Chef en City of Hillsboro, OR

About the Department

The Chef at the Hillsboro Community Senior Center (HCSC) is responsible for planning, preparing, and serving nutritious and appealing meals that support the health and well-being of older adults. This role includes menu planning, food purchasing, inventory management, and ensuring compliance with health and safety regulations, while also accommodating special dietary needs. Beyond the kitchen, the Chef contributes to creating a warm and welcoming dining experience where meals bring people together and strengthen community.

Working at the HCSC offers a unique and rewarding environment – you’ll not only use your culinary creativity to prepare delicious meals, but also build meaningful connections with patrons. Mealtimes are often the highlight of the day, providing laughter, conversation, and joy. If you enjoy cooking for people who truly appreciate it and want to be part of a supportive, community focused team, this is a fun and fulfilling place to work. 

The Ideal Candidate Profile:

Is a skilled and passionate culinary professional who enjoys cooking for and connecting with older adults. They bring creativity and care to meal preparation, with the ability to balance flavor, nutrition, and dietary needs. This person thrives in a collaborative, community-focused environment and understands that food is more than nourishment—it’s an opportunity for connection, comfort, and joy.

• Culinary expertise with proven experience in menu planning, food preparation, and kitchen operations.
• Leadership ability to guide, motivate, and support a small team of kitchen staff and volunteers, fostering a positive, efficient, and respectful workplace.
• Knowledge of nutrition and dietary needs, particularly for older adults (e.g., low sodium, diabetic-friendly, soft foods).
• Strong organizational skills for scheduling, inventory management, purchasing, and compliance with health and safety standards.
• Creativity in designing meals that are appealing, varied, and budget-conscious.
• Interpersonal skills to build positive relationships with participants, staff, and volunteers.
• Flexibility and adaptability to adjust menus and meals based on feedback or dietary requirements.
• Passion for community service and commitment to making mealtime an enjoyable and meaningful experience.

Current / Upcoming Projects:

• Holiday Meals: The Chef plays a key role in creating festive and memorable holiday meals for the Senior Center, blending tradition with creativity to prepare menus that bring comfort, joy, and a sense of celebration. These special meals not only showcase culinary skill but also foster community and make holidays meaningful for participants.

• Special Events: The Chef plays a key role in preparing appetizers and snacks for special events such as Tea Parties, meetings with senior leaders, etc., creating delicious and visually appealing bites that enhance the celebration and bring people together.

• Meal Program Sustainability: The Chef plays an integral role in the cost-of-service study by planning menus, managing food purchasing, and preparing meals in a cost-conscious manner. Their expertise ensures that older adults receive nutritious, high-quality meals while keeping the program affordable and sustainable.

For full classification details click here: Chef

ESSENTIAL FUNCTIONS, DUTIES, AND TASKS:

The following list of functions, duties, and tasks is typical for this classification.  Incumbents may not perform all of the listed duties and/or may be required to perform other closely related or department-specific functions, duties, and tasks from those set forth below to address business needs and changing business practices.

• Supervises staff, including prioritizing and assigning work; conducting performance evaluations; ensuring staff is trained; ensuring that employees follow policies and procedures; maintaining a healthy and safe working environment; and making hiring, termination, and disciplinary recommendations. 
• Prepares and/or maintains equipment, facilities and service areas for daily activities and general use; maintains cleanliness, order, and safety of work areas.  
• Prepares, cooks and/or oversees the preparation of meals. 
• Develops meal menus on a monthly basis and for special events; plans and facilitates meals for special events. 
• Provides customer service by preparing and arranging meetings or service areas; serving meals; cleaning and maintaining facilities and surfaces; responding to questions and assisting customers. 
• Receives, organizes, and distributes food donations as appropriate. 
• Monitors equipment and facilities for required maintenance; performs routine maintenance; submits work orders or requests for necessary repairs. 
• Monitors and maintains inventory levels; submits orders and/or purchases required materials.  Receives, organizes, and maintains shelving and organizing of inventory supplies. 
• Supports activities which involve food such as meetings, special events, and community programs. 
• Prepares and maintains records, receipts, reports, logs, activity sheets and other required documentation. 
• Manages records and information in any format, in accordance with applicable statutes, regulations, and City policies, guidance, and records retention schedules. 

OTHER DUTIES:

JOB QUALIFICATIONS / REQUIREMENTS:

(At time of application and in addition to the Knowledge, Skills, and Abilities listed above.)

EDUCATION AND EXPERIENCE:

High school diploma or GED; and five years of experience preparing and serving food for large groups, including two years of supervisory experience; or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.

LICENSE(S) / CERTIFICATIONS:

• Valid, current Driver’s License and safe driving record
• Valid Food Handlers Card
• Additional specialized certifications may be required

WORK ENVIRONMENT / PHYSICAL DEMANDS:

(Must be performed with or without reasonable accommodations)

• This position works primarily indoors in a kitchen environment
• This is a Safety Sensitive position - this position/classification impacts safety of the employee and the safety of others as a result of performing that job
• Positions in this class typically require balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, seeing, and repetitive motions with or without reasonable accommodation
• Medium Work:  Exerting 20 to 50 pounds of force occasionally (up to 1/3 of workday), and/or 10 to 25 pounds of force frequently (1/3 to 2/3 of workday), and/or greater than negligible up to 10 pounds of force constantly (2/3 or more of workday) to move objects. Physical Demand requirements are in excess of those for Light Work
• Incumbents may be subjected to fumes, odors, dust, gases, poor ventilation, chemicals, oils, extreme temperatures, workspace restrictions, intense noises, and travel

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