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Culinary Purchasing Assistant (Part Time, Temporary Hourly, Non-Benefited)

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Position Details

Position Information

Position Title Culinary Purchasing Assistant (Part Time, Temporary Hourly, Non-Benefited)

Classification Title Temporary PT Hourly

Hourly rate, Stipend, or Load Unit $16.36

Close Date

Position Type/Employee Class Temporary PT Hourly

Instructor Status Not applicable

Overtime Eligible Non-Exempt

FLSA Status

Campus Location Bend

Primary Purpose

The Purchasing Assistant is responsible for assisting/supporting the Purchasing Specialist in the procurement, inventory management, and proper issuing and stocking of all food, beverage, equipment/small wares, chemicals, supplies, etc. for the Cascade Culinary Institute ( CCI ) and Elevation restaurant.

Essenatial Duties and Responsibilities

• Assist the Purchasing Specialist in maintaining professional and effective communication with the culinary instructional team and administrative team in order to ensure that classes and operations are supported with the appropriate levels and quality of food, beverage, equipment, and cleaning supplies.

• Assist the Purchasing Specialist in the managing of effective control over inventory levels.

• Assist the Purchasing Specialist in providing just-in-time food safety alerts and notifications to instructors and administrators alike.

• Perform other duties and projects as they pertain to the overall objective of the position.

• Cooperate with College personnel while complying with operational and instructional policies/procedures.

  Department Specific

  Knowledge, Skills, and Abilities

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

• Ability to communicate effectively in writing, using the English language, with or without the use of auxiliary aids or services.

• Ability to work with Culinary Department faculty/administrators and other COCC staff at all levels.

• Ability to work cooperatively with and contribute to a diverse workplace through ideas or experience.

• Ability to successfully maximize the usage of perishable ingredients to minimize food waste.

• Ability to successfully assist in the management of a diversity of ingredients.

• Skills with computer, email, internet, and MS Office Suite Products (Word, Excel, Outlook).

• Skills and experience in basic math used to determine correct amounts of ingredients

• Demonstrate strong organizational skills, project skills, and time management skills and the ability to consistently meet deadlines.

  Ergonomic Requirements

Working hours are regular, per the established work schedule. This position has physical demands on a regular basis. While performing the duties of this position, the employee may need to stand for extended time and lift objects from 10-50 pounds including lifting heavy cases of food, including canned goods, meat, flour, sugars, and more. The employee is regularly required to sit and stand, use 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. All individuals are required to be able to perform the essential functions with or without reasonable accommodation.

Minimum Requirements

Education:

• High School Diploma or equivalent

  Experience:

• One year customer service experience, preferably in food service

Required Special Qualification:

• ServSafe and/or Oregon Food Handlers Permit.

  Equivalency Statement

The College recognizes the value of skills and knowledge gained outside of formal higher education and paid employment. Applicants who do not meet minimum qualifications but present other qualifications or experience equivalent to those required will be considered and are encouraged to apply. To qualify under equivalency, applicants must indicate how they qualify under equivalency by responding to the supplemental question presented during the application process.

Preferred Qualifications

Education:

• Certificate or Associates degree in Culinary/Hospitality Management.

Experience:

• Experience with computer systems for food service and menu management.

• Experience with food accounting, invoice processing, transaction analysis, reconciliation and problem solving.

• One (1) year of experience in foodservice purchasing and operations.

  EEO 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 or military status, pregnancy or any other classes protected under federal and state statutes in any education program, activities or employment. Persons with questions about this statement should contact Human Resources at 541.383.7216 or the Vice President for Student Affairs at 541.383.7211.

This policy covers nondiscrimination in both employment and access to educational opportunities. When brought to the attention of the appropriate parties, any such actions will be promptly and equitably responded to according to the process outlined in general procedures sections N-1, N-2, or N-3.

In support of COCC’s EEO statement, bilingual fluency in English and Spanish is considered a plus, along with experience working in a diverse multicultural setting.