Department
Culinary Arts and Hospitality Management
Position Type
Non-Exempt
Employment Status
Part-Time
Salary
Minimum - $17.00 / Per Hour
Open Date
08/25/2025
Close Date
09/08/2025
Open Until Filled
No
Position Summary Information
Job Description Summary
The Culinary Technician position provides support to the Culinary Arts and Hospitality Management Department by efficiently managing procurement, inventory, and logistical operations critical to lab instruction in Culinary Arts, Baking/Pastry and Hospitality Management. This position organizes and processes faculty requisitions for food and supplies, sources and purchases products, maintains inventory with appropriate stock rotation to maximize shelf life, and assists with the upkeep of lab equipment and facilities. The Culinary Technician works collaboratively with faculty, students, and staff to ensure a safe, clean, and well-equipped learning environment that aligns with industry standards.
Minimum Qualifications
Associate's degree or certificate in Culinary Arts, Baking and Pastry, or related field ***OR*** two (2) years of professional kitchen or institutional food service experience.
Current Food Manager or ServSafe Manager certification (or ability to obtain within 60 days of hire).
Strong knowledge of commercial kitchen equipment and food safety practices.
Ability to lift up to 50 pounds and stand for extended periods.
Required Job Knowledge, Skills, Abilities
Exceptional organizational and time management skills.
Ability to work independently and collaboratively in a team setting.
Capable of managing multiple priorities with minimal supervision.
Proficient with vendor ordering platforms and POS systems.
Adaptable and hands-on approach to working in a dynamic kitchen environment.
Preferred Qualifications
Associate's degree in Culinary Arts, Baking/Pastry, or Hospitality Management.
Prior experience supporting educational or instructional programs.
Knowledge of inventory systems and procurement processes.
Special Instructions to Applicants
This is a security-sensitive position. Employment resulting from this advertisement is subject to federal laws that require the verification of identity and the legal right to work in the United States. Employment is contingent upon the successful completion of a criminal background and reference checks. The College reserves the right to cancel or extend all recruitment actions. Del Mar College is an Equal Opportunity employer. Upon request, reasonable accommodations in the application process will be provided to individuals with disabilities.
Job Duties
Job Duty
Record Keeping
Maintain accurate records of requisitions, purchases, inventory, and compliance with industry regulations.
Assist with laboratory program record-keeping and temperature monitoring of refrigeration units.
Job Duty
POS System Operation
Operate POS systems during meal services or special events, including preparation and delivery of deposit slips.
Job Duty
Laboratory Maintenance
Assist in organizing and maintaining kitchens, lobbies, and dining areas to ensure compliance with health and safety standards.
Job Duty
Lab preparation and support
Support instructors by preparing instructional labs, including delivery of ingredients, equipment, and supplies.
Assist during lab sessions, demonstrations, and exams, facilitating smooth operations and student learning.
Job Duty
Requisition Management
Collect, organize, compile, and accurately calculate faculty requests for instructional food and supplies needs for a minimum of 12 classes weekly per semester.
Requires in-depth knowledge of products, preparation techniques, and market availability.
Job Duty
Sourcing and Procurement
Source and procure food products, specialty items, and equipment on time to support culinary, pastry, and hospitality labs.
Coordinate vendor orders, delivery schedules, and product transport, including use of personal vehicle when necessary.
Collaborate with purchasing, faculty, and department leadership on special orders.
Analyze costs and identify opportunities for budget optimization.
Compare vendor pricing to ensure cost-effectiveness and alignment with class schedules.
Establish and maintain strong supplier relationships.
Research and onboard new vendors for specialty products.
Resolve procurement and supply chain issues as they arise.
Job Duty
Delivery and Storage Management
Ensure proper receipt, inspection, and storage of food, equipment, and supplies following FIFO stock rotation.
Organize and maintain delivery and storage areas, manage inventory labeling and rotation, and identify potential shortages or substitutions.
Job Duty
Equipment and Facility Maintenance
Assist with the upkeep and organization of laboratory kitchens and related facilities to meet safety and operational standards.
Required fields are indicated with an asterisk (*).
No, I do not have the required education, certification(s), and/or experience required.
* Do you have a current Food Manager or ServSafe Manager certification (or ability to obtain within 60 days of hire)?
No, I do not have have a current Food Manager or ServSafe Manager certification nor am I willing to obtain within 60 days of hire.
* Do you have strong knowledge of commercial kitchen equipment and food safety practices?
No, I do not have the required experience.
* Do you have the ability to lift up to 50 pounds and stand for extended periods?
Required Documents
Resume
Letter of Interest
Optional Documents
Transcripts
Current Food Manager OR ServSafe Manager Certification
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