Oregon State University Visa Sponsorship Jobs USA

INTRODUCTION

Oregon State University is seeking a Chef de Cuisine for the Dining Centers. This is a full-time (1.00 FTE), 12-month, professional faculty position.

JOB SUMMARY

University Housing and Dining Services is seeking a Chef de Cuisine. 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.

The position reports to the Food & Beverage (F&B) Manager of the assigned Dining Unit. 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 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.

LOCATION

Job Location: Corvallis

BASIC QUALIFICATIONS

• 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 within 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. Word, 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 checks.

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.

PREFERRED QUALIFICATIONS

• Certified Executive Chef (CEC) certification from the American Culinary Federation.

• 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 as a chef executing a variety of menus for various catering events both small and large.

• Working knowledge of computerized menu and recipe systems strongly preferred.

• Experience working in a team-based environment.

WORKING CONDITIONS / WORK SCHEDULE

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/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.

COMPENSATION

• Recommended Full-Time Salary Range: $64,000-$70,000

APPLICATION INSTRUCTIONS

When applying you will be required to attach the following electronic documents:

1) A resume

2) A cover letter indicating how your qualifications and experience have prepared you for this position.

You will also be required to submit the names of at least three professional references, their e-mail addresses, and telephone numbers as part of the application process.

FOR ADDITIONAL INFORMATION PLEASE CONTACT:

David Wilber

david.wilber@oregonstate.edu

We are an Equal Opportunity Employer, including disability, protected veteran, and other protected status.

OSU will conduct a review of the National Sex Offender Public website prior to hire.

Starting salary within the salary range will be commensurate with skills, education, and experience.

OSU is a fair chance employer committed to inclusive hiring. We encourage applications from candidates who bring a wide range of lived experience including involvement with the justice system. This job has “critical or security-sensitive” responsibilities. If you are selected as a finalist, your initial job offer will be contingent upon the results of a job-related pre-employment check (such as a background check, motor vehicle history check, sexual misconduct reference check, etc.). Background check results do not automatically disqualify a candidate. Take a look at our Background Checks website including the for candidates section for more details. If you have questions or concerns about the pre-employment check, please contact OSU’s Employee and Labor Relations team at employee.relations@oregonstate.edu.

Any required license and/or certification may be uploaded as License or Certification 1, 2. The online application system will allow you to attach your license/certification if the PDF file is 9MB or less. If over 9MB in size, submit to contact person listed. The license and/or certification must be received by the closing date if not uploaded with your application.