The lab assistant will be under direct supervision of the Culinary Institute’s Lab Manager. The guidelines for performance will be directly related to procedures and processes within the scope of the hospitality industry. Safety and Sanitation 15% Must assist the Lab Manager to maintain a safe and sanitary working lab to include temperature controls on equipment, operation of equipment, lab ingredient storage, meet OSHA regulations, and maintain a clean, sanitary workspace. Inventory Management 15% Must assist the Lab Manager with the inventory of perishable items, paper products, cleaning supplies, linens, etc. as well as assistant with the small wares and equipment inventory as needed. General Lab Functions 45% Assist the Lab Manager with the pre-lab preparation, assist student and faculty members during the lab exercises, and maintain a clean and sanitary workspace. Must be able to follow instructions requested by the faculty and communicate on a professional level with faculty and students to maintain a learning environment. Assist with the clean-up procedures after each lab. General Functions 25% Assist the Lab Manager with updating inventory logs, reference materials, purchasing documents, copying, running campus errands, etc. as directed by the Lab Manager and Department Head.