Plans, evaluates and revises procedures and practices of the bakery to ensure efficient, effective workflow and quality standards.
-Instruct the production staff within the bakery on baking, food handling, safety, sanitation,customer service and other related needs as follows:
-Ensure efficient and timely production.
-Ensure Dining standards for high quality and consistent production, presentation, and flavors are being met.
-Ensure Dining standards of cleanliness in personal appearance, hygiene, food handling and food storage are being met.
-Ensure waste is monitored and tracked and production levels are adjusted.
-Ensure staff is in proper uniform and appearance. -Maintain clean and well-organized work areas.
-Perform daily HACCP inspections of the kitchen (temp log, food storage and rotation).
-Schedule classified staff and collaborate with other managers for student staff according to
business needs.
-Evaluate Pastry Sous, staff/bakers on an ongoing basis and provides daily coaching.
-Makes recommendations to the Executive Chef De Cuisine regarding appropriate staffing levels.
-Performs annual performance evaluation of Pastry Sous and Classified Staff and update position descriptions
-Follow progressive discipline as necessary.
-Facilitate weekly production meetings with the bakery staff.
-Utilizing student workers efficiently.
-Provide staffing support for bakeries, catering and, or production kitchens.
-Ensure all employees are clocked in and out for shifts and breaks at the appropriate times.
-May need to process student payroll for input by Business Center.
-Expect to role model a positive attitude and instill a positive attitude in your kitchen workspace.
Participate in daily food preparation & instruct the Pastry Sous and staff in the following area:
-Efficient use of time, equipment, technique and food.
-Ensure standards for high quality baked goods, production, presentation, and customer service.
-Ensure standards of cleanliness in personal appearance, hygiene, food handling and food storage.
-Maintaining clean and well-organized work areas.
-Ensure proper technique for all breads, doughs, desserts, and pastries.
-Promote and ensure a positive work environment.
-Perform daily inspections in the bakery including maintenance of equipment and temperature logs.
-Ensure that mandatory safety policies are being followed.
-Follows Health Department, ServSafe, UHDS , State, and Local guidelines to ensure food safety.
-Delegating tasks to all bakery workers and follows up on the final product.
-Utilizing student workers efficiently.
-Requisition of food and supplies.
-Batch baking to order and minimizing waste.
-Monthly inventory and data entry.
-Expect to create a work environment that is welcoming to all
15% Menu development and evaluation
-Works closely with the Executive Chef, Registered Dietician, Executive Chef de Cuisine, and other Chefs de Cuisines
-As a member of the Culinary Team assist in food/bakery decisions that are in line with Dining's strategic direction.
-Develop menus that include multiple dietary and allergen needs along with healthy baking principles.
-Ensure all baked goods/desserts are of high quality and meet culinary standards.
-Presentation of all bakeries meet the standards set OSU Dining.
-Keeps the Executive Chef De Cuisine informed on any new developments.
-Partners with the Pastry Sous and Chef De Cuisine to develop and plan special menus for events and conferences.
-Works with the Dietician in accommodating students with dietary needs and allergens
-Ensures that dishes have proper labels regarding allergens and dietary preference (ie.vegan,Halal, gluten free friendly)
-Along with the Pastry Sous Collaborates with the Chef De Cuisine in developing recipes for restaurant concepts, catering, and grab and go items.
-With Pastry Sous engages with all bakers to develop new creative baked goods.
-Uses Dining's Menu software to enter and manage recipes and performs other tasks within the system as defined by the Executive Chef.
30% ADMINISTRATIVE , FISCAL :
-Administrative decisions; including a strong understanding of food cost, labor cost and menu pricing with the ability to recommend and implement cost saving processes.
-Attend weekly dining center and department meetings; ensuring confidentiality when needed but communicates appropriate information to dining staff as needed.
-Holds daily bakery production meetings with pastry sous and team to communicate last minute changes, special menu needs and other logistics to ensure all internal bakery customers and catering are executed to UHDS standards and expectations. Involve other staff members as needed.
-Need to stay up to date on the daily bakery needs, be present during peak hours of production, and assist when necessary.
-Maintain constant communication and a positive relationship with all Culinary and Dining staff.
-Use menu management software to gather production info, forecast future needs, and transfer the cost of finished products to respective units based on the production sheets.
-Forecast production levels and menus based on relevant information and recordkeeping.
-Review all recipes for appropriate ingredients, methods, pricing, and food cost.
-Enter recipes within the structured guidelines.
-Forecast the bakery needs small wares and equipment.
-Complete monthly inventory and oversee daily data entry.
-Manage and approve staff leave requests and timesheets.
-Learn to process student payroll and prepare schedules for posting.
-Contribute all relevant information to managers and supervisors in a timely manner.
-Seek assistance and logistical support for busy periods from other chefs and managers.
-Inform all culinarians in timely manner with relevant information about future production needs and changes.
-Actively seek feedback and ideas from staff and customers.
5% COLLABORATION AND OTHER DUTIES :
In our team-oriented operation there will be occasions when it is necessary to support other
areas in the dining center, housing and/or campus beyond those assigned as a primary
responsibility.
-Facilitate baking classes or educational programs for guests, staff and/or students as needed.
-Assume the role of General Manager/Executive Chef or Duty Manager whenever business
needs require.
-Must be flexible with scheduling and work locations to meet the business needs.
-Complete various projects assigned by the supervisor.
-When needed, actively support the other Dining Centers and/or Catering department with staff,
equipment or event participation.
-Actively participate in the coordination of department's response to emergency situations.
-In conjunction with the Assistant Director-Culinary/Executive Chef support and advise other
menu offerings for retail or other foodservice locations within UHDS .
-May support the development and education of undergraduate and graduate students in the
form of committee involvement, internship supervision, and/or being in the classroom.
-Participate in search committees assigned.
What You Will Need
Bachelor's degree with focus on culinary/bakery management or related area OR an Associate degree, vocational or technical degree in Culinary Arts/Pastry, completion of a certified culinary apprenticeship plus 2 years working as a Baker/Pastry Sous Chef or above, OR 5 years work as a Pastry Chef in a hotel, institutional, or full-service restaurant equivalent.
Three years' full-time work experience in a large commercial bakery within a restaurant, hotel, catering operation, or institution demonstrating management and supervisory skills as well as excellent baking & pastry skills.
Demonstrated strong knowledge in a variety of baking and pastry skills with scratch/non premade baking along with experience in various global cuisines.
Must have strong organizational skills to manage the flow of food through the preparation process, presentation, and service in a high volume production bakery with multiple days of pre prep.
Demonstrated experience as a trainer/coach with the ability to develop and implement programs that teach others, especially related to the dining baking, pastries, assorted desserts, making presentations for either informational or promotional programs.
Must have ability to work with, train, and influence food production, baking staff, and service staff.
Demonstrated ability to establish a successful and positive work culture within a culinary setting.
Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills.
The ability to understand, interpret and explain profit & loss reports and recommend corrective action to others.
Demonstrated the ability to oversee multiple layers of baking production, from catering, retail, conferences, and special events.
Excellent oral, written, non-verbal communication, organizational and cooperation skills.
Demonstrated ability to cooperate, follow instructions, and stay organized.
Demonstrated passion for food and the food service industry.
Demonstrated ability to order perishable foods, maintain adequate par levels and forecast for future high-volume production.
Demonstrated knowledge of food allergens and special dietary needs.
Basic working knowledge of windows-based personal computer applications (Word, Excel, Outlook).
Working knowledge of ServSafe principles; certification required within 90 days of employment, or by next training/exam offered by Dining Services.
Must obtain an Oregon Food Handlers Certificate within 30 days of the hire date and maintain throughout employment with UHDS / OSU .
Pursuant to UHDS policy, this position is required to maintain current CPR
Must complete OSU training in regards to high heat working environments and ensure the bakeshop is within compliance during extreme temperatures.
This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a criminal history check and be determined to be position qualified as per University Standard: 05-010 et seq. Incumbents are required to self-report convictions and those in youth programs may have additional criminal history checks every 24 months.
What We Would Like You to Have
Certified Executive Pastry Chef ( CEPC ) certification from the American Culinary Federation.
Extensive work as a chef in a full-service culinary environment (i.e. breakfast, lunch, dinner,
receptions) with dining room service, casual service, catering, and special events.
Working knowledge of computerized menu and recipe system.
A degree from a Culinary Arts/Pastry School may be given preference.
2 years or more experience working in a high-volume team-based bakery
2 years or more experience working in a University Dining program that includes baking, dining,
catering, retail and large conferences.
Working Conditions / Work Schedule
UHDS is a seven-day-a-week operation, so weekends, evenings, and occasional holiday work
will be required.
UHDS requires the ability to work a flexible schedule based on the needs of the business
This position will potentially serve as a back-up person for the delivery of food and beverage
items into access-secured residence halls, where there may be minor present; and/or this
position may need to regularly access storage areas in a residence hall without an escort.
These security sensitive tasks will require passing a CHC .
The employee in this position will often be required to lift/carry/push/push/pull objects weighing
up to 50 pounds.
Must have the ability to make quick decisions under stress.
Must have the ability to plan for the production, and the ability to interpret recipes from varied
sources and be able to test, develop, and deliver quality baked goods to Dining Services
customers.
This position is deemed essential, and the incumbent is expected to report to work during
inclement weather, emergency and other University work curtailments or closures.
This is a physically active job in an institutional kitchen environment. Incumbent will experience
long working periods of standing on a hard floor; working with commercial kitchen equipment;
fluctuation in workflow, temperature and noise level
OSU is a smoke free campus. For more information, visit Smoke Free OSU
athttp://oregonstate.edu/smokefree/
Pay Method Salary
Pay Period 1st through the last day of the month
Pay Date Last working day of the month
Recommended Full-Time Salary Range $64,000 - $70,000
Link to Position Description
https://jobs.oregonstate.edu/position_descriptions/181193
Posting Detail Information
Posting Number P10016UF
Number of Vacancies 1
Anticipated Appointment Begin Date 07/27/2026
Anticipated Appointment End Date
Posting Date 06/19/2026
Full Consideration Date
Closing Date 07/06/2026
Indicate how you intend to recruit for this search Competitive / External - open to ALL qualified applicants
Special Instructions to Applicants
When applying you will be required to attach the following electronic documents:
1) A resume
2) A cover letter indicating how your qualifications and experience have prepared you for this position.
You will also be required to submit the names of at least three professional references, their e-mail addresses and telephone numbers as part of the application process.
For additional information please contact:
David Wilber
david.wilber@oregonstate.edu
We are an Equal Opportunity Employer, including disability, protected veteran, and other protected status.
OSU will conduct a review of the National Sex Offender Public website prior to hire.
Starting salary within the salary range will be commensurate with skills, education, and experience.
OSU is a fair chance employer committed to inclusive hiring. We encourage applications from candidates who bring a wide range of lived experience including involvement with the justice system. This job has "critical or security-sensitive" responsibilities. If you are selected as a finalist, your initial job offer will be contingent upon the results of a job-related pre-employment check (such as a background check, motor vehicle history check, sexual misconduct reference check, etc.). Background check results do not automatically disqualify a candidate. Take a look at ourBackground Checks (https://hr.oregonstate.edu/careers/background-checks) website including thefor candidates (https://hr.oregonstate.edu/careers/candidates) section for more details. If you have questions or concerns about the pre-employment check, please contact OSU's Employee and Labor Relations team atemployee.relations@oregonstate.edu.
The required ServSafe certification, Oregon Food Handlers Certificate and CPR certification may be uploaded as License or Certification 1, 2 or 3.The online application system will allow you to attach your license/certification if the PDF file is 9MB or less. If over 9MB in size, submit to contact person listed. The license and/or certification must be received by the closing date if not uploaded with your application.
Supplemental Questions
Read More at: https://jobs.oregonstate.edu/postings/181271
OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community.
