Prep/Pantry Cook

Southwestern Oregon Community College•Coos Bay, OR

6d•Onsite

About The Position

Prepares, portions, and stores food products prior to cooking in accordance with recipe specifications and planned menus. Attend to the made to order salad/sandwich station as needed. To perform other duties and responsibilities as may be assigned or directed by the Assistant Director and/or Director of Dining Services. Work as part of a team for the mission and objectives of dining services and the College. This position is currently open until 11:59 pm on June 23rd, 2026. This position is only open to internal applicants (currently employed Classified employees). Internal candidates are interviewed and considered prior to any external candidates in accordance with the current Classified Collective Bargaining Agreement.

Requirements

High School diploma or GED required.
One (1) year kitchen prep experience in a fast-paced kitchen environment.
Familiarity with state health department regulations and industry standards for safety and sanitation is required.
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.

Nice To Haves

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

Responsibilities

Prepare a variety of food products for daily menus used in dining services & special events including, but not limited to, meats, seafood, poultry, vegetables, soups, and sauces following recipes provided.
Operate all kitchen equipment including, but not limited to, ranges, steamers, meat slicers, and deep fryers.
Prepares other food items such as slicing meats and salad bar foods.
Cuts fruits and vegetables.
Stores these foods with proper label and date in the appropriate storage location.
Rotate all products based on proper dating systems in coolers, freezers, dry stock area and on the cook/server lines.
Monitor/record food and equipment temperatures at regular intervals during the shift.
Cleans and sanitizes equipment, utensils, appliances, work surfaces, serving and storage areas to comply with health and sanitation regulations.
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.
Maintain excellent relationships with customers including students, staff, faculty and the general public; maintain positive working environment and open channels of communication.
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.
Serves meals to customers as needed and assists in stocking hot and cold food items during service.
Fills and wipes off condiment containers.
Restocks napkin and eating utensils.
Keeps dining and service areas clean during and between service times.
Assists with putting away freight and counting inventory to fulfill daily meal requirements.
Performs Other Duties and Special Projects as Required/Assigned