The primary purpose of the Executive Sous Chef will be to execute production and provide leadership and supervision to production staff in a NC State Dining food service unit(s).The main focus will be to provide oversight for catering events on the NC State University campus, including executive level catering events held at the Point (Chancellor’s private residence).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. Lead i