IMPORTANT APPLICATION INSTRUCTIONS:

Upload Resume or Curriculum Vitae for automatic population of information to the application.The contact information, work experience, and education listed on your Resume/CV will be parsed and input into your Montclair application.Review information and double-check all fields containing information that the system parsed – the software is intelligent, but you need to verify that the data is accurate.In the “My Experience” section, you will find a Resume/CV upload option where you can submit your cover letter and all other supporting documents.

Note: If you have an expansive CV, we recommend that you apply manually and only include the positions you have held in the last ten (10) years. You will then be able to attach your Resume/CV, as well as all other supporting documentation in the "My Experience" section of your application.

Job Description

SUMMARY:
Reporting to the Lab Supervisor, the Assistant Laboratory Coordinator is responsible for providing critical knowledge and expertise for the safety and proper operations of four Nutrition and Food Studies laboratories. This position assists and guides the implementation of protocols for the safe use of laboratory equipment and materials by students and visitors. The Assistant Laboratory Coordinator oversees the Food Production Lab and the Scientific Lab with emphasis on food experiments. In the Nutrition lab, the Assistant Lab Coordinator will oversee the use of specialized equipment used to measure blood pressure, analyze body fat, measure body composition, measure the thickness of subcutaneous fat, use of feeding pumps, measure a person’s height while sitting or standing, etc. This is a hands-on lab, therefore knowledge of the functionality of the equipment is necessary. This position will also oversee the Research lab which includes sensory and basic research equipment used by students in the NUFS Master of Science Program.

The position is a 10-month position for 25 hours a week with evening hours required.

In May and June, hours change to mid-morning and end by 4:30 p.m.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

Provide laboratory support to classes as needed.

Fill orders for each assigned class and deliver ingredients to production laboratories.

Ensure that all labs are equipped with the required disposables needed for Professors to conduct their labs.

Organize cabinets and drawers in the Scientific lab daily, before each lab starts to ensure equipment can be located by students to conduct their experiments.

Conduct inventory of food supplies, equipment, and cookbooks monthly.

Alert Supervisor when stock is low and the product needs replenishing.

Proactively monitor equipment in use to ensure functionality e.g. pH meters, water activity meters, and freeze dryer in the Scientific Lab.

Randomly test equipment in the Nutrition Lab for functionality weekly. Clean and sanitize all hand-held equipment weekly.

Log temperatures of refrigerators and freezers daily

Use the Department’s OC Premier (Tracrite) software system, which is used to monitor inventory and requisition food for the various laboratories.

Provide instruction and guidance to Professors who are not familiar with the Tracrite software system or need assistance when students have to enter their recipes into the data base.

Maintain laboratory chemicals and reagents safely and securely and ensure proper disposal of hazardous waste.

Coordinate IT services with the College IT Department as needed.

Manage updates for Laboratory Manuals on the Canvas site.

Ensure that safety and food sanitary guidelines are maintained and posted.

Ensure that laboratories are clean, sanitized, and secured.

Performs other duties as assigned.

Management retains the right to add or change job duties at any time.

QUALIFICATIONS:

REQUIRED:

Bachelor's degree from accredited college or university in Food/Nutrition, Food Science or Food Service Management.

Minimum one (1) year of professional experience in a higher education or laboratory environment, or similar organization.

Flexible work schedule availability, including the ability to work in the evenings.

Willingness to enroll in the Serve Safe Certification from the Restaurant Association.

Familiarity with the operation and maintenance of Food Science and Food Service laboratory equipment including water distiller, freeze dryer, steam kettle and tilting braising pan.

Ability to work within a multifaceted environment.

Knowledge of Microsoft Office Suites

Ability to lift up to 30 lbs.

PREFFERED:

Serve Safe Certification from the Restaurant Association.

Experience in food service management or business administration.

Strong attention to detail.

PROCEDURE FOR CANDIDACY
Applicants should include a resume and cover letter describing how their background, skills and education match the needs of the University. When applying, please take a moment to carefully read and follow the steps in the application instructions.

Department

Nutrition and Food Studies/Lab Services

Position Type

Professional - Non-Faculty

Contact Information:

For questions or concerns, please contact Human Resources' Workday Recruiting Support at 973-655-5000 (Option 2), or email talent@montclair.edu.

EEO/AA Statement

Montclair State University is an Equal Opportunity/Affirmative Action institution with a strong commitment to diversity.

Additional information can be found on the website at 
www.montclair.edu/human-resources/about-us/eo-aa-and-diversity/

Title IX and 34 C.F.R. 106 Policy

Montclair State is required by Title IX and 34 C.F.R. 106 not to discriminate on the basis of sex or gender, and does not discriminate on the basis of sex or gender in the operation of education programs and activities.  The requirement to not discriminate on the basis of sex or gender in the operation of education programs and activities extends to admission and employment. For further details, please visit: https://www.montclair.edu/human-resources/job-seekers/