Lead Cook

NC State University; Raleigh (NC); On-site; USD 20,664 - 27,552; Part time

Benefits offered by this job

Free attendance at non-revenue sporting events

Job summary

NC State University is seeking a Lead Cook for temporary positions within NC State Dining. Candidates will guide Line Station Cooks and prepare food according to standardized recipes in team settings across dining facilities. A high school diploma and prior cooking experience are required, along with adaptability and effective communication skills.

This role involves working shifts that include weekends and may lead to permanent opportunities based on performance.

Qualifications

• Dependable with efficient time management and ability to work in a busy kitchen.
• Ability to stand for long periods and lift up to 60 lbs safely.

Responsibilities

• Provide professional guidance to cooks and prepare food according to recipes.
• Operate kitchen equipment safely and maintain cleanliness to ensure sanitation standards.
• Support front-of-house operations and assist in recipe development.

Skills

Cooking experience

Knowledge of food safety

Verbal communication skills

Time management

Education

High school diploma or equivalency

Culinary Arts education

Job description

Lead Cook – Temporary (NC State Dining)

The Department of NC State Dining is seeking a Lead Cook for temporary positions in our dining halls, food courts, and cafés. Successful candidates will receive instructions from the chef and other culinary professionals and will provide professional guidance to temporary Line Station Cooks and student cooks.

Responsibilities

• Provide professional guidance and instructions to temporary Line Station Cooks and student cooks.
• Prepare food according to standardized recipes and specifications.
• Perform small batch cooking and made‑to‑order items, display station set‑up, service, and transport cooked foods to hot boxes for line service.
• Support front‑of‑house operations by providing back‑up food to reduce lag time between changing food items.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Perform specialty tasks such as display station set‑up and service, enhanced garnishing, recipe development, and event meal assistance.
• Check temperatures and proper storage of food items, following guidelines to prevent contamination and spoilage.
• Operate all kitchen equipment safely and as recommended by the manufacturer.
• Perform necessary cleaning of utensils, workspace, tables, shelves, and equipment to maintain a Grade “A” Sanitation rating.
• Participate in recipe development and event meal assistance.
• Other duties as assigned to meet NC State Dining business needs, including assistance in other locations as necessary.

Qualifications and Preferences

• High school diploma or equivalency.
• Previous cooking experience.
• Knowledge of equipment, cooking methods, measurements, food quality, appearance, and food safety.
• Dependable, with efficient time management and ability to work in a busy kitchen.
• Adaptability to changing customer volume with a sense of urgency.
• Strong written and verbal communication skills; ability to remain professional and respectful under pressure.
• Knowledge of safety procedures, including handling knives, hot food, and heavy equipment.
• Physical ability to stand for long periods, walk, bend, twist, pull, push, lift up to 60 lbs, and work in extreme hot and cold conditions.
• Preferred: Culinary Arts education (certificate, diploma, or degree).
• Preferred: Two years of progressive culinary experience.
• Preferred: Proficiency in recipe preparation, short order, high‑volume cooking, diverse culinary knowledge, meat fabrication, and knife skills.
• Preferred: Demonstrated understanding of food safety, cleaning, and sanitation procedures.

Work Schedule

Shifts available from early morning to late nights, including weekends. Full‑ and part‑time positions are available. Please list your availability in the application.

Compensation & Benefits

This is an hourly position, including a state‑required 32‑day break at the end of 11 months. Superior performance may lead to renewal of employment and/or advancement into a benefits‑eligible permanent role.

• Attend non‑revenue generating sporting events for free.

About NC State Dining

NC State Dining provides campus‑wide food services to students, staff, and faculty on the North Carolina State University campus. The department operates 10 cafés, 3 food courts, 6 dining halls, 4 markets, 1 restaurant, vending services, a nutritional counseling service, and a catering department. It employs approximately 1,000 temporary and student employees and approximately 190 permanent EHRA and SHRA employees.

Equal Opportunity Employer

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 accommodations may contact 919‑513‑0574 to speak with a representative of the Office of Equal Opportunity.

Contact

General inquiries about the application process may be directed to Human Resources at (919) 515‑2135 or [e-mail].

Final candidates are subject to criminal and sex offender background checks. Degree(s) must be obtained prior to the start date to meet qualifications.

NC State University participates in E‑Verify.

NC STATE UNIVERSITY
RALEIGH, NC 27695
PHONE: (919) 515‑2011