Sous Chef

Sous Chef – Fountain Dining Hall Location: Raleigh, NC Department: Dining Administration Bring your passion for food and teamwork to NC State Dining! We are hiring a Sous Chef at Fountain Dining Hall. As a Sous Chef, 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 Follow and maintain the highest of culinary standards in all food areas, including the kitchen, serving line, and display stations. Ensure the quality of the food to be cooked, seasoned, and held correctly, according to the set recipes, and presented attractively. Execute the production of recipes required to fulfill the menu. Plan daily food production and assign staff accordingly. Review daily production sheets and verify preparation amounts for accuracy, coordinating the flow of food in the unit. Maintain a clean, safe, and efficient work environment in accordance with university and departmental guidelines. Provide face‑to‑face customer service and satisfaction. Communicate with personnel to ensure adequate 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 the head and up to 60 pounds on rare occasions, work in hot and cold conditions, and safely handle sharp tools and hot surfaces. 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 them to employees, and foster a positive, cohesive workplace and congeniality among co‑workers. Understand the organization’s goals and culture, and how employees' work activities, teamwork, and customer service impact clients; work with your supervisor and colleagues to align with these goals. Adhere to all University policies, procedures, regulations, and Division standard operating practices and protocols. Due to operational needs, an employee may be assigned to any NC State Dining department, including 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. 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; 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, new software programs, and computer food production programs such as Cbord. Required License or Certification ServSafe Certification or the ability to obtain within 90 days of employment. Certification must be maintained as a condition of employment. Benefits 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. #J-18808-Ljbffr