ART & FOOD TECHNOLOGY TECHNICIAN: JOB DESCRIPTION
ReviewedMarch 2015
Salary
[In accordance with the school’s support staff structure and / or any local agreement that are in place].
Line of responsibility
The Art & Food Technology technician will be directly responsible to the Curriculum Leader.
Job purpose
The Art & Food Technology technician is responsible for:
- Assisting in ensuring a safe, effective and efficient technical service is provided to support the Food Technology department / Art & Design Faculty and its curriculum.
- Providing technical advice and assistance in the classroom to support students and to assist teaching staff with the provision of learning activities.
- Ensuring that health and safety requirements and other relevant regulations are adhered to including the completion and recording of necessary checks and risk assessments.
- Contributing to the overall ethos, work and aims of the school.
Duties and responsibilities
Main duties and responsibilities are indicated below. Other duties of an appropriate level and nature may also be required, as directed by the head teacher and line manager.
Conditions of employment
- The above responsibilities are subject to the general duties and responsibilities contained in the written statement of conditions of employment (the contract of employment).
- This job description allocates duties and responsibilities but does not direct the particular amount of time to be spent on carrying them out and no part of it may be so constructed.
- This job description is not necessarily a comprehensive definition of the post. It will be reviewed at least once a year and it may be subject to modification at any time after consultation with the post holder.
- All members of staff are required to participate in the school’s appraisal scheme.
S/he:
- is required to support and encourage the school’s ethos and its objectives, policies and procedures as agreed by the governing body.
- shall uphold the school’s policy in respect of child protection and safeguarding matters.
- shall be subject to all relevant statutory and institutional requirements.
- may be required to perform any other reasonable tasks after consultation.
Job specification
Operational.
S/he shall:
1.1establish and maintain good relationships with all students, parents/carers, colleagues and other professionals.
1.2assist her/his line manager in the promotion and observance of a healthy and safe working environment.
1.3assist her/his line manager in ensuring the safe and effective operation and use of equipment, materials, resources and software.
1.4assist her/his line manager and the head of department with the carrying out of risk assessments including those on a variety of equipment and processes.
1.5ensure that staff in the food technology department are aware and comply with all health and safety requirements and other relevant regulations.
1.6contribute to the development and organisation of facilities, equipment, tools and resources to support the teaching of the curriculum.
1.7ensure that equipment is in good working order and that classrooms, preparation areas and storerooms are in a clean, secure, safe and orderly condition. This will include cleaning tasks as required.
1.8prepare, distribute and then clear away equipment, solutions/solvents and materials as required within the food technology department.
1.9carry out both routine and non-routine checking, cleaning, maintenance, testing and repairing of equipment to the required standard.
1.10liaise with suppliers/contractors when necessary and in relation to repairs, servicing and maintenance, new installations and disposals.
1.11prepare classrooms for lessons, practical activities and demonstrations.
1.12prepare equipment, materials and resources as required for use in classrooms and lessons.
1.13research the availability of suitable equipment, materials and resources, and suggest alternatives for suitability, sustainability and economy to her/his line manager.
1.14provide technical advice and support in the classroom, for example, with demonstrations, practical activities and resources.
1.15under the direction of her/his line manager, dispose of waste safely and deal with spillages and breakages in accordance with regulations.
1.16assist in putting in place provision for practical school and public examinations.
1.17shall put up and maintain appropriate classroom and corridor displays within the food technology department and within the school.
1.18provide technical assistance to students, either individually when they are carrying out activities, investigations or projects, or in-class assisting or advising students and staff on the practical aspects of the curriculum.
1.19assist in stock control, compiling purchase orders, liaising with suppliers and maintaining appropriate records.
Administrative.
S/he shall:
2.1undertake and ensure that all administrative duties, checks and documentation are completed to the required level of accuracy including photocopying, filling and collection of payments from students.
2.2collate information, statistics and prepare reports as required by her/his line manager, the head teacher and the governing body.
2.3process, input and extract data held on the school’s database systems as required.
2.4maintain both manual and computerised record and filing systems in line with requirements.
2.5assist in completing equipment and stock inventories as required.
General.
S/he shall:
3.1attend school events as required, for example, open days.
3.2invigilate school and public examinations and tests as required.
3.3assist in escorting students on educational visits and participate in extra-curricular activities as required.
3.4assist in ensuring that financial procedures and activities are carried out within the department as required, for example, placing purchase orders.
3.5attend relevant meetings and training sessions as required.
3.6participate in training sessions for staff to ensure that they are aware of associated procedures and regulations.
3.7undertake first aid training and responsibilities as required.
3.8keep abreast of developments, current initiatives and changes in her/his field and communicate to staff as appropriate.
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