Culinology and Hospitality – Graduate Assistant

Qualifications

• Must be accepted into a graduate program at SMSU.
• Preference will be given to students who earned a bachelor’s degree in SMSU Culinology or Hospitality Management.
• The graduate assistant must maintain a minimum GPA of 3.0 every semester to retain the position.

Application Information

Interested and qualified applicants for this CULG-HOSP Graduate Assistant position should submit a resume and cover letter to the CULG-HOSP Program Director. The Program Director will rotate as follows:

• 2024–2025: Dr. Joyce Hwang (Joyce.Hwang@SMSU.edu)
  
  
• 2025–2026: Dr. Yumi Lim (Yumi.Lim@SMSU.edu)
  
  
• 2026–2027: Dr. Soma Mukerjee (Soma.Mukherjee@SMSU.edu)
  
  
• The rotation will then repeat.

After being selected, the graduate assistant will be notified and asked to complete the required documentation for Human Resources and Payroll.

Responsibilities

Consult and communicate with the supervising CULG-HOSP Program Director to successfully fulfill all tasks and duties associated with the CULG-HOSP Graduate Assistant position, including:

• Maintain daily and weekly records of both CULG and HOSP PO account activities in a shared cloud drive.
• Manage, file, and store program documents, including invoices, receipts, and temperature logs related to the CULG and HOSP programs.
• Monitor and manage supply inventory for various class and lab kitchens by working with professors teaching CULG-HOSP courses. Return food items to the proper area the day after lab class. Place refrigerated items in the walk-in cooler or appropriate reach-in; place frozen foods in the appropriate freezer; and return dry goods to the storage area, all properly labeled.
• Consistently manage and ensure the safety and security of food and related items in dry storage and reach-ins throughout the IL kitchens. Check storage units daily to ensure they are locked to prevent tampering or theft. Inventory stored items to track safety conditions, including expiration dates and visual inspection of food quality.
• Assist professors with contacting vendors and placing, receiving, and storing orders as needed to ensure sufficient supplies and materials to support an effective learning environment in kitchens, the restaurant, and research facilities, providing CULG-HOSP students with high-quality hands-on learning experiences.
• Assist professors with class lab activity arrangements as required during the regular semester for specific labs.
• Provide support, as needed, to the Culinology (CULG) Club, Student Hospitality Opportunities (SHO) Club, and Clapper.
• Assist in monitoring and managing the conditions of the CULG lab, the three kitchens, and IL 115/116 (lounge area, dining room, and classroom).
• Assist with advisory council meeting arrangements, including the interactive session, and maintain meeting minutes.
• Work closely with CULG-HOSP undergraduate student employees and provide training as needed.
• Assist with other events hosted by the CULG-HOSP program.

University & Community

Southwest Minnesota State University is one of seven universities in the Minnesota State Colleges and Universities system. SMSU prioritizes excellence in teaching and preparing students to be lifelong learners through quality undergraduate teaching and advising, and close student-faculty relationships. Its mission, dating back to 1967, is to provide access to university-level programs in liberal arts and professional studies. The University has a special commitment to the educational needs of the people in its service region, reflected in its curricula, cultural programs, diverse staff and student body, and cooperative relationships with the public and private sectors and regional institutions. The 216-acre campus encompasses 24 modern, interconnected, and accessible buildings. Marshall (pop. 14,000) is the hub of a rich agricultural area and offers a variety of cultural, recreational, and educational opportunities.