UHDS News

University Housing & Dining Services is once again accepting applications for student positions in our dining centers. In particular, UHDS seeks students that are available to work during the  lunch hour.

University Housing & Dining Services, and Dining Services specifically, employs hundreds of student staff in a variety of locations, including: Arnold, McNary, Bing’s, Marketplace West, and OSU Catering. Dining Services includes student positions in food preparation, retail food sales, dining operations, and customer service.

To find out if you are eligible for student employment please consult the OSU Student Employment Manual. In addition, all student positions must be familiar with the Student Training Manual (pdf).

Fill out the online Dining Application to apply.

Job descriptions:

• Catering Service Workers (pdf)
• Customer Service Representative – Dining Room (pdf)
• Customer Service Representative – Server/Food Prep/Cashier (pdf)
• Customer Service Representative – Barista/Smoothie/Retail Sales (pdf)

If you have previously submitted an application we still have it on file and will just need your winter term class schedule to consider you for employment next term.

If you have questions about the dining jobs application process, email DiningApplication@oregonstate.edu.

See our Jobs with UHDS page for more information on employment opportunities in the department.

[Campus Living, Nov. 18, 2011] — Staying on campus over the Thanksgiving holiday?

Dining Services will host a festive menu of roast turkey, roast top round, mashed potatoes, turkey gravy and beef gravy, sage stuffing, baked yams, green bean casserole, Lyonnais carrots, tofu-stuffed acorn squash, cranberry sauce and pumpkin pie from 5 to 6:30 p.m. Thursday, Nov. 24, at Global Fare in Arnold Dining Center.

Arnold Dining Center will be the only dining center open from Thursday, Nov. 24, to Saturday, Nov. 26, with hours of operation from 10 a.m. to 6:30 p.m. All dining centers will reopen with normal hours on Sunday, Nov. 27.

[Life@OSU, Nov. 10, 2011] — Healthy meal choices are increasing on campus, and for one Oregon State student, it’s providing her an opportunity to practice skills that will help her land a job when she graduates in December.

Elisabeth Miller has had a busy fall term. She is about to graduate with a degree in Nutrition Food Management and is getting married this Friday. In the mean time, she’s been in charge of designing the menu for Pangea’s new all-you-can-eat vegetarian dishes on Meatless Mondays.

Each Monday, customers who chose the all-you-can-eat option get an entrée with three vegetarian items, and can request more of any or all three for free. And it’s not just a plateful of carrots. Miller said she’s carefully planned each offering to be tasty, nutritious and a bit adventurous.

“I try to include things that are familiar but with a unique twist,” Miller said. “I try to think about things that go well together, so they don’t feel like they’re just eating a plate of vegetables.”

Read more of “Healthy choices increasing in MU dining centers.”

[Corvallis Gazette-Times, Nov. 9, 2011] — Since returning from a trip to Europe in September, Oregon State University senior Jillian Grant has tried and failed to find food that tastes like the cuisine she sampled in Greece.

“The food was so good, but nothing else has compared,” she said.

Then Grant stopped by Taste of the Mediterranean, a University Housing and Dining-sponsored culinary event held Wednesday evening at Marketplace West Dining Center.

She filled plates with humus, baba ganoush – a baked eggplant dish – and grape leaf-wrapped dolmas, and changed her tune about American-prepared Greek fare: the food, she said, was “amazing.”

The event is one of two annual University Housing and Dining culinary events in the “Journey Through Culture and Cuisine” series. Organizers expected about 800 attendees – OSU students and employees, along with people not associated with the university.

Rich Turnbull, associate director for University Housing and Dining, said the university’s culinary team had prepared for Wednesday’s event for the last six months by researching the region’s traditional ingredients and techniques.

“It was almost like going through a history of the spice trade,” Turnbull said. “We’re really trying to be as close to authentic as possible.”

[Campus Living, Oct. 21, 2011] — On behalf of all the dining staff, “Welcome.” 

Chef David Lewis

Chef David Lewis has introduced South Asian cuisine at Boardwalk Café, Chef Jay Perry has introduced four new salads at lunch at Cooper’s Creek BBQ, and Chef Bruce Hoerauf has introduced new signature sandwiches at Cascadia Market.

Chef Bruce Hoerauf

And speaking of Cascadia Market, we’ve significantly expanded the variety of groceries and fresh produce, as well as slashed prices.  Also in the International Living-Learning Center we’ve partnered with Peet’s Coffee and Tea out of San Francisco to bring another high quality coffeehouse to the students and staff of OSU.

In addition, in response to the many requests to open Arnold Dining Center on the weekends, Arnold Dining is now open seven days a week.

On Nov. 9 at Marketplace West we will be celebrating the culture and cuisine of the Mediterranean region.  Dinner is $8.  Invite your friends for a fun evening while sampling the amazing flavors of the countries bordering the Mediterranean Sea.  See more information on this event below.

Chef Jay Perry

We have a very responsive culinary team and want to serve you as best we can.  We welcome your input and look forward to a great year ahead. Let us know how we are doing by sharing your feedback.

Best regards,

Rich Turnbull, UHDS Associate Director

[Campus Living, Oct. 21, 2011] — University Housing & Dining Services will host Taste of the Mediterranean, a celebration of Mediterranean regional culture, from 5 to 8 p.m. Wednesday, Nov. 9, at Marketplace West Dining Center.  Dinner will be served until 7:30 p.m., with music and conversation continuing until 8 p.m.

The celebration is one of many in the journey through culture and cuisine series and is being held in conjunction with OSU’s International Education Week. The Taste of the Mediterranean will honor the cultures and foods of the countries bordering the Mediterranean Sea.

Tickets are $8 and will be available at the door, or in advance from any of the University Housing and Dining Services dining centers.

Menu items include dolmas, hummus with pita and Baba Ganouj from local Corvallis restaurant Bazaar.  Other menu items include mussels with chorizo, Chicken Tagine with preserved lemons and olives, Lebanese Spinach with carrots, Calamari Frito, Pizza Margherita and other regional culinary favorites.

Oregon State University hosted a BYUtv production crew for a taping of an episode of “Dining with the Dean” that will premiere in the week prior to the OSU-Brigham Young University clash on the football field. The episode will air at 5:30 p.m. Thursday, Oct. 13 on BYUtv.

Dining with the Dean features two teams vying to win a cash donation for the team as well a $2,000 contribution to the charity of their choosing. Oregon State was represented by two teams of students from Student Leadership and Involvement (SLI) — The Beaver- Bites and the Flat-Tails.

Both teams represented OSU with pride, fun and fierce competitive spirit. Dean Tammy Bray from the OSU College of Public Health and Human Sciences served as the judge to determine the winner. Dean Bray surprised the production team as well as the students with a twist at the end of taping. Watch the premiere episode to learn what the twist was and who the winning team and charity is.

Student Leadership and Involvement is a unit of Student Affairs on the Oregon State campus made up of programs that support the out of classroom experiences of OSU students. The two teams were comprised of students who lead for the Student Events and Activities Program, Memorial Union Program Council, International Students of OSU  and the SLI Info Team.

Team Beaver-Bites was captained by Alan Louie and the Flat-Tails by Nik Bowen.

The College of Public Health and Human Sciences vision of “Lifelong health and well being for every person, every family, every community” made Dean Bray the perfect judge of the student efforts in creating a healthy three course meal with only $30. Each team was charged with reviewing and incorporating the ideas from the new “MY Plate” guidelines into the meal as suggested by “Be Well BE Orange” campaign at OSU.

BYUtv is available on  channel 9403 for all Dish Network programming packages, and on  channel 374 for all DIRECTV programming packages. BYUtv is also available via cable, so you may check your local listings.

For more information, see http://blogs.oregonstate.edu/bewell/.

Photo: PHHS Dean Tammy Bray and OSU students share a laugh while filming Dining With The Dean.

The cafeteria: a cavernous room filled with counters of lukewarm food sitting beneath a heat lamp for hours. Such dining was a staple for colleges and universities for years.

But not a single cafeteria can be found today at Oregon State University. In recent years, University Housing and Dining Services has filled the campus’ three dining halls with salad bars, convenience stores offering fresh fruit and vegetables, and smaller concept restaurants with menus that aim to provide inexpensive healthy options and authentic international cuisine for students on meal plans and anyone else in the campus community.

Read more at Corvallis Gazette-Times. (Published Sept. 26, 2011)

[Food-management.com Magazine. (August, 2011)] – PUTTING IT INTO PRACTICE – In Corvallis, OR, sustainability is practically woven into the fabric of everyday life, and the catering operation at Oregon State University fits right in.

“There is a real market for it here,” says Chris Anderson banquet manager, OSU Catering. “It’s inherent in the community’s values.”

Requests for all-local, all-organic, vegetarian and vegan menus are popular already and are clearly on the rise, he says. OSU Catering composts 100 percent of post-consumer waste, uses an electric vehicle for short-range deliveries and partners with local food producers for produce, dairy and seafood. The operation recycles its used cooking oil, which is then processed to make bio-diesel fuel. <more>

[The Daily Barometer] – Last spring, The University Housing and Dining Services enacted the “Orange Rewards” program, which provides discounts from all 28 eateries and coffee shops on campus. The program is open to all students and staff, requiring only a $100 minimum buy-in and an Oregon State ID card.
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