Pastry Sous Chef

Pastry Sous Chef

NC State Dining is seeking a passionate Pastry Sous Chef to join our team! The Pastry Sous Chef position will provide day-to-day oversight of the baking production staff for NC State Dining. This position works closely with the Executive Pastry Chef to provide a high-quality baking department. This position will be responsible for maintaining the highest culinary standards and works directly with the bakery staff to provide training, supervision, quality control, and excellent customer service.

Responsibilities include but are not limited to: Operational Compliance Train staff on NC State Dining guidelines, procedures, food safety, and sanitation standards. Event & Cost Management Coordinate and participate in special events for The Chancellor while supporting food and labor cost goals. Inventory & Safety Oversight Manage inventory, storage organization, food safety walkthroughs, and time/temperature controls across bakery service areas. Staffing & Daily Operations Ensure proper staffing for opening/closing, assist with shift transitions, and verify completion of temp logs and production forms. Cross-Department Communication Communicate operational culinary issues with the Executive Pastry Chef and coordinate services with campus partners for successful events

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

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, football games, and 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 - Directly related work experience in a professional bakery. Supervisory experience, including the ability to lead and educate staff on an ongoing basis. Previous work in a high volume environment. Previous experience with a computer food production program such as Cbord or 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.