Position Details

Position Information

Vacancy TypeTemporaryIs Internal Transfer OnlyNoWorking TitleLead CookSalary RangeAnticipated Hiring Range$13.00 per hourPosition Number47ADVCOOK0119Work ScheduleDue to business needs, employees may need to work a rotating shift, including nights and weekends. Full- and part-time positions are available.Full Time Equivalent (FTE)1.0Department471501 - Dining and Catering OperationsDepartment Dining and Catering OperationsJob City & StateRaleigh, NCEssential Job Duties

We are seeking individuals to Join our Pack as a Lead Cook at one of our 14 dining areas.

Successful candidates will work with the chef and co-workers in a high volume food service environment to prepare food as per the standardized recipes and specifications, perform small batch cooking and made to order items, display station set-up and service, transporting cooked foods to hot boxes for line service, perform necessary cleaning of utensils, work space, tables, shelves, and equipment, participate in recipe development, and event meal assistance.

They should provide support to the front of house operations with back-up food to ensure that there is no lag time between changing out food items.

Dedicated and experienced dining professionals are available to provide on-the-job training and support to help you meet your full potential.

Employees regularly work 10-11 months. There is a mandatory 32-day break at the end of 11 months. Superior job performance may provide an opportunity to renew employment and receive an economic pay rate increase.

NC State Dining is an award-winning program committed to giving our campus community a place to relax, connect and fuel their minds and bodies for academic success. It is part of the division of Campus Enterprises. NC State Dining operates 14 dining areas, 7 convenience stores, campus concessions, a nutritional counseling service and catering department.

This is an hourly position with a 10-11 month assignment. Excellent performance during this time may provide an opportunity to renew employment and/or advance.

Essential Job Duties:

Batch cooking in a high volume food service environment while maintaining high quality standards.

Follow standardized recipes to ensure food quality, appearance and taste.

Perform specialty tasks such as display station set up and service, enhanced garnishing, recipe development and event meal assistance.

Equipment knowledge, advanced knife skill, meat fabrication, and variety of cuisines knowledge.

Knowledge of cooking methods and food safety.

Dedicated and experienced dining professionals are available to provide on-the-job training and support to help you meet your full potential.

Other Work/Responsibilities

Ability to maintain Grade A sanitation rating of 95% or better.

Portion food products prior to cooking according to standard portion sizes and recipe specifications.

Be an ambassador for NC State Dining and the university as a whole.

Work as a cohesive team member and play an integral part in creating a positive work environment.

Preparation work of ingredients for recipes and production of food items according to the recipe.

Minimum Experience/Education

High School Diploma or equivalency; demonstrated possession of the competencies necessary to perform the work will also be considered.

Previous professional cooking experience.

Departmental Required Skills

Two years of progressive food service experience; work experience in a casual dining setting preferred. Cooking experience required, with highly proficient recipe preparation, short order and high volume preferred.

Outstanding customer service skills, including the ability to remain professional and respectful under pressure when dealing with difficult situations.

Excellent communication skills to communicate effectively with supervisors, peers, and customers.

This position requires standing for long periods of time, walking, bending, twisting, pulling and pushing. Because of the nature of a food service operation and working in a kitchen, you must be able to work in extremely hot and cold conditions.

Must be able to lift up to 60 lb with or without reasonable accommodation.

Ability to read and follow written recipes and oral instructions pertaining to cooking the recipes.

Ability to follow safety procedures. 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.

Preferred Experience, Skills, Training/Education

Culinary Arts Education (certificate, diploma or degree) preferred.

Advanced knife skills preferred.

Working knowledge of meat fabrication, a variety of cuisines, measurements and advanced knowledge of cooking methods and food safety preferred.

Diverse culinary knowledge preferred.

Required License or Certification

ServSafe certificate a plus.

Special Instructions

Complete all required fields on the application.

Include 1 or 2 references that are relevant to the posted position.

**Important**If you are required to be registered by the Selective Service, please certify your compliance by your initials. If this question is not applicable to you, please type “N/A” along with your initials.

Job Open Date10/18/2018Must Be Open Until

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.01/31/2019Is this position partially or fully funded on ARRA stimulus monies?NoProposed Hire DateAA/EOE

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.

If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu. Individuals with disabilities requiring disability-related 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 equivalency verified at www.wes.org or equivalent service. 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.

Supplemental Questions

Required fields are indicated with an asterisk (*).

1. * How did you learn of this opportunity?
   • NCSU Website
   • NCSU Executive Search Services
   • Monster.com
   • CareerBuilder.com
   • InsideHigherEd.com
   • HigherEdJobs.com
   • Other Online Job Board
   • Carolina Job Finder / Employment Guide
   • Job / Career Fair
   • The Chronicle of Higher Education
   • Professional Journal
   • Print Advertisement (Newspaper / Periodical)
   • Professional Organization
   • Higher Education Recruitment Consortium (HERC)
   • Direct Contact from NCSU HR Representative / Recruiter
   • NCSU Employee Referral
   • Social Media (LinkedIn, Twitter, Facebook, Other)
   • Other
2. * If you learned about this vacancy from "other source" or "other website", please provide the source.

   (Open Ended Question)

3. * Do you have or are you currently enrolled in a Culinary Arts Program?

   (Open Ended Question)

4. * Do you have ServSafe or comparable certification?
   • Yes
   • No
5. * Which statement best describes your high volume professional cooking experience.
   • Cooking for 100-200 people
   • Cooking for 200-300 people
   • Over 300 people

Application Materials RequiredRequired Documents

Optional Documents