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Executive Sous Chef - Bakery
Job Description
Posting Number
PG193343SPInternal Recruitment
NoWorking Title
Executive Sous Chef - BakeryAnticipated Hiring Range
$45,000 - $46,690Work Schedule
40 hours per week, Monday - Friday; Nights, weekends and overtime may be required in order to meet business needsJob 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
This position serves as Executive Sous Chef for Talley Main Kitchen Bakery department. Responsible for oversight of all food production for dining halls, catering events, chancellor special events and Yates Mill (Talley Market) retail location. Responsibilities include developing menus, scheduling, special event planning, inventory for all food production areas, assisting with food safety guidelines/procedures, and supervising production staff, and food production. This person must be committed philosophically and operationally, to delivering high quality services in an efficient manner, while being sensitive to the service needs of NC State University. This position is responsible for hiring, training, performance appraisals for approximately 3 SHRA employees and 3 temp/student works. This position will report directly to the Bakery Executive Pastry Chef.
Responsibilities include but are not limited to:
- Train employees to follow all guidelines and procedures set by NC State Dining.
- Coordinate and participate in special events for the Chancellor and other University administration groups.
- Maintain high professional food quality and sanitation standards.
- Responsible for inventory, organization of unit’s storage areas, food safety walk through and training employees on proper food handling procedures.
- Assist in maintaining food and labor cost goals for special events, daily production and catered events.
- Ensure unit is staffed to open and closed according to operation schedules.
- Communicate all operational culinary issues with Bakery Executive Pastry Chef
- Manage and monitor time and temperature control for all bakery service areas.
- Ensure temp logs and production forms are completed daily.
- Assist with shift changeover with the production team to ensure production sheets are communicated clearly and staff members are set up for success.
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 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.
Other Required Qualifications
- 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.
- 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.
- Must follow written and verbal instructions
- Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.
- Excellence in completing all tasks and performance goals.
- 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.
- Follow all safety procedures and protocols; incumbent will routinely handle sharp items such as knives as well as be around hot food items, food pans, ovens, etc.
- Ability to use or learn to use email.
Preferred Qualifications
- Culinary management experience preferably in a college food service environment.
- Previous work in a high volume environment
- Baking and Pastry Arts experience and/or internships that have created a solid skill set.
- Must be proficient in the use of computers and have the ability to learn new software programs.
- Previous experience with a computer food production program such as Cbord.
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.
Valid NC Driver's License required
NoCommercial Driver's License Required?
NoJob Open Date
06/02/2023Earliest 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.)
06/09/2023Notice to Applicants
Please make sure that the work history you list on your application is identical to the work history listed on your resume. The application must be filled out completely, do not use the phrase “see resume.”
Special Instructions
Please include as attachments a resume, cover letter, and contact information for at least 3 professional references.
Position Number
00103619Position Type
SHRAPosition Classification Band Title
Food Services SupervisorPosition Classification Band Level
JourneyPosition Classification Salary Range
$31,200 - $60,557Salary Grade Equivalency
GN06Alternate 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)
1Appointment
12 Month RecurringMandatory Designation - Adverse Weather
Mandatory - Adverse WeatherMandatory Designation - Emergency Events
Mandatory - Medical 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.
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