General Student Employment - Student Dining Attendant/Cook

Southwestern Oregon Community College•Coos Bay, OR

10d•Onsite

About The Position

The Student Dining Attendant/Cook is responsible for supporting all functions of Dining Services by performing assigned tasks each shift, including assisting with food preparation, temperature monitoring, and storage in accordance with recipe specifications and planned menus. This position is part of a team working towards the mission and objectives of Dining Services and the College. This role is specifically for student workers, with a maximum of 15 hours per week.

Requirements

Must be a current degree-seeking student enrolled in at least 6 credits.
Must maintain Satisfactory Academic Progress.
Must maintain a minimum GPA of 2.0.
Current, or must obtain within thirty (30) days of employment, Oregon Food Handlers Card or ServSafe Certification.
Familiarity with state health department regulations and industry standards for safety and sanitation.
Ability to communicate effectively, both orally and in writing, using the English language with or without the use of an interpreter.
Ability to model and ensure diversity and cultural competency.
Ability to consistently convey a pleasant and helpful attitude using excellent interpersonal and communication skills.
Requires sufficient communication and human relations skills to resolve complaints/issues, defuse anger, and gain cooperation.
Familiarity with the principles and techniques of food preparation.
Familiarity with the equipment, safety procedures, and work hazards associated with working in a high-volume kitchen.
Requires sufficient reading skills to read labels, instructions, measurement devices, and similar.
Basic mathematical skills.
Writing skills to document activity.
Ability and willingness to manage a flexible work schedule with self-discipline, including various hours and possible weekends/evenings.
Working knowledge of the principles and techniques of kitchen back-of-house tasks including dishwashing, sanitizing, garbage disposal, and recycling.
Ability to interact and/or work with faculty, students, staff, and visitors in a respectful and courteous manner.
Interpersonal skills that will consistently cultivate positive relationships with internal and external constituencies.

Nice To Haves

ServSafe Certification is preferred.
Experience in a public dining hall setting.

Responsibilities

Prepare a variety of food products for daily menus, including meats, seafood, poultry, vegetables, soups, and sauces, following provided recipes.
Operate kitchen equipment such as ovens, steamers, meat slicers, deep fryers, and dish machines.
Prepare cold pantry items and baked goods, and cut fruits and vegetables.
Store prepared foods with proper labeling and dating in appropriate storage locations.
Rotate all products based on proper dating systems in coolers, freezers, dry stock areas, and on cook/server lines.
Monitor and record food and equipment temperatures at regular intervals during the shift.
Serve meals to customers as needed and assist in stocking hot and cold food items during service.
Maintain a clean servery.
Wash dishes to restock all dishes, glassware, utensils, pots, and pans.
Remove dishes and garbage from depository racks, keeping dish and storage areas clean and organized.
Assist with putting away freight and counting inventory to fulfill daily meal requirements.
Assist in inventory counts as directed.
Clean and sanitize equipment, utensils, appliances, work surfaces, serving, and storage areas to comply with health and sanitation regulations.
Maintain work areas in an acceptable, safe, and sanitary condition.
Perform various cleaning tasks, including sweeping and mopping floors and removing trash in the kitchen area.