Cook/Chef at Oregon Hillel (Part-Time)
$37,440–$41,600 year
On-siteEugene, Oregon, United States
Job Summary
Plan, prepare, and cook weekly Friday night Shabbat meals serving 50–80 students, while designing menus for High Holiday meals and Passover Seders for 80–120 people. Collaborate with staff and students to create a diverse yearly menu reflecting Jewish culinary traditions, and manage food and supply budgets with the Executive Director to ensure cost-efficiency. Maintain a clean, safe kitchen adhering to health regulations, oversee purchasing and inventory, and incorporate Kashrut knowledge into meal planning. Supervise and train student volunteers assisting with food preparation. This seasonal role runs 36 weeks from late September to mid-June, with prep typically occurring on Thursdays and some flexible weekday planning hours.
Required Qualifications
- Food Handler's Certification/Card
- 2+ years of experience in a commercial or large-scale kitchen environment
- Ability to plan and execute meals for groups of 25–100 people
- Strong organizational skills and time management
- Comfortable working independently and collaboratively
- Experience with menu planning and budget management
- Familiarity with or willingness to learn Jewish traditions and holiday customs
Desired Qualifications
- Incorporate knowledge of Kashrut (Jewish dietary laws) into meal planning and preparation
- ability to maintain a kosher-style or kosher kitchen
- Understanding of Kashrut (Jewish dietary laws)
- Supervise and occasionally train student volunteers assisting with food preparation or service
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