Head Chef

Head Chef

Applicant required documents: Cover Letter, Resume, Contact Information for at least three Professional References. This position is not eligible for visa sponsorship. Applicants must be authorized to work in the United States without the need for current or future sponsorship.

Posting Details

Posting Number - PG194890EP

Internal Recruitment - No

Working Title - Head Chef

Anticipated Hiring Range - $63,000 - $65,548

Work Schedule - Hours are variable based on business needs, may include evening and weekend shifts.

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 10 cafes, 3 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 180 permanent EHRA and SHRA employees.

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. 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! 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

NC State Dining is seeking an experienced and dynamic Head Chef to lead the culinary and administrative operations of Case Dining Hall. This role is responsible for delivering exceptional food quality, driving customer satisfaction, and leading a high-performing culinary team in alignment with departmental goals for menu balance, nutrition, cost, labor, and service excellence. The Head Chef serves as the unit's primary culinary leader and reports to the General Manager, with functional guidance from the Campus Executive Chef(s). Key Responsibilities:

• Culinary Leadership: Develop menus and recipes, test new items, ensure consistent food quality and presentation, and execute special events. Adjust production based on customer volume, dietary needs, and product availability.
• Team Management: Hire, train, supervise, and evaluate sous chefs, cooks, temporary staff, and student employees. Provide ongoing coaching, technical training, and performance feedback.
• Operational Oversight: Manage daily kitchen operations, production schedules, inventory forecasting, and Cbord recipe and menu systems. Monitor food and labor budgets and provide weekly updates to management.
• Safety & Compliance: Maintain a Grade A sanitation rating (95%+), enforce food safety and allergen protocols, conduct internal inspections, and ensure proper equipment use and sanitation practices.
• Communication & Collaboration: Coordinate with front-of-house teams, purchasing, and campus partners. Communicate expectations clearly to staff and serve as the primary culinary contact within the unit.
• Customer Engagement: Maintain a visible presence during peak service, respond to customer feedback, and support campus dining initiatives, focus groups, and committees.

Other Responsibilities - Models the Division's mission and values, introduces the Division's mission and values to the employees, and fosters a positive, cohesive workplace and congeniality among co-workers. Understands the goals and culture of the organization, and understands how employees' work activities, teamwork, and customer service impact clients. Works with supervisor and colleagues to understand these goals and the workplace culture. 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, catering and special events. Performs other duties as assigned to ensure NC State Dining business needs are met.

Qualifications

Minimum Education and Experience - 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 - Possess a strong understanding of hospitality services and culinary management experience, including knowledge of menu planning, budgeting, and production planning. Supervisor experience with the ability to assign, train, and coach subordinates on the correct standards, recipes, and procedures to prepare and serve food. Strong organizational, time management, and critical thinking skills. Proficiency with Microsoft Office or Google Suite and ability to learn new software. Must be able to routinely lift 30 pounds, with or without a reasonable accommodation. 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.

Preferred Qualifications - A Bachelor's degree in Culinary Arts 3-5 years of culinary management experience in a large-volume food service environment, preferably in a college/university food service environment Professional culinary certification such as Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and/or Certified Culinary Cook (CCC) Previous experience as an Head Chef Previous experience with a computer food production program such as NetMenu 3-5 years management experience (planning, forecasting, ordering, budgeting) 3-5 years of supervisory experience

Required License(s) or Certification(s) - ServSafe Certification or the ability to obtain within 90 days of employment A valid North Carolina driver's license must be obtained within 60 days of start date Food Allergen trained and certified or ability to obtain within 90 days of employment. Licenses and certifications 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 - 09/21/2026

Anticipated Close Date - Open until filled

Special Instructions to Applicants - Applicant required documents: Cover Letter, Resume, Contact Information for at least three Professional References. This position is not eligible for visa sponsorship. Applicants must be authorized to work in the United States without the need for current or future sponsorship.

Supplemental Questions

Required fields are indicated with an asterisk (*).

1. * How did you learn of this opportunity?
   • NCSU Website
   • NCSU Executive Search Services
   • Monster.com
   • CareerBuilder.com
   • InsideHigherEd.com
   • Other Online Job Board
   • Carolina Job Finder / Employment Guide
   • Job / Career Fair
   • The Chronicle of Higher Education
   • HERC
   • Professional Journal
   • Print Advertisement (Newspaper / Periodical)
   • Professional Organization
   • Direct Contact from NCSU HR Representative / Recruiter
   • NCSU Employee Referral
   • Social Media (LinkedIn, Twitter, Facebook, Other)
   • Other
2. If you learned about this vacancy from "other source" or "other website", please provide the source. (Open Ended Question)
3. * Describe your experience in a high volume cooking setting (Open Ended Question)
4. * Please describe in detail your supervision experience and your approach to supervision. (Open Ended Question)

Application Materials Required

Required Documents

1. Resume
2. Cover Letter
3. Contact Information for References

Optional Documents