Assistant II, Instructional Support - Culinary Program

Job Summary:

This role is responsible for assisting with instructional tasks in a laboratory setting to assist the teaching staff.

Primary Duties and Responsibilities:

Essential Performance Requirements*
⦁ Administers classroom tests to student with disabilities
⦁ Identifies academic needs of students and gives instructions needed to remedy deficiencies in specified discipline
⦁ Helps students with study skills and methods of study
⦁ Responds to technical needs
⦁ Supports and coordinates activities with faculty
⦁ Coordinates and schedules lab usage
⦁ Prepares and maintains classrooms for applicable learning activities

Service Excellence
⦁ Attends the workplace regularly, reports to work punctually, and follows a work schedule to keep up with the demands of the worksite
⦁ Completes all required training and professional development sessions sponsored through Tarrant County College (TCC)
⦁ Supports the mission, values, goals, and principles of the College

Supervision
Works under the general supervision of the assigned campus leader.

*Performs Other Related Tasks as Required

The duties listed are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. The job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change.

Required Minimum Qualifications:

Associate's degree or 60 college hours with courses in the specialized field and two (2) years of work experience related to the Essential Performance Requirements, or any equivalent combination of education and work-related experience

Preferred Qualifications:

⦁ At least two (2) year's purchasing experience in a food service environment
⦁ At least one (1) year's working experience using industry-specific food purchasing software
⦁ At least one (1) year's working experience managing food inventory in a food service environment

Knowledge, Skills and Abilities:

⦁ Skilled in excellent customer service and interpersonal relationships
⦁ Skilled using word processing, spreadsheet, and presentation software
⦁ Ability to communicate and work effectively in a collaborative environment

Physical Demands and Work Environment:

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. The employee is occasionally required to stand, walk, and climb or balance. The employee must occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to risk of electrical shock. The noise level in the work environment is usually quiet.

Accommodation/EEO Statement:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities.