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Pastry Chef

Application Deadline: 02/29/2020

Organization: North Carolina State University

Location: Raleigh NC

Salary: $38,000 - $41,000

Website: North Carolina State University

Contact Details:

Apply online at http://jobs.ncsu.edu/postings/127228

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.


Grow your culinary career with NC State Dining. Work with dedicated and experienced dining professionals who are available to provide on-the-job training and support to help you meet your full potential.

The primary purpose of this Pastry Chef position is to provide day to day oversight of the baking production staff. This position works closely with the Executive Pastry Chef to provide a high quality baking department within NC State Dining. This position works directly with the bakery staff to provide training, supervision, quality control and excellent customer service.

Essential duties include:

  • Assist the Executive Pastry Chef in overseeing bakery staff.
  • Train employees to follow all guidelines and procedures set by NC State Dining.
  • Organize and delegate job duties to employees as needed.
  • Prepare custards, batters, doughs, and mousses from scratch.
  • Ability to work quickly and multitask;
  • Measure and mix ingredients according to specifics of standardized recipes;
  • Use creativity to create new and seasonal menu items while adhering to recipe testing standards.

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 Experience/Education:

  • 3 years experience in a professional bakery
  • Previous work in a high volume environment
  • Baking and Pastry Arts Degree from an accredited institution, or experience and internships that have created a solid skill set.
Department Required Skills:
  • Understanding of how to make yeast dough, laminated dough, pie and pastry crusts, cake batters of various types, icing and glazes, and a range of custards and fillings.
  • Ability to lead and educate staff on an ongoing basis.
  • Capable of working in a fast paced production environment.
  • Ability to stand up for up to 8 hours and lift up to 50 lbs with or without reasonable accommodation.
  • Requires bending, twisting, pulling and pushing. Because of the nature of a food service operations and working in a kitchen, you must be able to work in extremely hot and cold conditions.

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.