NC State was named a great place to work in the 2022Forbesannual 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 forSHRApermanent positions, including tuition reimbursement at any university in theUNCsystem, 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 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 permanentEHRAandSHRAemployees.

For more information about why you should consider working for Campus Enterprises at NC State, visit our website athttps://campusenterprises.ncsu.edu/dept/hr/opportunities/permanent-opportunities/{target="_blank"}

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 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. | | | | This posting is for a position at Fountain Dining Hall | +-----------------------------------------------------------------------+

*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. | +-----------------------------------------------------------------------+

AA/EEO

NC State University is an equal opportunity and affirmative action employer. All qualified