Sous Chef

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

Job summary

North Carolina State University seeks a Sous Chef for its Dining Services. The position involves leading food production in a high-volume environment, ensuring culinary excellence, and managing staff. Candidates must have a high school diploma, related experience, and strong communication skills. This role includes attractive benefits like medical, dental, and academic assistance.

Benefits

Medical, Dental, and Vision

Flexible Spending Account

Retirement Programs

Paid Time Off and Other Leave Programs

12 Holidays Each Year

Tuition and Academic Assistance

Qualifications

• One year of experience in food preparation or service activities in a commercial kitchen.
• Ability to work in a fast-paced environment.
• Must follow written and verbal instructions.

Responsibilities

• Execute production and provide leadership to production staff.
• Maintain the highest culinary standards in all food areas.
• Responsible for customer service and satisfaction.

Skills

Knowledge of equipment, cooking methods, measurements, and food safety

Strong written and verbal communication skills

Outstanding customer service

Education

High School diploma or equivalency

Job description

Job Posting Information

Posting Number	PG194578SP
Internal Recruitment	No
Working Title	Sous Chef
Anticipated Hiring Range	$48,000 - $50,470
Work Schedule	40 hours per week, work hours may vary based on business needs; work schedule may include nights, weekends, and holidays. May be required to work some 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 - NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success. NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 11 cafes, 3 food courts and 6 dining halls, 3 markets, 2 restaurants, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 190 permanent EHRA and SHRA employees. As a Pack member, you can enjoy exclusive perks designed to enhance your personal and professional well-being. What we offer: Medical, Dental, and Vision Flexible Spending Account Retirement Programs Disability Plans Life Insurance Accident Plan Paid Time Off and Other Leave Programs 12 Holidays Each Year Tuition and Academic Assistance And so much more! You Belong Here! At NC State, our goal is for all employees to reach their fullest potential at work. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone.
Essential Job Duties	The primary purpose of this position will be to execute production and provide leadership and supervision to production staff in a NC State Dining food service unit(s). This position will be responsible for maintaining the highest of culinary standards in all food areas, including the kitchen, serving line and display stations. Duties and responsibilities include, but are not limited to: Follow and maintain the highest of culinary standards in all food areas, including the kitchen, serving line and display stations. Responsible for the quality of the food to be cooked, seasoned, and held correctly, according to the set recipes, and presented in an attractive manner. Execute the production of recipes required to fulfill the menu. Plan daily food production and assign staff accordingly to execute the plan. Act as the team leader in the absence of the Executive Sous Chef. Review daily production sheets and check preparations amounts for accuracy and coordinate the flow of food in the unit. Responsible for face to face customer service and satisfaction. Communicate with personnel to ensure adequate amount of food for service while controlling overproduction. May pick up or deliver food/supplies to other dining locations. Support food production and execution for catering and special events as needed. This position is for a vacancy in the Talley Main Kitchen at NC State University.
Other Responsibilities	Model the Division's mission and values, introduce the Division's mission and values to the employees and foster a positive, cohesive workplace and congeniality among co-workers. Understand the goals and culture of the organization, and understand how employees' work activities, teamwork, and customer service impact clients. Work with your supervisor and colleagues to understand these goals and the culture. Adhere to all University policies, procedures, and regulations, and Division standard operating practices and protocols. Due to operational needs of the NC State Dining department, an employee may be assigned to work in any NC State Dining department including, but not limited special events. Perform other duties as assigned to ensure NC State Dining business needs are met.

Qualifications

High School diploma or equivalency and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience.

Minimum Experience/Education
Other Required Qualifications	Knowledge of equipment, cooking methods, measurements, and food safety. Able to work in a fast-paced environment. Strong written and verbal communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University. Must follow written and verbal instructions. Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers. Excellence in completing all tasks and performance goals. Requires bending, twisting, pulling and pushing. Because of the nature of food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions. Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or without reasonable accommodation. Follow all safety procedures and protocols; incumbent will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills, etc. Ability to use or learn to use email.
Preferred Qualifications	Certified Sous Chef (CSC) or higher Accredited culinary program certificate. Experience in high volume cooking (1000+ meals a day) in fine dining, fast casual dining, multi unit/concepts restaurant or private club. Supervisory experience. Previous experience with a computer food production program such as Cbord. Short order or display cooking, buffet and/or plated meal experience.
Required License or Certification	ServSafe Certiification or the ability to obtain within 90 days of employment. Certifications must be maintained as a condition of employment. A valid North Carolina driver's license must be obtained within 60 days of start date and must be maintained as a condition of employment.
Valid NC Driver's License required	Yes
Commercial Driver's License Required?	No

Recruitment Dates and Special Instructions

Please make sure that the work history you list on your application is identical to the work history listed on your resume. The application must be filled out completely, do not use the phrase "see resume".

Please include as attachments a resume and cover letter.

Job Open Date	05/09/2025
Earliest Close Date---- (Positions will be posted until 5:00 PM ET on this date. Positions remaining posted after this date are still accepting applications but may close at any time.)	05/16/2025
Notice to Applicants
Special Instructions

Position Details

If no applicants apply who meet the required competency level and training & experience requirements, then management may consider other applicants. Salary would be determined based on competencies, equity, budget, and market considerations.

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 disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity.

If you have general questions about the application process, you may contact Human Resources at [phone] or [e-mail].

Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.

NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.

Position Number	00103191, 00106306
Position Type	SHRA
Position Classification Band Title	Food Services Supervisor
Position Classification Band Level	Journey
Position Classification Salary Range	$ 38,760 - $ 75,231
Salary Grade Equivalency	GN06
Alternate Option
Full Time Equivalent (FTE) (1.0 = 40 hours/week)	1.00
Appointment	12 Month Recurring
Mandatory Designation - Adverse Weather	Mandatory - Adverse Weather
Mandatory Designation - Emergency Events	Mandatory - Fire/Explosions, Mandatory - Medical Emergencies, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal Emergencies
Time Limited Position	No
Time-Limited Appointment Length (if applicable)
Department Id	471501 - Dining and Catering Operations
EEO