Sous Chef

North Carolina State University; Raleigh (NC); On-site; USD 39,000 - 75,000; Full time

Benefits offered by this job

Medical plan

Dental plan

Vision plan

Flexible Spending Account

Retirement programs

Disability plans

Life insurance

Paid time off

Holidays

Job summary

NC State University is seeking a Sous Chef for the campus dining program. You will manage and monitor kitchen activities, assign tasks, and uphold culinary standards while ensuring quality and consistency in every plate served on campus.

The role requires physical stamina and the ability to lift up to 60 pounds. You will support a collaborative team in a dynamic dining environment where professionalism and customer service matter.

Qualifications

• High School diploma or equivalent and 1 year of kitchen experience or related food service.
• Certified Sous Chef (CSC) or higher is preferred.
• Experience in high-volume cooking (1000+ meals/day) in dining contexts is desirable.
• Previous supervisory experience leading kitchen staff is a plus.
• Proficiency with computers including email and food-production software such as Cbord and NetMenu.

Responsibilities

• Follow and maintain the highest culinary standards across kitchen, serving lines, and display stations.
• Ensure quality of food prepared, seasoned, and presented per recipes.
• Plan daily food production and assign staff accordingly.
• Review production sheets and coordinate kitchen flow.
• Maintain a clean, safe, and efficient work environment.
• Provide face-to-face customer service and satisfaction.
• Communicate with staff to ensure adequate food supplies without overproduction.
• Respond to operational needs with professionalism and adaptability.
• May assist with delivery to other dining locations.

Education

High School diploma or equivalent

One year of experience in food preparation or service activities in a commercial kitchen

Certified Sous Chef (CSC) or higher

Experience in high-volume cooking (1000+ meals a day) in fine dining, fast casual, multi-unit/concepts, or private club

Supervisory experience

Proficiency with computer food production programs such as Cbord and NetMenu

Tools

Cbord

NetMenu

Job description

Wolfpack Perks and Benefits

As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. 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.

• 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!

Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community.

Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered.

Essential Job Duties

Bring your passion for food and teamwork to NC State Dining! We are hiring a Sous Chef with NC State Dining. As a Sous Chef, you'll be part of a team that brings quality, care, and consistency to food served on campus. You will manage and monitor all activities in the kitchen, assign work to kitchen staff, enforce operational standards and serve as back-up to the unit chef in their absence.

Key responsibilities include but 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.
• Review daily production sheets and check preparations amounts for accuracy and coordinate the flow of food in the unit.
• Maintain a clean, safe and efficient work environment in accordance with university and departmental guidelines.
• Responsible for face to face customer service and satisfaction.
• Communicate with personnel to ensure adequate amount of food for service while controlling overproduction.
• Respond to operational needs and challenges with professionalism and adaptability.
• May pick up or deliver food/supplies to other dining locations.

This role requires physical stamina, including the ability to lift 30 pounds above head and up to 60 pounds on rare occasions, work in hot and cold conditions, and safely handle sharp tools and hot surfaces (all with or without reasonable accommodations).

If you take pride in your work, enjoy being part of a collaborative team, and thrive in a dynamic environment where professionalism, adaptability, and customer service matter, this is your opportunity to make a meaningful impact in the heart of campus life.

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.

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.

Preferred Qualifications

• Certified Sous Chef (CSC) or higher.
• 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.
• Proficiency in the use of computers including the ability to use or learn to use email, the ability to learn new software programs, and previous experience with computer food production programs such as Cbord and NetMenu.

Required License or Certification

• ServSafe Certification 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

Job Open Date: 10/02/2026

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.): 10/09/2026

Position Details

Position Number: 00103510

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

Department Id: 471504 - Dining Catering

EEO Statement

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.