Sous Chef

North Carolina State University; Chapel Hill (NC); On-site; USD 48,000 - 51,000; Full time

Job summary

A leading university is seeking a Sous Chef to maintain culinary standards, oversee food production, and ensure customer satisfaction. This role requires strong communication skills, food safety knowledge, and the ability to work in a fast-paced environment. Join a vibrant dining team dedicated to enhancing the student experience with high-quality food services.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Retirement Plan

Paid Time Off

Tuition Assistance

Qualifications

• One year of experience in food prep or service in a commercial kitchen.
• Ability to work in a fast-paced environment.

Responsibilities

• Maintain high culinary standards in all food areas.
• Plan daily food production and assign staff.
• Provide face-to-face customer service.

Skills

Communication

Food Safety

Customer Service

Cooking Methods

Ability to Lift

Education

High School Diploma

Tools

Food Production Software

Job description

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Posting Details

• Posting Number: PG194578SP
• Internal Recruitment: No
• Working Title: Sous Chef
• Anticipated Hiring Range: $48,000 - $50,470
• Work Schedule: 40 hours per week, with possible nights, weekends, holidays, and overtime
• Job Location: Raleigh, NC
• Department: NC State Dining

About The Department

Campus Enterprises is NC State University’s division of retail and hospitality organizations, including NC State Dining, Stores, Golf Course, Student Centers, and the One Card Office. The department aims to provide service excellence, value, and enrichment of the student experience.

NC State Dining provides campus-wide food services, operating cafes, food courts, dining halls, markets, restaurants, vending, nutritional counseling, and catering. The department employs about 1,000 temporary and student workers, and around 190 permanent employees.

As a Pack member, enjoy exclusive perks such as medical, dental, vision, retirement, disability, life insurance, paid time off, holidays, tuition assistance, and more.

Essential Job Duties

• Maintain high culinary standards in all food areas, including kitchen, serving lines, and display stations.
• Ensure food quality, proper seasoning, presentation, and adherence to recipes.
• Plan daily food production, assign staff, and execute recipes to meet menu requirements.
• Lead the team in the absence of the Executive Sous Chef.
• Review production sheets, check preparations, and coordinate food flow.
• Provide face-to-face customer service and ensure satisfaction.
• Communicate with staff to manage food quantities and control overproduction.
• Support food production for catering and special events as needed.

Other Responsibilities

• Model and promote the division’s mission and values, fostering a positive workplace.
• Understand organizational goals and culture, and how work impacts clients.
• Follow university policies, procedures, and safety protocols.
• Be flexible to work in various NC State Dining departments, including special events.
• Perform other duties as assigned.

Qualifications

Minimum Experience/Education

High School diploma or equivalent plus one year of experience in food prep or service in a commercial kitchen, or an equivalent combination of training and experience.

Other Required Qualifications

• Knowledge of equipment, cooking methods, measurements, and food safety.
• Ability to work in a fast-paced environment.
• Strong communication skills with customers, peers, and supervisors.
• Ability to follow instructions and provide excellent customer service.
• Physical ability to bend, twist, pull, push, and work in hot/cold conditions.
• Ability to lift 30 pounds above head and up to 60 pounds rarely, with or without accommodations.
• Follow safety procedures; handle sharp objects and hot equipment.
• Proficiency with email or willingness to learn.

Preferred Qualifications

• Certified Sous Chef (CSC) or higher.
• Certificate from an accredited culinary program.
• Experience in high-volume cooking (1000+ meals/day) in fine dining, fast casual, multi-unit, or private clubs.
• Supervisory experience.
• Experience with food production software like Cbord.
• Experience with short order, display, buffet, or plated meals.

Required License or Certification

• ServSafe Certification or ability to obtain within 90 days.
• Maintain certifications as a condition of employment.
• Valid North Carolina driver’s license within 60 days of start, maintained thereafter.

Additional Details

• Valid NC Driver's License: Yes
• Commercial Driver's License: No
• Job Open Date: 05/09/2025
• Closing Date: 05/16/2025
• Position Number: 00103191
• Position Type: SHRA
• Classification: Food Services Supervisor, Journey level
• Salary Range: $38,760 - $75,231
• FTE: 1.00
• Appointment: 12-month recurring
• Mandatory Designations: Adverse Weather, Emergency Events
• Department: Dining and Catering Operations

EEO Statement

NC State University is an equal opportunity employer. All qualified applicants will receive equal consideration without regard to age, race, disability, gender identity, and other protected statuses. Accommodations available for applicants with disabilities. For questions, contact 919-513-0574 or [e-mail]. Final candidates subject to background checks. Participation in E-Verify required.