• 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.

• 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.

• 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.

• 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 

Required Qualifications: 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.

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

About NC State University

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.

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