Cook

Contra Costa Community College District; San Pablo (CA); On-site; USD 27,552 - 38,572; Part time

Benefits offered by this job

Health insurance

Vision insurance

Dental insurance

Life insurance

Retirement plan (PERS/STRS)

Paid holidays

Educational reimbursements

Job summary

Contra Costa Community College District is seeking a Cook for the Early Childhood Laboratory School at the district's Early Learning Center. This part-time, 25-hour weekly position runs Monday through Friday, 7:00 am to 1:00 pm and serves up to 75 children daily.

You will prepare hot and cold menu items, plan menus, order food, and maintain a clean, safe kitchen and food service areas. Required is one year of cooking in large quantities; a high school diploma/GED and ServSafe certification are

Qualifications

• One year of cooking in large quantities, including meat dishes.
• High school diploma or GED; ability to obtain ServSafe certificate; knowledge of large-quantity food prep, kitchen sanitation and safety, inventory methods.

Responsibilities

• Prepare and cook hot and cold items per master recipes.
• Plan menus and determine quantities to order.
• Maintain kitchen and food service areas in a safe, clean, and orderly condition.
• Assist on serving lines and cash register as required.
• Maintain inventory and daily reviews of items and tools.

Skills

Cook and bake

Plan menus

Food preparation

Safety compliance

Education

High school diploma/GED

ServSafe certificate

Job description

Position Title

Cook

Location

Early Learning Center, Contra Costa Community College District

Job Details

Job Type: Part‑time, Temporary. Hours: 25 per week. Schedule: Monday – Friday, 7:00 am – 1:00 pm.

Position Overview

The cook supports meal production for the Early Childhood Laboratory School, serving up to 75 children daily. The role includes maintaining the kitchen and supplies. The position is 25 hours per week.

Work Schedule and Overtime

Non‑exempt (eligible) and no overtime available. Non‑work periods: N/A.

Responsibilities

To prepare and cook hot and cold menu items; to plan menus and order food; and to maintain the kitchen and food service areas in a safe, clean and orderly condition.

• Prepares main dishes; cooks meat dishes, sandwiches, soups, vegetables, gravies and sauces, and cleans and prepares vegetables for salads.
• Prepares breakfast orders (eggs, bacon, potatoes, pancakes).
• Follows master recipes in food preparation.
• Operates grill, deep‑fat fryer, steam cooker, slicers, mixers and related equipment.
• Plans menus and determines optimal quantities of food to order and prepare.
• Orders meats, produce, milk products and other foodstuffs; orders food for campus and athletic events.
• Determines price to charge for food items.
• Assists on serving line and cash register as required.
• Maintains cleanliness of the kitchen area; washes utensils, pots and pans.
• Maintains inventory and reviews all items daily.
• Completes daily inventories of knives, controlled food items and tools.
• Monitors and fills all drink machines.
• Performs related duties as assigned.

Experience and Training

One (1) year experience as a cook in preparing and cooking food in large quantities, including meat dishes.

Education / License or Certificate

High school diploma/GED or equivalent. Possession or ability to obtain a ServSafe certificate. Knowledge of methods, techniques and equipment used in large‑quantity food preparation; kitchen sanitation and safety measures; inventory methods and procedures; basic mathematical principles; health care regulations related to food service.

Minimum Qualification – Skill To

• Cook and bake.
• Plan menus and determine food quantities to order and prepare.
• Follow oral and written directions.
• Communicate effectively, both orally and in writing.
• Establish and maintain cooperative work relations with those contacted in the performance of required duties.
• Demonstrate sensitivity to and respect for diverse backgrounds including race, ethnicity, gender identity, sexual orientation, age, disability and religious background.

Desirable Qualifications

• Ability to interpret and follow federal food program guidelines and regulations in a child‑care center.
• Experience cooking for large groups.
• Ability to work as a team and take direction from manager.
• Ability to work independently.

Pre‑Placement Evaluation Program (PEP)

All job offers are conditional upon satisfactory results of the Post Offer Pre‑Placement Evaluation Program, which includes a physical strength test to demonstrate the minimum strength required to perform the essential duties. There is no charge for this service.

Foreign Degree and Credit Statement

Foreign degrees and credits used to meet the minimum qualifications must be evaluated by an approved National Association of Credential Evaluation Services (NACES) agency before the application is submitted. The evaluation must be uploaded with the application; the candidate bears all responsibility and cost. The district cannot accept foreign degree evaluations after the closing date. www.naces.org

Benefits

Insurance: Health, vision, dental and life insurance for monthly classified employees and managers/supervisors and their eligible dependents. Employees covered by another health plan may waive District coverage and receive a monthly cash stipend.

Retirement: Most employees are members of the PERS (Public Employees Retirement System). Faculty employees and Academic Managers are members of the STRS (State Teachers Retirement System). Police Service employees are members of the Safety Public Employees Retirement System.

Deferred Compensation: Optional deferred compensation plans (457, 403(b)) and savings and investment options are available.

Leave Allowance: Generous vacation and sick leave benefits and 20 paid holidays annually.

Additional Benefits: Educational reimbursements, employee assistance programs, travel assistance plan, longevity compensation, retiree benefits, employee discounts on health memberships and a comprehensive wellness program.

EEO Statement

It is the District’s policy to ensure that all qualified applicants for employment and employees have full and equal access to employment opportunity, and are not subjected to discrimination in any program or activity of the District on the basis of ethnicity, race, color, ancestry, religion, marital status, sex, national origin, gender, gender identity, gender expression, age, sexual orientation, physical or mental disability, medical condition, genetic information, veteran status, parental status, citizenship or perception of any of these characteristics.

ADA Accommodations

Requests for reasonable accommodations may be made to [e-mail]. Requests must be made at the time of application.

Supplemental Questions

• Explain how you meet the minimum qualifications: A) One year of experience as a cook in large quantities, including meat dishes. B) Possession of a high school diploma/GED or equivalent. C) Possession or ability to obtain a ServSafe certificate.

  (Open Ended Question)

• This job requires handling food safely for infants and toddlers. Describe your experience with food preparation, menu creation for young children and inventory strategies.

  (Open Ended Question)

• How do you accommodate food allergies and dietary restrictions?

  (Open Ended Question)

• Meals will be prepared in a non‑commercial kitchen with limited space. Describe how you would handle food preparation for up to 75 children in this environment.

  (Open Ended Question)

Required Documents

Required Documents

• Cover Letter
• Resume/CV

Optional Documents

• Other Certification
• Unofficial Transcript (must show degree(s) conferred)

Candidate Employment Notice

Candidate Employment Notice: The Immigration Reform and Control Act of 1986, Public Law 99‑603, requires that employers obtain documentation from every new employee which authorizes that individual to accept employment in this country.

Contact

Contra Costa Community College District
District Office
500 Court Street
Martinez, CA 94553