Sous Chef

OSU Oregon State University; Corvallis (OR); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Benefits package

Professional development

Job summary

Oregon State University in Corvallis is seeking a Sous Chef to support day-to-day operations across residential dining centers, focusing on scratch-made meals and high-volume service. You will lead a team, mentor staff, ensure food safety, and contribute to menu development and culinary innovation within a food-first philosophy.

This full-time role offers competitive pay and benefits, with opportunities to advance within the UHDS culinary program.

Qualifications

• Requires an associate or technical degree in Culinary Arts and 5+ years chef experience.
• Must have strong leadership and staff development skills.
• Excellent written and oral communication; ServSafe certified within 90 days.

Responsibilities

• Provide culinary leadership for day-to-day operations in campus dining centers.
• Supervise kitchen staff and student workers; ensure safety and quality.
• Collaborate on menu development and food cost control.
• Maintain high culinary standards and mentor staff.

Skills

Leadership

Communication skills

Food safety knowledge

Teaching / mentoring

Education

Associate degree in Culinary Arts or equivalent

Bachelor's degree preferred

Tools

Windows / MS Office (Word, Excel)

Job description

Job Summary

University Housing and Dining Services is seeking three Sous Chefs. These are full-time (1.00 FTE), 12-month, professional faculty positions. Come join Oregon State University’s Residential Dining & Catering and help shape the future of one of the Pacific Northwest's most distinguished collegiate dining programs. We are seeking a talented Sous Chef, or an aspiring culinary professional ready to take the next step into their leadership journey, to contribute to a vibrant dining experience that serves thousands of students, faculty, staff, and guests each day. At OSU, we are committed to a food-first philosophy, featuring local, seasonal, and sustainably sourced ingredients whenever possible. Our culinary team takes pride in delivering high-quality, scratch-made meals while creating innovative dining experiences across our residential dining venues and catering operations. As a Sous Chef, you'll collaborate with a team of passionate culinary professionals, helping lead daily operations, mentor and develop staff, maintain high culinary standards, and contribute to menu development and culinary innovation. This is an opportunity to bring new ideas to the table, work with quality ingredients, and make a meaningful impact on the campus community.

What We Offer

Stability & Work-Life Balance: Enjoy a fulfilling career while maintaining a healthy balance.

Competitive Pay & Comprehensive Benefits: Access to OSU's generous benefits package. Pay range for the successful candidate will be $50,000-$55,000 commensurate with skills, education, and experience.

Culinary Development Opportunities: Enhance your skills and grow within our culinary community.

A Culinary Culture of Excellence: Lead a team of skilled professionals committed to excellent food in a positive and supportive work environment.

Job Purpose

The purpose of the Sous Chef is to provide support for day-to-day operations of the micro-restaurants including food production, presentation, and supervision within the assigned Dining Center using a clear and positive communication style. This includes enforcing established processes that ensure proper food handling techniques ordering of food and supplies, and developing menus and recipes that meet food cost goals. The Sous Chef position 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. UHDS recognizes the importance of learning both in and out of the classroom and supports the concept of education as an individual as well as a community experience.

On the Corvallis campus, UHDS houses 5,000 students and offers a variety of living and dining options in residence halls, student and family apartments, three dining centers, catering, a market, retail restaurants and coffee shop locations across campus. UHDS is an auxiliary enterprise which 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.

Key Responsibilities

• Culinary leadership and operations
• Employee leadership and supervision
• Administrative, fiscal and communication
• Collaboration and other duties

Qualifications

Required Qualifications:
Associates degree, vocational or technical degree in Culinary Arts, or completion of a certified culinary apprenticeship; equivalent combination of education and work experience may be substituted. At least 5 years of progressive chef experience with a minimum of 3 years’ full-time work experience as a Sous Chef or Lead with supervisory experience in a large commercial restaurant, hotel, catering, or institution. Demonstrated knowledge in a variety of culinary skills, techniques and tyles. 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 ability to teach others. Excellent oral, written, and communication skills. Demonstrated ability to cooperate, follow instructions, and organizational skills. Basic working knowledge of Windows-based personal computer applications (e.g. Word, Excel, e-mail). Demonstrated passion for food and the food service industry. Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills. Working knowledge of ServSafe principles; certification required within 90 days of employment. Ability to lift, carry or push up to 50 lbs. 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. Demonstrated commitment to inclusive excellence. Demonstrated knowledge of food allergens and special dietary needs. 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 every 24 months.

Preferred Qualifications

Preferred Qualifications: Bachelor’s degree or equivalent combination of field-related education and work experience may be substituted for the bachelor’s degree. A degree from a Culinary Arts School may be given preference. Experience as a chef executing a variety of menus for various catering events both small (20 – 100 guests) and large (200 + guests). Extensive work as a chef in a full service culinary environment (i.e. breakfast, lunch, dinner, receptions) with dining room service, causal service, catering, and special events. Experience working in a positive and supportive team-based environment. Experience working with a clientele that has various special diet needs. Working knowledge of computerized menu and recipe systems strongly preferred. Working knowledge of computerized menu and recipe systems strongly preferred.

Working Conditions/Schedule

UHDS dining operations run seven days per week, so weekends, evening, and occasional holiday work will be required. OSU 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; fluctuations in work flow, temperature and noise level. Will require work in areas that prepare and handle raw meat, as well as most common food allergens, including gluten.

Salary Range

$50k - $55k

Anticipated Start Date

2026-11-01

Equal Opportunity Employer

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. 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.

Contact

For additional information please contact: David Wilbur at [e-mail]