Head Chef — Campus Dining Leader & Menu Innovator

NC State University; Raleigh, Northern (NC, KY); Hybrid; USD 63,000 - 66,000; Full time

Benefits offered by this job

Childcare benefits

Wellness & Recreation Membership

Wellness Programs

Job summary

NC State Dining is seeking an experienced Head Chef to lead the culinary operations of Case Dining Hall. You will drive menu development, ensure exceptional food quality, and manage a high-performing culinary team in alignment with cost, labor, and service goals.

The role requires strong hospitality and culinary management skills, supervision experience, and the ability to work in a fast-paced university dining environment.

Qualifications

• High School diploma or equivalent with 1 year of experience in food preparation or service activities in a commercial kitchen.
• Strong hospitality and culinary management knowledge, including budgeting and production planning.
• Supervisor experience with ability to train and coach staff to standards.
• Able to lift 30 pounds and work in hot/cold kitchen environments.

Responsibilities

• Develop menus and recipes, test items, ensure quality and presentation, and adjust production for volume and dietary needs.
• Hire, train, supervise, and evaluate sous chefs, cooks, and student staff.
• Oversee daily kitchen operations, production schedules, inventory, and budgeting updates.
• Maintain sanitation ratings and enforce safety/ allergen protocols.
• Coordinate with front-of-house, purchasing, and campus partners; communicate expectations clearly.
• Engage with customers and support dining initiatives and committees.

Skills

Hospitality management

Culinary leadership

Team supervision

Menu planning

Food safety practices

Education

High School diploma or equivalent

Bachelor’s degree in Culinary Arts

Tools

Microsoft Office

Google Suite

NetMenu

Job description

NC State Dining is seeking an experienced Head Chef to lead the culinary operations of Case Dining Hall. You will drive menu development, ensure exceptional food quality, and manage a high-performing culinary team in alignment with cost, labor, and service goals.

The role requires strong hospitality and culinary management skills, supervision experience, and the ability to work in a fast-paced university dining environment.