Head Chef — Campus Dining Leadership

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

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.