Health Services Cook Jobs (NOW HIRING)

Salary: $21.20 - $22.49 Hourly
Location : Coalinga College, CA
Job Type: Part-Time
Job Number: 4200010
Department: Food Services
Opening Date: 08/28/2026
Closing Date: 9/17/2026 11:59 PM Pacific
Job Description
Coalinga College
Food Services Cook I
Classified Range 39
Hiring Range: $21.20 - $22.49 per hour
Full Range: $21.20 - $27.66 per hour
Schedule:
Monday: 9:00am - 1:00pm
Tuesday to Thursday: 8:30am to 1:30pm
19 hours per week/12 months per year
Position Duties
Summary
Under the direction of the Food Services Manager, prepare Breakfast, Lunch, and Dinner in the cafeteria for students/staff/faculty members.
Distinguishing Career Features
The Food Services Cook I is the first level in a service-oriented career ladder. Food service cooks demonstrating professional growth and increased responsibilities may move to the second level of Senior Cook.
Essential Duties & Responsibilities

• Prepare main dishes, potatoes, vegetables, soups, salads, sauces and gravies; estimate food quantities needed.
• Prepare a variety of baked goods including pies, cakes, cobblers, cookies, breads and pastries.
• Operate, clean, maintain and store cafeteria equipment and utensils according to proper guidelines; report needed equipment repairs to supervisor.
• Follow established procedures and menus in food preparation; measure ingredients accurately; make appropriate adjustments as needed.
• Monitor and maintain inventory of food supplies; monitor and assure adequate amount of food is available for sale.
• Assist in other areas of cafeteria operation as requested; assist in serving food; count and record cash from food sales.
• Prepare food for special events and catered functions as assigned.
• Maintain working area in a safe and sanitary condition.
• Perform related duties as assigned.
• Bilingual preferred (but not required)
• Responsible for assisting in the progress of students toward desired student learning outcomes.

Qualification
Knowledge and Skills
The position requires working knowledge of institutional quantity food preparation, methods, procedures, and service. Requires working knowledge of food storage and sanitation procedures. Requires working knowledge of kitchen/production facility safety and safe work procedures. Requires basic knowledge of food production line processes. Requires sufficient arithmetic skills to compute weights, measures, counts, and portions. Requires sufficient reading skills to interpret menus, ingredient lists, and preparation instructions. Requires knowledge of and skill at using personal computer applications such as office suites and custom programs for food service. Requires sufficient human relations skill to train peer-level employees, exhibit positive customer service, and work as a productive member of a team.
Abilities
Requires the ability to perform the essential duties of the position. Requires the ability to independently maintain and monitor a kitchen or one or more production environments. Must be able to understand and follow District Food Service policies, procedures, rules and regulations. Must be able to orient and train food service staff and perform basic recordkeeping functions and complete routine food service reports. Must be skilled in operation of commercial kitchen equipment use for cooking and baking. Requires the ability to sequence food preparation activity in order to serve a variety of food items at the same time. Requires the ability to follow oral and written instructions. Requires the ability to interpret menus and ingredient lists. Requires the ability to work varying shifts and locations.
Physical Abilities
Requires the ability to stand for extended periods of time, bend, kneel and stoop. Requires sustained lifting of medium to heavy weights (under 50 pounds) and occasional lifting of heavy objects up to 75 pounds. Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes. Requires sufficient hand-eye coordination maintain pace in a production setting, to use kitchen utensils and equipment, and move and position hot materials.
Education and Experience
Graduation from High School or GED, and one-year experience in preparing foods in large quantities.
Licenses and Certificates
May require a valid driver's license. Health screen authorizing the incumbent to work in food service.
Working Conditions
Work is performed indoors where significant health, and safety considerations exist from physical labor and handling of sharp objects, equipment, and materials in conditions that vary in temperature and stability.
Supplemental Information
REQUIRED MATERIALS:
1. Online District Application
2. Resume
West Hills Community College District is an equal opportunity employer committed to nondiscrimination on the basis of race, creed, color, religion, national origin, sex, sexual orientation, gender status, marital status, pregnancy, age, disability, genetic information or covered veteran's status consistent with applicable federal and state laws. Reasonable accommodations will be provided for applicants with disabilities who self-disclose.
Background Check:All of our positions require the ability to pass a background and live scan.
Selection Process: Depending upon the number of applicants who meet the minimum qualifications, the examination process may include a qualifications screening by a committee. Those demonstrating the strongest backgrounds related to the position will be invited to interview.
West Hills Community College District offers Part-Time Classified employees prorated vacation and sick leave, and a retirement plan.