Part Time Baking Jobs in Modesto, CA (NOW HIRING)

Position Information

Range 17 - $17.04 per hour
(2021-2022 Classified Salary Schedule)
Substitute Short Term Food Service Specialists may be called short notice (same day) to fill in any shifts at any YCCD work-site, including MJC-East and MJC-West.
Monday - Thursday: 7:00am - 3:30pm; Friday 6:00am - 2:30pm
Up to 12 months per year
(May include some weekends and evenings)
Appointments are hired at the first step of the range. The second step is paid after the first year of satisfactory service with subsequent steps annually thereafter to a maximum sixth step.

This work assignment is not eligible for District benefits.
Workers' Compensation is a covered benefit.

Position Summary Information

DEFINITION
Under general supervision, performs specialized food service support duties including advanced menu planning, cooking, baking and catering support; helps coordinate food preparation for large scale catering activities; prepares complex menus and nutrition plans for child care and other specialized areas based on federal and state requirements; makes recommendations for new food offerings and/or process changes; performs related work as assigned.
DISTINGUISHING CHARACTERISTICS
This is advanced level class of the Food Service Support Series within the Yosemite Community College District (YCCD). Positions in this class perform specialized food service duties that may require advanced knowledge of volume food preparation, baking and menu planning/development.
This class can be distinguished from the lower-level class of Food Service Worker because that class is the journey level where incumbents perform the full range of journey level food service support duties but do not routinely perform the more complex food preparation and menu planning duties. This class can also be distinguished from the class of Food Service Lead Worker because incumbents in that class have formal lead worker duties.
SUPERVISION RECEIVED AND EXERCISED
Incumbents in this class work under the general supervision of a manager, working alone on routine or regular work assignments and checking with the supervisor on non-routine assignments or when in doubt as to the correct procedures to follow.
An incumbent in this class does not directly lead or supervise other full-time employees, but may assign, direct and/or monitor the work of subordinate full time, part time, and/or student employees on a project or assignment basis.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The knowledge and ability requirements are representative of essential duties. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position.
Knowledge of:
Methods, procedures and techniques for preparing, cooking, baking and serving foods in large quantities; advanced cooking techniques needed to fulfill catering orders.
Advanced principles of nutrition.
Methods of designing menus and meals to meet specific nutritional needs.
Methods and procedures for requisitioning, receiving and storing of foodstuffs and supplies.
Advanced operations, services and activities of a food service program.
Advanced methods and techniques of quality food handling and preparation.
Methods and techniques of short order grilling and cooking.
Principles and practices of baking.
Methods and techniques of kitchen equipment operation, cleaning and maintenance.
Principles and practices of inventory control.
Basic arithmetic, record keeping, money handling and banking procedures.
Occupational hazards and standard safety practices.
Federal, State and local codes, laws and regulations pertaining to food service.
Ability to:
Plan and prepare meals as part of a catering program.
Prepare, cook and serve various food items and entrees.
Use standardized recipes, weights and measures.
Independently perform the most difficult food service functions.
Oversee the operations of an off-site food service location.
Operate a variety of kitchen tools and equipment in a safe and effective manner.
Apply standard nutritional and sanitation requirements.
Ensure adherence to applicable Federal and State laws, codes and regulations.
Interpret, explain and enforce department policies and procedures.
Work independently in the absence of supervision.
Compile data and prepare clear and concise reports.
Maintain adequate inventory for assigned facilities.
Perform arithmetical calculations.
Communicate effectively, both orally and in writing.
Establish and maintain effective working relationships with those contacted in the course of work.

Any combination of education, experience and/or training that would likely provide the above-required knowledge, skills and abilities is qualifying. Typical background patterns that would provide the knowledge, skills and abilities are:
Pattern I
Experience: Two years equivalent to a Food Services Worker in YCCD.
OR
Pattern II
Education: Possession of a High School diploma or GED.
Experience: Three years performing quantity food preparation, service and kitchen maintenance duties in a commercial or institutional food service facility.
Special Requirements:
None

ESSENTIAL DUTIES
Performs the more difficult and advanced food service activities such as those pertaining to specialized and volume cooking, baking, catering and menu planning/development.
Helps ensure quality control; may provide training to employees and others regarding job duties, standards of nutrition, sanitation, safety and customer service.
Performs the most advanced cooking and baking tasks; coordinates food preparation for large scale catering activities; prepares recipes and menus for special events; coordinates food delivery, set up and take down activities.
Prepares menus and nutrition plans for childcare and other specialized areas based on federal and state requirements; maintains accurate records according to federal and licensing standards.
May assist with opening and closing facilities, recording cash receipts and making deposits; helps maintain cash registers and Point of Service system parameters; helps maintain basic financial records for assigned areas.
Helps maintain supply and equipment inventories; initiates purchases as needed to maintain adequate resources for assigned functions.
Helps create displays and advertisements for special food service items and activities.
Performs minor maintenance tasks in keeping assigned areas safe and operational.
Performs other related duties as assigned.

Depending upon assignment, a valid license to drive in California may be required.
Must obtain a valid ServSafe certificate from the National Restaurant Association within three months of hire.

Mobility: ability to walk or stand for extended periods.
Dexterity: manual dexterity to operate food service related equipment, and handle and work with various materials and objects.
Lifting: frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds; occasional lift items up to 50 pounds.
Visual Requirements: close vision sufficient to read labels, documents, and computer screens and do food service work; ability to adjust focus frequently.
Hearing/Talking: ability to hear normal speech, speak and hear on the telephone, and speak in person.
Emotional/Psychological Factors: frequent contact with others including substantial public contact.

Applications are accepted online only at:
https://www.yosemite.edu/recruitment/employmentopportunities/
Select Job Openings, Select Search Jobs, Select Job Title, Create an account and Apply to this job.
Classified:
This is a classified bargaining unit position.
Applications will be reviewed by a screening committee which will select candidates to be interviewed.
Those applicants selected for personal interview will be notified by email or phone. In accordance with Board policy official offers of employment will be made only by the Chancellor or Vice Chancellor/Human Resources, YCCD. Final appointment is subject to confirmation by the Board of Trustees.
Federal law requires the District employ only US citizens and aliens authorized to work in the United States. Written verification of employment eligibility is required.
BACKGROUND CHECK: A background investigation of new employees is required, including reference checks and a state criminal history report. Employment will not begin until the history check has been cleared by Human Resources. The cost for the criminal history report will be the responsibility of the successful candidate.
The District may hire more than one applicant from this applicant pool.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position.
The Yosemite Community College District is an Equal Opportunity Employer.
It is the policy of Yosemite Community College District (Modesto Junior College and Columbia College) not to discriminate on the basis of race, color, national origin, sex or disability in its educational programs and its employment practices. YCCD BP 3410 Nondiscrimination can be found at: https://www.yosemite.edu/trustees/board_policy/3410%20Nondiscrimination.pdf

Title IX Sexual Harassment regulations define Title IX Sexual Harassment to include four terms "as defined in" the Clery Act and the Violence Against Women Act (VAWA): Sexual Assault, Dating Violence, Domestic Violence, and Stalking.

In accordance with 34 C.F.R. 100.6(d), 104.8, and 106.9; and 28 C.F.R. 35.106, the following person has been designated to handle inquiries regarding Title IX, Section 504/Title II policies:

District Title IX/Civil Rights Compliance Coordinator
Yosemite Community College District
2201 Blue Gum Ave., Modesto, CA 95358
(209) 575-7935
howenm@yosemite.edu

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