Job Description

Posting Number

Internal Recruitment

Working Title

Anticipated Hiring Range

Work Schedule

Job Location

Department

About the Department

Essential Job Duties

• Initiates food service preparation for unit and catering events. Develops recipes and menus, forecasts food consumption, volume of products required to prepare menu, orders products, in conjunction with operating within the financial boundaries of the unit or customer’s budget.
• Collaborates with purchasing managers to research and source ingredients to meet goals for recipe and work through stocking and service related issues; maintains and controls adequate amounts of inventory. Works within the Cbord food production system, and follows all departmental protocols for Cbord, uses and maintains Cbord order scheduler, service menus, to forecast product and order food accordingly. Operates within labor and food cost goals, and explains variances based on shifting business needs from established goals.
• Standardizes production recipes to ensure consistent quality. Establishes presentation techniques and meets quality standards. Teaches cooking methods, knife skills, food safety, display cooking, meat fabrication and progression into more complex recipes.
• Develops detailed procedures for methods of handling, preparing and servicing of food products and incorporates procedures into C-Bord Production software.
• Work cohesively with front of house staff to solve any problems with the food, including food running out or not being at the right temperature.
• Provides cooking demos per request and specialized meals for those with special dietary needs.
• Provides back-up culinary leadership to the Executive Chef to coordinate, execute, set-up displays, and serve catered events and other events when needed.

• Leads kitchen staff in preparation of events. Assigns, directs and guides staff in the preparation of food to achieve a level that exceeds our customer’s expectations. Works closely with the front of house personnel to make sure all lines and/or displays are attractive and set up for the best serving arrangement.
• Schedules staff using department specific software. Assesses the needs of the kitchen staff and makes changes to meet departmental goals.
• Supplies support to front of house (FOH) management by including merchandising suggestions for stations and line set up. Works with management to plan daily work schedules to ensure staff efficiency.
• Be present in the work areas and eating areas in the dining room throughout meals to ensure quality of food prepared according to the recipe and is kept at the highest level.
• Assists in SHRA and temporary employees’ recruitment and selection. Hires, on-boards, and trains new staff assigned to the kitchen.
• Approves leave requests, recommends resolution of performance/disciplinary issues. Follows University procedures for creating work plans and completing appraisals for subordinate employees. Confers directly with departmental human resources director when appropriate on employee relation issues. Acts as a liaison to management.
• Establishes clear expectations for every employee so they understand their responsibilities. Provides feedback to and coaches employees on job duties and responsibilities, and provides corrective action as necessary.
• Coordinates and executes staff training regularly and supports Campus Enterprises’ training programs.
• Develops training programs for Talley food service specific locations. Ensures employees have tools and knowledge to comply with departmental, University and State standards. Ensures on the job training and encourages employees to improve and advance their current skill levels.
• Plans and organizes catered events that involve transportation with direct reports and assign responsibilities as needed.

• Adheres to all University policies, procedures, and regulations, and Division standard operating practices and protocols.
• Must be current with ServSafe and follows guidelines set forth. Responsible for maintaining all kitchen and service areas and equipment, ensuring they are clean, sanitary and in proper working condition.
• Demonstrates and fosters an environment that is safe for employees and co-workers. Follow guidelines set forth by Wake County Health Department and standard food code rules. Communicates to management if a safety or health compliance issue or concern is brought to the employee’s attention. Contribute to maintaining Grade A sanitation rating of 95% or better.
• Follows proper guidelines in the storage of food to prevent contamination and spoilage.
• Adheres to all food allergen training and best practices.

• Communicates with guests in a professional manner, and accepts feedback professionally.
• Ensures prompt service for customers by providing quality food in a prompt manner.
• Clearly communicates University-wide and Division-wide communication messages to staff to ensure staff have information available to them.
• Communicates regularly with executive chef and director in order to meet and understand business needs.
• Identifies ways to communicate with employees and customers.

Other Responsibilities

• Models the Division’s mission and values, introduces the Division’s mission and values to the employees, and fosters a positive, cohesive workplace and congeniality among co-workers.
• Understands the goals and culture of the organization, and understands how employees’ work activities, teamwork, and customer service impact clients. Works with supervisor and colleagues to understand these goals and the workplace culture.
• 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.
• Performs 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 Education and Experience

Other Required Qualifications

• Previous culinary experience, including demonstrated knowledge of equipment, cooking methods, measurements, and food safety.
• 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.
• Supervisory experience, including ability to establish performance goals and expectations, and provide positive corrective action to personnel.
• 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.
• 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.
• Ability to work in a fast-paced environment, have initiative, and a high level of accuracy and attention to details.
• Must follow written and verbal instructions.
• Must be proficient in the use of computers and have the ability to learn new software programs, and the ability to use or learn to use email.
• 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

• Certified Sous Chef (CSC) or higher
• Certified Chef de Cuisine (CCC) or ability to obtain within two years
• Accredited culinary program certificate or Associate Degree in Culinary Arts
• At least 3-5 years cooking experience in high volume or institution production
• At least 3-5 years management experience (planning, forecasting, ordering, budgeting
• At least 2-4 years of supervisory experience
• Previous experience with a computer food production program such as Cbord

Required License(s) or Certification(s)

• ServSafe Certification or the ability to obtain within 90 days of employment
• A valid North Carolina driver’s license must be obtained within 60 days of start date
• Food Allergen trained and certified or ability to obtain within 90 days of employment.
• Licenses and certifications must be maintained as a condition of employment.

Valid NC Driver's License required

Commercial Driver's License required

Job Open Date

Anticipated Close Date

Special Instructions to Applicants

Position Number

Position Type

Full Time Equivalent (FTE) (1.0 = 40 hours/week)

Appointment

Mandatory Designation - Adverse Weather

Mandatory Designation - Emergency Events

Department ID

AA/EEO

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