Sous Chef

Sous ChefAlong with your completed application, please include as attachments a resume and cover letter. 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.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.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.