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 Campus Enterprises is NC State Universitys 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 as a sous chef 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.

*This posting is for a vacancy at Case Dining Hall *

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 Sous 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 Divisions mission and values, introduce the Divisions 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 dining department, may be assigned to work in any dining department including, but not limited to special events.
• Perform other duties as assigned to ensure NC State Dining business needs are met.

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,