North Clackamas Schools
Nutrition Services Cook/Assistant Kitchen Manager, 7 hrs/day , Part Time, Perm
North Clackamas Schools, Milwaukie, Oregon, United States
Position Type:
Nutrition Services/Cook Asst Kit Mgr
Date Posted: 7/8/2025
Location: Rowe Middle School
Date Available: 09/02/2025
Closing Date: 8/19/2025 or until filled Nutrition Services Cook/Assistant Kitchen Manager, 7
hrs/day (.8750 FTE), Part Time, Permanent *Pre-placement drug screening is required*
The North Clackamas School District strives to create an inclusive environment that welcomes and values the diversity of our staff and students. We foster equity and inclusion to create a workplace environment where everyone is treated with respect and dignity. We are most interested in finding the best candidate for the job, and that candidate may come from a less traditional background. We would encourage you to apply, even if you don't believe you meet every one of our qualifications described. If you are unsure whether you meet the qualifications of this position, or how this would be determined, please feel free to contact Human Resources to discuss your application. Preference will be given to those applicants with work or lived experience with culturally, linguistically, and racially diverse communities.
POSITION SUMMARY: Responsible for following day-to-day meal program operations of a school kitchen/cafeteria to high standards, including those related to: food and supply order, receipt, storage, and inventory. Food preparation, cooking, meal presentation; POS meal/sales accounting, site cleanliness/sanitation, and completing production records daily and staff training. Follow meal programming nutritional and food safety guidelines as established by Federal-USDA, and State and District mandates.
COMPENSATION: Initial wage placement according to NCSD/OSEA Collective Bargaining Agreement.
CLASSIFIED WAGE SCHEDULE 2025-2026
JOB GROUP
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
D
21.85
22.93
24.10
25.30
26.58
27.90
29.30
30.76
Retirement Plan Contributions: North Clackamas School District participates in the Oregon Public Employee Retirement System (PERS and OPSRP) on behalf of its employees. The district contributes the employer portion; there is also a mandatory employee portion. Upon eligibility, which is defined as working at least six full calendar months in a qualifying position, the employee is required to contribute 6% as their employee portion, via payroll deduction. Part-time employees working at least six months and 600 hours in a calendar year will qualify.
SCHEDULE:
6:45AM - 2:15PM
WORK CALENDAR:
180 days
MINIMUM QUALIFICATIONS: Incumbents must have successful experience in working with culturally diverse families and communities; or have otherwise demonstrated commitment to strengthening engagement of a diverse community, and skill in communicating with a diverse population. • Graduation from high school or equivalent. • Two year experience in food/supply order, receipt, storage, inventory, preparation, cooking; nutrition requirements; record-keeping and reporting. • Skill in following required production planners for effective food preparation, and service; reading and comprehending recipes and directions for equipment use. • Ability to communicate and maintain good working relations with other employees, students, community representatives, school staff and nutrition services management. • Initiative and ability to work with minimal direction; sound judgment and decision making capabilities are essential. • Skill in use of technology for control, management and reporting of nutrition services operations. • Maintain valid Food Handlers Card. • Must have effective working knowledge of basic computer skills, including: internet navigation, email and folder management. • Customer service skills. • Ability to pass pre-placement drug and physical examinations.
DESIRED QUALIFICATIONS: • Nutrition service experience in a school setting. • Serve safe certification. • Bilingual and bicultural skills
MAJOR DUTIES AND RESPONSIBILITIES (depending on specific assignment): 1. Food Preparation: a. Enact food/supply order, receipt, storage and inventory, particularly those related to forecasting, quality, and waste efficiency. b. Organize work time to review and use menus, recipes, production specifications and program standards to prepare and cook menued meals to targeted standards, particularly those related to food quality/safety. c. Assume lead role in food preparation, cooking and presentation. d. Follow production planners for required food preparation and service; follow recipes and directions for equipment use. e. Assist with training and direct the work of nutrition assistants and student worker(s) f. Perform in other positions when needed.
2. Food Service, Cleaning, and Maintenance: a. Present and serve menus according to set standards, which include those related to marketing, portion control, customer service and efficiency. b. Assist in cleaning food preparation and cooking surfaces, utensils, pots, pans, trays, etc. c. Monitor work areas for safety hazards and respond appropriately (i.e.: immediate cleanup of floor spills; fast removal of work obstructions; etc.) d. Ensure equipment is clean and well-maintained; that appropriate staff (custodian/food service supervisor) is alerted to equipment in need of repair/service. e. Ensure menus are prepared, placed, presented and served according to the set standards, which include those related to marketing, portion-control, customer service and efficiency
3. Supervision and Human Resource Management a. Supervise the performance and production of up to six kitchen staff. b. Assist to ensure kitchen staff is meeting program standards, which include meeting core workperformance standards. c. Assist in reviewing timecards for accuracy and then send to Nutrition Service Office. d. Assist to provide on-the-job training to nutrition assistant(s) and substitutes, when necessary. e. Provide input on kitchen staff work performance.
4. Administrative and Safety Functions a. Assist in food/supply order from approved vendors, receipt, storage inventory and safety using prescribed process/system and tools. b. Secure food, supplies and equipment; protect against loss, theft, or abuse. c. Ensure reimbursable meals are appropriately identified, served and recorded. d. Complete program record requirements, which include those related to meal production records, temperature logs and safety inspections. e. May be required to fill in for the lead position in the event of an absence. f. Maintain awareness of facility and equipment to detect and prevent injuries or damage. g. Attend all scheduled trainings.
5. Additional Responsibilities Specific to Secondary Schools a. Operate point-of-sale (POS); assist with staff POS training. b. Effectively follow cash handling and bank deposit procedures. c. Help train staff on point-of-sale operations and procedures.
Perform other duties as assigned by Nutrition Services Management.
Please refer to the job description for more detailed information.
Applicant agrees to assume cost and arrange for FINGERPRINT-BASED CRIMINAL RECORDS CHECK upon offer of employment.
Equal Opportunity Employer/Drug Free Workplace. North Clackamas School District policy provides veterans and disabled veterans with preferences as required by law.
The North Clackamas School District does not discriminate on any basis protected by law, including but not limited to, an individual's perceived or actual race, color, religion, sex, sexual orientation, gender identity, national or ethnic origin, marital status, age, mental or physical disability or perceived disability, pregnancy, familial status, economic status, veterans' status. The following position has been designated to handle inquiries regarding discrimination: Michelle Riddell, Title IX Coordinator, 12400 SE Freeman Way, Milwaukie, OR 97222, 503.353.6000.
For employment related information, please go to our Human Resources employment page at https://www.nclack.k12.or.us/hr/page/careers-ncsd
Attachment(s):
2025-2026_180-DayClassifiedCalendarMS-HSNutritionServExtendedDayCare (1).pdf nutrition_services_2_cook-assistant_kitchen_manager_secondary_elementary_base_kitchen.pdf
Date Posted: 7/8/2025
Location: Rowe Middle School
Date Available: 09/02/2025
Closing Date: 8/19/2025 or until filled Nutrition Services Cook/Assistant Kitchen Manager, 7
hrs/day (.8750 FTE), Part Time, Permanent *Pre-placement drug screening is required*
The North Clackamas School District strives to create an inclusive environment that welcomes and values the diversity of our staff and students. We foster equity and inclusion to create a workplace environment where everyone is treated with respect and dignity. We are most interested in finding the best candidate for the job, and that candidate may come from a less traditional background. We would encourage you to apply, even if you don't believe you meet every one of our qualifications described. If you are unsure whether you meet the qualifications of this position, or how this would be determined, please feel free to contact Human Resources to discuss your application. Preference will be given to those applicants with work or lived experience with culturally, linguistically, and racially diverse communities.
POSITION SUMMARY: Responsible for following day-to-day meal program operations of a school kitchen/cafeteria to high standards, including those related to: food and supply order, receipt, storage, and inventory. Food preparation, cooking, meal presentation; POS meal/sales accounting, site cleanliness/sanitation, and completing production records daily and staff training. Follow meal programming nutritional and food safety guidelines as established by Federal-USDA, and State and District mandates.
COMPENSATION: Initial wage placement according to NCSD/OSEA Collective Bargaining Agreement.
CLASSIFIED WAGE SCHEDULE 2025-2026
JOB GROUP
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
D
21.85
22.93
24.10
25.30
26.58
27.90
29.30
30.76
Retirement Plan Contributions: North Clackamas School District participates in the Oregon Public Employee Retirement System (PERS and OPSRP) on behalf of its employees. The district contributes the employer portion; there is also a mandatory employee portion. Upon eligibility, which is defined as working at least six full calendar months in a qualifying position, the employee is required to contribute 6% as their employee portion, via payroll deduction. Part-time employees working at least six months and 600 hours in a calendar year will qualify.
SCHEDULE:
6:45AM - 2:15PM
WORK CALENDAR:
180 days
MINIMUM QUALIFICATIONS: Incumbents must have successful experience in working with culturally diverse families and communities; or have otherwise demonstrated commitment to strengthening engagement of a diverse community, and skill in communicating with a diverse population. • Graduation from high school or equivalent. • Two year experience in food/supply order, receipt, storage, inventory, preparation, cooking; nutrition requirements; record-keeping and reporting. • Skill in following required production planners for effective food preparation, and service; reading and comprehending recipes and directions for equipment use. • Ability to communicate and maintain good working relations with other employees, students, community representatives, school staff and nutrition services management. • Initiative and ability to work with minimal direction; sound judgment and decision making capabilities are essential. • Skill in use of technology for control, management and reporting of nutrition services operations. • Maintain valid Food Handlers Card. • Must have effective working knowledge of basic computer skills, including: internet navigation, email and folder management. • Customer service skills. • Ability to pass pre-placement drug and physical examinations.
DESIRED QUALIFICATIONS: • Nutrition service experience in a school setting. • Serve safe certification. • Bilingual and bicultural skills
MAJOR DUTIES AND RESPONSIBILITIES (depending on specific assignment): 1. Food Preparation: a. Enact food/supply order, receipt, storage and inventory, particularly those related to forecasting, quality, and waste efficiency. b. Organize work time to review and use menus, recipes, production specifications and program standards to prepare and cook menued meals to targeted standards, particularly those related to food quality/safety. c. Assume lead role in food preparation, cooking and presentation. d. Follow production planners for required food preparation and service; follow recipes and directions for equipment use. e. Assist with training and direct the work of nutrition assistants and student worker(s) f. Perform in other positions when needed.
2. Food Service, Cleaning, and Maintenance: a. Present and serve menus according to set standards, which include those related to marketing, portion control, customer service and efficiency. b. Assist in cleaning food preparation and cooking surfaces, utensils, pots, pans, trays, etc. c. Monitor work areas for safety hazards and respond appropriately (i.e.: immediate cleanup of floor spills; fast removal of work obstructions; etc.) d. Ensure equipment is clean and well-maintained; that appropriate staff (custodian/food service supervisor) is alerted to equipment in need of repair/service. e. Ensure menus are prepared, placed, presented and served according to the set standards, which include those related to marketing, portion-control, customer service and efficiency
3. Supervision and Human Resource Management a. Supervise the performance and production of up to six kitchen staff. b. Assist to ensure kitchen staff is meeting program standards, which include meeting core workperformance standards. c. Assist in reviewing timecards for accuracy and then send to Nutrition Service Office. d. Assist to provide on-the-job training to nutrition assistant(s) and substitutes, when necessary. e. Provide input on kitchen staff work performance.
4. Administrative and Safety Functions a. Assist in food/supply order from approved vendors, receipt, storage inventory and safety using prescribed process/system and tools. b. Secure food, supplies and equipment; protect against loss, theft, or abuse. c. Ensure reimbursable meals are appropriately identified, served and recorded. d. Complete program record requirements, which include those related to meal production records, temperature logs and safety inspections. e. May be required to fill in for the lead position in the event of an absence. f. Maintain awareness of facility and equipment to detect and prevent injuries or damage. g. Attend all scheduled trainings.
5. Additional Responsibilities Specific to Secondary Schools a. Operate point-of-sale (POS); assist with staff POS training. b. Effectively follow cash handling and bank deposit procedures. c. Help train staff on point-of-sale operations and procedures.
Perform other duties as assigned by Nutrition Services Management.
Please refer to the job description for more detailed information.
Applicant agrees to assume cost and arrange for FINGERPRINT-BASED CRIMINAL RECORDS CHECK upon offer of employment.
Equal Opportunity Employer/Drug Free Workplace. North Clackamas School District policy provides veterans and disabled veterans with preferences as required by law.
The North Clackamas School District does not discriminate on any basis protected by law, including but not limited to, an individual's perceived or actual race, color, religion, sex, sexual orientation, gender identity, national or ethnic origin, marital status, age, mental or physical disability or perceived disability, pregnancy, familial status, economic status, veterans' status. The following position has been designated to handle inquiries regarding discrimination: Michelle Riddell, Title IX Coordinator, 12400 SE Freeman Way, Milwaukie, OR 97222, 503.353.6000.
For employment related information, please go to our Human Resources employment page at https://www.nclack.k12.or.us/hr/page/careers-ncsd
Attachment(s):
2025-2026_180-DayClassifiedCalendarMS-HSNutritionServExtendedDayCare (1).pdf nutrition_services_2_cook-assistant_kitchen_manager_secondary_elementary_base_kitchen.pdf