Non-Student Hourly Culinary Laboratory Coordinator

Title: Non-Student Hourly Culinary Laboratory Coordinator

Employee Classification: Non-Pos Hourly Posting Code

Campus: University of North Texas

Division: UNT-Provost

Sub Division-Department: UNT-Col of Merch, Hosp & Tour

Department: UNT-CMHT-Gen-137000

Job Location: Denton

Salary: $18-22 an hour, hourly pay commensurate with experience

FTE: 0.48

Retirement Eligibility: Not Retirement Eligible

The Culinary Laboratory Coordinator supports the preparation and operation of culinary laboratory courses offered by the hospitality management program. The position works closely with faculty to coordinate ingredients, supplies, equipment, laboratory setup, inventory, sanitation, and general course support. The Culinary Laboratory Coordinator helps ensure that culinary laboratories are prepared, organized, clean, and fully equipped for scheduled classes and other approved instructional activities.

• Bachelor's degree in culinary arts, hospitality management, food service management, or a related field, or an equivalent combination of education and relevant experience.
• Experience working in a commercial kitchen, culinary laboratory, institutional food service operation, restaurant, catering operation, or similar environment.
• Knowledge of food preparation, sanitation, storage, purchasing, receiving, and inventory-control procedures.
• Experience operating and cleaning commercial culinary equipment.
• Strong organizational skills and the ability to manage multiple course schedules and operational priorities.
• Ability to communicate and work effectively with faculty, staff, students, vendors, and service providers.
• Current food-protection manager certification or the ability to obtain certification within a specified period after employment.

• Knowledge of commercial kitchen and culinary laboratory operations.
• Knowledge of food-safety, sanitation, purchasing, receiving, storage, and inventory practices.
• Ability to interpret recipes, production schedules, faculty requisitions, and equipment specifications.
• Ability to source common and specialty ingredients, supplies, and equipment.
• Ability to maintain accurate purchasing, inventory, sanitation, and equipment records.
• Ability to organize work independently and meet time-sensitive laboratory preparation deadlines.
• Strong communication, problem-solving, and customer-service skills.

• Knowledge of commercial kitchen and culinary laboratory operations.
• Knowledge of food-safety, sanitation, purchasing, receiving, storage, and inventory practices.
• Ability to interpret recipes, production schedules, faculty requisitions, and equipment specifications.
• Ability to source common and specialty ingredients, supplies, and equipment.
• Ability to maintain accurate purchasing, inventory, sanitation, and equipment records.
• Ability to organize work independently and meet time-sensitive laboratory preparation deadlines.
• Strong communication, problem-solving, and customer-service skills.

• Coordinate with faculty to identify ingredient, equipment, and supply needs for culinary laboratory courses.
• Prepare laboratories before classes by organizing ingredients, equipment, utensils, and student workstations.
• Weigh, measure, portion, label, and organize ingredients according to faculty instructions.
• Prepare requisition carts and materials required for scheduled laboratory activities.
• Assist faculty during laboratory classes with ingredient distribution, equipment setup, product storage, and general laboratory operations.
• Support the breakdown, cleaning, and resetting of laboratories between classes.
• Communicate ingredient availability, substitutions, equipment concerns, and other operational issues to faculty.

• Receive deliveries and verify the quantity, quality, condition, and accuracy of products.
• Research and source specialty ingredients and equipment needed for advanced culinary courses.
• Maintain professional relationships with food, equipment, and specialty-product vendors.
• Assist with establishing new vendors through university purchasing processes.
• Maintain purchasing records, receipts, invoices, and other required documentation.

• Maintain inventories of food products, supplies, chemicals, equipment, smallwares, linens, and instructional materials.
• Monitor inventory levels and order products needed for scheduled laboratory activities.
• Properly label, date, rotate, store, and secure food and supplies.
• Maintain clean and organized dry-storage, refrigerated, frozen, chemical-storage, and equipment-storage areas.
• Conduct periodic inventories and identify damaged, expired, missing, or obsolete items.
• Support efforts to control costs and reduce unnecessary food and supply waste.

• Maintain culinary laboratories and storage areas in a clean, sanitary, safe, and orderly condition.
• Monitor cleaning schedules, sanitation practices, refrigeration temperatures, and supply…