Cook 2

The University of Oregon's Intercollegiate Athletic Department is a vibrant and dynamic division dedicated to fostering the overall development and success of student-athletes. As a key element of the University of Oregon, located in Eugene, Oregon, this department oversees a robust athletics program that not only competes with other institutions but also emphasizes the holistic growth of its athletes—balancing academic achievements with athletic performance. Hosting over 600,000 spectators annually, the department employs around 250 administrative and classified staff members who are integral in maintaining the high standards of athletic excellence and student-athlete support that have become synonymous with the University. Their commitment to providing outstanding student-athlete experiences is reflected in their comprehensive approach to development, aiming to nurture potential across diverse dimensions including personal, academic, and athletic spheres.

The role of Cook 2 within the Intercollegiate Athletics Department is a specialized classified staff position designed for an individual who embodies leadership, culinary skill, and operational excellence in a food service environment. This is a 9-month academic year appointment, ongoing with a full-time 1.0 FTE workload, offering a competitive annual salary range from $19.36 to $28.75 per hour. The Cook 2 position focuses on preparing, setting up, and executing concession and catering events in a busy, fast-paced environment. As a lead cook, the incumbent directs meal preparation, production, service, and cleanup activities while fostering a respectful and inclusive work environment. This role demands adherence to quality, efficiency, and thoroughness, ensuring all food served meets high standards of safety and taste.

Responsibilities extend to creating daily prep lists, completing end-of-shift paperwork regarding food usage, and managing the workflow of subordinate cooks, food service workers, temporary staff, and student employees. The Cook 2 also supports the manager with controlling labor costs by analyzing staffing needs and scheduling effectively. Additionally, involvement in product ordering, receiving, and ongoing staff training is essential, along with stepping into a supervisory capacity during the manager's absence. This multifaceted role requires physical exertion such as lifting and standing for long periods, the capacity to handle temperature variances in kitchen environments, and the ability to manage multiple interpersonal interactions with staff and customers alike. Compliance with food safety standards, including HACCP, as well as institutional policies, is a critical aspect of daily operations.

The University of Oregon Intercollegiate Athletic Department promotes an equitable workplace, embracing diversity and inclusivity while providing reasonable accommodations for individuals with disabilities. The department values leadership qualities, culinary experience in institutional or commercial settings, and a culinary degree or related educational background as preferred qualifications. The position offers a comprehensive benefits package encompassing health insurance, retirement plans, and paid time off, all designed to support the well-being and professional growth of its employees. Overall, this role provides an excellent opportunity for experienced culinary professionals who are passionate about sports and food service to contribute to the success of a prestigious university athletics program.