NC State University – Division of Campus Enterprises Raleigh, NC 27695
May 16, 2022Full time
Cook Anticipated hiring range: $33,000-35,000 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: Have you ever thought about a food service career in college dining? Now is an excellent opportunity for individuals to expand their food service career and be part of a team that drives successful business operations and continues a proud tradition of being an award winning campus dining program. This position serves as a cook at an NC State Dining unit and will assign tasks and direct efforts of other food service technicians, temporary and student employees. We are hiring for multiple positions at Case, Murphy, Fountain and Clark Dining Halls. Duties and responsibilities include, but are not limited to: • Execute the production of recipes required to fulfill the menu. • Requisition products needed to produce recipes. •Help check in, store, and move food supplies prior to and during production. •Work with front of house staff to serve food and coordinate the flow of food from production to customers. •Keep track of food levels and orders during meal time to ensure timely service. •Enter necessary data information into C-Bord food production system, if necessary, in the absence of a supervising chef. •Perform necessary cleaning of utensils, workplace, tables, shelves, and equipment and communicate cleaning assignments to other back of house employees. • Ensure food prep and staff are ready for service, daily food preparation list are completed, and proper rotation of products. 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. Minimum Experience/Education: Demonstrated possession of the competencies necessary to perform the work. Other Required Qualifications: Knowledge of equipment, cooking methods, measurements, and food safety. Understand and execute proper cooking techniques (roast, grill, fry, steam and boil food items according to a recipe). • Able to read, write, and do mathematical problem solving (add, subtract, multiply, divide, percentages and fractions). • 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 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. • Able to work in a fast-paced environment. • 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. • 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. • Ability to use or learn to use email. • Must be able to lift up to 50 pounds occasionally, with or without reasonable accommodations. Preferred Qualifications: Accredited culinary program certificate or associate degree in culinary arts • 2-3 years of culinary or cooking experience • One year experience in a restaurant environment • Previous supervisory experience • Proficient in the use of computers and have the ability to learn new software programs • Allergen training Required License or Certification: ServSafe certification or the ability to obtain within 90 days of employment. • Certification must be maintained as a condition of employment. Submit an application https://jobs.ncsu.edu/postings/161567 Please list all relavent work history. If a resume is submitted, make sure that the work history you list on your application is identical to the work history listed on your resume.