Head Chef
North Carolina State University · Raleigh-Durham-Chapel Hill Area · 1 mo ago
Management$63k–$66k/yrFull-time
We need to produce HTML fragment with sections: About the role? Actually headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Use for each heading. Only include sections when posting has real specific content. We must not repeat job title as heading. No Job ID etc. Remove boilerplate, navigation, legal, EEO, etc. Also remove application instructions. Must preserve all substantive information.
We need to extract content: The posting includes:
- Working Title: Head Chef (but we don't repeat as heading)
- Anticipated Hiring Range $63,000 - $65,548 (Pay)
- Work Schedule: Hours are variable based on business needs, may include evening and weekend shifts. (Schedule)
- Job Location: Raleigh, NC (maybe part of About? Could be in About the role? Not a heading but could be in a paragraph)
- Department: NC State Dining
- About The Department: description of Campus Enterprises, NC State Dining, etc.
- Wolfpack Perks And Benefits: list of benefits.
- Essential Job Duties: description and Key Responsibilities bullet list.
- Other Responsibilities: paragraph.
- Qualifications: Minimum Education and Experience, Other Required Qualifications, Preferred Qualifications, Required License(s) Or Certification(s).
- Also some other details like Position Number etc but those are metadata; we can drop.
We need to decide sections:
- About the role: could include description of department and role overview. The posting has "About The Department" and also description of role in Essential Job Duties intro. Could combine into About the role.
- Responsibilities: Key Responsibilities list plus maybe other responsibilities.
- Requirements: maybe Minimum Education and Experience + Other Required Qualifications + Required License(s) Or Certification(s). Could be under Requirements.
- Qualifications: maybe Preferred Qualifications? But we already have Requirements; maybe we separate Qualifications as preferred? However instructions: Use headings for About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We can include those that have content.
We have Pay (Anticipated Hiring Range). Schedule (Work Schedule). Benefits (Wolfpack Perks And Benefits). Skills maybe from Required License(s) Or Certification(s) or other skills like proficiency with Microsoft Office, etc. Could put under Skills.
Qualifications could be Minimum Education and Experience + Other Required Qualifications + Preferred Qualifications? But we already have Requirements for mandatory qualifications; Qualifications could be preferred? However we need to avoid filler. Let's map:
- About the role: description of department and role overview (maybe combine About The Department and the introductory paragraph of Essential Job Duties). Provide substantive content.
- Responsibilities: Key Responsibilities bullet list plus Other Responsibilities paragraph.
- Requirements: Minimum Education and Experience, Other Required Qualifications, Required License(s) Or Certification(s) (ServSafe, NC driver's license, Food Allergen trained). Also maybe mention ability to lift 30 lbs, work in hot/cold, etc. Those are part of Other Required Qualifications.
- Qualifications: Preferred Qualifications (Bachelor's degree, 3-5 years experience, certifications, etc). Could also include "Previous experience as an Head Chef", etc.
- Skills: maybe proficiency with Microsoft Office or Google Suite, ability to learn new software, organizational, time management, critical thinking, etc. Also maybe "Strong organizational, time management, and critical thinking skills." Could be under Skills.
- Benefits: Wolfpack Perks And Benefits list.
- Pay: Anticipated Hiring Range.
- Schedule: Work Schedule variable.
We must not include sections with filler like "commensurate with experience". We have actual numbers for pay, schedule description, benefits list.
We must not include duplicated lines. Remove boilerplate like EEO, disclaimer, application instructions, etc.
We must preserve all substantive information. So we need to include all details from the posting that are not boilerplate.
Let's extract substantive content:
**About The Department** paragraph:
"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."
**Essential Job Duties intro**:
"NC State Dining is seeking an experienced and dynamic Head Chef to lead the culinary and administrative operations of Case Dining Hall. This role is responsible for delivering exceptional food quality, driving customer satisfaction, and leading a high‑performing culinary team in alignment with departmental goals for menu balance, nutrition, cost, labor, and service excellence. The Head Chef serves as the unit’s primary culinary leader and reports to the General Manager, with functional guidance from the Campus Executive Chef(s)."
**Key Responsibilities** (bullet list):
- Culinary Leadership: Develop menus and recipes, test new items, ensure consistent food quality and presentation, and execute special events. Adjust production based on customer volume, dietary needs, and product availability.
- Team Management: Hire, train, supervise, and evaluate sous chefs, cooks, temporary staff, and student employees. Provide ongoing coaching, technical training, and performance feedback.
- Operational Oversight: Manage daily kitchen operations, production schedules, inventory forecasting, and Cbord recipe and menu systems. Monitor food and labor budgets and provide weekly updates to management.
- Safety & Compliance: Maintain a Grade A sanitation rating (95%+), enforce food safety and allergen protocols, conduct internal inspections, and ensure proper equipment use and sanitation practices.
- Communication & Collaboration: Coordinate with front‑of‑house teams, purchasing, and campus partners. Communicate expectations clearly to staff and serve as the primary culinary contact within the unit.
- Customer Engagement: Maintain a visible presence during peak service, respond to customer feedback, and support campus dining initiatives, focus groups, and committees.
**Other Responsibilities** paragraph:
"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."
**Qualifications** sections:
Minimum Education and Experience: "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: list:
- Possess a strong understanding of hospitality services and culinary management experience, including knowledge of menu planning, budgeting, and production planning.
- Supervisor experience with the ability to assign, train, and coach subordinates on the correct standards, recipes, and procedures to prepare and serve food.
- Strong organizational, time management, and critical thinking skills.
- Proficiency with Microsoft Office or Google Suite and ability to learn new software.
- Must be able to routinely lift 30 pounds, with or without a reasonable accommodation.
- 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.
Preferred Qualifications:
- A Bachelor’s degree in Culinary Arts
- 3-5 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 Head 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
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 Yes
- Commercial Driver's License required No
**Benefits** (Wolfpack Perks And Benefits):
List:
- 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
- Childcare benefits
- Wellness & Recreation Membership
- Wellness Programs
Also note: "Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership , and Wellness Programs that aim to build a thriving wolfpack community."
Disclaimer about eligibility based on part-time/full-time; we can keep but it's not boilerplate? It's about benefits eligibility; could be included but it's not a list item; maybe we can include a short sentence.
**Pay**: Anticipated Hiring Range $63,000 - $65,548
**Schedule**: Work Schedule Hours are variable based on business needs, may include evening and weekend shifts.
**Location**: Raleigh, NC (maybe include in About the role or a separate paragraph). Not a heading but we can include in About the role paragraph.
Now we need to output HTML fragment with headings
for each heading. Only include sections when posting has real specific content. We must not repeat job title as heading. No Job ID etc. Remove boilerplate, navigation, legal, EEO, etc. Also remove application instructions. Must preserve all substantive information.
We need to extract content: The posting includes:
- Working Title: Head Chef (but we don't repeat as heading)
- Anticipated Hiring Range $63,000 - $65,548 (Pay)
- Work Schedule: Hours are variable based on business needs, may include evening and weekend shifts. (Schedule)
- Job Location: Raleigh, NC (maybe part of About? Could be in About the role? Not a heading but could be in a paragraph)
- Department: NC State Dining
- About The Department: description of Campus Enterprises, NC State Dining, etc.
- Wolfpack Perks And Benefits: list of benefits.
- Essential Job Duties: description and Key Responsibilities bullet list.
- Other Responsibilities: paragraph.
- Qualifications: Minimum Education and Experience, Other Required Qualifications, Preferred Qualifications, Required License(s) Or Certification(s).
- Also some other details like Position Number etc but those are metadata; we can drop.
We need to decide sections:
- About the role: could include description of department and role overview. The posting has "About The Department" and also description of role in Essential Job Duties intro. Could combine into About the role.
- Responsibilities: Key Responsibilities list plus maybe other responsibilities.
- Requirements: maybe Minimum Education and Experience + Other Required Qualifications + Required License(s) Or Certification(s). Could be under Requirements.
- Qualifications: maybe Preferred Qualifications? But we already have Requirements; maybe we separate Qualifications as preferred? However instructions: Use headings for About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We can include those that have content.
We have Pay (Anticipated Hiring Range). Schedule (Work Schedule). Benefits (Wolfpack Perks And Benefits). Skills maybe from Required License(s) Or Certification(s) or other skills like proficiency with Microsoft Office, etc. Could put under Skills.
Qualifications could be Minimum Education and Experience + Other Required Qualifications + Preferred Qualifications? But we already have Requirements for mandatory qualifications; Qualifications could be preferred? However we need to avoid filler. Let's map:
- About the role: description of department and role overview (maybe combine About The Department and the introductory paragraph of Essential Job Duties). Provide substantive content.
- Responsibilities: Key Responsibilities bullet list plus Other Responsibilities paragraph.
- Requirements: Minimum Education and Experience, Other Required Qualifications, Required License(s) Or Certification(s) (ServSafe, NC driver's license, Food Allergen trained). Also maybe mention ability to lift 30 lbs, work in hot/cold, etc. Those are part of Other Required Qualifications.
- Qualifications: Preferred Qualifications (Bachelor's degree, 3-5 years experience, certifications, etc). Could also include "Previous experience as an Head Chef", etc.
- Skills: maybe proficiency with Microsoft Office or Google Suite, ability to learn new software, organizational, time management, critical thinking, etc. Also maybe "Strong organizational, time management, and critical thinking skills." Could be under Skills.
- Benefits: Wolfpack Perks And Benefits list.
- Pay: Anticipated Hiring Range.
- Schedule: Work Schedule variable.
We must not include sections with filler like "commensurate with experience". We have actual numbers for pay, schedule description, benefits list.
We must not include duplicated lines. Remove boilerplate like EEO, disclaimer, application instructions, etc.
We must preserve all substantive information. So we need to include all details from the posting that are not boilerplate.
Let's extract substantive content:
**About The Department** paragraph:
"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."
**Essential Job Duties intro**:
"NC State Dining is seeking an experienced and dynamic Head Chef to lead the culinary and administrative operations of Case Dining Hall. This role is responsible for delivering exceptional food quality, driving customer satisfaction, and leading a high‑performing culinary team in alignment with departmental goals for menu balance, nutrition, cost, labor, and service excellence. The Head Chef serves as the unit’s primary culinary leader and reports to the General Manager, with functional guidance from the Campus Executive Chef(s)."
**Key Responsibilities** (bullet list):
- Culinary Leadership: Develop menus and recipes, test new items, ensure consistent food quality and presentation, and execute special events. Adjust production based on customer volume, dietary needs, and product availability.
- Team Management: Hire, train, supervise, and evaluate sous chefs, cooks, temporary staff, and student employees. Provide ongoing coaching, technical training, and performance feedback.
- Operational Oversight: Manage daily kitchen operations, production schedules, inventory forecasting, and Cbord recipe and menu systems. Monitor food and labor budgets and provide weekly updates to management.
- Safety & Compliance: Maintain a Grade A sanitation rating (95%+), enforce food safety and allergen protocols, conduct internal inspections, and ensure proper equipment use and sanitation practices.
- Communication & Collaboration: Coordinate with front‑of‑house teams, purchasing, and campus partners. Communicate expectations clearly to staff and serve as the primary culinary contact within the unit.
- Customer Engagement: Maintain a visible presence during peak service, respond to customer feedback, and support campus dining initiatives, focus groups, and committees.
**Other Responsibilities** paragraph:
"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."
**Qualifications** sections:
Minimum Education and Experience: "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: list:
- Possess a strong understanding of hospitality services and culinary management experience, including knowledge of menu planning, budgeting, and production planning.
- Supervisor experience with the ability to assign, train, and coach subordinates on the correct standards, recipes, and procedures to prepare and serve food.
- Strong organizational, time management, and critical thinking skills.
- Proficiency with Microsoft Office or Google Suite and ability to learn new software.
- Must be able to routinely lift 30 pounds, with or without a reasonable accommodation.
- 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.
Preferred Qualifications:
- A Bachelor’s degree in Culinary Arts
- 3-5 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 Head 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
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 Yes
- Commercial Driver's License required No
**Benefits** (Wolfpack Perks And Benefits):
List:
- 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
- Childcare benefits
- Wellness & Recreation Membership
- Wellness Programs
Also note: "Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership , and Wellness Programs that aim to build a thriving wolfpack community."
Disclaimer about eligibility based on part-time/full-time; we can keep but it's not boilerplate? It's about benefits eligibility; could be included but it's not a list item; maybe we can include a short sentence.
**Pay**: Anticipated Hiring Range $63,000 - $65,548
**Schedule**: Work Schedule Hours are variable based on business needs, may include evening and weekend shifts.
**Location**: Raleigh, NC (maybe include in About the role or a separate paragraph). Not a heading but we can include in About the role paragraph.
Now we need to output HTML fragment with headings and content in
or
- . Use
for section headings. We must not include job title as heading. So we will not have
Head Chef
. We'll have headings like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We need to decide which sections to include. All have content. Let's craft:About the role
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. NC State Dining is seeking an experienced and dynamic Head Chef to lead the culinary and administrative operations of Case Dining Hall. This role is responsible for delivering exceptional food quality, driving customer satisfaction, and leading a high‑performing culinary team in alignment with departmental goals for menu balance, nutrition, cost, labor, and service excellence. The Head Chef serves as the unit’s primary culinary leader and reports to the General Manager, with functional guidance from the Campus Executive Chef(s). The position is located in Raleigh, NC.
That covers About the department and role intro and location.Responsibilities
- Culinary Leadership: Develop menus and recipes, test new items, ensure consistent food quality and presentation, and execute special events. Adjust production based on customer volume, dietary needs, and product availability.
- Team Management: Hire, train, supervise, and evaluate sous chefs, cooks, temporary staff, and student employees. Provide ongoing coaching, technical