Pastry Chef

Pastry Chef Oregon State University, United States about 18 hours ago

Location:

Corvallis, OREGON

Deadline:

06 Jul 2026 Position Details Position Information Department Dining Centers (MHD) Position Title Manager 1-Chef de Cuisine Job Title Pastry Chef Appointment Type Professional Faculty Job Location Corvallis Benefits Eligible Full-Time, benefits eligible Remote or Hybrid option? Job Summary University Housing and Dining Services is seeking a Pastry Chef. This is a full-time (1.00 FTE), 12-month, professional faculty position. The Pastry Chef provides culinary leadership/support and managerial work alongside the Pastry Sous for the two Bakeshops/future centralized bakery/kitchen. Operating within Arnold and Off the Quad Bakery, a limited subset of Dining Services within University Housing and Dining Services (UHDS). Duties performed include collaborating, developing, implementing, and evaluating short

• and long-term goals and objectives for the Bakeshop.

As part of the management team, managing staff, equipment, and facilities, directing and developing employees by assisting with baked goods production. Coaching and training the culinary bakery team members in alignment with Dining's "Expectations for Culinary Success" to build resiliency, implementing and enforcing plans, policies, procedures, systems, programs, and performance standards. This position will ensure proper baking and pastry techniques and health department compliance, proper ordering of food supplies, developing menus, recipes, internal ordering for other food service locations across campus, production sheets within the guidelines set by the Culinary Team, meeting food cost goals, all while using a clear and positive communication style. This position reports to the Executive Chef de Cuisine of Dining Services and requires the baking/pastry/culinary skills necessary to provide consistent, high quality, innovative, baked goods/desserts in a high volume and fast-paced bakeshop for all food service locations within Dining Services to include Catering. Supervisory decisions involve the full scope of hiring, scheduling, training, evaluating and coaching staff (including classified staff) and student employees. This position will set the tone for the rest of the Bakeshop and will need to be managed in a way that does not add stress to the work environment. This position is responsible for establishing the "Culinary Culture" for the Bakeshop. The UHDS Culinary Team is committed to providing an inspirational culinary experience through a food-first philosophy integrating nutrition and dietary preferences while maintaining quality and a passion for food. The team is dedicated to sustainable practices, food innovation and supportive work environments. Food is a voice to express these values along with educating students, staff, guests and the OSU community. This position will work with the Dining Leadership team to assist with the implementation of departments' strategic directions and goals. This position will be required to work a flexible schedule to ensure the work within the unit is completed and the goals of the department are met. Dining Services is a year-round operation, open from early in the morning to very late at night. This position will adhere to all OSU and UHDS policies and procedures. OSU Administrative Policies and Procedures, State of Oregon Health and Sanitation requirements, departmental directives and the SEIU union contract are used as guidelines and/or reference materials. This position performs essential functions and is required to report to work during emergency university closures. This position has direct access to, or control over, cash, checks, credit card account information and care, safety, and security of people or property. Therefore, the position requires a background check. This position will uphold the performance criteria established by the university for professional faculty employees when interacting with all employees, at all levels, at all times: hr.oregonstate/evals/professional-faculty/performance-criteria This position is expected to uphold the UHDS values of trust & respect, shared leadership, & authentic relationships: uhds.oregonstate/uhds-vision-and-values. University Housing & Dining Services (UHDS) vision is to engage our students, enrich their lives and help them thrive. UHDS strives to provide students, faculty, staff, and guests with safe, economical, convenient, and comfortable living and dining options, and the department works to maintain the highest educational and service standards. On the Corvallis Campus, UHDS houses 5,000 students and offers a variety of living and dining options in 15 residence halls, 107 student apartments, 3 dining centers, 8 coffee shops, a market, and a retail restaurant. UHDS is an auxiliary enterprise and is funded solely by students and customers who use our services— we receive no State or General fund allocation. Oregon State University is one of only two American universities to hold the Land Grant, Sea Grant, Sun Grant, and Space Grant designation and is a Carnegie Doctoral/Research-Extensive university. OSU is located in Corvallis, a community of about 57,000 people situated in the Willamette Valley between Portland and Eugene. Ocean beaches, lakes, rivers, forests, high desert, the rugged Cascade and Coast Ranges, and the urban amenities of the Portland metropolitan area are all within a 100-mile drive of Corvallis. Approximately 26,480 undergraduate students and 5,400graduate students are enrolled at OSU, including 7,900 U.S. students of color and 3,800international students, 600 of whom reside on campus. The university has an institution-wide commitment to diversity, multiculturalism, and community. We actively engage in recruiting and retain a diverse workforce and student body that includes members of historically underrepresented groups. We strive to build and sustain a welcoming and supportive campus environment. OSU provides outstanding leadership opportunities for people interested in promoting and enhancing diversity, nurturing creativity, and building community. UHDS is committed to an appreciation for diversity and fostering an open, respectful and enjoyable living, learning and working environment. Personal and professional commitments to providing excellent customer service and creating inclusive environments are core values of UHDS. Why OSU? Working for Oregon State University is so much more than a job! Oregon State University is a dynamic community of dreamers, doers, problem-solvers and change-makers. We don't wait for challenges to present themselves — we seek them out and take them on. We welcome students, faculty and staff from every background and perspective into a community where everyone feels seen and heard. We have deep-rooted mindfulness for the natural world and all who depend on it, and together, we knowledge, tools and skills to build a better future for all.

FACTS:

• Top 1.4% university in the world
• More research funding than all public universities in Oregon combined
• 1 of 3 land, sea, space and sun grant universities in the U.S.
• 2 campuses, 11 colleges, 12 experiment stations, and Extension programs in all 36 counties
• 7 cultural resource centers that offer education, celebration and belonging for everyone
• 100+ undergraduate degree programs, 80+ graduate degrees plus hundreds of minor options and certificates
• 35k+ students including more than 2.3k international students and 10k students of color
• 217k+ alumni worldwide
• For more interesting facts about OSU visit: oregonstate/about

Locations:

Oregon State has a statewide presence with campuses in Corvallis and Bend, the OSU Portland Center and the Hatfield Marine Science Center on the Pacific Coast in Newport. Oregon State's beautiful, historic and state-of-the-art main campus is located in one of America's best college towns. Corvallis is located close to the Pacific Ocean, the Cascade mountains and Oregon wine country. Nestled in the heart of the Willamette Valley, this beautiful city offers miles of mountain biking and hiking trails, a river perfect for boating or kayaking and an eclectic downtown featuring local cuisine, popular events and performances.

Total Rewards Package:

Oregon State University offers a comprehensive benefits package with benefits eligible positions that is designed to meet the needs of employees and their families including:

• Medical, Dental, Vision and Basic Life. OSU pays 95% of premiums for you and your eligible dependents.
• Free confidential mental health and emotional support services, and counseling resources.
• Retirement savings paid by the university.
• A generous paid leave package, including holidays, vacation and sick leave.
• Tuition reduction benefits for you or your qualifying dependents at OSU or the additional six Oregon Public Universities.
• Robust Work Life programs including Dual Career assistance resources, flexible work arrangements, a Family Resource Center, Affinity Groups and an Employee Assistance Program.
• Optional lifestyle benefits such as pet, accident, and critical illness insurance, giving you peace of mind and the support you need to thrive in all aspects of your life.

Oregon State University is deeply committed to the principles of a Health Promoting University. This commitment drives a collaborative approach across OSU's safety and well-being programs, reducing silos and coordinating efforts to enhance employee safety and well-being. By prioritizing resources that support the health of both employees and students, OSU fosters a culture of care and a healthier campus environment where everyone can thrive. 2025 Best Place for Working Parents® Designation! Future and current OSU employees can use the Benefits Calculator to learn more about the full value of the benefits provided at OSU. Key Responsibilities 50% Culinary leadership and Employee Supervision

• Provides operational leadership of the day to day functions of the bakery including oversight of food production, menu development and implementation, inventory management and vendor communication and management.
• 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 atoregonstate/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 jobs.

oregonstate/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 ing 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.wilberoregonstate 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.). ground check results do not automatically disqualify a candidate. Take a look at our ground Checks website including the for 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 at employee.relationsoregonstate . 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.