Sous Chef

About the role

University Housing and Dining Services is seeking two Sous Chefs to provide support for day-to-day operations of the micro-restaurants including food production, presentation, and supervision within the assigned Dining Center using a clear and positive communication style. This includes enforcing established processes that ensure proper food handling techniques, ordering of food and supplies, and developing menus and recipes that meet food cost goals. The Sous Chef position requires culinary skills necessary to provide consistent, innovative, quality food in a fast-paced, high-volume kitchen. This position provides direction and continuous training for culinary staff and student workers on a daily basis.

UHDS houses 5,000 students and offers a variety of living and dining options in residence halls, student and family apartments, three dining centers, catering, a market, retail restaurants and coffee shop locations across campus. UHDS is an auxiliary enterprise which is funded solely by customers who use our services – we receive no State or General fund allocation.

This position will be required to work a flexible schedule to ensure the work within the unit is completed and the goals of the department are met. Dining Services is a year round operation, open from early in the morning to late at night. This position will adhere to all OSU and UHDS policies and procedures, State of Oregon Health and Sanitation requirements, departmental directives and the SEIU union contract. This position performs essential functions and is required to report to work during emergency university closures.

Key Responsibilities

• Culinary leadership and operations
• Employee leadership and supervision
• Administrative, fiscal and communication
• Collaboration and other duties

Required Qualifications

• Associates degree, vocational or technical degree in Culinary Arts, or completion of a certified culinary apprenticeship; equivalent combination of education and work experience may be substituted
• At least 5 years of progressive chef experience with a minimum of 3 years' full-time work experience as a Sous Chef or Lead with supervisory experience in a large commercial restaurant, hotel, catering, or institution
• Demonstrated knowledge in a variety of culinary skills, techniques and styles, including exhibition cooking and various global cuisines
• Must have strong knowledge of the flow of food through the preparation process, presentation, and service
• Demonstrated ability to teach others
• Excellent oral, written, and communication skills
• Demonstrated ability to cooperate, follow instructions, and organizational skills
• Basic working knowledge of Windows-based personal computer applications (e.g. Word, Excel, e-mail)
• Demonstrated passion for food and the food service industry
• Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills
• Working knowledge of ServSafe principles; certification required within 90 days of employment
• Ability to lift, carry or push up to 50 lbs
• Must obtain an Oregon Food Handlers Certificate within 30 days of the hire date and maintain throughout employment with UHDS/OSU
• Pursuant to UHDS policy, this position is required to maintain current CPR/AED certification within 90 days of employment, or when training becomes available
• Demonstrated commitment to inclusive excellence
• Demonstrated knowledge of food allergens and special dietary needs
• This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a criminal history check and be determined to be position qualified as per University Standard: 05-010 et seq. Incumbents are required to self-report convictions and those in youth programs may have additional criminal history checks every 24 months

Preferred Qualifications

• Bachelor's degree or equivalent combination of field-related education and work experience may be substituted for the bachelor's degree
• A degree from a Culinary Arts School may be given preference
• Experience as a chef executing a variety of menus for various catering events both small (20 – 100 guests) and large (200+ guests)
• Extensive work as a chef in a full service culinary environment (i.e. breakfast, lunch, dinner, receptions) with dining room service, casual service, catering, and special events
• Experience working in a positive and supportive team-based environment
• Experience working with a clientele that has various special diet needs
• Working knowledge of computerized menu and recipe systems strongly preferred

Working Conditions

• UHDS dining operations run seven days per week, so weekends, evening, and occasional holiday work will be required
• OSU requires the ability to work a flexible schedule based on the needs of the business
• The employee in this position will often be required to lift/carry/push/pull objects weighing up to 50 pounds
• Must have the ability to make quick decisions under stress
• Must have the ability to plan for the production, and the ability to interpret recipes from varied sources and be able to test, develop, and deliver quality food products to Dining Services customers
• This position is deemed essential and the incumbent is expected to report to work during inclement weather, emergency and other University work curtailments or closures
• This is a physically active job in an institutional kitchen environment. Incumbent will experience long working periods of standing on a hard floor; working with commercial kitchen equipment; fluctuations in work flow, temperature and noise level
• Will require work in areas that prepare and handle raw meat, as well as most common food allergens, including gluten

Pay

$50,000-$55,000

Schedule

This is a full-time (1.00 FTE), 12-month position. Anticipated start date: September 1, 2026.

This response is AI-generated, for reference only.