Pastry Chef

Job Summary University Housing and Dining Services (UHDS) is seeking a Pastry Chef for a full‑time (1.00 FTE) professional faculty position. The chef will provide culinary leadership, manage staff and operations in the Arnold and Off‑the‑Quad Bakeries, and support the two Bakeshops across campus. Culinary Leadership & Employee Supervision Provide operational leadership of day‑to‑day bakery functions, including oversight of food production, menu development, inventory management and vendor communication. Plan, evaluate and revise procedures to ensure efficient workflow and quality standards. Instruct staff in baking, food handling, safety, sanitation and customer service. Ensure compliance with dining standards for quality, presentation, flavor, cleanliness, uniform, and hygiene. Perform daily HACCP inspections and maintain temperature logs. Schedule classified staff; collaborate with other managers for student staffing needs. Evaluate staff performance, provide coaching, and conduct annual performance reviews. Facilitate weekly production meetings, manage staff clock‑in/out, and process payroll as required. Model a positive attitude and cultivate a welcoming and inclusive work environment. Menu Development and Evaluation Collaborate with Executive Chef, Registered Dietitian and other chefs to develop menus that meet dietary and allergen requirements. Ensure baked goods meet high quality culinary standards and presentation criteria. Use menu software to enter and manage recipes, and keep the Executive Chef informed of developments. Assist in developing recipes for restaurant concepts, catering, and grab‑and‑go items. Administrative & Fiscal Responsibilities Make cost‑saving decisions related to food and labor costs, and recommend pricing adjustments. Attend department meetings; communicate necessary information while maintaining confidentiality. Forecast production needs, record keeping, and manage inventory data. Review and approve staff leave requests and timesheets; process student payroll as needed. Provide timely updates to managers regarding upcoming production requirements. Maintain accurate records of recipes and cost data. Collaboration and Other Duties Support other dining center operations, including baking classes and educational programs for guests, staff and students. Act as General Manager or Duty Manager when required by business needs. Participate in emergency response coordination and assist with other departmental tasks. Support undergraduate and graduate student learning through apprenticeship, internships, or classroom involvement. Qualifications Bachelor’s degree in culinary/bakery management or related field, or equivalent experience. Minimum three years of full‑time experience in a large commercial bakery, hotel, restaurant or catering operation. Strong baking and pastry skills in scratch and non‑premade techniques, with global cuisine experience. Excellent organizational abilities for high‑volume production and pre‑prep scheduling. Experience coaching or training staff in food preparation and presentation. Proficiency in ServSafe and ability to obtain a Oregon Food Handlers Certificate within 30 days of hire. Current CPR certification and compliance with high‑heat working environment training. Knowledge of food allergens, dietary restrictions and basic margin/accounting principles. Basic computer skills (Word, Excel, Outlook) and experience with menu/recipe systems. Preferred Qualifications Certified Executive Pastry Chef (CEPC) from the American Culinary Federation. Extensive experience in a full‑service culinary environment with catering, dining, and event service. Proficiency with computerized menu and recipe systems. Degree from a culinary or pastry school. Experience in a university dining program with baking, retail, and large conferences. Benefits Salary range commensurate with skills, education, and experience. Medical, dental, vision and basic life insurance (95% premium coverage for employee and dependents). Paid leave including holidays, vacation and sick leave. Retirement savings program. Tuition reduction for employees and eligible dependents. Employee Assistance Program and work‑life resources. Equal Opportunity Employer We are an Equal Opportunity Employer, including disability, protected veteran, and other protected status. OSU conducts a review of the National Sex Offender Public website prior to hire. Recruitment & Application Requirements Resume (required) Cover letter explaining how qualifications and experience prepare you for this position (required) Names, email addresses, and telephone numbers of at least three professional references (required) ServSafe certification, Oregon Food Handlers Certificate, and CPR certification (required; upload as License or Certification 1, 2 or 3) Optional documents: additional licenses or certifications, veteran status documentation Applications will be accepted until the closing date. The position is designated as critical or security‑sensitive and requires a criminal history check and background investigation. For more details, visit the Background Checks webpage ( #J-18808-Ljbffr