Part Time Line Cook

Salary: $16.79 - $18.28 Hourly
Location : Coos Bay, OR
Job Type: Classified - Part Time (10-19 hrs)
Job Number: 1
Department: Dining Services
Division: Administrative Services/CFO
Opening Date: 05/14/2025
Closing Date: 5/28/:59 PM Pacific
FLSA: Non-Exempt
Bargaining Unit: CLFED

Primary Purpose

Join our team and enjoy a work-life balance like no other. With 12 holidays, paid Fridays off in the summer, a generous winter break, ample vacation and sick leave, you'll have the time to recharge and thrive. We invite you to join Southwestern Oregon Community College in fulfilling our mission by supporting the cultural and educational needs of our diverse communities. We also offer exceptional insurance plans, including contributions to an HSA, affordable medical, dental, and vision plans, and so much more. Apply now and experience the benefits of a caring community college that values your time and well-being.

PRIMARY PURPOSE
Performs cooking and preparing of hot & cold items and a variety of food preparation duties according to planned menus, recipes, and the number of persons to be served. To perform other duties and responsibilities as may be assigned or directed by the Executive Chef of Dining Services. Work as part of a team for the mission and objectives of dining services and the College.
This position is concurrently open to external applicants.

Internal candidates (currently employed Classified employees) are interviewed and considered prior to any external candidates in accordance with the current Classified Collective Bargaining Agreement.
Description of Essential Functions
Service Food Preparation (90% of Time)

1. Produces the foods for daily menus used in dining services & special events including, but not limited to, entrees, vegetable, soups, and sauces.
2. Operate all kitchen equipment including, but not limited to, ranges, steamers, meat slicers, and deep fryers.
3. Prepares other food items such as slicing meats and salad bar foods. Cuts fruits and vegetables.
4. Monitors and records food temperatures and handling safety at regular intervals during the preparation and daily meal service.
5. Maintains work areas in an acceptable safe and sanitary condition. Perform various cleaning tasks, including sweeping and mopping floors; removing trash in the kitchen area. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers.
6. Cleans and sanitizes equipment, utensils, appliances, and storage areas to comply with health and sanitation regulations.
7. Maintain excellent relationships with customers including students, staff, faculty and the general public; maintain positive working environment and open channels of communication.
8. Assists Dishwasher as needed to restock all dishes, glassware, utensils, pots and pans, remove all dishes, trays and garbage from depository racks keeping all dish and storage areas clean and organized.
9. Function as a team leader during daily meal service by instructing student chefs and externs in proper food service procedures.

Menu Development (10% of Time)

1. Assist Sous Chef and Executive Chef with menu development.
2. Determines quantity and type of ingredients, and the sequencing of steps to produce final products.
3. Assists with counting inventory and may order food items and supplies to fulfill daily meal requirements.

Performs Other Duties and Special Projects as Required/Assigned

Required Knowledge, Skills and Abilities
REQUIRED QUALIFICATIONS
High School diploma or GED required.
One (1) to three (3) years of cooking experience in a fast-paced kitchen environment.
Familiarity with state health department regulations and industry standards for safety and sanitation is required.

Successful applicants for this position must possess the following knowledge, skills and abilities, or be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation:

• Working knowledge of the principles and techniques of food preparation.
• Working knowledge of the equipment, safety procedures, and work hazards associated with working in a high-volume kitchen.
• Requires sufficient reading skills to read label, instructions, measurement devices and similar, basic mathematical skills, and writing skills to document activity.
• Sufficient computer literacy to produce documents or reports as may be required by the position, sufficient to use software such as word processing, spreadsheets and databases to produce correspondence documents and reports. Sufficient manual dexterity to be able to operate office computer, typewriter and calculator as needed.
• Ability to use sound judgement related to time management and escalating situations to the supervisor.
• Ability to work effectively and sensitively with individuals of diverse cultural backgrounds, perspectives and abilities.
• Ability to communicate effectively, both orally and in writing, using the English language with or without the use of interpreter. Basic English language writing skills for completion of time reports, incident reports and other department forms. Ability to read English sufficient to read department equipment manuals, caution notices, safety manuals, written instructions and similar written materials.
• Ability and willingness to manage a flexible work schedule with self-discipline, including various hours and possible weekends/evenings, as well as work days at other college locations.
• Ability to consistently convey a pleasant and helpful attitude by using excellent interpersonal and communication skills to control sometimes stressful and emotional situations. Requires sufficient communication and human relations skills to resolve confrontations and gain cooperation.

PREFERRED QUALIFICATIONS
ServSafe Certification is preferred.
Preference will be given to those candidates with a post high school degree.

SPECIAL REQUIREMENTS OR LICENSES
Hold or ability to obtain Food Handler's card within thirty (30) days of hire.

Additional Job Information

JOB TITLE: Part Time Line CookLOCATION: Coos Bay CampusFTE: Part Time .48 FTE (shift may vary, days and evenings) 10-19 hours per weekORGANIZATION: Southwestern Oregon Community CollegePAY LEVEL:F ($16.79 - $18.28 at initial hire)EXEMPTION STATUS: Non-exemptPHYSICAL REQUIREMENTS: AttachedREPORTS TO: Director of Dining Services or Kitchen SupervisorCLASSIFICATION: ClassifiedREVISION DATE: May 2025
SUPPLEMENTAL INFORMATION

Southwestern Oregon Community College only accepts applications through this online application system. We want you to be successful in applying with us. We highly encourage you to complete and submit your application in advance of the deadline.

For assistance with this, please email . For technical assistance with your application, please call .

Please note: We recognize that our application process can be lengthy, so before you begin, please read all of the stated requirements to determine if you meet them. Applicants must meet all of the stated minimum/special qualifications and additional requirements to be considered for this position. Based on your responses to the qualifying questions, the system may automatically screen you out from further consideration.

Required documents must be provided at the time of application. Please remove any personal information such as photographs, date of birth, gender, social security number, and other protected information from your documents. Documents containing protected information will be considered incomplete. Incomplete applications will not be considered.

Positions are subject to budget consideration and approval. For the candidate who is hired into this position, salary placement will be based on guidelines in administrative policies and procedures or collective bargaining agreements (as applicable). For this reason, please be sure to include everything in your application that you want the college to consider towards placement.

The college does not sponsor employees in the visa application process if they intend to use this as their means to work in the United States. This means that all required work visas must be in place and supported by appropriate evidence to be employed by Southwestern.

Final candidates will be subject to a criminal background check as part of the employment process.
REASONABLE ACCOMMODATION STATEMENT

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

This job description is a general description of essential job functions. It is not intended as an employment contract nor is it intended to describe all responsibilities, skills, effort, or work conditions associated with the job someone in this position would perform. All employees of Southwestern Oregon Community College are expected to perform tasks as assigned by Southwestern Oregon Community College supervisory/management personnel regardless of job title or routine job duties.
VETERAN'S PREFERENCE STATEMENT
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