Executive Sous Chef

NC State was named a great place to work in the 2022 Forbes annual survey as the best large employer in North Carolina. NC State embodies a culture that values collaboration, creativity, innovation, and teamwork. We provide a team-oriented culture, work/life balance, and work that makes a difference in our community, the state, and beyond. We also offer great benefits for SHRA permanent positions, including tuition reimbursement at any university in the UNC system, healthcare, vacation, holiday and sick leave, paid parental leave, retirement and more. You can even join the NC State Wellness and Recreation Center and receive discounted meals on campus.

Campus Enterprises is NC State University's division of retail and hospitality organizations - NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success.

NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 11 cafes, 3 food courts and 6 dining halls, 3 markets, 2 restaurants, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 165 permanent EHRA and SHRA employees.

For more information about why you should consider working for Campus Enterprises at NC State, visit our website at https://campusenterprises.ncsu.edu/dept/hr/opportunities/permanent-opportunities/

Essential Job Duties

The primary purpose of this position will be to execute production and provide leadership and supervision to production staff in Murphy and Case Dining Halls within NC State Dining. The scope of work involves training kitchen personnel; maintaining high, professional food quality and sanitation standards; assisting with menu and recipe development, evaluating new items, and implementing quality control and solving problems associated with the recipe and menu development. This position will interact with a dietitian on a regular basis regarding the development of the menu for the Murphy Dining Hall, and will ensure that all meal requests are met including catering events at outdoor practice fields. This position supports all athletic dining functions on campus.

Duties and responsibilities include, but are not limited to:

• Follow and maintain the highest of culinary standards in all food areas, including the kitchen, serving line and display stations.

• Responsible for the quality of the food to be cooked, seasoned, and held correctly, according to the set recipes, and presented in an attractive manner.

• Execute the production of recipes required to fulfill the menu.

• Plan daily food production and assign staff accordingly to execute the plan.

• Act as the team leader in the absence of the Unit Chef.

• Review daily production sheets and check preparations amounts for accuracy and coordinate the flow of food in the unit.

• Responsible for face to face customer service and satisfaction.

• Communicate with personnel to ensure adequate amount of food for service while controlling overproduction.

• May pick up or deliver food/supplies to other dining locations.

• Support food production and execution for catering and special events as needed.

Other Responsibilities

• Model the Division's mission and values, introduce the Division's mission and values to the employees, and foster a positive, cohesive workplace and congeniality among co-workers.

• Understand the goals and culture of the organization, and understand how employees' work activities, teamwork, and customer service impact clients. Work with your supervisor and colleagues to understand these goals and the culture.

• Adhere to all University policies, procedures, and regulations, and Division standard operating practices and protocols.

• Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to special events.

• Perform other duties as assigned to ensure NC State Dining business needs are met.

• Position may need to travel to other dining units or grocery store to pick up items using a NC State vehicle.

Qualifications

Minimum Experience/Education

High School diploma or equivalency and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience.

Other Required Qualifications

• Ability to work in a fast-paced environment.

• Strong written and verbal communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University.

• Must follow written and verbal instructions.

• Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.

• Excellence in completing all tasks and performance goals.

• Requires bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions.

• Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation.

• Follow all safety procedures and protocols; incumbent will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills, etc.

• Ability to use or learn to use email.

Preferred Qualifications

• Certified Sous Chef (CSC) or higher

• Accredited culinary program certificate

• Experience with high volume or institution production

• Supervisory experience

• Previous experience with a computer food production program such as Cbord.

• Must be proficient in the use of computers and have the ability to learn new software programs.

Required License or Certification

• ServSafe Certification or the ability to obtain within 90 days of employment

• A valid North Carolina driver's license must be obtained within 60 days of start date

• Licenses and certifications must be maintained as a condition of employment

Valid NC Driver's License required Yes Commercial Driver's License Required? No