Sous Chef

OSU Oregon State University • Corvallis, OR

21d • Onsite

About The Position

University Housing and Dining Services (UHDS) at Oregon State University is hiring three Sous Chefs for full-time, 12-month professional faculty positions in Residential Dining & Catering. The role supports day-to-day operations of micro-restaurants within an assigned Dining Center, including food production and presentation, staff supervision, ordering food and supplies, and developing menus and recipes that meet food-cost goals. Sous Chefs help deliver consistent, innovative, high-quality scratch-made meals in a fast-paced, high-volume kitchen, emphasizing local, seasonal, and sustainably sourced ingredients whenever possible.

The Sous Chef leads daily culinary operations, provides direction and ongoing training to culinary staff and student workers, maintains food-handling standards, and contributes to menu development and culinary innovation. UHDS serves students, faculty, staff, and guests through residence halls, apartments, dining centers, catering, a market, retail restaurants, and coffee shops. The position requires a flexible schedule to meet operational needs and is essential during university closures and emergencies. It is based in an institutional kitchen environment and involves active kitchen work, including prolonged standing, use of commercial equipment, and exposure to varying temperatures and noise, raw meat, and common food allergens.

Requirements

• Associate degree, vocational or technical degree in Culinary Arts, or completion of a certified culinary apprenticeship; an equivalent combination of education and work experience may be substituted.
• At least 5 years of progressive chef experience, including at least 3 years of full-time experience as a Sous Chef or Lead with supervisory experience in a large commercial restaurant, hotel, catering operation, or institution.
• Demonstrated knowledge of a variety of culinary skills, techniques, and styles, such as exhibition cooking and global cuisines.
• Strong knowledge of food flow through preparation, presentation, and service.
• Demonstrated ability to teach others.
• Excellent oral, written, and communication skills.
• Ability to cooperate, follow instructions, and stay organized.
• Basic working knowledge of Windows-based personal computer applications, such as Word, Excel, and email.
• Demonstrated passion for food and the food service industry.
• Ability to relate well to people and groups with varied backgrounds, perspectives, education, and skills.
• Working knowledge of ServSafe principles; certification must be obtained within 90 days of employment.
• Ability to lift, carry, push, or pull up to 50 pounds.
• Must obtain an Oregon Food Handlers Certificate within 30 days of hire and maintain it throughout employment with UHDS/OSU.
• Must 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.
• Must successfully complete a Criminal History Check and be determined position qualified under the applicable university standard; incumbents must self-report convictions.
• Ability to make quick decisions under stress, plan production, interpret recipes from varied sources, and test, develop, and deliver quality food products.
• Must be able to work a flexible schedule based on business needs and report during inclement weather, emergencies, and university work curtailments or closures.

Nice To Haves

• Bachelor’s degree, or equivalent combination of field-related education and work experience; a Culinary Arts School degree may be given preference.
• Experience executing varied menus for catering events ranging from small events of 20–100 guests to large events of 200 or more guests.
• Extensive chef experience in a full-service culinary environment, including breakfast, lunch, dinner, receptions, dining-room service, casual service, catering, and special events.
• Experience working in a positive, supportive, team-based environment.
• Experience serving clientele with varied special dietary needs.
• Working knowledge of computerized menu and recipe systems.

Responsibilities

• Support daily operations of micro-restaurants in an assigned Dining Center, including food production, presentation, and supervision.
• Lead culinary operations and uphold consistent, innovative, high-quality food standards in a fast-paced, high-volume kitchen.
• Enforce established processes for proper food handling.
• Order food and supplies and develop menus and recipes that meet food-cost goals.
• Provide direction and continuous training for culinary staff and student workers.
• Contribute to menu development and culinary innovation.
• Communicate positively and collaborate with colleagues to support dining operations and departmental goals.
• Work a flexible schedule, including required weekend, evening, and occasional holiday shifts, and report to work during emergency closures or other university curtailments.

Benefits

• OSU’s comprehensive benefits package.
• Culinary development opportunities and opportunities to grow within the culinary community.
• A positive and supportive work environment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree