Dining Services Manager/Chef

The Chronicle Of Higher Education, Inc.; Eugene (OR); On-site; USD 50,000 - 70,000; Full time

Job summary

The University Of Oregon is seeking a Dining Services Manager/Chef to oversee operations at campus dining venues. This role emphasizes teamwork, customer service, and culinary excellence. You will manage daily functions, supervise staff, oversee budgeting, and ensure food safety standards. The position requires at least three years of experience in a managerial role within large-scale food services and involves scheduling, menu planning, and staff training. Flexibility with working hours, including nights and weekends, is essential.

Qualifications

• Three years of full-time experience as a Manager, Chef, or Sous Chef in a large-scale commercial food services operation.
• Experience supervising or leading others, including work assignments and disciplinary issues.

Responsibilities

• Manage daily operations of assigned dining venues.
• Supervise team members with an emphasis on customer service.
• Oversee budgetary responsibilities, menu planning, and staff training.

Skills

Teamwork

Customer service

Culinary excellence

Food safety procedures

Job description

Department Summary

University Housing, a department within the Division of Student Services and Enrollment Management, is committed to supporting student success by cultivating inclusive communities. Our goal is to provide a robust living experience through accessible and affordable state-of-the-art housing, dining, and social and academic programs for the entire student body to develop community leaders, innovators, and change-makers who will enrich the future.

We value equity and inclusion, responsibility and integrity, innovation and learning, and 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, which include Business Services Operations, Dining Services, Facilities Services, Promotions & Student Recruitment, and Residence Life. University Housing is a $100-million dollar 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).

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.

Position Summary

The Dining Services Manager/Chef position provides day-to-day management of one or more of University Housing’s dining venues as assigned. Individual units operate varying hours that can include breakfast, lunch, dinner, and late-night meal service from 7 am to 2 am seven days a week.

This position is part of a team of managers who provide supervision and leadership to these units with a strong emphasis on teamwork, customer service, and culinary excellence. Budgetary responsibility will include the allocation of staff and the purchasing of food and supplies. This position determines the number of meals to prepare, the amount of supplies to order, the number of employees needed, and the scheduling of staff. This position directs the menu, service standards, food safety procedures, purchasing, staff training, personnel management, and all related work of the units assigned.

This position is required to obtain a Food Handler Permit and OLCC Service Permit; and must be willing to work a varying schedule which may include nights, weekends, and holidays.

Work conditions and physical demands are typical of those found in the food service industry. These conditions may include slippery floors, extreme temperatures, heavy lifting, and standing for long periods.

The Dining Services Manager/Chef supervises approximately 40 classified staff and 100 student staff. This position reports to an Assistant Director of Dining – in Retail, Residential, or Catering Operations.

Minimum Requirements

• Three years of full-time work experience as a Manager, Chef, or Sous Chef in a large-scale commercial food services operation such as a large restaurant, hotel, catering, or institutional setting.
• Three years of experience supervising or leading the work of others. Experience must include assigning and evaluating work, and dealing with disciplinary issues.