This job has Expired
Executive Chef
Job Description
Posting Number
PG193316SPInternal Recruitment
NoWorking Title
Executive ChefAnticipated Hiring Range
$70,000 - $74,996Work Schedule
Exempt position; flexible days, evenings, and weekends as requiredJob Location
Raleigh, NCDepartment
NC State DiningAbout the Department
NC State was named a great place to work in the 2022 Forbes annual survey as the best large employer in North Carolina. NC State embodies a culture that values collaboration, creativity, innovation, and teamwork. We provide a team-oriented culture, work/life balance, and work that makes a difference in our community, the state, and beyond. We also offer great benefits for SHRA permanent positions, including tuition reimbursement at any university in the UNC system, healthcare, vacation, holiday and sick leave, paid parental leave, retirement and more. You can even join the NC State Wellness and Recreation Center and receive discounted meals on campus.
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 4 dining halls, 5 convenience stores, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 150 permanent EHRA and SHRA employees.
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 4 dining halls, 5 convenience stores, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 150 permanent EHRA and SHRA employees.
Essential Job Duties
The primary purpose of this position is to serve as Executive Chef for Talley Retail Operations and catering, located at the Talley Student Union. This is an administrative chef position and has responsibilities and accountability that demand extensive leadership skills.
Responsibilities include but are not limited to:
Responsibilities include but are not limited to:
- Oversight of menu development, procurement, scheduling culinary labor, forecasting of product needs, and food safety.
- Monitor the performance of staff, develop procedures and ensure compliance with the department standards, and rectify deficiencies with respective personnel.
- Lead the catering food production staff for large catering events, Chancellor’s dinners, events, and other specific chef-driven events.
- Develop and maintain relationship with the Director of Catering.
- Coordinate with Front of House Management to see all stations are set up for best serving arrangement and coordinates flow of food from final production to line service as planned by CBORD production system.
- Oversee Back of the House Operations. Assign, supervise, and direct the efforts of Unit Chef, Sous Chefs, Cooks and other Temporary and Student Cook positions, Prep Personnel and other BOH Personnel regarding all food production for the unit and ensure that high standards of service and quality of food are maintained.
- Hire, develop and train temporary and student staff that will drive the customer experience.
- Work directly with less experienced chefs and provides opportunities for them to advance their skill level and careers.
- May be required to travel to various locations for delivery and pick-up of items using a state vehicle.
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 to, catering and special events.
- Perform other duties as assigned to ensure NC State Dining business needs are met.
- Position may need to travel to other dining units or grocery store to pick up items using a NC State vehicle.
Minimum Experience/Education
Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience; or Associate’s degree in a related discipline and three years of food management experience; or an equivalent combination of training and experience.
All degrees must be received from appropriately accredited institutions. Some positions may require registration by the Commission on Dietetic Registration.
All degrees must be received from appropriately accredited institutions. Some positions may require registration by the Commission on Dietetic Registration.
Other Required Qualifications
- Solid knowledge of equipment, cooking methods, measurements, and food safety.
- Demonstrated knowledge of menu planning, budgeting, portion size and yield determinations, and production planning.
- Ability to assign, train, and coach subordinates on the correct standards, recipes, and procedures to prepare and serve food.
- Previous supervisory experience and demonstrated ability to establish clear expectations for employees so they understand their responsibilities. Able to prepare employee schedules.
- Possess a strong understanding of hospitality, and provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.
- Strong organizational, time management, and critical thinking skills.
- Must be proficient in the use of computers and have the ability to learn new software programs, including the ability to use or learn to use email.
- 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.
- 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.
- Excellence in completing all tasks and performance goals.
- Able to work in a fast-paced environment.
- 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.
Preferred Qualifications
- Previous experience as an Executive chef
- A minimum of 5-7 years of culinary management experience preferably in a college/university food service environment
- Experience in a fine dining establishment in leadership role in the back of the house
- Certified Sous Chef (CSC) or higher
- Certified Chef de Cuisine (CCC) or ability to obtain within two years
- Accredited culinary program certificate, Associate Degree in Culinary Arts or 4 year Culinary Arts Degree
- 5-10 years cooking experience in high volume or institution production
- 3-5 years management experience (planning, forecasting, ordering, budgeting)
- 3-5 years of supervisory experience
- Previous experience with a computer food production program such as Cbord
Required License or Certification
- Serv Safe Certificate or ability to obtain with 90 days of employment.
- A valid North Carolina driver’s license or the ability to obtain one within 60 days of start date is required.
- Licenses and certifications must be maintained as a condition of employment.
Valid NC Driver's License required
YesCommercial Driver's License Required?
NoJob Open Date
05/24/2023Earliest 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.)
06/01/2023Notice to Applicants
Include ALL relevant work experience on your application and include any employment that is mentioned in the supplemental questions in your work history. Also, any employment listed on your resume needs to be included on your application.
Special Instructions
Please include a resume and cover letter with your application.
Position Number
00041462Position Type
SHRAPosition Classification Band Title
Food Services ManagerPosition Classification Band Level
AdvancedPosition Classification Salary Range
$31,200 - $96,662Salary Grade Equivalency
GN12Alternate 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)
1.0Appointment
12 Month RecurringMandatory Designation - Adverse Weather
Mandatory - Adverse WeatherMandatory Designation - Emergency Events
Mandatory - Medical Emergencies, Mandatory - Fire/Explosions, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal EmergenciesTime Limited Position
NoIs this position partially or fully funded on ARRA stimulus monies?
NoDepartment Id
471501 - Dining and Catering OperationsAA/EEO
NC State University is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, gender identity, age, sexual orientation, genetic information, status as an individual with a disability, or status as a protected veteran. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-515-3148 to speak with a representative at the Office of Institutional Equity and Diversity.
If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu.
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.
If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu.
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.
*Please mention you saw this ad on AcademicJobs.*
