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Chef / Supervisor


Under the direction of the Chef, the cook prepares daily breakfast, lunch and dinner meals meeting the nutritional needs of our clients and guests.


  • Under the direction of the Chef, prepare breakfast, lunch and dinner meals, salads, desserts, and breads.
  • Maintain an awareness of customer’s dietary restrictions, physician / medical prescribed diets, and modifies their meals consistent with those restrictions.
  • Maintain a kitchen cleaning schedule for all equipment, coolers, floors, and wares. Performs cleaning duties.
  • Help in meal and menu planning; assist in the ordering and inventory of food and non-food supplies; assists staff and volunteers in the successful completion of meal-related tasks.
  • Helps ensure expectations are met and often exceeded through interaction with customers and guests to elicit feedback; incorporates appropriate input.
  • As a member of the team, assists staff/volunteers with any job function as needed in order to ensure optimum service to all clients.
  • Adheres to our organization's safety policies and procedures and encourages others to do the same. Promptly reports incidents and accidents according to campus procedures.
  • Performs other duties as assigned and needed.


Education and experience equivalent to:

  • Minimum three years’ related cooking experience.
  • Graduation from culinary program highly desirable.
  • Knowledge of food preparation techniques and styles.
  • Ability to work independently and as a member of various teams and committees with good attention to detail.
  • Sound judgment with the ability to make timely and prudent decisions.
  • Strong organizational, problem-solving, multi-tasking and analytical skills.
  • Working knowledge of Microsoft Word, Excel, and Outlook.
  • Availability for occasional travel to the Oregon Campus.
  • Ability to stand for long periods of time.
  • Ability to lift and move up to 40 pounds.


  • Full-time non-exempt position.

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