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Joliet Junior College

Culinary Lab Assistant

Joliet, IL · On-site

$15.38 - $17.30/hr

Non-exempt UNION: Non-union REPORTS TO: Chef Instructor holding lab class on that particular day ... a grade of "B" or better. 2. Ability to communicate effectively with students/faculty and ...

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As of Jul 16, 2026, the average hourly pay for non union better rx in the United States is $13.01, according to ZipRecruiter salary data. Most workers in this role earn between $9.62 and $15.87 per hour, depending on experience, location, and employer.
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Non Union Better Rx jobs near you
Infographic showing various Non Union Better Rx job openings in the United States as of July 2026, with employment types broken down into 1% As Needed, 68% Full Time, 26% Part Time, and 5% Contract. Highlights an 87% Physical, 1% Hybrid, and 12% Remote job distribution, with an average salary of $27,055 per year, or $13 per hour.
Culinary Lab Assistant

Culinary Lab Assistant

Joliet Junior College

Joliet, IL • On-site

$15.38 - $17.30/hr

Part-time

Re-posted 11 days ago

Joliet Junior College rating

6.6

Company rating: 6.6 out of 10

Based on 10 frontline employees who took The Breakroom Quiz

447th of 555 rated colleges and universities

Job description

Position Title:
Culinary Lab Assistant
Job Description:
POSITION TITLE: Culinary Lab Assistant
STATUS:Part time
DEPARTMENT: Culinary Arts
SUB-DIVISION: Career & Technical Education
DIVISION: Academic Affairs
CLASSIFICATION: Non-exempt
UNION: Non-union
REPORTS TO: Chef Instructor holding lab class on that particular day
PLACEMENT: Support staff, Grade 2
HIRING RANGE: $15.38 - $17.30 hourly
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The student population at the college is diverse in ethnicity, gender, language, age and background. Joliet Junior College is an AA/EO employer and strongly encourages applications from candidates who would enhance the diversity of its staff.
POSITION SUMMARY
Responsible for assisting instructional faculty and students, and provides support in the operation and monitoring of lab processes, equipment and activities in the Culinary Arts Management Program.
ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES
1. Meet with instructor to discuss any special needs for that day's lab class.
2. Assist students with menu production and supervise quality of product.
3. Monitor students to ensure they are following proper recipes, cooking procedures, baking practices, and service skills where appropriate.
4. Continually monitor sanitation and safety practices of students.
5. Inform chef instructor of any misconduct, mishandling or a destruction and/or waste of product by students.
6. Monitor all storage and food production areas to ensure that students put products away and store them properly.
7. Assist students with proper professional knife skills, terminology and techniques.
8. Maintain a positive attitude towards students to foster a learning environment.
9. Assist with Chef for a Day visiting students, recruitment efforts and high school/career fair presentations.
10. Fill in as a teacher assistant when needed.
11. Assist with instruction of daily cooking and food production lessons.
12. Assist with supervision of student workers as necessary.
13. Perform final inspection of individual student work area and dismiss students at the end of each class once all food production and classroom food spaces have been cleaned and sanitized.
14. Ensure operation is in good condition for health department inspections of student food production areas.
15. Work with the instructor to inventory all products and prepare orders for all food and non-food supplies needed for each class.
16. Develop and maintain production sheets for each instructor/class.
17. Perform other duties as assigned.
MINIMUM QUALIFICATIONS
1. One (1) year of culinary arts lab work completed with a grade of "B" or better.
2. Ability to communicate effectively with students/faculty and foodservice staff.
3. Self-motivated, patient, with common sense and problem-solving ability and a willingness to accept responsibility.
4. Recommendation from chef/lab instructor for position of lab assistant.
5. Must be able to work flexible hours during scheduled lab times.
6. Must possess (or currently in process of earning) a current FSSMC sanitation license for the State of Illinois.
7. Ability to establish and maintain cooperative and effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence.
8. Demonstrated commitment to the college's core values of respect and inclusion, sustainability, integrity, collaboration, humor and well-being, innovation and quality.
PREFERRED QUALIFICATIONS
1. English and Spanish verbal and written communication proficiency.
2. Demonstrated multicultural competence.
PHYSICAL DEMANDS
1. Normal culinary lab physical demands.
2. Must complete physical.
3. Must be able to lift up to 50 lbs.
4. Standard culinary lab equipment.
5. Must be able to stand for extended period of times.
WORKING CONDITIONS
1. Culinary lab environment
BENEFITS
Click Here for benefits; Non-Union Support Staff, Professional, Administrative
Full Time/Part Time:
Part time
Union (If Applicable):
Scheduled Hours:
28

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