Cook, Manager

Young World Physical Education; Portland (OR); On-site; USD 29,000 - 47,000; Full time

Job summary

Reynolds SD 7 Hartley Elementary is seeking a Cook Manager to guide food service staff in preparing and distributing meals for students and staff. You will maintain inventories and ensure facilities are sanitary. The role requires ensuring daily nutritional requirements are met.

The position involves directing kitchen operations, maintaining safety standards, and coordinating with the nutrition services department to meet the district’s goals.

Qualifications

• Experience preferred: prior job-related food prep and kitchen duties, with increasing responsibility.
• Ability to stand/walk for extended periods and lift/carry/push/pull as needed.
• Familiarity with health codes and sanitation principles.

Responsibilities

• Directs and trains food service workers to maximize efficiency and meet shift requirements.
• Oversees cafeteria operation, ensuring cleanliness, proper food prep, supplies, and customer service.
• Maintains sanitary conditions of utensils, equipment and prep/serving areas.
• Estimates food prep quantities to meet meal requirements and minimize waste.
• Inspects received food/items to ensure quality and compliance with health rules.
• Prepares and serves meals to meet nutritional requirements and menus.

Skills

Arithmetic calculations

Kitchen equipment operation

Record keeping

Food safety knowledge

Education

High School diploma or equivalent

Job description

Cook, Manager

REYNOLDS SD 7 HARTLEY ELEMENTARY - Portland, Oregon Open in Google Maps

Job Details

Job ID: 5884872
Application Deadline: Aug 23, 2026 11:59 PM (Pacific Standard Time)
Posted: Aug 13, 2026 7:00 AM (UTC)

Starting Date: Immediately

Job Description

JOB TITLE: Cook Manager – Elementary/Middle School

Job Summary: The job of "Cook Manager" is done for the purpose/s of guiding assigned personnel in food service operation, preparing, and distributing food service items for consumption by students and school personnel; maintaining inventories of food service items; and maintaining facilities in a sanitary condition.

Essential Job Functions:

• Directs and trains all assigned food service workers and other personnel for the purpose of maximizing the efficiency of the workforce and meeting shift requirements.
• Oversees the overall cafeteria operation, including cleanliness, food preparation, supplies, personnel, and customer service for the purpose of meeting students' mandated daily nutritional requirements.
• Cleans and maintains utensils, equipment and the storage, food preparation and serving areas for the purpose of maintaining safe and sanitary conditions.
• Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.
• Inspects received items of food and/or supplies for the purpose of ensuring specifications, quantity, and quality of orders and/or complying with mandated health requirements.
• Prepares documentation and necessary reports for the purpose of providing written support and/or conveying information.
• Prepares and serves food and beverage items for the purpose of meeting mandated nutritional requirements, projected meal requirements, planned menus and catering needs.
• Requests food, equipment and supplies for the purpose of maintaining an adequate inventory to complete jobs efficiently.
• Directs the preparation of meals in sufficient quantity and quality for all students for the purpose of meeting students' mandated daily nutritional requirements.
• Maintains positive relations with students, staff, and the community for the purpose of supporting positive interactions for the district and the food services program.
• Accounts for appropriate cash transactions for the purpose of maintaining accurate monetary records.
• Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.

Qualifications:

• Experience Preferred: Prior job-related experience in food preparation, serving and basic kitchen activities, with increasing levels of responsibilities, preferably in school and/or instructional setting.

Skills, Knowledge and/or Abilities Required:

• Skills to perform basic arithmetic calculations, operate and care for institutional kitchen equipment (including but not limited to industrial sized food slicer, mixers, ovens, and dishwashers), use standard office equipment and computer.
• Knowledge of modern methods of food preparation, health codes and sanitation principles.
• Abilities to stand and walk for prolonged periods, provide direction to others, and make independent judgments based on common sense, keep and maintain accurate records, understand and carry out oral and written instructions. Significant physical abilities include lifting/carrying/pushing/pulling, balancing, stooping, reaching/handling/manual dexterity, talking/hearing conversations, and other sounds (potential hazards), visual acuity/depth perception/visual accommodation.

Education Preferred:

• High School diploma or equivalent.

Licenses, Certifications, Bonding, and/or Testing Required:

• Oregon Fingerprint and Criminal Check clearance, appropriate Food Handler Permit.

Schedule: 7.5 hrs per work day, Monday - Friday, based on the26-27 Nutrition Calendar

Position Type: Full Time

Salary: $21.41 to $34.27 Per Hour

Job Categories:

Support Staff > Food Service

Contact Information

• Christy Foote , Director of Nutrition Services
• OPERATIONS
• Phone: [phone]
• Email: [e-mail]