2026-27 Kitchen Manager - 8.0 hours per day - Sites To Be Determined

Young World Physical Education; Springfield (OR); On-site; USD 26,174 - 34,440; Full time

Job summary

Young World Physical Education in Springfield, Oregon seeks a Kitchen Manager to coordinate and supervise school-based nutrition services. You will prepare meals, manage cooking and serving, and ensure compliance with health and safety standards.

You will oversee food preparation, inventory, sanitation, and staff coordination, ensuring timely meals and quality service in a school setting.

Qualifications

• High school diploma or GED required.
• Oregon Food Handlers' Certificate required.
• First Aid/CPR certification required or ability to obtain.

Responsibilities

• Coordinate and supervise school-based nutrition services personnel.
• Prepare meals and a la carte items; manage cooking and serving tasks.
• Ensure compliance with federal nutrition guidelines and USDA program requirements.
• Maintain sanitation, safety, and regulatory compliance in kitchen areas.

Skills

Safety & First Aid

USDA/Nutrition guidelines

Cooking techniques

Menu & recipe analysis

Purchasing & budgeting

Food service operations

Marketing and sales knowledge

Education

High school diploma or GED

Job description

2026-27 Kitchen Manager - 8.0 hours per day - Sites To Be Determined

Location: Springfield, Oregon

Position Type: Full Time

Salary: $18.87 to $24.83 Per Hour

Job Description

Position Summary: Coordinates and provides work direction related to school-based nutrition services personnel. Prepares meals and a la carte servings including cooking, baking and other main dish items. Assists in merchandising and marketing of food services designed to maintain and increase sales. Participates in the coordination of meal preparation in a timely manner and performs other related work as required. Maintains a clean kitchen and cafeteria and observes all Health Department regulations to ensure a safe and healthy work environment.

Essential Duties and Responsibilities

1. Program Compliance and Meal Standards
   1. Ensures all federal nutritional guidelines are met in the food services program; follow assigned menus to ensure compliance with the USDA Child Nutrition Program requirements.
   2. Implements school meal menus as created by Nutrition Services Office.
2. Supervision and Staff Coordination
   1. Provide work direction, technical supervision, and participate in the cleaning and sanitation of cooking and serving areas, utensils, and kitchen equipment.
   2. Oversees the technical work of the food service workers who assist in cooking, baking, and other food service tasks.
3. Food Preparation and Cooking
   1. Prepare and cook meal components from recipe; adjust recipes to meet serving needs and projected demands.
   2. Ensures that food preparation is completed within timelines and as scheduled.
   3. Ensures the quality and portion control of food served.
   4. Responds to requests for special food service needs.
4. Sanitation and Safety
   1. Ensures a safe and clean work area.
   2. Shuts off, breaks down, and sanitizes designated areas and items.
   3. Regularly checks freezers, refrigerators, and dishwashers to ensure proper operating temperature is being maintained and sanitation standards are being upheld.
   4. Complete food safety logs.
5. Inventory Processes
   1. Provide for the proper storage and warehousing of supplies and inventories.
   2. Takes inventory, orders, receives and verifies supply deliveries and rotates into existing stock following FIFO.
   3. Stocks food as needed.
   4. Complete inventory reconciliation.
6. Administrative Tasks
   1. Thorough completion of production records.
   2. Verify vendor invoice.

Minimum Requirements for Initial Consideration

• High school diploma or General Education Diploma (GED)
• Possession of an Oregon Food Handlers' Certificate
• Possession of or the ability to obtain a valid First Aid/CPR certification

Desired Qualifications

• Related experience in an educational setting
• Related experience in a food service environment

Knowledge, Skills & Abilities

• Safety and First Aid practices and procedures
• Federal guidelines for the Child Nutrition Program
• Cooking techniques, scaling recipes, menu and recipe analysis, and nutrition values (including the USDA Child Nutrition Program guidelines)
• Food ingredients and common food allergies
• Food service operations sanitation and safety regulations
• Purchasing policies, procedures, and practices
• Cost/budget control, marketing, and sales tasks

Physical Effort

Employee is regularly required to stand, walk, bend, reach, grasp, talk, hear, and use hands for fine manipulation for prolonged periods of time. Employee is regularly required to handle, feel and reach with hands and arms. Employee is frequently required to sit and occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 25 pounds and occasionally up to 50 pounds. The employee may occasionally taste or smell and climb stairs, or ladders. Specific vision abilities required by this job include close vision, distance vision, ability to adjust focus and peripheral vision.

Job Requirements

• Citizenship, residency or work visa required

Contact Information

• Human Resources , HR
• 640 A Street
• Springfield, Oregon 97477
• Phone: [phone]
• Email: [e-mail]