

Medium work that includes moving objects up to 50 pounds with or without reasonable accommodation. 

N

Light work that includes moving objects up to 20 pounds with or without reasonable accommodation. 

O

Heavy work that includes moving objects up to 100 pounds or more with or without reasonable accommodation. 

N

Work in outdoor elements such as precipitation and wind. 

N

Assessing the accuracy, neatness and thoroughness of the work assigned. 

C