Department: CAS Oregon Institute of Marine Biology (OIMB)
Classification: Cook 1
Appointment Type and Duration: Seasonal (Classified), Ongoing
Salary: $15.59 - $20.62 per hour
Review of Applications Begins
February 21, 2024; position open until filled
Special Instructions to Applicants
For full considerations, complete applications should include:
1. A current resume that outlines your educational and work experience. These details are used to determine if applicants meet the qualifications of this position.
2. Names and contact information for three professional references. Candidates will be notified prior to references being contacted.
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 Biology department and conduct research on the development, ecology, evolution, and physiology of marine organisms worldwide from the intertidal zone to the deep sea.
The Cook 1 prepares and serves meals for students, staff, visiting groups, and special events at the Oregon Institute of Marine Biology (OIMB). This position is a vital member of the kitchen staff at OIMB and is responsible for duties that include the storage of food, cleaning the kitchen and equipment, keeping the work area sanitary, and maintaining records, including an accurate count of meals served. This position 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 the academic 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 during the fall and winter terms.
The Cook 1 reports to the Operations Manager at OIMB and will assist other cooks as needed.
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.
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
• 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.
• 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.
• 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.
FLSA Exempt: No
All offers of employment are contingent upon successful completion of a background inquiry.
This is a classified position represented by the SEIU Local 503, Oregon Public Employees Union.
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 http://hr.uoregon.edu/careers/about-benefits.
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. 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 contact us at firstname.lastname@example.org or 541-346-5112.
UO prohibits discrimination on the basis of race, color, sex, national or ethnic origin, age, religion, marital status, disability, veteran status, sexual orientation, gender identity, and gender expression 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 Title IX Coordinator, Office of Civil Rights Compliance, or to the Office for Civil Rights. Contact information, related policies, and complaint procedures are listed on the statement of non-discrimination.
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