• Oversight of menu development, procurement, scheduling culinary labor, forecasting of product needs, and food safety.
• Monitor the performance of staff, develop procedures and ensure compliance with the department standards, and rectify deficiencies with respective personnel.
• Lead the catering food production staff for large catering events, Chancellor’s dinners, events, and other specific chef-driven events.
• Develop and maintain relationship with the Director of Catering.
• Coordinate with Front of House Management to see all stations are set up for best serving arrangement and coordinates flow of food from final production to line service as planned by CBORD production system.
• Oversee Back of the House Operations. Assign, supervise, and direct the efforts of Unit Chef, Sous Chefs, Cooks and other Temporary and Student Cook positions, Prep Personnel and other BOH Personnel regarding all food production for the unit and ensure that high standards of service and quality of food are maintained.
• Hire, develop and train temporary and student staff that will drive the customer experience.
• Work directly with less experienced chefs and provides opportunities for them to advance their skill level and careers.
• May be required to travel to various locations for delivery and pick-up of items using a state vehicle.

Preferred Qualifications:

• Previous experience as an Executive chef
• A minimum of 5-7 years of culinary management experience preferably in a college/university food service environment
• Experience in a fine dining establishment in leadership role in the back of the house
• Certified Sous Chef (CSC) or higher
• Certified Chef de Cuisine (CCC) or ability to obtain within two years
• Accredited culinary program certificate, Associate Degree in Culinary Arts or 4 year Culinary Arts Degree
• 5-10 years cooking experience in high volume or institution production
• 3-5 years management experience (planning, forecasting, ordering, budgeting)
• 3-5 years of supervisory experience
• Previous experience with a computer food production program such as Cbord

Minimum Experience/Education:

Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience; or Associate’s degree in a related discipline and three years of food management experience; or an equivalent combination of training and experience.

Other Required Qualifications:

• Solid knowledge of equipment, cooking methods, measurements, and food safety.
• Demonstrated knowledge of menu planning, budgeting, portion size and yield determinations, and production planning.
• Ability to assign, train, and coach subordinates on the correct standards, recipes, and procedures to prepare and serve food.
• Previous supervisory experience and demonstrated ability to establish clear expectations for employees so they understand their responsibilities. Able to prepare employee schedules.
• Possess a strong understanding of hospitality, and provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.
• Strong organizational, time management, and critical thinking skills.
• Must be proficient in the use of computers and have the ability to learn new software programs, including the ability to use or learn to use email.
• 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.
• 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.
• Excellence in completing all tasks and performance goals.
• Able to work in a fast-paced environment.
• 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.

About NC State University

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 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 conveni...ence 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.

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