Revised 1/7/19
Process and Criteria for Approving Requests for
New Positions and Refilling Existing Positions
All requests to fill full-time or permanent positions* are required to be taken to the Executive
Leadership Team for discussion, review, and approval. Filling and refilling positions will be based upon
the criteria outlined below.
All requests should be brought forward with budget/funding information completed and approved by the
Budget office(s) in advance.
QUESTIONS? Please call HR at (360) 596-5546
*This process does not apply to part-time hourly or adjunct positions.
All requests should be submitted to the appropriate Executive Team member and must include
the required forms and responses to the questions listed below:
1. Completed Personnel Action Form (PAF);
2. Completed Position Description;
3. Current Organizational Chart with proposed new position included;
4. Discussion and identification of where the funding is coming from, signed off
by the Budget Office(s); and
5. Names of Screening Committee members (see reverse).
6. Answers to the following questions:
a. Is the position essential to the core mission of the college?
b. Does the position directly impact one of our core themes?
c. Can the position be merged with another position to create efficiency?
d. Can the work performed by the position be eliminated or accomplished using technology?
Revised 1/7/19
Screening Committee Members
Volunteers serving on the Screening Committee should consist of:
1. Five to seven diverse individuals who will represent SPSCC and our constituents.
2. Individuals should be from outside and within your department, those the position will work
closely with, and/or community members, if applicable.
3. Individuals able to commit to the Screening Committee process which may involve at least two
committee meetings, interview dates, and application review.
4. Individuals who are willing to or have completed the mandatory Managing Bias training to
reduce unconscious bias.
Screening Committee Chairperson:
Screening Committee: