Laboratory Specialist, Hospitality and Culinary Management - College of Lake County
Grayslake, IL
About the Job
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Posting Details
Posting Detail Information
Posting Number S02837
Position Title Laboratory Specialist, Hospitality and Culinary Management
Internal Position Title Laboratory Specialist
Department Hospitality & Culinary Management
Position Type Staff
Job Family Specialist
Job Summary
This position provides support for the College of Lake County’s ( CLC ) student-run restaurant and Culinary (Hospitality & Culinary Management) lab classes held at CLC Grayslake campus and the Brae Loch facility. The position is responsible for management of the instructional supply budget, ordering and inventory, and supervision of student workers.
Why choose the College of Lake County for your next opportunity?
The College of Lake County ( CLC ) offers a competitive salary, excellent benefits that includes Blue Cross Blue Shield of Illinois health, Delta Dental and Superior Vision insurance plans, tuition support for employees and qualified family members, three retirement plans, disability, group and supplemental life insurance, health and dependent care flexible spending account plans, a compressed work week in the summer (Closed Fridays!!), generous vacation, sick and personal time off and 14 paid holidays each year. Some benefits will not be available for part-time employees (ex: health insurance).
CLC is a comprehensive community college located in northeastern Illinois committed to being an innovative educational institution providing life-changing paths for our students by offering exceptional learning experiences. CLC achieved a milestone in 2023 with its designation as a Leader College. This national recognition awarded by the Achieving the Dream Network is the result of improved student outcomes through the CLC’s relentless commitment to transformational change and the implementation of innovative practices within the student success model over the past few years.
CLC aspires to be a place where every student succeeds, every employee thrives, so that every business achieves and every community grows. Our mission is to be innovative and value-driven in supporting student success through developing and encouraging employees of all backgrounds on their journey toward achieving personal and professional growth.
Required Qualification(s)
+ High School diploma or equivalent.
+ A minimum of one (1) of food service (any position) or related work experience; OR successful completion of a minimum of twelve (12) credit hours in culinary arts lab courses.
+ Successful completion of a food service sanitation course OR ability to attain one within 90 days of hire.
+ Ability to push, pull, lift, and carry up to 50 lbs. on a regular basis with or without reasonable accommodations.
+ Excellent written and oral communication skills.
+ Proven ability to work effectively and constructively with persons of diverse cultures, language groups, and abilities; demonstrate sensitivity to and ability to work with the diverse academic, socioeconomic, cultural and ethnic backgrounds of community college students, faculty, and staff, including those with disabilities; establish and maintain effective working relationships with those contacted in the course of work.
Desired Qualification(s)
+ Work experience in purchasing and inventory management.
+ Work experience in restaurant operations.
+ Budget management experience.
Posting Date 10/01/2024
Closing Date 10/13/2024
Expected Start Date
Special Instructions Summary
Interview may include a kitchen skills practical demonstration. Interviews will begin immediately and continue until this position is filled.
Pay Rate 20.87/Hour (This is FIRM)
Full-Time/Part-Time Full-Time
Location Grayslake
Total Hours per week 40.00
Work Schedule
Schedule to be discussed during interview. May include evenings and Saturdays.
Interview Process Requirements None
EEO Statement
The College of Lake County is an equal opportunity employer and has a strong commitment to diversity. In that spirit, it seeks a broad spectrum of candidates including minorities, women and people with disabilities.
Summary of Essential Functions
Student/Customer Service | 45%
1) Sets up demonstration materials and equipment necessary for the instructor to conduct the daily lab demonstration.
2) Verifies all small equipment and lab supplies as needed by the instructor.
3) Assists instructors in the set-up of the necessary small hand tools and equipment in which to conduct the class.
4) Assists in locating or retrieving of equipment or lab supplies as needed during the class.
5) Assists instructor in providing supplemental guidance for students who need extra time and/or attention
6) Coordinates and supervises student set-up and clean-up activities.
Project and Process Management | 40%
1) Maintains high standards of sanitation and safety in the lab and exhibits high standards of professionalism.
2) Ensures all labs are stocked properly, and security is in place.
3) Takes inventory re: small hand tools and equipment and verifies and accounts for any leftovers food so as to be utilized the next lab session.
4) Monitors and labels inventory.
5) Orders food product for classes and/or Brae Loch Restaurant
6) Coordinates regular deep cleans of culinary spaces
Other | 10%
1) Assists instructors in maintaining safety standards
2) Other duties as assigned
3) Pest control
4) Assist in maintaining supplier partnerships and seeking new opportunities
5) Purchasing and accounting when lead lab aid not present
Posting Specific Questions - supplemental questions
Required fields are indicated with an asterisk (*).
+ * Do you have a high school diploma or equivalent?
+ Yes
+ No
+ * Do you have a minimum of one (1) of food service (any position) or related work experience; OR successful completion of a minimum of twelve (12) credit hours in culinary arts lab courses?
+ Yes
+ No
+ * Are you able to push, pull, lift, and carry up to 50 lbs. on a regular basis with or without reasonable accommodations?
+ Yes
+ No
+ * Do you have work experience in purchasing and inventory management?
+ Yes
+ No
+ * Do you have work experience in restaurant operations?
+ Yes
+ No
+ * Do you have budget management experience?
+ Yes
+ No
Applicant Documents
Required Documents
+ Resume
+ Cover Letter
Optional Documents
+ Unofficial Transcript 1
+ License/Certification
Source : College of Lake County