Hours:  7:30 a.m. to 4:00 p.m. 

Pay range, depending on experience:  42,000 to 52,000

Generous leave:  Sick, personal, and floating holiday. 

Secure your future with a district paid retirement plan. 

Prioritize your wellness with our district paid health and dental plan for employees.

 

DIRECT SUPERVISOR:  Director of Full-Time Programs – Trade & Industrial

SALARY RANGE:  Hourly

CLASSIFICATION:  Non – Exempt                           

CONTRACT:  10 – Month

SAFETY SENSITIVE POSITION:  Yes

TRAVEL:  5%

PRIMARY FUNCTION:  Assist instructors in the delivery and operation of the Culinary Arts program, including hands-on student support, food production for meals, banquets, special events, and daily operations of Café Blu/Bistro, while maintaining high standards of safety, sanitation, and customer service.

 

ESSENTIAL DUTIES & RESPONSIBILITIES:

1. Assist instructors in the delivery of the Culinary Arts program, including hands-on support in the classroom and kitchen/lab instruction.
2. Support the production of meals, banquets, and special events, ensuring quality and timeliness.
3. Assist with daily operations of Café Blu/Bistro, including food preparation, service, and customer interaction.
4. Supervise and assist students in the kitchen, reinforcing safety rules, sanitation procedures, and quality standards.
5. Assist students with food preparation, kitchen procedures, and service operations.
6. Serve as a substitute instructor in the absence of full-time instructors, as needed.
7. Maintain a clean, sanitary, and safe kitchen, classroom, and lab environment.
8. Monitor proper use, handling, and maintenance of kitchen equipment and supplies.
9. Enforce safety procedures and ensure appropriate use of personal protective equipment (PPE).
10. Oversee food production for special functions as assigned.
11. Assist with purchasing and inventory of food, supplies, and equipment under instructor guidance.
12. Provide customer service to students, staff, and guests in Café Blu/Bistro and during events.
13. Work evenings or special events as required.
14. Transport students using school vehicles as required, following all safety and school policies.
15. Support CTSO programs, including SkillsUSA, Autry Professional Representatives (APR), First Robotics, and other student activities.
16. Assist with program accreditation, evaluations, and continuous improvement efforts
17. Perform other related duties as assigned.

QUALIFICATIONS   

EDUCATION:  High school diploma or GED is required.  Training or certification in Culinary Arts or related field preferred.

SKILLS:            

• Knowledge of food preparation, kitchen operations, and service standards.
• Ability to work with students, staff, and customers in a friendly and efficient manner.
• Strong organizational skills and ability to manage multiple tasks in a fast-paced environment.
• Knowledge of food safety, sanitation standards, and proper equipment storage.
• Knowledge of safety procedures, PPE, and proper equipment handling
• Effective communication skills.
• Must maintain confidentiality of all student and organizational records in compliance with HIPAA, FERPA, and applicable policies.

 

EXPERIENCE:  Minimum of one to three years of experience in culinary arts, food service, or a related field is required.  Experience working in a commercial kitchen, catering, or hospitality setting preferred. 

PHYSICAL DEMANDS:  The physical demands described here are representative of those required to successfully perform the essential functions of this position, with or without reasonable accommodation.  

• Regularly required to stand and move throughout classroom, commercial kitchen, café and catering environments.
• Frequently required to use hands and arms to prepare food, operate kitchen equipment, assist with instruction, and support student learning activities.  
• Required to bend, stoop, kneel, and reach while preparing food, stocking supplies, cleaning work areas, and assisting students.
• Ability to safely operate and assist students with commercial kitchen equipment, utensils, and food preparation tools.
• Visual ability to monitor food preparation, observe student activities, and maintain quality, safety, and sanitation standards, with or without corrective lenses.
• Ability to maintain situational awareness in a fast-paced instructional kitchen while ensuring a safe and sanitary learning environment.
• Occasional lifting, carrying, or moving of equipment and materials up to 50 pounds independently and heavier items with assistance or mechanical support.

WORK ENVIRONMENT:

• Work is performed in a combination of classroom, commercial kitchen, café, catering, and special event environments.
• Work environment includes exposure to heat, steam, temperature fluctuations, sharp tools, and commercial kitchen equipment.
• Requires adherence to food safety, sanitation standards, and use of appropriate personal protective equipment (PPE), including proper kitchen attire.
• Work involves active supervision and assistance of students in a skills-based training environment, including line service (e.g., Café Blu and catering events).
• Moderate noise levels and fast-paced conditions typical of a working kitchen may present.
• Moderate stress may occur due to instructional demands, food preparation timelines, service expectations, and safety responsibilities.
• Perform effectively under stress when confronted with emergency, critical, unusual, or situations in which working with speed and sustained attention are critical aspects of the job.

DISCLAIMER:  The responsibilities and duties outlined above are representative and may not capture every task that may be assigned.  The scope of the role may evolve based on organizational needs.  This job description does not constitute a contract and is subject to change at the discretion of the employer.  Performance will be evaluated in accordance with the district’s policies and expectations.

EQUAL OPPORTUNITY EMPLOYER STATEMENT:  Autry Technology Center does not discriminate on the basis of race, color, sex, pregnancy, gender, national origin, religion, disability, veteran status, sexual orientation, age, or genetic information.