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Chef de Cuisine (CDC)

Oregon State University

Details

Posted:

May 2, 2025

Location:

Corvallis, Oregon

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Internal Job Number: P09032UF

Description:

University Housing and Dining Services is seeking a Chef de Cuisine (CDC). This is a full-time (1.00 FTE), 12-month, professional faculty position.

UHDS' vision is to engage our students, enrich their lives and help them thrive. UHDS strives to provide students, faculty, staff, and guests with safe, economical, convenient, and comfortable living and dining options, and the department works to maintain the highest educational and service standards. On the Corvallis Campus UHDS houses 5,000 students and offers a variety of living and dining options in 15 residence halls, three dining centers, three satellite locations, catering, and apartments. UHDS operates the Housing & Dining program at OSU-Cascades, and is developing student housing at the Hatfield Marine Science Center in Newport. UHDS is an auxiliary enterprise and is funded solely by customers who use our services — we receive no State or General fund allocation. UHDS is committed to an appreciation for diversity, and fosters an open, respectful and enjoyable living, learning and working environment.

UHDS staff members are expected to demonstrate a personal and professional commitment to providing excellent customer service. Creating inclusive, welcoming, and safe environments are core values of University Housing and Dining Services.

The position reports to the Food & Beverage (F&B) Manager of the assigned Dining Unit. This is a professional faculty, fixed term, 12-month position with renewal at the discretion of the Director of UHDS.

The purpose of the Chef de Cuisine is to provide support and leadership for day to day operations of the micro-restaurants including food production, supervision, and training within the assigned Dining Center. This includes establishing 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, meeting food cost goals, using a clear and positive communication style. The Chef de Cuisine 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. This position's main focus will be to oversee production and food presentation in conjunction with other culinary members and managers. This is a high profile position that interfaces with prospective and current catering customers. This position is a member of a management team of employees and OSU Catering staff expected to develop a successful plan for meeting or exceeding customer demands of an on-campus food service.

The UHDS Culinary Team is committed to providing an inspirational culinary experience through a food-first philosophy: integrating nutrition and dietary preferences, while maintaining quality, and a passion for food. This team is dedicated to sustainable practices, food innovation, and supportive work environments. Food is a voice to expressing these values along with educating students, staff, guests, and the OSU community.

The OSU Corvallis campus is a full-service food service operation to include catering offering inspired cuisine and exceptional service to on campus students and customers. OSU focuses on local and sustainable ingredients, healthy food options and cooking from scratch. Catering events include small intimate gatherings, business meetings, and conferences of varying sizes.

This position will work with the Dining Leadership team to ensure the policies and procedures agreed upon within the SEIU/OPEU union contract are followed.

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 very late at night.

This position will adhere to all OSU and UHDS policies and procedures. OSU Administrative Policies and Procedures, State of Oregon Health and Sanitation requirements, departmental directives and the SEIU union contract are used as guidelines and/or reference materials.

This position performs essential functions and is required to report to work during emergency university closures.

This position has direct access to, or control over, cash, checks, credit card account information and care, safety, and security of people or property. Therefore, position requires a background check prior to hire.

Minimum Qualifications (Staff) / Guidelines (Faculty):

Typically requires Bachelor's degree with focus on culinary management or related area, or equivalent combination of education and experience. Three years of management experience in the restaurant industry with supervisory and culinary experience. May require certification or licensure.

Requirements :

Bachelor's degree with a focus on culinary management or related area or an Associate degree, vocational or technical degree in Culinary Arts, completion of a certified culinary apprenticeship plus 2 years working as a Sous Chef or above, or 5 years of progressive work as a Lead/Head Chef in a hotel, institutional, or full service restaurant equivalent.
A minimum of 3 years full time work experience with in a large commercial restaurant, hotel, catering operation, or institution demonstrating management and supervisory skills as well as excellent culinary skills
Demonstrated strong 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 experience as a trainer with the ability to develop and implement programs that teach others, especially related to the dining service and/or hospitality field and make presentations for either informational or promotional programs.
Must have ability to work with, train, and influence food production, culinary staff, and service staff.
Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills
The ability to understand, interpret and explain profit & loss reports and recommend corrective action to others.
Excellent oral, written, non-verbal communication, organizational and cooperation skills
Demonstrated ability to cooperate, follow instructions, and stay organized
Demonstrated passion for food and the food service industry
Demonstrated knowledge of food allergens and special dietary needs
Basic working knowledge of windows-based personal computer applications (e.g. Work Excel, e-mail)
Working knowledge of ServSafe principles; certification required within 90 days of employment
Ability to lift, carry or push up to 50lbs

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 c

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.

Type:

OSU Corvallis is a seven-day-a-week operation, so weekends, evenings, and occasional holiday work will be required.
OSU Corvallis 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/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; fluctuation in work flow, temperature and noise level.

Additional Salary Information: $56,179 - $73,000

Internal Number: 167768

About Oregon State University

Oregon State is a leading research university located in one of the safest, smartest, greenest small cities in the nation. Situated 90 miles south of Portland, and an hour from the Cascades or the Pacific Coast, Corvallis is the perfect home base for exploring Oregon's natural wonders. Oregon State University has always been a place with a purpose - making a positive difference in quality of life, natural resources and economic prosperity in Oregon and beyond. Through discovery, innovation and application, we are meeting challenges, solving problems and turning ideas into reality.Founded in 1868, Oregon State is the state's Land Grant university and is one of only two universities in the U.S. to have Sea Grant, Space Grant and Sun Grant designations. Oregon State is also the only university in Oregon to hold both the Carnegie Foundation's top designation for research institutions and its prestigious Community Engagement classification.As Oregon's leading public research university, with $261.7 million in external funding in the 2011 fiscal year, Oregon State's impact reaches across the state and beyond. With 12 colleges, 15 Agricultural Experiment Stations, 35 county Extension off...ices, the Hatfield Marine Sciences Center in Newport and OSU-Cascades in Bend, Oregon, State has a presence in every one of Oregon's 36 counties, with a statewide economic footprint of $2.06 billion. Oregon State welcomes a diverse student body of over 26,000 students from across Oregon, all 50 states and more than 100 countries. They can choose from more than 200 undergraduate and more than 80 graduate degree programs, including over 30 degrees online offered through Oregon State Ecampus. Oregon State increasingly attracts high-achieving students, with nationally recognized programs in areas such as conservation biology, agricultural sciences, nuclear engineering, forestry, fisheries and wildlife management, community health, pharmacy and zoology. Oregon State also ranks high in sustainability, fourth among universities nationwide for using renewable energy and first in the Pac-12 Conference. And our students literally help power the university: 22 exercise machines at Oregon State University has always been a place with a purpose - making a positive difference in quality of life, natural resources and economic prosperity in Oregon and beyond. Through discovery, innovation and application, we are meeting challenges, solving problems and turning ideas into reality. For more information visit http://www.ohsu.edu/xd/about/index.cfm.The 400-acre main campus in Corvallis includes a Historic District, making Oregon State one of only a handful of U.S. university campuses listed on the National Register of Historic Places. The district includes such icons as Weatherford Hall, the Memorial Union and Benton Hall, the oldest building on the oldest building on campus.OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community.

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Chef de Cuisine (CDC)

Oregon State University

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