Lead Cook

Campus Enterprises; Raleigh (NC); On-site; USD 10,000 - 60,000; Full time

Job description

Join to apply for the Lead Cook role at Campus Enterprises.

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Essential Job Duties

JOIN THE PACK!
We are seeking individuals to join our Pack as a Lead Cook. Successful candidates will work with the chef and co-workers in a dining hall, food court, or restaurant setting.

Essential Job Duties Include:

• Provide professional leadership and supervision to Line Station Cooks and Student Cooks.
• Prepare food as per standardized recipes and specifications.
• Perform small batch cooking and made-to-order items, display station set-up and service, and transport cooked foods to hot boxes for line service.
• Support front-of-house operations with backup food to prevent lag time between food item changes.
• Portion food products prior to cooking according to standard portion sizes and recipes.
• Perform specialty tasks such as display station setup, enhanced garnishing, recipe development, and event meal assistance.
• Maintain cleanliness of utensils, workspace, tables, shelves, and equipment to ensure a Grade A Sanitation rating.
• Participate in recipe development and assist with event meals.
• Other duties as assigned to meet NC State Dining's business needs.
• Assist in other locations as necessary.

This hourly position includes a State-mandated 32-day break at the end of 11 months. Superior performance may lead to employment renewal or advancement into a benefits-eligible permanent position.

NC State Dining provides campus-wide food services, operating cafes, food courts, dining halls, convenience stores, vending, nutritional counseling, and catering. The department employs about 1000 temporary and student employees and around 150 permanent staff.

Work Schedule:

• Shifts available from early morning to late night, including weekends. Please specify your availability in the application. Both full- and part-time positions are available.

Other Work/Responsibilities:

• Represent NC State Dining and the university positively, enriching campus life and supporting student success.
• Work effectively as part of a team and foster a positive work environment.

Minimum Experience/Education:

• High School Diploma or equivalent.
• Relevant competencies or previous professional cooking experience.

Department Required Skills:

• Ability to work in a fast-paced environment.
• Maintain a Grade A sanitation rating of 95% or higher.
• Effective and professional communication skills.
• Ability to follow instructions accurately.
• Provide excellent customer service, remaining professional under pressure.
• Complete tasks efficiently and accurately.
• Adapt to changing customer volumes with urgency.
• Work well within a team.
• Knowledge of equipment, cooking methods, measurements, and food safety.
• Follow safety procedures, handling sharp and hot items safely.
• Stand for long periods, walk, bend, twist, and lift up to 60 lbs with or without accommodations.

Preferred Experience, Skills, and Education:

• Culinary Arts Education (certificate, diploma, or degree).
• At least two years of progressive food service experience, preferably in casual dining.
• Proficiency in recipe preparation, short order, and high-volume cooking.
• Advanced knife skills.
• Diverse culinary knowledge, including meat fabrication and various cuisines.
• ServSafe certification is a plus.