Job Title: Part-Time Cook/Chef
Location: Oregon Hillel, University of Oregon – Eugene, OR
Employment Type: Part-Time, Seasonal (36 Weeks)
Hours: Up to 25 hours per week
Pay Rate: $18–$20/hour, based on experience

About Oregon Hillel:

Oregon Hillel serves the Jewish students at the University of Oregon and Oregon State University, creating a vibrant and welcoming Jewish campus community. We celebrate Jewish life through meaningful programs, cultural experiences, and delicious food that brings people together.

Position Overview:

Oregon Hillel is seeking a dedicated and skilled Part-Time Cook/Chef to lead the planning, preparation, and execution of meals that are central to our community gatherings. The role is seasonal (primarily aligned with the academic year) and will run for 36 weeks, with a focus on Shabbat dinners, Jewish holidays (including High Holidays and Passover), and additional special events.

Key Responsibilities:

• Plan, prepare, and cook weekly Friday night Shabbat meals (serving ~40–80 students).
• Design and execute menus for High Holiday meals and Passover Seders (serving ~80–120 students).
• Collaborate with Hillel staff and students to create a diverse and appealing yearly menu that reflects Jewish culinary traditions and student preferences.
• Work with the Executive Director to manage food and supply budgets, ensuring cost-efficiency and minimizing waste.
• Maintain a clean, safe, and organized kitchen, adhering to all health and safety regulations.
• Oversee food purchasing, inventory, and storage.
• Incorporate knowledge of Kashrut (Jewish dietary laws) into meal planning and preparation; ability to maintain a kosher-style or kosher kitchen is highly valuable.
• Supervise and occasionally train student volunteers assisting with food preparation or service.

Qualifications:

• 2+ years of experience in a commercial or large-scale kitchen environment preferred.
• 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.
• Food Handler’s Certification/Card.
• Understanding of Kashrut (Jewish dietary laws) is strongly preferred.
  
  

Schedule:

• Weekly Shabbat meals every Friday (during the academic year). Prep usually takes place on Thursday.
• Holiday events including Rosh Hashanah, Yom Kippur break-fast, Passover Seders, etc.
• Some flexible planning hours during weekdays to coordinate menus, shop, or prep as needed.