Oregon State University – Cascades (OSU-Cascades) is seeking a Sous Chef. This is a full-time (1.0 FTE), 12-month, professional faculty position. This position will be located in Bend, OR.

In support of the OSU-Cascades Signature Areas of Distinction, the Dining Services team exists to support the health and wellness of all students, faculty and staff by providing food and beverage choices that facilitate our own health, contribute to the collective well-being of our community, and work in collaboration with internal experts as well as external partners.

The OSU-Cascades Dining Services team is committed to:

The purpose of the Sous Chef is to provide consistent, innovative, quality food in a fast paced, high volume commercial kitchen environment. This role is responsible for establishing and enforcing processes that ensure proper food handling techniques and health department compliance, ordering of food and supplies, developing menus and recipes within the guidelines set by the Culinary team and meeting food cost goals. This position also provides direction and continuous training for culinary staff and student workers on a daily basis and oversees production and food presentation for OSU-Cascades in conjunction with other culinary members and managers, and partners with Dining Leadership team as needed regarding SEIU/OPEU contractual guidelines.

OSU-Cascades Dining Services staff members are expected to demonstrate a personal and professional commitment to providing excellent customer service and creating an inclusive, welcoming, and safe environment for all students, faculty and staff.

Summary of Benefits: https://hr.oregonstate.edu/benefits/prospective-employee .

To calculate our Total Rewards Package use this link: https://hr.oregonstate.edu/benefits/new-employees/benefits-calculator

Working for Oregon State University is so much more than a job!

Oregon State University is a dynamic community of dreamers, doers, problem-solvers and change-makers. We don’t wait for challenges to present themselves — we seek them out and take them on. We welcome students, faculty and staff from every background and perspective into a community where everyone feels seen and heard. We have deep-rooted mindfulness for the natural world and all who depend on it, and together, we apply knowledge, tools and skills to build a better future for all.

FACTS :

• Top 1.4% university in the world
• More research funding than all public universities in Oregon combined
• 1 of 3 land, sea, space and sun grant universities in the U.S.
• 2 campuses, 11 colleges, 12 experiment stations, and Extension programs in all 36 counties
• 7 cultural resource centers that offer education, celebration and belonging for everyone
• 100+ undergraduate degree programs, 80+ graduate degrees plus hundreds of minor options and certificates
• 35k+ students including more than 2.3k international students and 10k students of color
• 217k+ alumni worldwide
• For more interesting facts about OSU visit: https://oregonstate.edu/about

Locations:

Oregon State has a statewide presence with campuses in Corvallis and Bend, the OSU Portland Center and the Hatfield Marine Science Center on the Pacific Coast in Newport.
Oregon State’s beautiful, historic and state-of-the-art main campus is located in one of America’s best college towns. Corvallis is located close to the Pacific Ocean, the Cascade mountains and Oregon wine county. Nestled in the heart of the Willamette Valley, this beautiful city offers miles of mountain biking and hiking trails, a river perfect for boating or kayaking and an eclectic downtown featuring local cuisine, popular events and performances.

Total Rewards Package:
Oregon State University offers a comprehensive benefits package with benefits eligible positions that is designed to meet the needs of employees and their families including:

• Medical, Dental, Vision and Basic Life. OSU pays 95% of premiums for you and your eligible dependents.
• Retirement savings paid by the university.
• A generous paid leave package, including holidays, vacation and sick leave.
• Tuition reduction benefits for you or your qualifying dependents at OSU or the additional six Oregon Public Universities.
• Robust Work Life programs including Dual Career assistance resources, flexible work arrangements, a Family Resource Center, Affinity Groups and an Employee Assistance Program.

Future and current OSU employees can use the Benefits Calculator to learn more about the full value of the benefits provided at OSU.

Food Preparation & Oversight 75%
Utilize current culinary techniques in production, presentation and service to assure quality.
Ensure high quality food production, presentation, flavor, and customer service.
Support the Chef de Cuisine in the oversight of all food preparation.
Provide leadership and support to the entire kitchen staff
Ensure compliance with all university policy and regulatory standards.
Assist in developing recipes and instructions for all food preparations.
Ensure that all food service areas meet cleanliness and sanitation standards.
Assist with planning special menus for events and conferences as needed
Assist in developing recipes for catering and grab-n-go items.
Prepare food for all catering request and grab-n-go items.
Serve as back-up for placing orders with approved vendors to meet business needs.

Culinary Leadership 20%
Ensure department safety and sanitation standards are being exceeded on a daily basis including the following: ensuring daily temperature logs are maintained accurately, staff are trained and following established safety/sanitation policies, HACP procedures and being followed and exceeded and that daily inspections are made to verify all internal and exterior areas are clean and debris-free.
Assist with operational leadership of the day-to-day function of the food service operations.
Assist in creating menu and rotation plans to meet costing and pricing strategies.
Assist in menu development that meets multiple dietary and allergen needs along with healthy cooking principals.
Work with Chef de Cuisine to plan, evaluate and revise procedures and practices to ensure efficient, effective workflow and quality standards.
Act as role model in regards to cleanliness and appearance, hygiene, food handling, work areas and food storage.
Promote efficient use of time, equipment, technique and ingredients.
Assist Chef de Cuisine with menu development, food pricing and vendor sourcing.
Participate in daily/weekly production meetings, and facilitate as needed.

Other 5%
Complete various projects and other duties as assigned.

Associates degree, vocational or technical degree in Culinary Arts, completion of a certified culinary apprenticeship, equivalent combination of education and work experience may be substituted.

5 years of progressive chef experience with a minimum of 3 years’ full time work experience as a Sous Chef or Lead.

Supervisory experience in a large commercial restaurant, hotel, catering, or institution.

Demonstrated knowledge in a variety of culinary skills, techniques and styles. E.g. experience in exhibition cooking, experience in 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. Work Excel, e-mail).

Demonstrated passion for food and the food service industry.

Working knowledge of ServSafe principles; certification required within 90 days of employment.

Ability to lift, carry or push up to 50lbs.

Must obtain an Oregon Food Handlers Certificate within 30 days of the hire date and maintain throughout employment with OSU-Cascades Dining Services.

Pursuant to OSU-Cascades Dining Services policy, this position is required to maintain current CPR/AED certification within 90 days of employment, or when training becomes available.

Demonstrable commitment to promoting and enhancing diversity.

Ability to promote and enhance diversity as demonstrated by previous experience working with individuals and groups with widely varying backgrounds, perspectives, education, and skills.

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 OSU Standard 576-055-0000 et seq. Incumbents are required to self-report convictions and those in youth programs may have additional criminal history checks every 24 months. Offers of employment are contingent upon meeting all minimum qualifications including the criminal history check requirement.

Working knowledge of computerized menu and recipe systems strongly preferred.

Bachelor’s degree in a field related to the work performed.

Degree from a Culinary Arts School

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 team based environment.

Experience working with a clientele that has various special diet needs.

OSU Cascades is a seven-day-a-week operation, so weekends, evenings, and occasional holiday work will be required. This position requires the ability to work a flexible schedule based on operational needs.

The employee in this position will often be required to lift/carry/push/push/pull objects weighing up to 50 pounds.

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; fluctuation in work flow, temperature and noise level.