Department Summary

The College of Arts and Sciences (CAS) is the hub of learning, research, and academic excellence at the University of Oregon.

With nearly 50 departments and programs representing the natural sciences, social sciences, and humanities, the high quality of our programs is the main reason why the University of Oregon is one of only 66 top universities in the prestigious Association of American Universities.

Our faculty and advisors work directly with students to help them think analytically, question critically, and communicate clearly about how to find solutions to real-world issues in the world we live in.

Our staff and managers play critical and dynamic roles in supporting and advancing the academic mission of the University and of CAS.

Founded in 1924, the Oregon Institute of Marine Biology (OIMB) is the third oldest marine laboratory on the Pacific Coast.

The 130-acre campus located about two hours from Eugene maintains housing, teaching, and research facilities for University of Oregon students and faculty as well as visiting investigators and students from other institutions.

Resident faculty are members of the Department of Biology and conduct research on the development, ecology, evolution, and physiology of marine organisms worldwide from the intertidal zone to the deep sea.

Position Summary

The Cook 2 assists in the oversight of the kitchen operations for the Oregon Institute of Marine Biology (OIMB). This position directs the preparation, production, and service of daily meals served to the students, staff, visiting groups, and special events at OIMB.

This position is a critical member of the kitchen staff at OIMB with duties that also include creating daily meal and menu preparation lists, production;

and completing worksheets that record food usage, inventory, and amount of leftovers to reduce food waste; cleanup; and coordinating and preparation of foods for special diets.

analysis of staffing needs and schedules to control labor costs; and product ordering and receiving.

This position works seasonally with unpaid breaks of up to a month between the academic terms. Typically, during spring and summer terms, OIMB serves three meals a day, seven days a week for an average of 25-50 people.

Special events and groups can bring the number served up to 110. Fewer meals are served in the fall and winter terms.

Work Conditions

The person in this position works in a commercial kitchen with stoves and ovens, hot liquids and steam, machinery with moving parts or blades, and sharp implements.

This position typically requires the ability to lift, push, pull, and carry items up to 50 pounds, and may involve the use of a step stool to reach items on top shelves.

The person in this position enters and works for short periods inside a walk-in cooler and freezer, as well as over hot cooking surfaces, and in humid conditions.

Work Schedule

This position works a flexible schedule that includes night, weekend, and holiday shifts. Schedules can and will change depending on the needs of the unit and can include a mixture of a.m. / p.m. and weekend shifts

Special Requirements :

• Must have or be able to obtain a current Oregon Food Handler card within two weeks of employment.
• This position typically drives a university vehicle for grocery shopping, which requires a valid driver’s license and the ability to obtain UO Driver’s Certification and Van Certification.

Minimum Requirements

• Two years of cooking experience in an institution or commercial firm serving complete meals; OR
• An Associate’s degree in Food Service Management, Foods and Hospitality Service, or a directly-related field.

Last updated : 2024-04-28