The Oregon Institute of Marine Biology (OIMB) is seeking a Cook 1 to prepare and serve meals for students, staff, visiting groups, and special events. This position is vital to the kitchen staff at OIMB, responsible for the storage of food, cleaning the kitchen and equipment, keeping the work area sanitary, and maintaining records, including an accurate count of meals served. The Cook 1 will prepare meals according to menus, recipes, or verbal instructions and utilize cooking methods such as boiling, grilling, steaming, roasting, and baking.

This position works seasonally with unpaid breaks of up to a month between academic terms. OIMB serves three meals a day, seven days a week for an average of 25-50 people, with the number served potentially increasing to 110 during special events and groups. Fewer meals are served during the fall and winter terms.

The Cook 1 will report to the Operations Manager at OIMB and assist other cooks as needed.

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 may include 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 may drive a university vehicle to assist with grocery shopping, which requires a valid driver’s license and the ability to obtain UO Driver’s Certification and Van Certification.

Minimum Requirements: One year of experience as a cook in a commercial food service facility; OR possession of a Certificate of Completion in culinary arts and/or Foods and Hospitality Service from a certified community college or technical school.

Professional Competencies: Ability to utilize menus, recipes, worksheets, and usage reports. Ability to perform basic math as needed to scale recipes to meet needs. Record-keeping skills. Strong customer service skills. Ability to communicate effectively with individuals from diverse backgrounds and cultures.

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

The University of Oregon is an equal opportunity, affirmative action institution committed to cultural diversity and compliance with the ADA. The University encourages all qualified individuals to apply and does not discriminate on the basis of any protected status, including veteran and disability status.

• Health insurance.
• Retirement plans.
• Paid time off.

• One year of experience as a cook in a commercial food service facility; OR possession of a Certificate of Completion in culinary arts and/or Foods and Hospitality Service.
• Ability to utilize menus, recipes, worksheets, and usage reports.
• Basic math skills for scaling recipes.
• Record-keeping skills.
• Strong customer service skills.
• Effective communication with diverse backgrounds and cultures.