Sous Chef

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

Job summary

Join a leading university as a Sous Chef where you will oversee culinary production and lead a team in maintaining high standards in food service. This role involves planning, executing menus, and ensuring top-quality service for a diverse campus population. The position requires a commitment to excellence and includes a full range of benefits to promote personal and professional growth.

Benefits

Medical, Dental, and Vision

Flexible Spending Account

Retirement Programs

Disability Plans

Life Insurance

Paid Time Off and Other Leave Programs

Tuition and Academic Assistance

12 Holidays Each Year

Qualifications

• 1 year of experience in food preparation or service activities in a commercial kitchen.
• Ability to work as a team member and independently.
• Requires ServSafe Certification within 90 days of employment.

Responsibilities

• Execute production and provide leadership to staff in the food service unit.
• Maintain culinary standards in food areas including kitchen and serving line.
• Plan daily food production and assign staff tasks accordingly.

Skills

Knowledge of kitchen equipment

Food safety and sanitation standards

Time management

Strong written and verbal communication

Problem-solving

Education

High School diploma or equivalency

Tools

Kitchen equipment

Job description

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Posting Details

Job Posting Information

Posting Number PG194613SP

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 or Unit 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 at Murphy Dining Hall

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 to special events.
• Perform other duties as assigned to ensure NC State Dining business needs are met.
  
  

Qualifications

Minimum Experience/Education

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.

Other Required Qualifications

• Knowledge of kitchen equipment, cooking methods, measurements, food safety and sanitation standards.
• Manage time effectively and prioritize tasks in a fast-paced environment.
• Dependable and trustworthy.
• Ability to work as a team member and work independently.
• 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.
• Be able to quickly identify and solve problems that may arise in the kitchen.
• Must follow written and verbal instructions, and complete all tasks and performance goals with excellence.
• Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.
• 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 proficient in the use of computers, and able to use or learn to use email.
• 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.
  
  

Preferred Qualifications

• Certified Sous Chef ( CSC ) or higher
• Accredited culinary program certificate or associate degree in culinary arts.
• Experience in high volume cooking (1000+ meals a day) in fine dining, fast casual dining, multi unit/concepts restaurant or private club.
• Short order or display cooking, buffet and/or plated meal experience.
• Previous supervisory experience leading and motivating kitchen staff, ensuring efficient operations and maintaining a positive work environment.
• Previous experience with a computer food production program, such as Cbord, have the ability to learn new software programs.
  
  

Required License Or Certification

• ServSafe Certification or the ability to obtain within 90 days of employment, and 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

Job Open Date 05/29/2025

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.) 06/05/2025

Notice to Applicants

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”.

Special Instructions

Along with your completed application, please include as attachments a resume and cover letter.

Position Details

Position Number 00108838

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

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.

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

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.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Temporary

Job function

• Job function

  Management and Manufacturing

• Industries

  Higher Education

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