We are on the lookout for an expert Sous Chef to join our diverse team at North Carolina State University in Raleigh, NC.
Growing your career as a Full Time Sous Chef is an awesome opportunity to develop excellent skills.
If you are strong in people management, critical thinking and have the right drive for the job, then apply for the position of Sous Chef at North Carolina State University today!
Job Posting Information
Posting Number
PG192239SP
Anticipated Hiring Range
$38,000 - $42,000
Work Schedule
40 hours per week, work hours may vary based on business needs; work schedule may include nights, weekends, and holidays. May be required to work some overtime.
Department
NC State Dining
About the Department
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, diversity, 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 working more than 30 hours a week, including healthcare, vacation, holiday and sick 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 4 dining halls, 5 convenience stores, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 150 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 a NC State Dining food service unit(s). This position will be responsible for maintaining the highest of culinary standards in all food areas, including the kitchen, serving line, and display stations.
Duties and responsibilities include, but are not limited to:
- Follow and maintain the highest 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 Executive 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.
We are currently hiring for 2 Sous Chef positions and this position is at the Talley Student Union.
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.
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
- Knowledge of equipment, cooking methods, measurements, and food safety.
- Able 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 or associate degree in culinary arts.
- One year experience in high volume cooking (1000+ meals a day) in fine dining, fast casual dining, multi unit/concepts restaurant or private club.
- Three years cooking experience.
- Two years short order or display cooking, buffet and/or plated meal experience.
- 2-4 years of supervisory experience.
- Must be proficient in the use of computers and have the ability to learn new software programs.
- Previous experience with a computer food production program such as Cbord.
Required License or Certification
- ServSafe Certiification or the ability to obtain within 90 days of employment.
- Certifications must be maintained as a condition of employment.
- A valid North Carolina driver’s license must be obtained within 60 days of start date and must be maintained as a condition of employment.
Valid NC Driver's License required
Yes
Commercial Driver's License Required?
No
Recruitment Dates and Special Instructions
Earliest Close Date- (Positions will be posted until 5:00 PM ET on this date. Positions remaining posted after this date are still accepting applications but may close at any time.)
07/22/2022
Notice to Applicants
Please include as attachments a resume, cover letter, and contact information for at least 3 professional references.
Special Instructions
If you submit a resume, please make sure that the work history listed on your application is identical to the work history listed on your resume. Include
ALL
relevant employment in the Work History section of the application.
Position Details
Position Classification Band Title
Food Services Supervisor
Position Classification Band Level
Journey
Position Classification Salary Range
$31,200 - $60,557
Salary Grade Equivalency
GN06
Alternate Option
If no applicants apply who meet the required competency level and training & experience requirements, then management may consider other applicants. Salary would be determined based on competencies, equity, budget, and market considerations.
Full Time Equivalent (FTE) (1.0 = 40 hours/week)
1.00
Appointment
12 Month Recurring
Mandatory Designation - Adverse Weather
Mandatory - Adverse Weather
Mandatory Designation - Emergency Events
Mandatory - Fire/Explosions, Mandatory - Medical Emergencies, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal Emergencies, Non Mandatory - Emergency Event
Time-Limited Appointment Length (if applicable)
Is this position partially or fully funded on ARRA stimulus monies?
No
Department Id
471501 - Dining and Catering Operations
AA/EEO
NC State University is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, gender identity, age, sexual orientation, genetic information, status as an individual with a disability, or status as a protected veteran.
If you have general questions about the application process, you may contact Human Resources at
(919) 515-2135 or
[email protected]. Individuals with disabilities requiring disability-related accommodations in the application and interview process, please call 919-515-3148.
Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.
NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.
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● Company offers career progression opportunities
● Advantageous package
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