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Sous Chef - Archive

Posting: 13154
Location: Eugene
Closes: 2013-06-11

POSITION:  Sous Chef

SALARY RANGE:  Commensurate with experience

PERIOD OF APPOINTMENT:  Full-time, ten-month position


Experience & Education Required:

  1. A culinary degree or a minimum of three years' full time work experience in a large food service operation.
  2. Providing meals for athletes with an emphasis on nutrition.
  3. Demonstrated culinary skills.
  4. Experience and understanding  of a large scale commercial kitchen.
  5. Ability to work well with individuals and groups with diverse background, education and skills.
  6. Willing to work flexible schedule that will include early mornings, evenings and weekends.
  7. Knowledge of health and safety requirements applicable to a food service operation.
  8. Valid Driver’s License and good driving record.
  9. Ability to obtain Food Handler’s Card.
  10. Position is subject to criminal background check.

Preferred qualification:

1.      Working knowledge and experience with point of sale system.

2.      Experience in college or university food Service.


This position manages and directs the daily production of the Football Building and Matthew Knight Arena cooking staff in preparing food for student-athlete and catered events.  The Sous Chef ensures high culinary standards are followed, food production schedules are met, and food safety and sanitation regulations are maintained.  Assist Kitchen Manager, Nutritionist and Food Service Director with ordering, menu planning and scheduling.  This position supervises a staff of 1 classified staff, plus student and temporary employees.  The Supervising Cook reports to the Food Services Director.  This position is a full-time, 10 month position, and works from July 15th through May 14th each year.

Daily Management:

Cooking and managing of the daily operations for the Football Operations Building and Matthew Knight Arena providing student athletes, staff and catering events with quality food prepared to health and safety regulations Assisting with deliveries to catered events and moving product and equipment from one kitchen or facility to another.  Responsible for following guidelines for great customer service and food quality.

Supervising Staff:

Hire, train, supervise and evaluate staff.  Work alongside staff to provide leadership and mentor employees.  Assist in Developing a staff with strong customer service and food quality priorities.  Responsible for training staff to provide excellent customer service and to uphold standards of food quality.

Sanitation and Safety:

Ensure all facilities and staffs operate and comply with safety, sanitation and health regulations of the state and University.  Always serve food prepared to health and safety regulations in a clean and sanitized facility.

Ordering and Menu Writing:

Within budgetary guidelines, order foods and other supplies to prepare meals.  Write menus to meet nutrition and food quality standards set by the Athletic Department.  Test recipes for nutrition, consistency and customer preferences.

Upholds all affirmative action rules, regulations and guidelines.  Performs expected duties and uses equipment and supplies in a safe and non-hazardous manner according to instructions and training provided by manufacturer and/or directions provided on equipment and labels and accepted within this classification.

Other Duties as Assigned by Supervisor.

APPLICATION PROCEDURE:                                  

Submit letter of interest, resume and the names and phone numbers of three references via email to Mark Ruckwardt, at athletichr@uoregon.edu.  Mailed or faxed applications will not be considered.  To ensure consideration, please submit application materials by May 24, 2013.  The position will remain open until filled.  Finalist must successfully complete a criminal background check.  An equal-opportunity, affirmative-action institution committed to cultural diversity and compliance with the Americans with Disabilities Act.