Head Chef

NC State University; Raleigh (NC); On-site; USD 63,000 - 66,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Flexible Spending Account

Retirement Programs

Disability Plans

Life Insurance

Paid Time Off

12 Holidays

Tuition Assistance

Job summary

NC State Dining at NC State University in Raleigh, NC is seeking an experienced Head Chef to lead the Case Dining Hall kitchen. You will drive menu development, oversee culinary operations, and mentor a team of cooks and student workers to deliver high‑quality, cost‑efficient meals.

The role requires strong leadership, menu planning, budgeting, and adherence to food safety standards. This position reports to the General Manager and supports campus dining initiatives.

Qualifications

• High school diploma or equivalent with 1 year kitchen experience.
• Strong hospitality and culinary management knowledge.
• Experience coaching and supervising staff.
• Proficiency with Microsoft Office or Google Suite.
• Able to lift 30 pounds and work in hot/cold kitchen.
• Preferred: Bachelor’s in Culinary Arts.
• ServSafe certification or ability to obtain within 90 days.

Responsibilities

• Develop menus, test recipes, ensure quality and presentation; adjust production for volume and dietary needs.
• Hire, train, supervise, and evaluate kitchen staff; provide coaching and feedback.
• Manage daily kitchen operations, production schedules, inventory forecasting, and budgeting.
• Maintain sanitation and allergen protocols; ensure proper equipment use and cleanliness.

Skills

Hospitality management

Supervisor experience

Time management

Microsoft Office

Physical stamina

Education

High school diploma

Bachelor’s in Culinary Arts

Tools

NetMenu

Job description

Posting Number:

PG194890EP

Internal Recruitment :

No

Working Title:

Head Chef

Anticipated Hiring Range:

$63,000 - $65,548

Work Schedule:

Hours are variable based on business needs, may include evening and weekend shifts.

Job Location:

Raleigh, NC

Department :

NC State Dining

About the Department:

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 10 cafes, 3 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 180 permanent EHRA and SHRA employees.

Wolfpack Perks and Benefits:

• 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!

Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community.

Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered.

Essential Job Duties:

NC State Dining is seeking an experienced and dynamic Head Chef to lead the culinary and administrative operations of Case Dining Hall. This role is responsible for delivering exceptional food quality, driving customer satisfaction, and leading a high‑performing culinary team in alignment with departmental goals for menu balance, nutrition, cost, labor, and service excellence.

The Head Chef serves as the unit’s primary culinary leader and reports to the General Manager, with functional guidance from the Campus Executive Chef(s).

Key Responsibilities:

• Develop menus and recipes, test new items, ensure consistent food quality and presentation, and execute special events. Adjust production based on customer volume, dietary needs, and product availability.
• Hire, train, supervise, and evaluate sous chefs, cooks, temporary staff, and student employees. Provide ongoing coaching, technical training, and performance feedback.
• Manage daily kitchen operations, production schedules, inventory forecasting, and Cbord recipe and menu systems. Monitor food and labor budgets and provide weekly updates to management.
• Maintain a Grade A sanitation rating (95%+), enforce food safety and allergen protocols, conduct internal inspections, and ensure proper equipment use and sanitation practices.
• Coordinate with front‑of‑house teams, purchasing, and campus partners. Communicate expectations clearly to staff and serve as the primary culinary contact within the unit.
• Maintain a visible presence during peak service, respond to customer feedback, and support campus dining initiatives, focus groups, and committees.

Other Responsibilities:

• Models the Division’s mission and values, introduces the Division’s mission and values to the employees, and fosters a positive, cohesive workplace and congeniality among co-workers.
• Understands the goals and culture of the organization, and understands how employees’ work activities, teamwork, and customer service impact clients. Works with supervisor and colleagues to understand these goals and the workplace culture.
• Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited to, catering and special events.
• Performs other duties as assigned to ensure NC State Dining business needs are met.

Minimum Education and Experience:

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:

• Possess a strong understanding of hospitality services and culinary management experience, including knowledge of menu planning, budgeting, and production planning.
• Supervisor experience with the ability to assign, train, and coach subordinates on the correct standards, recipes, and procedures to prepare and serve food.
• Strong organizational, time management, and critical thinking skills.
• Proficiency with Microsoft Office or Google Suite and ability to learn new software.
• Must be able to routinely lift 30 pounds, with or without a reasonable accommodation. 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.

Preferred Qualifications:

• A Bachelor’s degree in Culinary Arts
• 3-5 years of culinary management experience in a large-volume food service environment, preferably in a college/university food service environment
• Professional culinary certification such as Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and/or Certified Culinary Cook (CCC)
• Previous experience as an Head Chef
• Previous experience with a computer food production program such as NetMenu
• 3-5 years management experience (planning, forecasting, ordering, budgeting)
• 3-5 years of supervisory experience

Required License(s) or Certification(s):

• ServSafe Certification or the ability to obtain within 90 days of employment
• A valid North Carolina driver’s license must be obtained within 60 days of start date
• Food Allergen trained and certified or ability to obtain within 90 days of employment.
• Licenses and certifications must be maintained as a condition of employment.

Valid NC Driver's License required:

Yes

Commercial Driver's License required:

No

Job Open Date:

09/21/2026

Anticipated Close Date:

Open until filled

This position is not eligible for visa sponsorship. Applicants must be authorized to work in the United States without the need for current or future sponsorship.

Position Number:

00111315

Position Type:

EPS/SAAO

Full Time Equivalent (FTE) (1.0 = 40 hours/week):

1.0

Appointment:

12 Month Recurring

Mandatory Designation - Adverse Weather:

Mandatory - Adverse Weather

Mandatory Designation - Emergency Events:

Mandatory - Fire/Explosions, Mandatory - Medical Emergencies, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal Emergencies

Department ID:

471511 - Dining Dining Halls

EEO:

NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity.

If you have general questions about the application process, you may contact Human Resources at [phone] or [e-mail].

Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.

NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.