Cook

Central City Concern•Portland, OR

17d•Onsite

About The Position

Since 1979, the Portland community has trusted Central City Concern (CCC) to help people create meaningful, long-term change. Every year, we serve more than 13,000 people experiencing or at risk of homelessness with affordable and supportive housing, person-centered health care, addiction recovery, and employment assistance. By providing health care, housing, and jobs, CCC is ending homelessness in Portland and helping people achieve their highest potential. The Letty Owings Center (LOC) is a Residential Substance Use Disorder treatment program for pregnant women or parenting women with children from newborn to five years of age. The Cook II position is a key component of the daily functioning of the program’s food service system. The position requires a person with a high degree of motivation for working with families, organizational skills, and a demonstrated understanding of prenatal, adult, and child nutritional needs. The Cook I position is a key component to the daily functioning of the program’s food service system. The position requires an understanding of working with families, organizational skills, and a demonstrated understanding of prenatal, adult, and child nutritional needs. This role will float between two locations: Hooper DSC and Letty Owings Center. Schedule : Wednesday - Sunday, 9:00am - 5:30pm (Monday & Tuesday Off) Location: NE Portland Compensation: $23.60/hr - $31.32/hr Final comp will be determined based on relevant experience, education, credentials/licensure, and internal equity. External candidates: Offer max $ $27.39/hr per our Union contract. Seniority Bid Window Closes: Opens: 5/22/26 Closes: 6/1/26

Requirements

Must have high school diploma or GED equivalent.
Must have at least 6 months prior institutional cooking experience preferred.
Driver’s license preferred.
If using a vehicle for agency use: Must possess a current driver’s license, access to a vehicle, qualify as an Acceptable Driver as designated in Central City Concern’s Fleet Safety policy; pass an initial drivers training within 60 days of being an approved driver and continued recertification training; and maintain vehicle insurance coverage of a minimum of $100,000/$300,000 personal auto liability coverage.
Possess a current Oregon Food handlers permit, or be able to obtain within 2 weeks of hire.
Have or able to obtain Adult and Child/Infant CPR Certification AND Adult and Pediatric First Aid Certification prior to start date
Must pass a pre-employment drug screen, TB test, and background check.
This includes clearance by the DHS Background Check Unit.
Must be approved by the Childcare Background Check Unit.
The OAR prohibits SUDS program staff from having, within the previous 3 years, a DUI conviction or diversion, a felony conviction, or a conviction under the Uniform Controlled Substances Act.
Must generally have the ability to bend, stoop, kneel, squat, twist, reach, pull and lift heavy objects and climb stairs, with reasonable or no accommodation.
Ability to adhere to Central City Concern’s drug-free workplace which encourages a safe, healthy and productive work environment and strictly complies with the Drug-Free Workplace Act of 1988.
An employee shall not, in the workplace, unlawfully manufacture, distribute, dispense, possess or use a controlled substance or alcohol.
Must adhere to agency nondiscrimination policies.
Must be able to effectively interact with co-workers and clients with diverse ethnic backgrounds, religious views, political affiliations, cultural backgrounds, life-styles, and sexual orientations and treat each individual with respect and dignity.
Ability to work within the mission, vision, policies of conduct and ethics of Central City Concern.
Skill and experience as an institutional cook, preferably in a prior health care or residential setting, with a thorough knowledge of prenatal, adult, and child nutrition.
Ability to lift and transport a minimum of 50 pounds multiple times per day.
The ability to perform duties which involve retrieving items in locations that may be overhead, under countertops, in drawers and/or a significant distance apart repeatedly.
Ability to prepare, cook and serve food.
Ability to conduct cleaning tasks and duties throughout the allotted time of the shift.
Skill in demonstrating a high tolerance for change.
Demonstrate the ability to work calmly under pressure.
Strong organizational and prioritization skills.
Ability to communicate clearly and concisely both orally and in writing.
Ability to follow oral and written instructions.
Ability to work with people from a diverse range of ethnic and socio-economic backgrounds, including those with dual diagnoses or other disabilities who may display behaviors that are hostile.
Ability to maintain accurate records and necessary paperwork.
Knowledge of and ability to utilize de-escalation techniques, when encountering volatile situations.
Demonstrated understanding of professional and personal boundaries in the workplace.
Ability to consider the impacts and outcomes for underserved communities during decision-making process.
Ability to consider impacts of oppression, structural racism, and individual bias on client outcomes.

Nice To Haves

6 months prior institutional cooking experience preferred.
Driver’s license preferred.

Responsibilities

Prepares and serves meals according to prescribed menu.
Ensures that food is prepared and served in an appetizing and sanitary manner.
Ensures that the food is apportioned appropriately to ensure adequate servings to all clients.
Ensures that the food is served in a manner that maintains appropriate temperatures and sanitary conditions throughout the meal time.
Ensures that left over food is promptly collected and stored or disposed of appropriately.
Prepares meals in such a manner to reduce food or supply waste.
Prepare supervisor planned appropriate menus that adhere to the standards of nutritional adequacy.
Planned meals should be nutritionally sound and follow appropriate government agency and nutritional organization recommendations.
Planned meals should have a strong bias toward freshly prepared ingredients and avoid reheated pre-processed foods.
Menu records must be maintained including menu deviations from planned meals.
Menus should be adapted (either individual or group) to ensure all dietary needs of residents are met, including any special dietary needs/restrictions; both allergy and cultural/religious in nature.
Ensure that program meets or exceeds sanitation, food handling, food storage and record keeping standards to remain in compliance with local, state and federal agency requirements.
Ensure that the kitchen, dining and storage areas are kept clean and sanitary at all times.
Ensure that all food preparation and storage is in compliance with the Oregon Health Authority Food Sanitation Rules.
Ensure that all food (including left overs) is stored appropriately and is not contaminated, spoiled or expired.
Ensure all food (including left overs) is marked appropriately with expiration dates/times and that all food that exceeds beyond use dating is promptly discarded.
Ensure that regular deep cleaning of kitchen, storage and dining room areas performed as scheduled (including, but not limited to floor mats, refrigerators, freezers, walk-in refrigerator).
Ensure that all kitchen equipment (pots, pans, utensils) and areas/surfaces are clean and sanitary at end of each shift and that all garbage has been removed to the dumpster area without exception.
Ensure that all temperature checks and area inspections are performed and recorded daily.
Interacts with clients, peers, guests and leadership in a professional manner.
Communicates and interacts effectively and tactfully with clients, their children, visitors, families, peers, and supervisors, to include modeling prosocial mealtimes and healthy food choices with families.
Role model and engage clients to participate in dining room cleanup in a positive, respectful manner.
Works with clients and peers to ensure client chores are performed to standard and that discrepancies are handled appropriately.
Responsible for maintaining adequate inventory.
Responsible for communication with Cook II or supervisor when inventory of specific item is low or out.
Ensures that food in storage is appropriately rotated and par levels are maintained to eliminate shortages and wastage.
Responsible for stocking and filling all food items that are provided to residents on a 24/7 basis, including but not limited to condiments, fresh snacks, cereals, breads, and milk, etc.
Maintains a current list of designated snack/after hour items that will be available for clients.
Assists with managing day to day needs of the facility including: Assisting other team members in providing for the needs of the clients as needed.
Ability to manage tasks and schedule to ensure: Meals are served on time. Full kitchen cleanup is completed before the end of the shift.
Adhere to all state and federal privacy regulations, including HIPAA and 42 CFR Part 2, and to CCC policies and agreements regarding confidentiality, privacy, and security.
Support compliance with all privacy and security requirements pursuant to community partners’ and outside providers’ patient confidentiality agreements, including privacy and security requirements for EMR access.
This includes immediately reporting any breach of protected health information or personal identification information of any person receiving CCC services by CCC or an outside provider to the CCC Compliance Department, as well as to your supervisor or their designee.
Perform other duties as assigned.