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Instructional Assistant 2, Culinary Arts

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Please see Special Instructions for more details.

Please complete the online application. Required documents: 1) Resume 2) Academic Transcript Transcripts from a non-U.S. college or university must be accompanied by an international credential agency evaluation. Please see “Academic Transcript Information” on Employment Opportunities home page for more information and a list of agencies which perform this service. Applications are reviewed for minimum qualifications. In order to be considered, your application must clearly show you meet the minimum qualifications for this position. U.S. Veterans will need to attach proof of honorable discharge (Form DD-214) to their application to qualify for veteran’s consideration.

Posting

Position Information

Posting Number: 0600842-C
Position Type: Classified
Special Notes to Applicants:

As a condition of employment, all new employees are required to be compensated via direct deposit.

LBCC is an Equal Opportunity Educator and Employer.

LBCC offers a pay incentive to eligible employees who demonstrate proficiency in conversational Spanish when evaluated and formally certified by a college-approved professional or agency. Eligibility to apply for and receive bilingual pay incentives for Spanish and languages other than English are subject to the provisions of Administrative Rule 6025-06. For more detailed information, please review the
LBCC Bilingual Pay Incentive Administrative Policy

Position Title: Instructional Assistant 2, Culinary Arts
Division/Department: Culinary Arts
Job Summary:

Performs specialized instructional support in a wide range of culinary arts, front of house, and food service. Oversees all aspects of the “Front of the House” activities, including daily operations of the Santiam Restaurant dining room. Serves as the primary Front of House point of contact during Culinary Arts special events including, but not limited to the Culinary Arts program banquets, Culinary Club dinners, and LBCC Foundation events. Coordinates and oversees dining room and kitchen operations for evening and/or weekend catering events as needed.

Required Qualifications:

Education and Experience: Position requires an AA/AS degree in a skilled discipline such as culinary arts or food service management or the equivalent in a structured training program, plus a minimum of two years full-time directly related industry experience; or an equivalent combination of education and experience that enables performance of all aspects of the position.

Licenses & Certificates: Requires current Food Handler’s card and OLCC permit, or must obtain within 30 days of employment.

Knowledge and Skills: Must have a working knowledge of instructional techniques and skills sufficient to instruct students in customer service, table service, banquet service and planning. Technical knowledge in the specific area of dining room set up, restaurant management, culinary arts and/or food service is necessary. Requires knowledge and understanding of safety practices and procedures in the food industry environment. Must have good planning, organization, communication and customer relations skills. Requires a thorough knowledge of proper English usage, grammar, spelling, punctuation and basic arithmetic skills. Must have working knowledge of computerized word processing application and basic web skills.

Abilities: Requires ability to set up and maintain laboratory/kitchen and equipment in a safe, clean and functional manner. Requires the ability to work independently to set up student projects which meet the instructional goals of faculty. Must be able to communicate in both formal and informal settings with students, faculty and public. Must be able to demonstrate good public relations skills and exhibit professional services. Must be able to operate the tools and specialized equipment for the position being taught in a safe and professional manner. Must be able to work respectfully with individuals of all cultures, backgrounds, perspectives and abilities.

Preferred Qualifications:

A minimum of one year experience training employees in the food service industry or instructional setting involving mentoring activities and/or set up/support of learning experiences is preferred.

Physical Requirements and Working Conditions:

Physical Skills and Abilities: Physical ability to stand and/or walk for extended periods of time. Must be able to carry a standard banquet service tray weighing up to 35 pounds with one hand using proper technique. Requires ability to lift light to medium weight objects of 10 to 50 pounds. Requires sufficient hand, arm, and finger dexterity to operate kitchen/dining room equipment and tools, and standard office equipment. Requires sufficient eye-hand coordination and depth perception to operate equipment and to prepare food around potentially dangerous equipment.

Working Conditions: Work is performed indoors with potential exposure to heat, noise and ventilation elements related to a kitchen/dining room environment. Considerable time is spent working at a computer.

Essential Duties:

Instructs students on procedures and techniques for ala carte cooking and dining room service, table-side cooking and carving, set-up, and restaurant management through supervision, demonstration, and example. Teaches and demonstrates various aspects of dining room operations, including but not limited to, setting up and running stations on the ala carte cooking line, working with students on a variety of lab projects, room preparation, reservations and hosting, serving, cleaning, public relations and supervisory skills. Oversees daily operation of the Santiam Restaurant dining room.

Provides host services to Culinary Arts customers, including checking rooms for proper set-up, accommodating last minute requests, assisting guests with requests from other college services, etc. Relays specific customers’ requests to media for equipment needs, to facilities for custodial room arrangement, and to security for scheduling safety services and patrols. Coordinates food service staff to prepare and deliver requested food service.

Directs activities at special events and caterings, including overseeing food production, dish-up, service staff, table set-up and decorations, interactions with customers, supervising cleanup, breakdown, clearing tables, and dishwashing staff.

Maintains kitchen and food service areas in a safe, sanitary and orderly condition. Cares for and maintains lab and equipment. May adjust and perform minor repairs to equipment used in kitchen or dining rooms.

Develops and carries out promotional activities for Culinary Arts. Represents department at programs, events, shows and career days. Develops informational materials for distribution, and recommends activities to improve promotion of services. Establishes contacts with community. Modifies established Web pages. Receives reservations and payments for Culinary Arts events.

Assists faculty in food production, ordering, cash handling, student advising and class scheduling.

Provides instructional support to faculty. Assists in creating lesson plans, developing teaching methods and curriculum and preparing lab set-up. Implements student learning exercises. May design work simulations to promote student learning. May grade and evaluate student progress in a variety of skills. May administer tests.

Answers phones, screens calls, and provides information and assistance requiring detailed knowledge of procedures, policies and activities of Conference Services, and acts as liaison for the program chair with other campus operating units and outside agencies.

Reconciles Santiam Restaurant till. Purchases, monitors and maintains supplies associated with “front of the house” activities for the Santiam Restaurant and catering events.

May supervise work-study and part-time noncontracted staff in the Culinary Arts and Food Service programs.

Performs other related duties as assigned.

Applicant Instructions:

Please complete the online application.
Required documents:
1) Resume
2) Academic Transcript

Transcripts from a non-U.S. college or university must be accompanied by an international credential agency evaluation. Please see “Academic Transcript Information” on Employment Opportunities home page for more information and a list of agencies which perform this service.

Applications are reviewed for minimum qualifications. In order to be considered, your application must clearly show you meet the minimum qualifications for this position.

U.S. Veterans will need to attach proof of honorable discharge (Form DD-214) to their application to qualify for veteran’s consideration.

Proposed Start Date:
Full-time or Part-time Full-time, Academic Year (Contracted with Benefits)
Number of hours/week: 40
Posting Date: 11/09/2017
Closing Date: 01/01/2018
Open Until Filled: Yes
Salary Grade 16
Salary/Rate

Starting annual salary is $28,144.64 for a .731 FTE, 179-day contract, plus benefits.

Note: Classified contracts less than 1.0 FTE are subject to prorated benefit costs and accruals.

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * How did you learn about this position? Please select one.
    • Mid-Valley Sunday Newspaper
    • Lebanon Express Newspaper
    • Oregonian Newspaper
    • Latinos in Higher Education
    • HERC-Higher Education Recruitment Consortium
    • indeed.com
    • Chronicle of Higher Education Online
    • State Employment Department
    • LBCC Employment Opportunities Website
    • Eugene Register Guard Newspaper
    • Other Online Website (specify below)
    • Other (specify below)
  2. If you selected other above, please specify the website or other resource from which you learned of the position.

    (Open Ended Question)

Required Documents

Required Documents
  1. Resume
  2. Academic Transcript
Optional Documents
  1. Academic Transcript 2
  2. Cover Letter
  3. U. S. Veteran Proof of Honorable Discharge DD-214