Culinary Arts Assistant, Bakery Production

Meridian has been named a Top Workplace in Oklahoma for the past 6 years. The designation is based solely on employee feedback. Meridian employees complete a survey from Energage, a leading research firm on organizational health and employee engagement. Employees evaluate the company's direction, execution of ideas, their personal connectedness to the organization, role satisfaction, supervision and employee benefits. The Top Workplace designation is based on survey outcomes.


Five years’ experience in cooking, salad preparation, or baking with skills in organization and sanitation preferred.

ServSafe Certification preferred.

Good grooming and personal hygiene practices required.

Must have excellent communication and customer service skills.

Basic knowledge of Microsoft Office 365, specifically Excel and Word preferred.

High School diploma or GED and valid Oklahoma driver’s license required.

Must be able to work extended hours and additional days/evenings as required by position.

Essential Job Functions


  1. Responsible for assisting in the overall operation of the kitchen and for performing baking of daily meals, banquets, and catered events while complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures.
  2. Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. This includes but is not limited to; using a waste log, temperature logs, freezer inventory logs, production sheets, following exact instructions on the care, use, and cleaning of equipment.
  3. Prepare food at the assigned station, including baking, frying, broiling, boiling, steaming and sautéing using various cooking methods and techniques. Prepares cold food; including decorating trays, salads, garnishes, desserts and salad bar.
  4. Prepares or directs preparation of food served using established production procedures and systems.
  5. Determines amount and type of food and supplies by communication with supervisors and use of daily event calendar.
  6. Ensures availability of supplies and food or approved substitutions in adequate time for preparation by using production sheets and calculating the amounts needed in advance.
  7. Sets steam table; serves or ensures proper serving of food for buffet line or dining room, knowledge of food time and temperature safety needed.
  8. Participate in the planning of menus and purchasing of food and supplies.
  9. Suggest new menu items and recipes, assist in the analyzing of food and production cost to determine menu prices.
  10. Responsible for food service on the buffet line; set-up, service and break down, and proper food rotation and utilizing of left-overs. Being prompt and showing great presentation is paramount.
  11. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Knowledge of recipe times and holding procedures needed.
  12. Completes food temperature checks before service using temperature log.
  13. Keeps work area neat and clean at all times; cleans, sanitizes and maintains equipment used in food preparation.
  14. Reports necessary equipment repair and maintenance to the Production Manager.
  15. Demonstrates routine cooking assignments to Meridian Technology Center students for training purposes.
  16. Complies with established sanitation standards, personal hygiene and health standards and observes proper food preparation and handling techniques.
  17. Knowledge of operating cash register system and complies with MTC cash handling procedures.
  18. Attends work regularly following a designated work schedule.
  19. Attends meetings as scheduled by the Production Manager, Culinary Arts Coordinator, Director of Instruction, or Superintendent/CEO.
  20. Abide by all policies and procedures adopted by the Meridian Technology Center Board of Education.
  21. Promote Meridian Technology Center, its programs and employees at every available opportunity.
  22. Uphold Meridian Technology Center’s Mission, Vision and Values. Support the culture by living out our values of:
    • Relationships – Act in the best interest of others
    • Excellence – Deliver superior services
    • Innovation – Integrate new ideas with courage
    • Integrity – Model honesty and trust in all we do
    • Empowerment – Provide the framework and resources to succeed
    • Impact – Commit to enrich each life we touch
  23. Complete other tasks or projects as requested by the Culinary Arts Coordinator, Culinary Arts Production Manager or Superintendent/CEO.


Other Duties:

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.


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.

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.


Work Environment:

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.



Meridian Technology Center will issue uniforms to each new employee as part of new-hire assimilation. Uniforms are considered Meridian property and are to be returned in the event of termination of employment. Upon issue, uniforms become the responsibility of the employee for maintenance and care. MTC may issue new uniforms periodically or require uniforms to be returned for special purposes (e.g., logo change, corporate color change). In the event of termination of employment, employees are required to return all issued uniforms as part of the exit process. If all issued uniforms are not returned, MTC will deduct the cost of the uniforms from the final paycheck due the employee (except where such deductions are prohibited by state law). Employees are always expected to dress in a professional manner with neat, clean uniform and appropriate kitchen safe shoes. Certain days may be declared dress down days. On these days, jeans and a more casual approach to dressing is allowed.

Standards of Performance

The Culinary Arts Assistant will be evaluated on the previously listed responsibilities in accordance with the Meridian Technology Center Performance Review Guidelines.  These evaluations will determine salary increases and career advancement possibilities.

Contract Length

12-month position

FLSA Classification