Executive Catering Chef

PG194751EP

No

Executive Catering Chef

$81,000 - $84,327

Hours are variable based on business needs, may include evening and weekend shifts.

Raleigh, NC

Dining Administration

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 10 cafes, 3 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 180 permanent EHRA and SHRA employees.

As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone.
What we offer:

• Medical, Dental, and Vision
• Flexible Spending Account
• Retirement Programs
• Disability Plans
• Life Insurance
• Accident Plan
• Paid Time Off and Other Leave Programs
• 12 Holidays Each Year
• Tuition and Academic Assistance
• And so much more!
  
  

NC State Dining is seeking a visionary, high-energy Executive Catering Chef to steer our thriving $4M catering operation and oversee retail food production at the bustling Talley Student Union. In this dynamic administrative and culinary leadership role, you will balance creative artistry with operational excellence—crafting everything from daily retail favorites to high-profile, VIP events like the Chancellor’s dinners.

If you are a culinary professional who thrives on mentoring a talented kitchen team, staying ahead of food trends, and delivering unforgettable guest experiences, we want you to lead our kitchen!
What You’ll Do
Culinary Artistry & Innovation

• Set the Standard: Develop, test, and standardize innovative menus and recipes that incorporate modern food trends and elevate the campus dining experience.
• Flawless Execution: Oversee high-volume production while maintaining fine-dining execution, technical precision (“just-in-time” production), and visually stunning plating for VIP events.
• Tech-Driven Kitchen: Utilize industry software (NetMenu) to manage recipes, forecast accurately, and streamline production schedules.

• Inspire the Team: Direct, schedule, and mentor a talented Back-of-House (BOH) team, including the unit chef, sous chefs, and cooks.
• Smart Financial Management: Manage labor and food costs to hit financial targets, overseeing inventory, procurement, and budget planning without sacrificing quality.
• Grow Talent: Lead the hiring, onboarding, and continuous professional development of kitchen staff, building a collaborative, growth-oriented workplace culture.

• Maintain Excellence: Ensure the kitchen consistently achieves a Grade A sanitation rating (95% or better) in alignment with ServSafe and Wake County Health Department guidelines.
• Client-Centric Focus: Partner closely with Front-of-House (FOH) teams, nutritionists, and campus partners to customize events, resolve issues quickly, and deliver exceptional customer service.

• A Dual-Threat Chef: You possess a proven track record blending large-scale catering production with elite, fine-dining execution.
• A People Developer: You love to coach, train, and build high-performing, safe, and positive kitchen environments.
• An Organized Leader: You can seamlessly pivot from the chopping block to administrative tasks, managing budgets, schedules, and cross-departmental communication with ease.

• Other duties as assigned.

• Bachelor’s degree in Dietetics, Home Economics, Hospitality Management, or a related field plus one year of food management experience; OR an Associate’s degree in a related field plus three years of food management experience; OR an equivalent combination of training and experience.

N/A

• A Bachelor’s degree in Culinary Arts
• Five or more years of culinary management experience in a large-volume food service environment, preferably in a college/university food service environment
• Professional culinary certification such as Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and/or Certified Culinary Cook (CCC)
• Previous experience as an Executive Chef
• Previous experience with a computer food production program such as NetMenu
• 3-5 years management experience (planning, forecasting, ordering, budgeting)
• 3-5 years of supervisory experience

• Serv Safe Certificate or ability to obtain with 90 days of employment.
• A valid North Carolina driver’s license or the ability to obtain one within 60 days of start date is required.
• Food Allergen trained and certified or ability to obtain within 90 days of start date.
• Licenses and certifications must be maintained as a condition of employment.

Yes

No

07/08/2026

Open until filled

Along with your completed application, please include as attachments a cover letter and resume.

00041462

EPS/SAAO

1.0

12 Month Recurring

Mandatory - Adverse Weather

Mandatory - Evacuations/Natural Hazards

471501 - Dining Administration

NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity.

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.