Lab Technician - Culinary Programs

Posting Number
**Posting Number**
- SS0479- Position Information**Division**
- Trades &
Technical**Department**
- Trades and Technical Programs**Supervisor Title**
- Dean, Faculty of Trades and Technical Programs**Location**
- Campbell River(CR)**Posting Type**
- Internal Only Posting**Position Status**
- Temporary**If Others, please specify**
**Desired Start Date**
- 02/07/2024**Position End Date (if temporary)**
- 03/29/2024**Weekly work schedule (please indicate the start and end times for each day of work)**
- Monday to Thursday 8 am - 3:
30 pm**%**
- 74.3**Pay Grade**
- H:
Interim $29.55-$31.36**Position Summary**
- Under the direction of the dean or designate, the Lab Technician ensures the kitchen training equipment is in good repair and is ready for use as required. The Lab Technician organizes and maintains kitchen equipment, tools and supplies, may assist in the supervision of applied classes and maintains safety standards as mandated. The Lab Technician is aware of the Mission and values of North Island College incorporating and practicing the values in everything they do.**Position Competencies**
- Job Knowledge
- Judgment
- Teamwork
- Planning &
Organization
- Customer Service Excellence
- Communication &
Interpersonal Skills
**Duties &
Responsibilities**
- 1. Maintains, tests and repairs or coordinates repair of kitchen teaching equipment.
2. Monitors and maintains an inventory control system of all equipment, tools and supplies and prepares purchase requisitions for equipment and supplies as required.
3. Places into inventory supply and tool purchases for culinary Programs.
4. Ensures that Laboratories and storage areas are maintained in good order.
5. Advises instructors about actions or practices and result in unnecessary damage to equipment.
6. Assist in the supervision of applied classes and maintains safety standards.**Required Education &
Experience**
- 1. Two-year post-secondary education in culinary, trades or technical programming.
- 2. Minimum two years of experience in the culinary industry.
- 3. Minimum of two years of experience working in a post-secondary environment.**Required Knowledge Skills &
Abilities**
- 1. Excellent organizational and time management skills with the ability to plan and prioritize tasks, and efficiently meet deadlines.
- 3. Excellent communication, interpersonal and customer service skills, with the demonstrated ability to exercise tact, good judgment and diplomacy.
- 4. Ability to accept personal responsibility to ensure quality of work, attention to detail, and ongoing learning.**Special Instructions to Applicant**- Posting Detail Information
**Posting Open Date**
- 02/01/2024**Posting Close Date**
- 02/07/2024**Open Until Filled