Lead Cook

Please see Special Instructions for more details. Under work sample, please provide a sample weekly menu that meets the United States Department of Agriculture Child and Adult Care Food Program guidelines for children 0-5 years old. Please list the names, telephone numbers, and email addresses for three professional references. Position Announcement Proposed Start Date: 08/03/2026 Classification Title: Cook 2 Working Title: Lead Cook Position Number: D99943 Representation: OP - SEIU/OPEU Local 503 Position FTE: 1.0 Position Summary Helen Gordon Child Development Center (HGCDC) and Helen Gordon Infant/Toddler Center (HGITC) are full-day children’s programs for Portland State University, serving children aged six weeks to five years. Located on the PSU campus in downtown Portland, the Centers provide model early childhood programs for the children of Portland State University students, faculty and staff, and the Portland community. The Centers are a laboratory for students and faculty participating in observation, practice and research activities in Early Childhood Education, Child, Youth and Family Studies, psychology, and related fields. HGCDC is accredited by the National Association for the Education of Young Children. The Lead Cook assists the Food Program Coordinator in preparing three nutritious meals a day (breakfast, lunch, and afternoon snack) for the children of the program. Following USDA/CACFP guidelines, the cook is responsible for ordering food and kitchen supplies, menu planning, inventory, writing recipes, and organizing and maintaining a full-service kitchen at assigned HGCDC program. They also delegate and oversee the daily work of the kitchen for meal preparation and clean up, ensuring meals are individualized to accommodate food allergies and family preferences. Minimum Qualifications Two years of cooking experience in an institution or commercial firm serving complete meals; OR An associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly related field. Additional Minimum Qualifications Preferred Qualifications: Prior experience with young children. Prior experience with childcare, school, or institutional food service. Knowledge of USDA/CACFP program guidelines. Diversity and Inclusion Creates an environment that acknowledges, encourages and celebrates differences. Functions and communicates effectively and respectfully within the context of varying beliefs, behaviors, orientations, identities and cultural backgrounds. Seeks opportunities to gain experience working and collaborating in diverse, multicultural, and inclusive settings with a willingness to change for continual improvement. Adheres to all PSU policies including the policies on Prohibited Discrimination & Harassment and the Professional Standards of Conduct. Contributes to a culture of environmental stewardship, practices resource conservation, and actively works toward achieving long-term sustainability goals. Work Days/Hours Monday through Friday, 40 hours per week, schedule to be determined. Total Compensation Range & Benefits Statement The starting salary rate for this position will be between $19.36 and $21.91 per hour. The starting salary may be negotiable above this range, depending on knowledge, experience, skills and abilities of the chosen candidate, the budget of the hiring department, and approval from HR. PSU’s benefits package includes 95% premium paid healthcare; a generous retirement and vacation package; and reduced tuition rates for employee, spouse or dependent at any Oregon Public University. Application Instructions Under work sample, please provide a sample weekly menu that meets the USDA/CACFP guidelines for children 0-5 years old. Please list the names, telephone numbers and email addresses for three professional references. Background Check Required: Yes Posting Close Date Application screening begins 07/13/2026 Supplemental Questions Required fields are indicated with an asterisk (*).

• Please describe how you meet the minimum qualification for the Cook 2 classification: Two years of cooking experience in an institution or commercial firm serving complete meals; OR an associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly related field. Open Ended Question
• Please describe any prior experience you have with young children or child care food service. Open Ended Question
• How did you first find out about this position?

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