Are you a dynamic culinary professional with a passion for crafting exceptional dishes that blend global flavors with classic techniques? Oregon State University Residential Dining & Catering is seeking a talented Sous Chef to help shape the future of our vibrant on-campus dining experience.
At OSU, we are committed to a food-first philosophy, celebrating local, seasonal, and sustainably sourced ingredients. As a Sous Chef you’ll have the opportunity to work alongside a team of passionate chefs, bringing innovative ideas to the table and elevating the dining experience for students and guests alike.
If you have strong leadership skills, creativity, enjoy mentoring and developing others, and want to be part of a positive and supportive culinary environment, with career growth opportunities this is the perfect opportunity for you.
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 DOE
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.
This position is responsible for providing support for day-to-day operations of the micro-restaurants including food production, supervision, and training within the assigned Dining Center. This includes enforcing established 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, and using a clear and positive communication style. The Sous Chef requires culinary skills necessary to provide consistent, innovative, quality food in a fast paced, high-volume kitchen.
Minimum qualifications include: Associates degree, vocational or technical degree in Culinary Arts; or completion of a certified culinary apprenticeship; or an equivalent combination of education and work experience may be substituted. At least 5 years of progressive chef experience in a large commercial restaurant, hotel, catering, or institution. At least 3 years full time work experience as a Sous Chef or Lead with supervisory experience in a large commercial restaurant, hotel, catering, or institution.
For a full list of Minimum qualifications, please consult the job posting which can be found via the link below.
Applicants must apply online with OSU.
For detailed information and to apply, go to the OSU Jobs website: https://jobs.oregonstate.edu/postings/173731
Posting #P09504UF; the closing date is 10/27/2025.
Expected Salary Range: $49,000 – $54,000
Oregon State University is committed to a culture of civility, respect, and inclusivity. As an Affirmative Action/Equal Opportunity employer, OSU values diversity in our faculty and staff regardless of their self-identity; to that end, we particularly encourage applications from members of historically underrepresented racial/ethnic groups, individuals with disabilities, veterans, women, LGBTQ community members, and others who share our vision of an inclusive community.
