The Head Chef is responsible for the overall operation and management of the kitchen at a residential sorority house within a collegiate setting. Under the daily supervision of the House Director, the Head Chef ensures that all meals are prepared to high standards of quality, nutrition, and presentation, with a strong emphasis on healthy, made-from-scratch food.
Meals are prepared for approximately 60 residents daily, with larger events serving up to 160 guests for weekly chapter dinners and special occasions. The Head Chef is expected to develop and execute well-balanced, nutritious menus that support the health and wellness of the members, with the goal of providing the nourishment essential for our members to perform at their best academically. In addition to meal preparation, the Head Chef is responsible for training and supervising all kitchen staff, including Sous Chefs and kitchen assistants in accordance with the guidance of the House Director. The role requires strong leadership, organizational, and time management skills to maintain an efficient, safe, and professional kitchen environment.
Start Date: September 1, 2026
Employment Type: 10 Month Contract for Academic Year, September – June
Paid vacation: Based on the University of Oregon’s academic schedule
- 2 days for Thanksgiving (Thursday and Friday)
- 3-4 weeks at winter break (depending on the school year)
- Spring break (1 week in March)
- Memorial Day
- Juneteenth
Primary Responsibilities include, but are not limited to:
- Prepare and serve well-balanced, high-quality lunches and dinners daily for groups ranging from 60 to 160 individuals, depending on the day or event.
- Supervise daily food preparation responsibilities assigned to Sous Chefs and Prep Cooks, including maintaining and restocking the salad bar and toast bar.
- Ensure all meals are presented in an attractive and appetizing manner.
- Collaborate with the House Director, and the Chapter Facilities Manager, if requested, to plan weekly lunch and dinner menus that are nutritious, varied, and appropriate for group needs.
- Plan meals efficiently several weeks in advance to support streamlined ordering, preparation, and budgeting processes.
- Order food and supplies as needed, and verify accuracy and quality of all deliveries upon receipt.
- Maintain organized inventory control systems to track usage and reduce waste.
- Monitor and document food waste through a waste log system and implement strategies for minimizing excess.
- Manage food service operations within a cost-effective budget, while maintaining high standards for quality and nutrition.
- Stay up to date on food safety regulations and best practices, including those set forth by the Oregon Health Authority related to food preparation, kitchen safety, and the prevention of communicable diseases.
- Ensure daily sanitation of the kitchen, equipment, and storage areas in compliance with health and safety codes.
- Train, supervise, and support all kitchen staff, including Sous Chefs and Prep Cooks, under the direction of the House Director.
- Assist the House Director in hiring kitchen staff when requested.
- Foster a professional, respectful, and collaborative environment among kitchen staff and chapter members.
- Communicate any staffing concerns, performance issues, or operational challenges promptly to the House Director.
- Collaborate with the House Director to create, document, and maintain effective kitchen policies, procedures, and workflows.
- Maintain a current Oregon food handler’s license at all times.
Job Types: Full-time, Contract
Pay: $4,300.00 - $4,800.00 per month
Benefits:
Ability to Commute:
- Eugene, OR 97401 (Required)
Ability to Relocate:
- Eugene, OR 97401: Relocate before starting work (Required)
Work Location: In person
