SAN BERNARDINO COMMUNITY COLLEGE DISTRICT
LABORATORY TECHNICIAN CULINARY ARTS
Class specifications are intended to present a descriptive list of the range of duties performed by employees
in the class. Specifications are not intended to reflect all duties performed within the job; however, any
additional duties will be reasonably related to this class.
SUMMARY DESCRIPTION
Under general supervision, provides lab assistance to students and faculty within Culinary Arts;
prepares instructional materials for laboratory demonstration or use; assembles materials, supplies
and equipment used in demonstrations and classroom assignments; operates and services
equipment used in culinary arts and food production; assists students and faculty with
instructional activities; and orders, issues, receives, and stores classroom materials and supplies;
performs related duties as required.
The incumbent is expected to exercise independent judgment in the performance of duties and is
responsible for maintaining all laboratory supplies, materials, equipment, and records.
REPRESENTATIVE DUTIES
The following duties are typical for this classification.
1. Provide the use of one or more instructional culinary arts laboratories by students, faculty,
and staff.
2. Instructs students individually on the proper and safe use and operation of a variety of
equipment and tools and orients students to established policies within the instructional
laboratory.
3. Assembles supplies and sets up apparatus used in class demonstration such as food
ingredients for each recipe, knives, mixers, electric chafing dishes, etc. based on syllabus.
4. Issues supplies, materials, and equipment to students such as food ingredients in quantities
required for classroom assignments, knives, measuring equipment, etc.
5. Keeps records and affects the return of supplies and equipment checked out to students.
6. Assists in demonstrations of food production techniques, artistic buffet presentations, and
preparation of salads, sauces, baked items, and hot and cold entrees.
7. Operates, adjusts and makes minor repairs on equipment such as mixers, slicers, ovens
microwaves, toasters, etc.
8. Provides assistance to students and instructors in the preparation of food for catering events.
9. Keeps storerooms and work areas orderly and clean.
10. May provide training and work direction to student employees.
11. Conducts and maintains inventory records of food supplies, material and equipment and
prepares periodic inventory reports and requisitions.
12. Places orders to vendor, inspects foods for standards of quality, receives, and stocks
materials, supplies, and equipment for laboratory use.
13. Assists in maintaining security of laboratories, laboratory equipment, supplies, and materials;
sets and monitors refrigerator, freezer, and dish washer temperatures as specified.
14. Prepares foods such as soups, salads, desserts and bakery goods during breakfast, lunch, or
dinner to service restaurant customers.
15. Assists at District catering functions.
16. Plans and creates menu and recommends substitutions to utilize food on hand; estimates the
number of persons to be served and determines the quantity of food to be prepared.
17. Ensures that leftover food is properly labeled, dated, stored, and utilized to keep waste at a
minimum.
18. May supervise and assign work of student assistants.
19. May maintain expenditure records and provide data for budget estimates.
20. Performs related duties as required.
QUALIFICATIONS
The following generally describes the knowledge and ability required to enter the job and/or be learned
within a short period of time in order to successfully perform the assigned duties.
Knowledge of:
Food preparation and pastry baking; kitchen lab operations; food materials and ingredients;
basic kitchen equipment, utensil and appliance operations.
Sanitation practices applicable to food preparation, cooking, serving, and storage.
Culinary arts methods, procedures, and practices that retains nutritional value of food.
Basic methods and practices of student instruction and tutoring.
Use and operation of computers, printers, standard business software and specialized software
applicable to instructional labs in Culinary Arts.
Principles and practices of sound business communication; correct English usage, including
spelling, grammar and punctuation.
Administrative practices and procedures, including purchasing, budget balance monitoring,
and record keeping.
Mathematical knowledge and skills that are required for recipe conversion and costing.
AP/EP conversion, menu pricing and inventory costs.
Ability to:
Provide assistance to students and instructional faculty.
Demonstrate culinary arts skills and use of equipment.
Coordinate the work of students to produce the required food at the right time.
Plan menus and order food and supplies in quantities to meet the requirements.
Read, understand, and adapt recipes.
Maintain the lab and equipment in a safe and organized manner.
Observe safety procedures and protocols including those for safe handling, storage, and
disposal of food.
Read and understand technical manuals and protocols.
Learn District and departmental policies, procedures and information related to areas of
assigned responsibility.
Listen actively and effectively, identify and solve problems, and facilitate problem solving.
Perform routine record keeping and report writing duties.
Work independently and collaboratively.
Plan and organize work to meet changing priorities and deadlines.
Communicate clearly and concisely, both orally and in writing.
Establish and maintain effective working relationships with those contacted in the course of
work.
Education and Experience Guidelines - A typical way to obtain the knowledge and abilities
would be:
Education/Training:
High school diploma or GED and equivalent to a degree or certificate from a culinary
arts program or school including sanitation and safety course work and one year.
License or Certificate:
1. Possession of a valid San Bernardino County Food Handler’s Card or ServeSafe
Food Protection Manager Certification or the ability to get it within seven (7)
days of getting hired.
PHYSICAL DEMANDS AND WORKING ENVIRONMENT
The conditions herein are representative of those that must be met by an employee to successfully perform
the essential functions of this job. Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential job functions.
Environment: Work is performed primarily in a laboratory/kitchen setting; exposure to
noise, smoke, fumes, heat, electrical energy, grease, oils; extensive handling of food.
Physical: Primary functions require sufficient physical ability and mobility to work in a
laboratory/kitchen setting; to stand or sit for prolonged periods of time; to occasionally stoop,
bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate
amounts of weight; to operate kitchen appliances and office equipment requiring repetitive
hand movement and fine coordination including use of a computer keyboard; and to verbally
communicate to exchange information.
Vision: See in the normal visual range with or without correction; vision sufficient to read
computer screens and printed documents; and to operate assigned equipment.
Hearing: Hear in the normal audio range with or without correction.
Board Approved:
Johnson & Associates Revised: January 2007
Revised: November 17, 2011
Revised: June 12, 2014
Range 38