Lead Sous Chef - Campus Dining & Culinary Innovation

OSU Rec Sports - Sport. Leadership. Wellness.; Corvallis (OR); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Stability & Work-Life Balance

Competitive Benefits

Culinary Development Opportunities

Culture of Excellence

Job summary

University Housing and Dining Services at Oregon State University is seeking three full-time Sous Chefs for our Residential Dining & Catering program, to lead daily kitchen operations, mentor staff, and maintain high culinary standards.

We emphasize a food-first philosophy with local, seasonal ingredients and scratch-made meals, offering opportunities to contribute to menu development and culinary innovation in a fast-paced, high-volume environment.

Qualifications

• Associate degree or technical credential in Culinary Arts; equivalent work-experience accepted.
• At least 5 years of progressive chef experience with 3 years in a supervisory sous/lead role.
• Knowledge of diverse culinary techniques and food flow from prep to service.
• Ability to teach others and maintain high standards of kitchen operations.
• Must obtain ServSafe certification within 90 days of hire and Oregon Food Handlers certificate within 30 days.

Responsibilities

• Provide culinary leadership and oversee day-to-day operations in the dining centers.
• Lead, mentor and supervise culinary staff and student workers.
• Coordinate with catering and dining services on menus, costs and quality.
• Enforce food safety, inventory, ordering, and cross-functional collaboration.

Skills

Leadership

Staff supervision

Communication

Food safety knowledge

Adaptability

Education

Associate degree in Culinary Arts

Bachelor’s degree preferred

Tools

ServSafe certification

Windows applications (Word/Excel)

Job description

University Housing and Dining Services at Oregon State University is seeking three full-time Sous Chefs for our Residential Dining & Catering program, to lead daily kitchen operations, mentor staff, and maintain high culinary standards.

We emphasize a food-first philosophy with local, seasonal ingredients and scratch-made meals, offering opportunities to contribute to menu development and culinary innovation in a fast-paced, high-volume environment.