SOUS CHEF - Oregon State University
About The Position
The Sous Chef is a central leadership role within the culinary team at Oregon State University Athletics. The position provides direction and coaching to team members to support excellent food and guest experiences. The ideal candidate is an experienced culinarian with a passion for food and hospitality. The Sous Chef leads game day culinary operations and helps ensure that food ordering, delivery, preparation, transportation, and service meet Levy’s sanitation and safety standards. The role also supports kitchen management, menu execution, recipe maintenance, staff training, and operational improvement. The schedule must be flexible to accommodate special events outside normal working hours, and travel may be required.
Requirements
- At least 2 years of experience in a culinary leadership position.
- High level of computer literacy.
- Passion for hospitality, food, and retail.
- Excellent interpersonal and stakeholder management skills.
- Ability to remain seated for extended periods while performing administrative tasks.
- Ability to stand and walk for extended periods during event days.
- Ability to work in all weather elements.
- Ability to lift, push, or pull up to 50 pounds.
- Flexible schedule and availability to attend or execute special events outside normal work hours.
- Ability and willingness to travel as required.
Nice To Haves
- A culinary degree is preferred.
- Experience in high-volume, complex foodservice operations is highly desirable.
- Institutional and batch cooking experience is helpful.
Responsibilities
- Coach and motivate team members to deliver their best.
- Identify opportunities and drive improvements in location operations.
- Monitor food quality and sanitation standards and set the standard for culinary excellence.
- Communicate and monitor par levels.
- Support creation of menu build diagrams and monitor output to ensure standards are followed.
- Ensure routine kitchen management procedures are followed, including opening and closing checklists, cleaning schedules, temperature checks, waste sheets, and pest control.
- Create menu specifications as needed.
- Set standards for chef table setups.
- Create prep sheets and line layout diagrams to support consistent and efficient food production.
- Perform daily line checks to verify quality and flavor standards.
- Lead game day culinary operations.
- Train and coach team members on the menu and general culinary skills.
- Supervise employee breaks to support team members’ well-being.
- Deliver pre-shift meetings to set the tone for events.
- Ensure food ordering, delivery, preparation, transportation, and service meet Levy’s sanitation and safety standards.
- Support other Levy locations as needed.
- Support maintenance and updates of recipes.
- Perform other duties as assigned.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and accidental death coverage
- Disability insurance
- Retirement plan
- Flexible Time Off Plan
- Paid parental leave
- Holiday time off, varying by site and state
- Personal leave
- Associate Shopping Program
- Health and wellness programs
- Discount Marketplace
- Identity Theft Protection
- Pet insurance
- Commuter benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws may be available.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
