Instructional Assistant - Food Services Management - Part Time

Job Description

BASIC FUNCTION:

Under the direction of the Associate Dean of CTE & Workforce Development, assist in reinforcing

instruction and providing guidance to individuals or small groups of students in the Food Service Management, lab; assist in managing the student-operated restaurant.

REPRESENTATIVE DUTIES:

• Maintain and control the circulation of instructional supplies, materials, food items, and equipment, check
• items in and out to students; maintain appropriate records and inventories; order replacement items,
• equipment and food supplies, maintain equipment according to approved procedures; process new stock and equipment. (E)
• Assist students in the proper procedures, selection, operation and care of food items, equipment and cookbooks;
• reinforce instruction provided by the instructor; assist students in managing kitchen and dining facilities;
• ensure student compliance with current health and safety regulations. (E)
• Operate a Touch Menu Point of Service System and produce related reports; control and monitor cash receipt
• and expenses; maintain appropriate records. (E)
• Operate and maintain a variety of equipment associated with the food service field including personal
• computer and associated software. (E)
• Ensure that the instructional area is maintained in a clean and orderly manner; ensure compliance with the state and county health department codes; assure the security of the facilities as assigned. (E) Assist in preparing, administering, scoring and recording student tests and assignments; record attendance; maintain student records. (E)
• Provide relevant information to instructors regarding student progress; assist instructors in evaluation and identification of student problems; assist in the resolution of problems. (E)
• Provide training and work direction to student aides; schedule and maintain record of time worked. (E)
• Perform other related duties as assigned.

KNOWLEDGE OF:

• Record-keeping techniques.

• Oral and written communication skills.

• Current food service and restaurant management practices and procedures.

• Operation, use and care of a wide variety of equipment used in the food service industry.

• Operation and use of Point of Service systems or equivalent, cash register, and personal computer.

• Health and safety regulations.

ABILITY TO:

• Reinforce instruction and provide guidance to individual or small groups of students in the Food Service Management lab.

• Make arithmetic calculations quickly and accurately.

• Understand and follow oral and written directions.

• Establish and maintain cooperative and effective working relationships with others.

• Relate to students in a professional manner.

• Work independently with little supervision. Meet schedules and time lines.

• Plan and organize work.

• Lift objects weighting up to 50 pounds.

• Train and provide work direction to others.

• Maintain records and reports.

Required Qualifications

EDUCATION AND EXPERIENCE: Any combination equivalent to an Associate Degree and one year work experience in the food service industry.