Chef de Cuisine (CDC)

Chef de Cuisine (CDC)

Oregon State University

Department: Dining Centers (MHD)

Appointment Type: Professional Faculty

Job Location: Corvallis

Recommended Full-Time Salary Range: $51,072- $86,904

Job Summary:

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. 

Why OSU?

Working for Oregon State University is so much more than a job!

Oregon State University is a dynamic community of dreamers, doers, problem-solvers and change-makers. We don’t wait for challenges to present themselves — we seek them out and take them on. We welcome students, faculty and staff from every background and perspective into a community where everyone feels seen and heard. We have deep-rooted mindfulness for the natural world and all who depend on it, and together, we apply knowledge, tools and skills to build a better future for all.

FACTS :

• Top 1.4% university in the world

• More research funding than all public universities in Oregon combined

• 1 of 3 land, sea, space and sun grant universities in the U.S.

• 2 campuses, 11 colleges, 12 experiment stations, and Extension programs in all 36 counties

• 7 https://hr.oregonstate.edu/work-life/diversity-and-cultural-resources that offer education, celebration and belonging for everyone

• 100+ undergraduate degree programs, 80+ graduate degrees plus hundreds of minor options and certificates

• 35k+ students including more than 2.3k international students and 10k students of color

• 217k+ alumni worldwide

• For more interesting facts about OSU visit: https://oregonstate.edu/about

Locations:

Oregon State has a statewide presence with campuses in Corvallis and Bend, the OSU Portland Center and the Hatfield Marine Science Center on the Pacific Coast in Newport.

Oregon State’s beautiful, historic and state-of-the-art main campus is located in one of America’s best college towns. Corvallis is located close to the Pacific Ocean, the Cascade mountains and Oregon wine country. Nestled in the heart of the Willamette Valley, this beautiful city offers miles of mountain biking and hiking trails, a river perfect for boating or kayaking and an eclectic downtown featuring local cuisine, popular events and performances.

Total Rewards Package:

Oregon State University offers a https://hr.oregonstate.edu/benefits/prospective-employee with benefits eligible positions that is designed to meet the needs of employees and their families including:

• Medical, Dental, Vision and Basic Life. OSU pays 95% of premiums for you and your eligible dependents.

• Free confidential mental health and emotional support services, and counseling resources.

• Retirement savings paid by the university.

• A generous paid leave package, including holidays, vacation and sick leave.

• Tuition reduction benefits for you or your qualifying dependents at OSU or the additional six Oregon Public Universities.

• Robust Work Life programs including Dual Career assistance resources, flexible work arrangements, a Family Resource Center, Affinity Groups and an Employee Assistance Program.

• Optional lifestyle benefits such as pet, accident, and critical illness insurance, giving you peace of mind and the support you need to thrive in all aspects of your life.

Future and current OSU employees can use the https://hr.oregonstate.edu/benefits/new-employees/benefits-calculator to learn more about the full value of the benefits provided at OSU . 

Key Responsibilities

50% Culinary Leadership & Operations 

• Provides operational leadership of the day to day functions of the micro restaurants including oversight of food production, menu development and implementation, inventory management and vendor communication and management

• Provides hands on participate in daily food preparation for multiple areas & instruct staff in the following area:

• Provide leadership and support to the entire kitchen, when needed;

• Plans, evaluates and revises procedures and practices to ensure efficient, effective workflow and quality standards.

• Promote efficient use of time, equipment, technique and ingredients;

• Purchase food and supplies within the purchasing guidelines of OSU and UHDS , purchasing local, sustainable, and seasonal;

• Confer with Assistant Director for Culinary (AD: Culinary)/Executive Chef to develop culinary strategies & promotions for all micro-restaurants.

• Ensures the departments safety and sanitation goals are begin exceeded on a daily basis. This includes ensuring daily temperature logs are maintained accurately, staff are trained and following the established safety and sanitations policies, HACCP procedures are being followed and exceeded, daily inspections are made to ensure all internal and exterior areas are clean and debris free. Unit has no critical violations on the 6 monthly health department inspections.

• In collaboration with the AD: Culinary/Executive Chef, oversee the development and implementation of all menus & ensures recipes are developed and submitted on time for each micro-restaurant within the dining center.

• Works with the AD: Culinary/Executive Chef to the development of new recipes, daily specials and assist/develop theme meals.

• Ensure high quality food, production, presentation, flavor and customer service;

• Role model and ensure cleanliness in personal appearance, hygiene, food handling, work areas and food storage;

• Facilitate daily & weekly production meetings;

• Create a work environment that is welcoming to all employees, focused on motivating employees to do better and open to input from all;

• Work closely with the Executive Chef, Registered Dietician, F&B Manager, and other Chefs de Cuisine;

• As a member of the Culinary Team assist in food decisions that are in line with Dining’s strategic direction;

• Develop menus that include multiple dietary and allergen needs along with healthy cooking principals;

• Insure all dishes are of high quality, meet food cost expectations and meet the vision of the Culinary Team;

• Keep the Food and Beverage Manager informed of new developments;

• Plan special menus for events and conferences;

• Work with the Dietician in accommodating guests and students with dietary needs and allergens;

• Ensure that dishes have proper labels regarding allergens and dietary preference (ie. vegan, Halal, gluten free);

• Develop recipes for Catering, or assigned restaurant concepts and grab and go items, working with the Catering team or restaurant leaders and management team;

• Engage with all culinarians to develop new creative dishes;

• Evaluate menus routinely by use of surveys, direct customer contact, and by input from student and staff employees.

• Use Dining’s Menu software to enter and manage recipes;

25% Employee Leadership and Supervision: 

• Hire, train, supervise, evaluate, discipline and coach fulltime staff and students;

• Develop and implement training programs that set culinary expectations and instruct the production staff on cooking, food handling, safety, sanitation, customer service and other areas as needed;

• Schedule fulltime staff and collaborate with other managers for student staff according to business needs;

• Provides leadership, mentoring, coaching and advising to all staff. Works with all staff to identify their career goals and provides guidance on how they can achieve them.

• Evaluate staff on an ongoing basis and provide daily coaching. Meet at least monthly one-on-one with each staff member to provide performance feedback;

• Complete annual performance evaluation, provide professional goals and update position descriptions;

• Follow progressive discipline as necessary;

• Understand the advantages of developing and supporting a diverse workgroup.

• Ensure staff is in proper uniform and appearance;

15% Administrative, Fiscal and Communication: 

• Administrative decisions include a strong understanding of food cost, labor cost and menu pricing with the ability to recommend and implement cost saving processes;

• Attend weekly dining center and department meetings; ensuring confidentiality when needed but communicates appropriate information to dining staff as needed

• Use foodservice software to gather production info and forecast future needs;

• Forecast production levels and menus based on relevant information and record keeping;

• Review all recipes for appropriate pricing and food cost;

• Enter recipes within the structured guidelines;

• Contribute all relevant information to managers and supervisors in a timely manner;

• Seek assistance and logistical support for busy periods from other chefs & managers;

• Informs all culinarians in timely manner with relevant information of future production needs and changes;

• Actively seeks feedback and ideas from staff and customers;

• Develop staff training/inspirational days with fellow managers/chefs and Food and Beverage manager;

• Forecast the kitchen’s needs for smallware and equipment;

• Complete monthly inventory and oversee daily data entry;

• Manage and approve staff leave requests and timesheets;

• May need to process student payroll or prepare schedules for posting;

• Expected to communicate clearly with, compassion and respect to all employees, including students;

• Expected to lead by example, role model a positive attitude and instill a positive attitude

10% Collaboration and other Duties 

• In our team oriented operation there will be occasions when it is necessary to support other areas in the dining center, housing and/or campus beyond those assigned as a primary responsibility;

• Facilitate cooking classes or educational programs for guests, staff and/or students as needed;

• Assume the role of Food & Beverage Manager or Duty Manager whenever business needs require;

• Complete various projects assigned by the supervisor;

• Actively participate in the coordination of department’s response to emergency situations.

• May support the development and education of undergraduate and graduate students in the form of committee involvement, internship supervision, and/or being in the classroom;

What You Will Need

• 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.

• Demonstrated commitment to promoting and enhancing diversity

• 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

• 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.

• 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 every 24 months. 

What We Would Like You to Have

• 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/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.

Special Instructions to Applicants

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

1) A resume/CV; and

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

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.

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 https://hr.oregonstate.edu/careers/background-checks website including the https://hr.oregonstate.edu/careers/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. 

To apply, please visit: https://apptrkr.com/5939339

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