Lab Technician I, Hospitality Management

Job Description : SUMMARY

SUMMARY

The Lab Technician I role ensures the safety and security of an academic laboratory in compliance with appropriate governmentregulations and ACFEF accreditation.

DUTIES AND RESPONSIBILITIES

• Assists with ordering
• Receives and stores supplies
• Collects and maintains equipment safety training records in compliance with ACF Accreditation requirements as well as to minimize the College’s potential liability. (ACF standard
• Prepares, maintains, and monitors supplies and equipment. Establishes inventory controls and keeps accurate records of inventories at all program locations.
• Maintains sanitation and safety standards in labs and storage facilities.
• Secures lab and storage areas when not in use.
• Assists with room set up and break down
• Maintains records for and assists in the adherence to established operating procedures for each facility in accordance with ACF Accreditation requirements. (ACF Standard and
• Maintains and updates MSDS books as required for ACF Accreditation. (Standard
• Assists chef instructors in preparing demonstrations for classroom use
• Prepares, maintains and monitors supplies and equipment inventory
• Assists with developing and maintaining a cleaning schedule College-wide
• Maintains and cleans the laboratory, stockroom and departmental equipment
• Performs other related duties as assigned

REQUIRED QUALIFICATIONS

• High School degree or GED
• Minimum of two years’ experience in a restaurant or food service establishment
• Skills in keyboarding, basic math and grammar
• Basic skills in MS Word, Excel and Outlook
• Strong attention to detail and accuracy
• Ability to perform basic mathematical operations. Ability to calculate figures and amounts such as discounts, interest, proportions, and percentages.
• Excellent verbal, written and verbal communication skills; Ability to write routine reports and correspondence
• Ability to read and interpret technical documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to exercise good judgment and discretion in the performance of regular work
• Sensitivity to respond appropriately to the needs of a diverse population
• Ability to lift and carry items weighing up to 60 lbs.

PREFERRED QUALIFICATIONS

Associatesdegree with a minimum of two years’ experience as a restaurant or food service supervisor with responsibility for basic facility and equipment maintenance.

WORKING CONDITIONS :

• Must be able to frequently talk or hear.
• Must be able to regularly stand, walk, use hands to finger, handle or feel, reach with hands and arms and stoop, kneel, crouch, or crawl, work in hot, wet or humid conditions.
• Must be able to occasionally sit, climb or balance, taste or smell, and lift 60 pounds unassisted.
• Requires close vision, distance vision, color vision, peripheral vision, depth perception and ability to focus.
• Moderate to loud noise is typical.
• Must be able to work flexible hours to meet the needs of the college’s Hospitality facilities. Evening / weekend hours may be required.
30+ days ago