Cook

Posting Details (Default Section)


Position Title Cook

Special Instructions to Applicants
The cook position will support with meal production for the Early Childhood Laboratory School for up to 75 children on a daily basis. The cook will also support with maintaining the kitchen and supplies. This is a 25 hour per week position.

All job offers of employment are conditional upon the applicant's satisfactory results of the Post Offer Pre-Placement Evaluation Program. This involves a physical strength test to demonstrate a minimum level of strength to perform the essential duties of the job.

NOTE : New employees will be placed at the first step which is $27,540 per year, second step $28,935 per year or third step at $30,405 per year (depending upon experience). Based on current salary placement guidelines, all step increases for which an employee becomes eligible shall take place on July 1st of each fiscal year. These increases will occur, on annual basis, until the maximum step of $33,562.50 per year is reached on the salary schedule.

Our Vision for Social Justice
We are seeking people who recognize the critical role community colleges play in social justice, who have ability in this space, enthusiasm for this work, ideas and vision to improve our approaches, and a commitment to achieving equitable academic success for the 50,000+ students attending our five beautiful colleges and centers. Our social justice work calls for employees who have a sense of social responsibility, interest in our community and world in which we live.

The intention of social justice work is to strengthen humanity by understanding that every person deserves the benefits of fully participating in our society and institutions.

Academic researchers have illustrated that crucial social justice principles are a compilation of equality, equity, diversity, inclusion, engagement, environmental sustainability and human rights. These complex principles are challenging to operationalize in higher education; yet we are steadfast in our diligence to forge ahead to advance this vital mission.

Community colleges are uniquely positioned to lead higher education in the work of social justice. Many of our students come from historically underserved and underrepresented backgrounds; students of color, students with recent immigrant histories, students from cycles of low income if not poverty, students from indigenous communities, and students from first-generation families.

The idea of promoting social mobility through education is unconditionally and uncompromisingly embraced by community colleges. This is an exciting role, and it comes with a heavy responsibility. Simply put, we need to create environments where our students achieve greater academic success, so much so that we close our persistent equity/opportunity gaps.

If you are committed to social and racial justice and if you are interested in joining a community dedicated to solving these inequities through education, please apply.

Recruitment Type: Open (Internal and External applicants)

Location Contra Costa College

Posting Number 0002306

# of Openings 1

Range 42

Salary YEARLY: $27,540, step 1 - $33,562.50, step 5

Position Status Temporary

Overtime Status Non-Exempt (eligible)

Position Part-Time

If temporary, employment duration: Contingent upon grant funding

# of Hours Scheduled Per Week 25

Work Schedule By Day and Work Hours
Monday - Friday
7:00am - 1:00pm

Shift Differential % N/A

# of Months 12

Non-work Periods: N/A

EEO Job Category Service/Maintenance

Employee Group Classified

Department C8024-Early Learning Center

Position Definition
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.

Distinguishing Characteristics
N/A

Examples of Duties/Essential Functions
Duties may include, but are not limited to, the following:

• Prepares main dishes; prepares and cooks meat dishes, sandwiches, soups, vegetables, gravies and sauces; cleans and prepares vegetables for salads.
• Cooks breakfast orders, such as eggs, bacon, potatoes and hot cakes.
• Follows master recipes in the preparation of food.
• Operates grill, deep fat fryer, steam cooker, slicers, mixers, and other related equipment.
• Plans menus and determines optimum quantities of food to order and prepare.
• Orders meats, produce, milk products and other food stuffs; orders food for campus events 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 on a daily basis.
• Completes daily inventories of knives, controlled food items and tools.
• Monitors and fills all drink machines.
• Performs related duties as assigned.

Minimum Qualification-Education/Experience

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


EDUCATION / LICENSE OR CERTIFICATE
Possession of a high school diploma/ GED or the equivalent.
Possession or the ability to obtain a ServSafe Certificate.

Minimum Qualification-Knowledge Of
Methods, techniques and equipment used in preparing and cooking foods in large quantities.
Kitchen sanitation and safety measures.
Inventory methods and procedures.
Basic mathematic principles.
Health care regulations as it relates to food service.

Minimum Qualification-Skill To
Skill/Ability 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 understanding of, sensitivity to, and respect for the diverse academic, socio-economic, race, ethnicity, gender identity, sexual orientation, age, mental or physical disability, and religious background of all students, faculty and staff, and with all individuals encountered in the performance of required duties.

Minimum Qualification-Ability To
N/A

Desirable Qualifications

• Ability to interpret and follow federal food program guidelines and regulations as it pertains to food service 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.

Job Open Date: 07/15/2026

Job Close Date:

Open Until Filled Yes

Foreign Degree and Credit Statement:
In accordance with the Human Resources Procedure 3050.05, all foreign degrees and credits used to meet the minimum qualifications must be evaluated by an approved National Association of Credential Evaluation Services ( NACES ) agency prior to the implementation of the equivalency process. You must upload your evaluation with your application when you apply for this position to be considered. We cannot accept foreign degree evaluations after the closing date. The candidate bears all responsibility and costs associated with obtaining the evaluation.

Employee Benefits:

Insurance: The district offers health, vision, dental and life insurance for monthly classified employees and managers/supervisors and their eligible dependents. Monthly classified employees and managers/supervisors covered by another health medical 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 Safety Public Employees Retirement System.

Deferred Compensation: The District offers two optional deferred compensation plans. Eligible employees have a choice of the 457, 403b plans and a selection of savings and investment options.

Leave Allowance: The District offers monthly eligible classified employees and managers/supervisors a generous vacation and sick leave benefits as well as 20 paid holidays annually (which can vary based on length of winter break).

Additional Benefits: The District also offers monthly eligible classified employees and managers/supervisors educational reimbursements, employee assistance programs, a travel assistance plan, longevity compensation, retiree benefits, employee discounts on health memberships and a comprehensive wellness program.

For further information regarding benefits eligibility and details please refer to the following documents available on the 4CD website

Classified Employees Local 1 Contract (Article 20-Benefits):

Managers/Supervisors/Confidential Personnel Manual (Section 8-Insurance Benefits):

POST OFFER PRE-PLACEMENT EVALUATION PROGRAM (PEP)
All job offers of employment are conditional upon the applicant's satisfactory results of the Post Offer Pre-Placement Evaluation Program. This involves a physical strength test to demonstrate a minimum level of strength to perform the essential duties of the job. There is no charge for this service. Please do not make an appointment for testing until you have received notification from the Human Resources Department after a job offer is extended. The positions we currently evaluate are: Building Maintenance Worker, Custodian I and II, Lead Custodian, Cook, Food Services Assistant, Food Services Supervisor, Food Services Supply Clerk, Food Services Coordinator, Grounds Worker/ Gardener I and II, Senior/ Lead Grounds Worker/Gardener, Lead Maintenance Mechanic, Senior Equipment Maintenance Worker. If you are not hired in a listed classification, you may disregard this notification.

ADA Accommodations:
In conformance with the Americans with Disabilities Act, requests for reasonable accommodations may be made to View email address on click.appcast.io . For administrative purposes, requests must be made at the time of application.

COVID-19 Information
N/A

Quicklink

Diversity 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 ethnic group identity, 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 because an individual is perceived to have one or more of these characteristics or based on association with a person or group with one or more of these actual or perceived characteristics.

Supplemental Questions


Required fields are indicated with an asterisk (*).

1. * Please explain how you meet the minimum qualifications: A) EXPERIENCE: One year of experience as a cook in preparing and cooking food in large quantities, including meat dishes. AND B) EDUCATION/CERTIFICATE: Possession of a high school diploma/GED or the equivalent. AND C) Possession or the ability to obtain a ServSafe Certificate.
   (Open Ended Question)
   
   
2. * This job will require the ability to handle food safely and in accordance with a set menu for infants and toddlers. Please describe your experience with food preparation, menu creation for young children and what strategies you would employ to effectively inventory food items?
   (Open Ended Question)
   
   
3. * How do you accommodate food allergies and dietary restrictions?
   (Open Ended Question)
   
   
4. * Meals will be prepared using a non-commercial kitchen with limited space. Please describe how you would handle food preparation for up to 75 children in this environment.
   (Open Ended Question)
   
   

Required Documents

Required Documents

1. Cover Letter
2. Resume/CV

Optional Documents

1. Other Certification
2. Unofficial Transcript (must show degree(s) conferred)