Sous Chef

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

Job summary

An established industry player in the educational sector is seeking a Sous Chef to lead culinary operations at a vibrant dining facility. This role involves executing high-quality food production, supervising kitchen staff, and ensuring exceptional customer service standards. The ideal candidate will thrive in a fast-paced environment, demonstrating strong culinary skills and the ability to manage food production efficiently. Join a team dedicated to enriching the student experience and enjoy a range of perks designed to enhance your professional journey. If you are passionate about food service and leadership, this opportunity is perfect for you.

Benefits

Health Insurance

Retirement Plans

Employee Discounts

Flexible Scheduling

Professional Development Opportunities

Qualifications

• One year of experience in food preparation or service activities in a commercial kitchen.
• Knowledge of cooking methods, food safety, and customer service.

Responsibilities

• Execute food production and lead kitchen staff in culinary standards.
• Ensure quality food preparation and maintain customer satisfaction.

Skills

Food Preparation

Customer Service

Communication Skills

Cooking Methods

Food Safety

Education

High School Diploma or Equivalent

Culinary Program Certificate

Tools

Commercial Kitchen Equipment

Food Production Software (e.g., Cbord)

Job description

Please see Special Instructions for more details.

Please include as attachments a resume and cover letter.

Job Posting Information

Posting Number

Posting Number PG194578SP

Internal Recruitment

Internal Recruitment No

Working Title

Working Title Sous Chef

Anticipated Hiring Range

Anticipated Hiring Range $48,000 - $50,470

Work Schedule

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

Department

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.

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.

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.

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

Valid NC Driver's License required Yes

Commercial Driver's License Required?

Commercial Driver's License Required? No

Recruitment Dates and Special Instructions

Job Open Date

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.)

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

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

Please include as attachments a resume and cover letter.

Position Number

Position Number 00103191

Position Type

Position Type SHRA

Position Classification Band Title

Position Classification Band Level

Position Classification Band Level Journey

Position Classification Salary Range

Position Classification Salary Range $ 38,760 - $ 75,231

Salary Grade Equivalency

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)

Full Time Equivalent (FTE) (1.0 = 40 hours/week) 1.00

Appointment

Appointment 12 Month Recurring

Mandatory Designation - Adverse Weather

Mandatory Designation - Adverse Weather Mandatory - Adverse Weather

Mandatory Designation - Emergency Events

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

Time Limited Position No

Time-Limited Appointment Length (if applicable)

Department Id

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.

Supplemental Questions

Required fields are indicated with an asterisk (*).

• * How did you learn of this opportunity?
  • NCSU Website
  • Job Alert (automated email from our system)
  • NCSU Executive Search Services
  • Monster.com
  • CareerBuilder.com
  • InsideHigherEd.com
  • HigherEdJobs.com
  • Other Online Job Board
  • Carolina Job Finder / Employment Guide
  • Job / Career Fair
  • The Chronicle of Higher Education
  • Professional Journal
  • Print Advertisement (Newspaper / Periodical)
  • Radio / Television Advertisement
  • Professional Organization
  • Higher Education Recruitment Consortium (HERC)
  • Direct Contact from NCSU HR Representative / Recruiter
  • NCSU Employee Referral
  • Social Media (LinkedIn, Twitter, Facebook, Other)
  • Other
• If you learned about this vacancy from "other source" or "other website", please provide the source.

  (Open Ended Question)

• * Please select the response below that best describes your experience/education for the Food Services Supervisor position.
  • High school diploma/GED and at least one year of experience in food preparation or service activities in a commercial kitchen
  • Associate's, Bachelor's, Master's, or Doctorate in any field and one year of experience in food preparation or service activities in a commercial kitchen
  • Combination of post high school education and one year of experience in food preparation or service activities in a commercial kitchen
  • Did not complete high school but have a combination of HS education and one year of experience in food preparation or service activities in a commercial kitchen (ex. 3 years of HS and 2 years exp.)
  • None of the above
• * A valid driver's license (DL) is required and a North Carolina Driver's License (NCDL) must be obtained within 60 days of hire and maintained as a condition of employment. Do you have a valid driver's license or the ability to obtain one prior to start date, and the ability to obtain a North Carolina Driver's License within 60 days of hire?
  • Yes, I have a valid NCDL and will maintain it as a condition of employment.
  • Yes, I have a valid DL from another state and will obtain a NCDL within 60 days of hire and maintain it as a condition of employment.
  • Yes, I have a valid DL from another state but cannot or will not obtain a NCDL within 60 days of hire.
  • No, I do not have a valid DL from any state, but I will obtain a it within 60 days of hire and maintain it as a condition of employment.
  • No, I do not have a valid DL from any state and cannot or will not obtain it.
• * Describe your culinary experience and how your experience will help you to be the best qualified candidate for this position.

  (Open Ended Question)

Required Documents

• Resume
• Cover Letter
Optional Documents

NC STATE UNIVERSITY
RALEIGH, NC 27695
PHONE: [phone]

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