Job no: 527599 Work type: Officer of Administration Location: Eugene, OR Categories: Food Service/Hospitality
Department: University Housing Appointment Type and Duration: Regular, Ongoing Salary: $44,000 - $49,000 per year Compensation Band: OS-OA05-Fiscal Year 2020-2021 FTE: 1.0
Application Review Begins June 28, 2021; position open until filled
Special Instructions to Applicants Along with your online application, please upload a cover letter, resume and three professional references (including current or previous employers).
Department Summary Living on campus adds tremendous value for students and the University. Students who live on campus their first year have higher grades, are retained at the University of Oregon at higher rates, graduate at higher rates and graduate more quickly.
University Housing, a department within the Division of Student Services and Enrollment Management, is committed to facilitating students' development as they build an inclusive community, establish a sense of home, and succeed academically. Our goal is to become the model of excellence for providing accessible, affordable, and student-centered living-learning experiences; the preferred choice for all UO students.
We value diversity and respect, integrity, equity and inclusion, learning and growth, responsibility and accountability, safety and security. University Housing staff work hard to incorporate these values into daily work and practices to ensure an excellent UO experience.
University Housing units include Business Services, Dining Services, Facilities Services, Promotions & Student Recruitment, and Residence Life. University Housing is a $68 million educational and business department that is a self-sustaining, self-liquidating agency of the University (receives no tuition or tax support for its operating budget).
Position Summary The Sous Chef works hands on with daily kitchen production; assigning, directing and coordinating daily food production in the Kitchen, ensuring high culinary standards and food safety and sanitation are maintained.
This position leads, hires, trains, schedules, supervises and conducts performance evaluations of student, classified and temporary staff. This position reports directly to the Assistant Director and/or unit manager.
The Sous Chef comes into contact with customers, suppliers, delivery personnel, and other unit managers. This position assists in inventory and ordering of food products and supplies as needed for production while maintaining accurate inventory, and proper rotation of products.
This position assists in testing, presenting, evaluating and refining all new menus and recipes This position is required to hold or obtain valid Servsafe Certification.
Two-year degree from an accredited culinary program and 2 years of experience as a lead cook or kitchen supervisor, directing and assigning kitchen staff duties in a high-volume facility, such as a university, restaurant, hotel banquet, or hospital environment. OR
Four years of experience as a lead cook or kitchen supervisor, directing and assigning kitchen staff duties in a high-volume facility, such as a university, restaurant, hotel banquet, or hospital environment.
Demonstrated ability and creativity in all aspects of the culinary arts
Outstanding ability to lead, train, develop, supervise, and motivate a diverse staff team.
Knowledgeable in the use of commercial kitchen production equipment.
Read and write in English for purpose of preparing reports, budgets, and documents, and to read and understand policies, procedures and safety information.
Excellent customer service skills.
Strong organizational, logistical, and problem-solving skills.
Knowledge of basic computer applications such as word processing, spreadsheet, email and internet-based software.
ACF Culinary certification or equivalent certification of Chef de Cuisine or higher preferred
Supervisory experience in high volume restaurant, or college/university settings, or with a unionized work force.
HACCP Certification or significant experience working within a HACCP plan.
Experience with centralized production using Cook-Chill and Reduced Oxygen Packing methods
Experience in a college or university food service operation
FLSA Exempt: Yes
All offers of employment are contingent upon successful completion of a background inquiry.
The University of Oregon is proud to offer a robust benefits package to eligible employees, including health insurance, retirement plans and paid time off. For more information about benefits, visit http://hr.uoregon.edu/careers/about-benefits.
The University of Oregon is an equal opportunity, affirmative action institution committed to cultural diversity and compliance with the ADA. The University encourages all qualified individuals to apply, and does not discriminate on the basis of any protected status, including veteran and disability status. The University is committed to providing reasonable accommodations to applicants and employees with disabilities. To request an accommodation in connection with the application process, please contact us at firstname.lastname@example.org or 541-346-5112.
UO prohibits discrimination on the basis of race, color, sex, national or ethnic origin, age, religion, marital status, disability, veteran status, sexual orientation, gender identity, and gender expression in all programs, activities and employment practices as required by Title IX, other applicable laws, and policies. Retaliation is prohibited by UO policy. Questions may be referred to the Title IX Coordinator, Office of Civil Rights Compliance, or to the Office for Civil Rights. Contact information, related policies, and complaint procedures are listed on the statement of non-discrimination.
In compliance with federal law, the University of Oregon prepares an annual report on campus security and fire safety programs and services. The Annual Campus Security and Fire Safety Report is available online at http://police.uoregon.edu/annual-report.