Chef Jobs in Springfield, OR (NOW HIRING)

Department: University Housing
Appointment Type and Duration: Regular, Ongoing
Salary: $62,000 - $72,000 per year
Compensation Band: OS-OA05-Fiscal Year 2025-2026
FTE: 1.0

June 15, 2026 (updated); position open until filled

Please complete the online application, uploading your resume. Please also include three professional references. Candidates will be notified prior to references being contacted.

University Housing, a department within the Division of Student Services and Enrollment Management, is committed to supporting student success by cultivating inclusive communities. Our goal is to provide a robust living experience through accessible and affordable state-of-the-art housing, dining, and social and academic programs for the entire student body to develop community leaders, innovators, and change-makers who will enrich the future.
We value equity and inclusion, responsibility and integrity, innovation and learning, and safety and security. University Housing staff work hard to incorporate these values into daily work and practices to ensure an excellent UO experience.
University Housing units, which include Business Services Operations, Dining Services, Facilities Services, Promotions & Student Recruitment, and Residence Life. University Housing is a $100-million dollar educational and business department that is a self-sustaining, self-liquidating agency of the University (receives no tuition or tax support for its operating budget).
Living on campus adds tremendous value for students and the University. Students who live on campus their first year have higher grades, are retained at the University of Oregon at higher rates, graduate at higher rates, and graduate more quickly.

The Dining Services Manager/Chef position provides day-to-day management of one or more of University Housing's dining venues as assigned. Individual units operate varying hours that can include breakfast, lunch, dinner, and late-night meal service from 7 am to 2 am seven days a week.
This position is part of a team of managers who provide supervision and leadership to these units with a strong emphasis on teamwork, customer service, and culinary excellence. Budgetary responsibility will include the allocation of staff and the purchasing of food and supplies. This position determines the number of meals to prepare, the amount of supplies to order, the number of employees needed, and the scheduling of staff. This position directs the menu, service standards, food safety procedures, purchasing, staff training, personnel management, and all related work of the units assigned.
This position is required to obtain a Food Handler Permit and OLCC Service Permit; and must be willing to work a varying schedule which may include nights, weekends, and holidays.
Work conditions and physical demands are typical of those found in the food service industry. These conditions may include slippery floors, extreme temperatures, heavy lifting, and standing for long periods.
The Dining Services Manager/Chef supervises approximately 40 classified staff and 100 student staff. This position reports to an Assistant Director of Dining - in Retail, Residential, or Catering Operations.

Three years of full-time work experience as a Manager, Chef, or Sous Chef in a large-scale commercial food services operation such as a large restaurant, hotel, catering, or institutional setting.
Three years of experience supervising or leading the work of others. Experience must include assigning and evaluating work, and dealing with disciplinary issues.

Culinary skills and an understanding of commercial kitchen operations.
Experience with and/or commitment to working effectively with individuals from diverse backgrounds, in support of an inclusive and welcoming environment.
Ability to prepare reports, budgets, and documents, and to understand and explain policies, procedures, and safety information.

A culinary degree from a two or four-year program.
A bachelor's degree.
Experience working with computerized food service management systems and point-of-sale systems.
Experience managing a unionized food service staff.
Experience in a college or university food service operation.

FLSA Exempt: yes

All offers of employment are contingent upon successful completion of a background check.

The University of Oregon is proud to offer a robust benefits package to eligible employees, including health insurance, retirement plans, and paid time off. For more information about benefits, visit our website.

The University of Oregon is an equal-opportunity institution committed to cultural diversity and compliance with the Americans with Disabilities Act. The University encourages all qualified individuals to apply and does not discriminate on the basis of any protected status, including veteran and disability status. The University is committed to providing reasonable accommodations to applicants and employees with disabilities. To request an accommodation in connection with the application process, please email us or call 541-346-5112.

UO prohibits discrimination on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, pregnancy (including pregnancy-related conditions), age, physical or mental disability, genetic information (including family medical history), ancestry, familial status, citizenship, service in the uniformed services (as defined in federal and state law), veteran status, expunged juvenile record, and/or the use of leave protected by state or federal law in all programs, activities and employment practices as required by Title IX, other applicable laws, and policies. Retaliation is prohibited by UO policy. Questions may be referred to the Office of Equal Opportunity and Access. Contact information, related policies, and complaint procedures are listed here.

In compliance with federal law, the University of Oregon prepares an annual report on campus security and fire safety programs and services. The Annual Campus Security and Fire Safety Report is available online.