Unit Chef

North Carolina State University

$63,639

life insurance, flexible benefit account, paid time off

United States, North Carolina, Raleigh

Feb 13, 2025

Posting Information

Posting Number	PG193962EP
Internal Recruitment	No
Working Title	Unit Chef
Anticipated Hiring Range	$63,639
Work Schedule	Work hours may vary based on business needs; work schedule may include nights, weekends and holidays.
Job Location	Raleigh, NC
Department	NC State Dining
About the Department	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 190 permanent EHRA and SHRA employees. As a Pack member, you can enjoy exclusive perks designed to enhance your personal and professional well-being. What we offer: Medical, Dental, and Vision Flexible Spending Account Retirement Programs Disability Plans Life Insurance Accident Plan Paid Time Off and Other Leave Programs 12 Holidays Each Year Tuition and Academic Assistance And so much more! You Belong Here! At NC State, our goal is for all employees to reach their fullest potential at work. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone.
Essential Job Duties	The primary purpose of this position is to serve as a Unit Chef within NC State Dining and manage all of the culinary and administrative aspects for Case Dining Hall. Duties include but are not limited to: The Unit Chef plans daily food production and assigns staff accordingly to meet production demands; ensures that the food is cooked according to the set recipes and utilizes culinary expertise to present food in an attractive manner. This includes preparing daily production sheets and verifying preparation amounts for accuracy; coordinating the flow of food in the unit; communicating with staff to ensure adequate amount of food is prepared following departmental guidelines for controlling overproduction. Culinary Management Initiates food service preparation for unit and catering events. Develops recipes and menus, forecasts food consumption, volume of products required to prepare menu, orders products, in conjunction with operating within the financial boundaries of the unit or customer's budget. Collaborates with purchasing managers to research and source ingredients to meet goals for recipe and work through stocking and service related issues; maintains and controls adequate amounts of inventory. Works within the Cbord food production system, and follows all departmental protocols for Cbord, uses and maintains Cbord order scheduler, service menus, to forecast product and order food accordingly. Standardizes production recipes to ensure consistent quality. Establishes presentation techniques and meets quality standards. Teaches cooking methods, knife skills, food safety, display cooking, meat fabrication and progression into more complex recipes. Leadership and Administration Schedules staff using department specific software. Assesses the needs of the kitchen staff and makes changes to meet departmental goals. Supplies support to front of house (FOH) management by including merchandising suggestions for stations and line set up. Works with management to plan daily work schedules to ensure staff efficiency. Assists in SHRA and temporary employees' recruitment and selection. Hires, on-boards, and trains new staff assigned to the kitchen. Compliance and Safety Must be current with ServSafe and follows guidelines set forth. Responsible for maintaining all kitchen and service areas and equipment, ensuring they are clean, sanitary and in proper working condition. Demonstrates and fosters an environment that is safe for employees and co-workers. Follow guidelines set forth by Wake County Health Department and standard food code rules. Communicates to management if a safety or health compliance issue or concern is brought to the employee's attention. Contribute to maintaining Grade A sanitation rating of 95% or better. Adheres to all food allergen training and best practices. Communication and Customer Service Communicates with guests in a professional manner, and accepts feedback professionally. Ensures prompt service for customers by providing quality food in a prompt manner. Clearly communicates University-wide and Division-wide communication messages to staff to Bring your culinary and leadership skills to NC State Dining. If you have proven experience as a chef, excel in leadership and are energized by contributing to a high-impact, customer-focused environment, we encourage you to apply.
Other Responsibilities	Models the Division's mission and values, introduces the Division's mission and values to the employees, and fosters a positive, cohesive workplace and congeniality among co-workers. Understands the goals and culture of the organization, and understands how employees' work activities, teamwork, and customer service impact clients. Works with supervisor and colleagues to understand these goals and the workplace culture. 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, catering and special events. Performs 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 Education and Experience	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	Previous culinary management experience, including demonstrated knowledge of equipment, cooking methods, measurements, and food safety. 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. Supervisory experience, including ability to establish performance goals and expectations, and provide positive corrective action to personnel. 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. 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. Able to work in a fast-paced environment, have initiative, and a high level of accuracy and attention to details. Must follow written and verbal instructions. Must be proficient in the use of computers and have the ability to learn new software programs, and the ability to use or learn to use email. 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.
Preferred Qualifications	Certified Sous Chef (CSC) or higher Certified Chef de Cuisine (CCC) or ability to obtain within two years Accredited culinary program certificate or Associate Degree in Culinary Arts At least 3-5 years cooking experience in high volume or institution production At least 3-5 years management experience (planning, forecasting, ordering, budgeting At least 2-4 years of supervisory experience Previous experience with a computer food production program such as Cbord.
Required License(s) or Certification(s)	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 Food Allergen trained and certified or ability to obtain within 90 days of employment. Licenses and certifications 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	02/11/2025
Anticipated Close Date	Open until filled
Special Instructions to Applicants	Please include a resume, cover letter and contact information for at least three professional references.

Position Details

Position Number	00111315
Position Type	EPS/SAAO
Full Time Equivalent (FTE) (1.0 = 40 hours/week)	1.0
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
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.