Posting Details

Application Instructions

Please read carefully before applying:
You must provide all information requested on the application form (resumes will not be considered as a substitute for the application). Initial screening by Human Resources for minimum requirements is based on your APPLICATION ONLY (supporting documents will not be reviewed during initial screening). Incomplete applications will not be considered by hiring committees. You will have an opportunity to upload supporting documents for committee consideration during this online application process.

Position Information

Posting Number:06001430
Position Title:Federal Work-Study 2018-19 Elevation Restaurant Assistant I *Student Position Only*
Posting Date:10/10/2018
Closing Date:
Open Until Filled (notes):Open for Academic Year
Length of Position:Temporary, As Needed per Term
Anticipated Start Date:
Position Type:Student Position
FTE:< .50 FTE
Salary Level:Work-Study Salary Schedule
Starting Minimum Pay:$10.75/hr, Non-Benefited Student Position
Starting Maximum Pay:$10.75/hr, Non-Benefited Student Position
Hours per Week:3-4 hours per week
Work Schedule:Per Schedule
Days of the Week:Wednesday - Friday
Job Summary/Purpose:

Restaurant wait staff and back of the house support.

Terms of Employment:
• This is a part-time (<.50 FTE) Federal Work Study position
• Requires flexible work schedule, which may include evenings and/or weekends as well as travel throughout the district when needed.
•Must have been awarded and accepted Federal Work-Study for 2018-19
•Must be meeting Satisfactory Academic Progress for financial aid.
• Upon hire, must pass criminal and/or driving history; only information relevant to the position will be considered.

Job Location is on the Bend Campus.

Essential Functions:

Front of the House-
Student must use appropriate nomenclature relating to the restaurant menus, including Dinner menu, Lunch menu, Beverage menu
-Student must use the POS system
-Student must use the Elevation reservation system
-Student must comply with dining room position descriptions
and service position assignments as designated by dining room supervisor
-Student must adhere to all dining room sanitation/safety protocols

Back of the House-
-Student must use appropriate nomenclature relating to the restaurant menus, equipment usage, and kitchen prep lists
-Student must adhere to all kitchen sanitation/safety protocol
-Student must apply appropriate culinary techniques in a safe, efficient and productive manner
-Student must comply with kitchen position descriptions as designated by kitchen supervisor

It is anticipated that the work-study students will garner industry relevant work experience throughout their support to the flow of food, student operated restaurant management, food production an service and providing support to CCI and COCC special events.

As it relates to the student-operated restaurant, work-study students will have opportunities to be involved in daily operations, food issuing and management, reconciling of inventories, calculating food and labor cost, monitoring lab overages and par stocks to ensure correct product rotation with reduced spoilage.

Benefits to the department and the learning experience of work-study students include involvement in the purchasing, receiving and issuing department, which will support the overall delivery and success of the academic course offerings, while ensuring proper stewardship and management of food and resources throughout the facility.

Knowledge, Skills and Abilities:

Individuals must possess the listed knowledge, skills and abilities and be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. The incumbent is expected to follow College work rules and policies.

1. Ability to manage the flow of food/ beverage and chemicals in a safe manner (i.e.: management of inventory, proper temperature management, avoidance of cross contamination, proper handling and labeling, proper sanitation practices, etc).
2. Ability to communicate effectively in writing, using the English language, with or without the use of auxiliary aids or services.
3. Ability to work with Culinary Department faculty/administrators and other COCC staff at all levels.
4. Ability to work cooperatively with and contribute to a diverse workplace through ideas or experience.
5. Ability to successfully maximize the usage of perishable ingredients to minimize food waste.
6. Ability to successfully manage a diversity of ingredients and to possess the knowledge of different ingredient storage requirements.
7. Ability to manage variables that surround ingredient substitutions when shortages/outs take place.
8. Ability to establish food product specifications and a daily product food requisition management process in an effective and efficient manner.
13. Demonstrate strong organizational skills, time management skills and the ability to consistently meet deadlines

Physical Demands and Other Ergonomic Requirements:

Working hours are regular, per the established work schedule. Work is performed in an open area setting. While performing the duties of this position, the employee is required to function effectively indoors in an open environment engaged in work of primarily a sedentary nature with the majority of time spent siting or standing at workstation for extended periods and moderate lifting. The employee is regularly required reach, bend, lift, stoop, crouch, and perform similar physical functions while processing orders and waiting on customers. Work also requires long periods of standing, sitting, use of hands and fingers, handle or feel objects, tools or controls, reach with hands and arms and requires near visual acuity to write, read written materials and computer screens, and sufficient hearing and speech ability for ordinary telephonic conversations. Computer screen is used more than 50 percent of the time. All individuals are required to be able to perform the essential functions with or without reasonable accommodation.

Equal Opportunity / Non-Discrimination Statement

The goal of Central Oregon Community College is to provide an atmosphere that encourages our faculty, staff and students to realize their full potential. In support of this goal, it is the policy of Central Oregon Community College that there will be no discrimination or harassment on the basis of age, disability, sex, marital status, national origin, ethnicity, color, race, religion, sexual orientation, gender identity, genetic information, citizenship status, veteran status or any other classes protected under Federal and State statues in any education program, activities or employment. Persons having questions about equal opportunity and nondiscrimination should contact the Equal Employment Officer, c/o COCC’s Human Resources office, 541.383.7216.

Minimum Qualifications:

1. Must have been awarded and accepted Federal Work-Study for 2018-19.
2. Successfully pass a background check.

Special Qualifications:

• Food handlers permit
• Bilingual candidates encouraged to apply

Special Instructions to Applicants:


You must have been awarded and accepted Federal Work-Study as part of your COCC Financial Aid award package before applying for a Work-Study position.

Please NOTE: you will be required to upload/create the required documents indicated in this posting at the time you apply. Unofficial transcripts are acceptable at application. It is the responsibility of the applicant to upload all required documents, including transcript(s), and complete the application to be considered for employment. If you have questions please contact HR at 541-383-7216.

Is a Criminal History Check required?Yes
Is a Credit History Check Required?No
Open Until FilledYes

For more information or to apply for this posting, click here.

For more information or to apply for this posting, click here.