Lead Cook

Portland State University; Portland (OR); On-site; USD 26,670 - 30,183; Full time

Benefits offered by this job

95% premium-paid healthcare

Retirement package

Tuition benefits

Job summary

Portland State University in Portland, OR seeks a Lead Cook to support the Food Program Coordinator in preparing three nutritious meals daily for HGCDC and HGITC, while managing ordering, planning menus, and inventory. You will supervise kitchen staff, ensure meal preparation and cleanup, and tailor meals for allergies and family preferences in line with USDA/CACFP guidelines.

The role offers a stable schedule and benefits, with starting hourly pay between $19.36 and $21.91, plus healthcare,

Qualifications

• Two years cooking experience in an institutional or commercial firm serving complete meals.
• Associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly related field.

Responsibilities

• Order food and kitchen supplies and manage inventory.
• Plan menus and develop recipes for three meals daily.
• Oversee daily kitchen operations and delegate tasks.
• Ensure meal preparation and cleanup meet standards.
• Adapt meals for allergies and family preferences per guidelines.
• Follow USDA/CACFP guidelines in all meal preparation.

Skills

Cooking experience

Institutional food service

Education

Associate’s degree in Food Service Management or related field

Job description

Position Overview

The Lead Cook assists the Food Program Coordinator in preparing three nutritious meals a day (breakfast, lunch, and afternoon snack) for children in the Helen Gordon Child Development Center (HGCDC) and the Helen Gordon Infant/Toddler Center (HGITC). Responsibilities include ordering food and kitchen supplies, menu planning, inventory management, recipe development, and maintaining a full‑service kitchen. The Lead Cook also delegates and oversees daily kitchen work, ensures meal preparation and cleanup, and customizes meals for allergies and family preferences, following USDA/CACFP guidelines.

Minimum Qualifications

• Two years of cooking experience in an institutional or commercial firm serving complete meals; OR
• Associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly related field.

Preferred Qualifications

• Prior experience with young children.
• Prior experience with childcare, school, or institutional food service.
• Knowledge of USDA/CACFP program guidelines.

Key Cultural Competencies

• Creates an environment that acknowledges, encourages, and celebrates differences.
• Communicates effectively and respectfully within a context of varying beliefs, behaviors, orientations, identities, and cultural backgrounds.
• Seeks opportunities to work and collaborate in diverse, multicultural, and inclusive settings with a willingness to change for continual improvement.
• Adheres to all PSU policies, including those on prohibited discrimination & harassment and professional standards of conduct.

Environmental Stewardship

Contributes to a culture of environmental stewardship, practices resource conservation, and actively works toward achieving long‑term sustainability goals.

Work Schedule

Monday through Friday, 40 hours per week, schedule to be determined.

Compensation & Benefits

The starting salary range for this position is between $19.36 and $21.91 per hour. Salary may be negotiable above this range, based on experience, skills, and departmental budget. Salary approval is required from HR. Benefits include 95% premium‑paid healthcare, a generous retirement and vacation package, and reduced tuition rates for employees, spouses, or dependents at any Oregon Public University.

Equal Opportunity Statement

Portland State University is an Equal Opportunity Employer, including veterans and individuals with disabilities.