The University of Oregon’s Institute of Marine Biology (OIMB) invites applications for a part-time (.50 FTE) seasonal Cook 1. This position generally works full-time during spring and summer terms. There may be occasional work during fall and winter terms. As part of the evaluation process for this position, a practical test will be given on recipes and food handling procedures.
This position prepares and serves meals for students, staff, visiting groups, and for special events. Typically, during spring and summer 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.
Meal preparation will be according to menus, recipes or verbal instructions. Cooking methods include boiling, grilling, steaming, roasting and baking. The Cook 1 will assist other cooks as needed. Duties will include the storage of food, cleaning the kitchen and equipment, keeping work area sanitary, maintaining records, including an accurate count of meals served and completion of a time sheet.
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 requires the ability to lift, push, pull and carry items up to 50 pounds. This position requires 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.
To apply, please drop off or mail your resume to:
The Oregon Institute of Marine Biology
P.O. Box 5389
63466 Boat Basin Rd.
Charleston, OR 97420