Sous Chef

North Carolina State University

$ 38,760 - $ 75,231

parental leave, sick time, tuition reimbursement

United States, North Carolina, Raleigh

Nov 20, 2024

Job Posting Information

Posting Number	PG194342SP
Internal Recruitment	No
Working Title	Sous Chef
Anticipated Hiring Range	$48,000 - $50,470
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.
Job Location	Raleigh, NC
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, 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 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 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. This position is for a vacancy in Case Dining Hall at NC State University.
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. 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 in high volume cooking (1000+ meals a day) in fine dining, fast casual dining, multi unit/concepts restaurant or private club. Supervisory experience. Previous experience with a computer food production program such as Cbord. Short order or display cooking, buffet and/or plated meal experience.
Required License or Certification	ServSafe Certification 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

Job Open Date	11/13/2024
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.)	11/19/2024
Notice to Applicants	Include ALL relevant work history with start and end dates. Please make sure that the work history you list on your application is identical to the work history listed on your resume. The application must be filled out completely, do not use the phrase "see resume."
Special Instructions	Along with your completed application, please include as attachments a resume and cover letter.

Position Details

Position Number	00046134
Position Type	SHRA
Position Classification Band Title	Food Services Supervisor
Position Classification Band Level	Journey
Position Classification Salary Range	$ 38,760 - $ 75,231
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, Other
Time Limited Position	No
Time-Limited Appointment Length (if applicable)
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. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-515-3148 to speak with a representative at the Office of Equal Opportunity. If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu. 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.