Performs baking as well as cooking and preparing of hot & cold items 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.Service Food Preparation (75% of Time)

1. Produces the foods for daily menus used in dining services & special events including, but not limited to, deserts, baked goods, entrees, vegetable, soups, salads, and sauces.
2. Operate all kitchen equipment including, but not limited to, ranges, ovens, mixer, steamers, meat slicers, dishwasher, and deep fryers.
3. Monitors and records food temperatures and handling safety at regular intervals during the preparation and daily meal service.
4. Serve as morning shift dishwasher and assist 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 throughout remainder of shift as directed.
5. Maintains work areas in an acceptable safe and sanitary condition.
6. Cleans and sanitizes equipment, utensils, appliances, surfaces, serving areas, and storage areas including sweeping, mopping, and removal of trash 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. Function as a team leader during daily meal service by instructing student chefs and externs in proper food service procedures

Menu Development (20% 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/AssignedREQUIRED QUALIFICATIONS:
High School diploma or GED required.
1 to 3 years of baking experience in a fast paced kitchen environment.
Familiarity with state health department regulations and industry standards for safety and sanitation is required.
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 30 days of hire.
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:

1. Working knowledge of the principles and techniques of food preparation.
2. Working knowledge of the equipment, safety procedures, and work hazards associated with working in a high volume kitchen.
3. Requires sufficient reading skills to read label, instructions, measurement devices and similar, basic mathematical skills, and writing skills to document activity.
4. 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.
5. Ability to use sound judgement related to time management and escalating situations to the supervisor.
6. Ability to work effectively and sensitively with individuals of diverse cultural backgrounds, perspectives and abilities.
7. 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.
8. 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.
9. 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.

JOB TITLE: Baker/Line Cook	LOCATION: Coos Bay Campus
FTE: Part Time .78 FTE (shift may vary, days and evenings) 20-31 hours per week	ORGANIZATION: Southwestern Oregon Community College
PAY LEVEL: F ($14.29 -$15.78 at initial hire)	EXEMPTION STATUS: Non-exempt
PHYSICAL REQUIREMENTS: Attached	REPORTS TO: Executive Chef
CLASSIFICATION: Classified	REVISION DATE: April 2024

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 (855) 524-5627.
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. 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.
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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, eff ort, 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 jnnhob duties.
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VETERAN'S PREFERENCE STATEMENT:
Applicants are eligible to use Veteran's Preference when applying with Southwestern Oregon Community College in accordance with ORS 408.225, 408.230 and 408.235;and OAR 105-040-0010 and 105-040-0015. Preference will only be given if the applicant meets the minimum qualifications and any special qualifications for the position and electronically attach the required documentation at the time of application. 
DOCUMENTS REQUIRED:

• MEMBER COPY 4 of the Certificate of Release or Discharge from Active Duty (DD Form 214 or 215) – OR –Letter from the US Dept. of Veterans Affairs indicating a non-service connected pension.
• Disabled Veterans must also submit a copy of their Veterans disability preference letter from the Department of Veterans Affairs.
  • You can request copies of your military service record through the National Archives website at:

For information regarding Veteran's Preference qualifications, visit the following website: 
NON-DISCRIMINATION:
It is the policy of Southwestern Oregon Community College Board of Education that there will be no discrimination or harassment on the grounds of race, color, gender, marital status, sexual orientation, religion, national origin, age, political affiliation, parental status, veteran status or disability in any educational programs, activities or employment. Persons having questions about equal opportunity and nondiscrimination should contact Vice President of Administrative Services in Tioga 512. Phone 541-888-7206 or TDD 541-888-7368. All other issues, concerns, and complaints should also be directed to the Vice President of Administrative Services for referral to the appropriate Manager.
Annual Campus Crime/Annual Fire Safety (Clery Act) Report
The “Jeanne Clery Disclosure for Campus Security Policy and Campus Crime Statistics Act” (formerly the Campus Security Act) is a federal law that requires institutions of higher education to disclose campus security information, including crime statistics for the campus and surrounding area. As a current or prospective Southwestern student or employee, you have a right to obtain a copy of this information. You may review this information here:
Annual Campus Crime/Annual Fire Safety (Clery Act) Report. You may also obtain a hardcopy of this information upon request by contacting Administrative Services at 541-888-7206.