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Sous Chef

Application Deadline: 01/31/2020

Organization: North Carolina State University

Location: Raleigh, NC

Salary: $37,184-$41,100

Website: dining.ncsu.edu/

Contact Details:

Apply online at http://jobs.ncsu.edu/postings/127433

Organization Details

Campus Enterprises is NC State’s Division for Retail and Hospitality Services—NC State Dining, NC State Bookstores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the Wolfpack One Card Services. Each unit shares a common goal: deliver quality and efficient services with dedicated financial support for student activity and scholarships.

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, campus concessions, 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.


The primary purpose of this position will be to execute production and provide leadership and supervision to production staff in a NC State Dining food service unit(s). This position will be responsible for maintaining the highest of culinary standards in all food areas, including the kitchen, serving line and display stations.

Duties and responsibilities include, but are 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.
  • Acts as the team leader in the absence of the Executive Chef.
  • Review daily production sheets and check preparations amounts for accuracy and coordinate the flow of food in the unit.
  • Responsible for face to face customer service and satisfaction.
  • Communicate with personnel to ensure adequate amount of food for service while controlling overproduction.
  • May pick up or deliver food/supplies to other dining locations.
  • Maintain Grade A sanitation rating of 95% or better.
  • Will support food production and execution for football, catering and special events as needed.

Required 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 Years Experience/Training/Education:

  • Certified Sous Chef (CSC) or higher
  • Accredited culinary program certificate or Associate Degree in Culinary Arts.
  • One year experience in high volume cooking (1000+ meals a day) in fine dining, fast casual dining, multi unit/concepts restaurant or private club.
  • Three years cooking experience.
  • 2-4 years of supervisory experience.
  • Previous experience with a computer food production program such as Cbord.
  • Two years short order or display cooking, buffet and/or plated meal experience.

EEO Statement

AA/EEO In addition, NC State welcomes all persons without regard to sexual orientation. Persons with disabilities requiring accommodations in the application and interview process please call (919) 515-3148. Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. If highest degree is from an institution outside of the U.S., final candidates are required to have their degree verified at www.wes.org. Degree must be obtained prior to start date.