Cafeteria Manager Jobs in Oregon (NOW HIRING)

Position Type:
Support Staff/Cafeteria Manager
Date Posted:
7/17/2026
Location:
Nutrition Services Department
Date Available:
8/21/26
Closing Date:
open until filled
Job Title: Cafeteria Manager
Work Site: Elementary
Hours/FTE: 0.8125 FTE/6.5 hours per day; Probationary
Reports To: Director of Nutrition Services
Salary: $18.72 - $22.85 per hour (2025-26 Salary Schedule; 2026-27 Salary Schedule to be determined)
JOB SUMMARY
Leads and coordinates Food Service team members at a individual schools in preparing nutritious and attractive meals for students and staff while maintaining a clean kitchen and cafeteria and observing all Health Department regulations to create a safe and healthy work environment. Delegates the work of others. Performs duties with minimal supervision.
ESSENTIAL DUTIES AND RESPONSIBILITIES
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation.

1. Follows and maintains knowledge of all applicable District and department policy (ies) and procedures.
2. Prepares school meals including participating in the planning, cutting, cooking and preparation of food items.
3. Sets-up serving lines and serving of food.
4. Measures accurate food temperatures.
5. Checks freezers, refrigerators and dishwashers to be sure proper operating temperature is being maintained and sanitation standards are being upheld.
6. Adjusts to changes in food production.
7. Accurately sets-up and stores equipment used to serve food.
8. Organizes and operates a number of different food service stations.
9. Shuts off, breaks down, and sanitizes designated areas and items.
10. Orders, receives and verifies supply delivery and rotates into existing stock. Computes and maintains accurate inventory records.
11. Knows and follows all safety and sanitary rules and regulations related to food handling.
12. Maintains a safe and clean working environment.
13. Maintains a high standard of personal cleanliness and good grooming as per sanitation code and District and department policy.
14. Maintains appropriate certifications and training hours as required.
15. Deposits money into student accounts; takes lunch tickets; runs milk, lunch and deposit reports and totals and maintains records as required electronically and in printed format.
16. Maintains quality and portion control of food served.
17. Provides direction and training to Food Service staff.
18. Delegates work appropriately to other Food Service staff.
19. Reports safety, sanitary and fire hazards immediately to supervisor.
20. While working collaboratively with others, implements decisions within ASD established policies and procedures.
21. Professionally represents the school and the District in interactions with parents, community, staff, and students and resolves conflict in a professional manner.
22. Works collaboratively with District and building administrators and other department staff to provide reliable service to customers.
23. Communicate clearly with coworkers and other staff.
24. Participate as an effective team member.
25. Provide impeccable customer service.
26. Interacts thoughtfully and courteously with students, staff, administrators and parents and resolves conflict in a professional manner.
27. Maintains appropriate certifications and training hours as required.
28. Attend work regularly and is punctual.
29. Annually pass the District's required online training by the District's assigned due-date.
30. While working collaboratively with others, implements decisions within ASD established policies and procedures.
31. Professionally represent the school and the District in interactions with parents, community, staff, and students and resolves conflict in a professional manner.

MARGINAL DUTIES AND RESPONSIBILITIES
Marginal duties of this position include the following. Employees in this position perform some or all of the following tasks. Other related duties may be assigned.

1. Attends in-service trainings and staff meetings.
2. Responds to requests for special food service needs (field trips, catering, etc.)
3. Trains student workers.

SUPERVISORY RESPONSIBILITIES
Supervises and directs the work of all kitchen staff including student workers. All school employees have some responsibility for supervising students and assisting in maintaining a safe environment.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. The equivalent combination of experience, training, certification, education or degree that provides the required knowledge, skills and abilities may be used as an alternative to prerequisites. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education and/or Experience: High school diploma or General Education Diploma (GED). Must have prior experience in food service position in a lead or supervisory role.
  • Interpersonal Skills: Works well with others from diverse backgrounds. Ability to effectively lead and coordinate work of small team. Ability to interact with students, staff and vendors appropriately. Creates a warm and welcoming atmosphere for students and staff.
  • Language Skills: Ability to communicate fluently verbally and in writing in English. Ability to read, comprehend and interpret simple instructions, safety rules and operating instructions. Ability to verbally respond to common inquiries from students and staff. Ability to draft simple memos and correspondence.
  • Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent. Ability to handle moderate amounts of money and account for monies received.
  • Reasoning Ability: Ability to apply common sense understanding to carry out instruction in written, oral or diagram form. Ability to deal with problems involving several variables in a variety of situations.
  • Computer Skills: General knowledge of computer usage and ability to use e-mail, database, spreadsheets and word processing software. Ability to accurately enter data and run reports from District computer system. Ability to use food service software.
  • Other Skills and Abilities: Ability to appropriately communicate with students, teachers, administrators, parents, vendors and members of the community. Ability to be highly organized and efficient in an environment that requires strict adherence to a schedule.
  • Certificates, Licenses, Registrations: Certificates as determined by the District and federal requirements including a valid Oregon Driver's license and a valid Oregon Food Handlers card prior to employment and a CPR/First Aid card as required.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand for prolonged periods of time; walk; use hands for fine manipulation, handle or feel; reach with hands and arms; stand and stoop, kneel, crouch or crawl, taste and smell. The employee is occasionally required to sit, climb or balance. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, ability to adjust focus, depth perception and peripheral vision.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The work environment is in a standard kitchen/cafeteria setting. The noise level in the work environment is usually moderate to high depending upon the time of day and student population. May be exposed to a variety of conditions including: wet or humid and work near moving parts, toxic chemicals, fumes, airborne chemicals, extreme cold and extreme heat (ovens, dishwasher).
VALUES
The district is focused on eliminating systemic racism and its impact on student learning. ASD is committed to equal opportunity and nondiscrimination in all its educational and employment activities. The district prohibits discrimination based on race; national or ethnic origin; color; sex; religion; age; sexual orientation; gender expression or identity; pregnancy; marital status; familial status; economic status or source of income; mental or physical disability or perceived disability; or military service. Ashland Public Schools is an equal opportunity and affirmative action employer.
Note: This is not necessarily an exhaustive or all-inclusive list of responsibilities, skills, duties, requirements, efforts, functions, or working conditions associated with the job. This job description is not a contract of employment or a promise or guarantee of any speci?c terms or conditions of employment. The school district may add to, modify, or delete any aspect of this job (or the position itself) at any time as it deems advisable, pursuant to relevant Collective Bargaining Agreement.
Ashland School District appreciates the diversity and worth of all individuals and groups and their roles in society. It is the policy of the Ashland School District Board of Education that there will be no discrimination or harassment of individuals or groups on the grounds of age, color, creed, disability, marital status, national origin, race, religion, sex, gender identity or sexual orientation in any educational programs, activities or employment.
Family and Medical Leave Rights:
English: https://www.dol.gov/whd/regs/compliance/posters/fmlaen.pdf
Spanish: https://www.dol.gov/whd/regs/compliance/posters/fmlasp.pdf