2016 -2017 FEDERAL WORK STUDY PROGRAM – Culinary Arts
This job is a Federal Work Study, non-benefited position in the Student Affairs Division that reports to the Program Director, Culinary Arts. Federal Work-Study (FWS) is a federally funded program by the Department of Education. This program provides part-time jobs for undergraduate students with significant financial need and is administered by the FWS Coordinator, and the Office of Financial Aid, in accordance with the law, federal regulations, and with instructions from the United States Department of Education.
Salary: $8.00 - $10.00 per hour.
Minimum Qualifications:
Work Study eligible Gwinnett Technical College student for current semester. Candidates must be available up to 20 hours per week between the hours of 8:00am and 6:00pm Monday through Thursday, Fridays between the hours of 8:00am -4:00pm and occasionally Saturdays.
Preferred Qualifications:
1. In addition to the minimum qualifications, strong ability to interact with students, staff, and community members in a polite and professional manner; outstanding customer service and interpersonal communication skills; ability to work independently and to use proper judgment when applicable; ability to manage multiple tasks at one time and is currently enrolled in Culinary Arts Program. Must be Servsafe Certified or student enrolled in CUUL 1110 in good standing and one year of related experience in the field.
Physical Requirements:
1. Medium Work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or 10 pounds of force constantly to move objects.
2. May work around extreme temperatures to include heat and cold from program area environment.
3. Bending and twisting body/ Lifting.
4. Being exposed to hazardous situations involving possible injury such as cuts and minor burns.
5. Making repetitive motions.
6. Standing for long lengths of time.
7. Using abdominal and lower back muscles repeatedly or over time without tiring
8. Seeing clearly up close and at distance
9. Communicating clearly enough to be understood by others
Job Responsibilities & Performance Standards:
Maintain the lab in line with health and safety, food hygiene, and nutritional regulations set by program, local, state, and federal guidelines.
1. Assist Culinary Arts faculty in preparing for lab activities by properly weighing and placing items on carts according to servsafe standards and class orders.
2. 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.
4. 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.
6. Assist Instructors with labs as guided whether helping with demos, clean up, prep prior to class, etc.
7. 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.
9. Maintain an organized, clean, and sanitized kitchen on a daily bases. Ie: operating commercial dishwasher, sweeping/washing floors, cleaning storage areas, cleaning equipment and working with appropriate cleaning chemicals.
10. Maintain clean and organized equipment, coolers, and dry storage areas.
11. Process recycled materials accordingly - is: compost to garden
12. Assist in the summer semester in counting and recording inventory of all equipment.
13. Assist culinary arts department with produce, meat, seafood, dry goods, and chemical inventory.
14. Work with Culinary Admin. Assistant to support Program duties.
15. Work with Lead Lab Assistant to accomplish other duties assigned by Catering Manager, Sous Chef, or Food Beverage Director/Program Assistant.
16. Assist with distributing uniforms and Knife kits first week of school.
17. All other duties assigned by Food Beverage Director/Program Director.
To Apply
Please complete your job application through the Gwinnett Technical College Online Job Center at www.GwinnettTech.edu located under GTC Careers.
Gwinnett Technical College does not discriminate on the basis of race, color, creed, national or ethnic origin, gender, religion, disability, age, political affiliation or belief, disabled veteran, veteran of the Vietnam Era’ or citizenship status (except in those special circumstances permitted or mandated by law). For more information on compliance activities, contact Lisa Richardson, Title IX and Section 504 Coordinator, 5150 Sugarloaf Parkway, Building 100, Room 323B, Lawrenceville, GA 30043, 678-226-6691.