Lead Cook

About the role

NC State Dining is seeking individuals to join our Pack as a Lead Cook. Successful candidates will receive instructions from the chef and other culinary professionals in a dining hall, food court or restaurant setting. Essential job duties include:

• Provide professional guidance and instructions to temporary Line Station Cooks and student Cooks.
• Prepare food as per the standardized recipes and specifications.
• Perform small batch cooking and made to order items, display station set-up and service, and transport cooked foods to hot boxes for line service.
• Support the front of house operations with back-up food to ensure there is no lag time between changing out food items.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Perform specialty tasks such as display station set-up and service, enhanced garnishing, recipe development and event meal assistance.
• Check temperatures and proper storage of food items, and follow proper guidelines in the storage of food to prevent contamination and spoilage.
• Operate all kitchen equipment safely and as recommended by manufacturer.
• Participate in recipe development, and event meal assistance.
• Other duties as assigned to ensure NC State Dining business needs are met. Position may be asked to assist in other locations as necessary.

Responsibilities

This is an hourly position, that includes a State required 32-day break at the end of 11 months. Superior work performance may provide an opportunity to renew employment and/or advance into a benefits eligible permanent position. 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 190 permanent EHRA and SHRA employees.

Department Information

Job City & State: Raleigh, NC
Department: NC State Dining

Wolfpack Perks and Benefits

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:

• Health Insurance for Temporary Employees
• Enhance your career with LEAD courses
• Attend non-revenue generating sporting events for free.

Requirements and Preferences

Work Schedule: Shifts are available from early morning to late nights including weekends. Please list your availability in the appropriate section of the application. Full- and part-time positions are available.

• Be an ambassador for NC State Dining and the university as a whole and enrich the quality of life for the campus community and support student success.
• Work as a cohesive team member and play an integral part in creating a positive work environment.

Minimum Experience/Education: High School Diploma or equivalency; Demonstrated possession of the competencies necessary to perform the work will also be considered.

• Previous cooking experience.
• Knowledge of equipment, cooking methods, measurements, food quality and appearance, and food safety.
• Dependable and manage time efficiently.
• Ability to work proficiently in a busy kitchen is essential.
• Able to work with a sense of urgency to adapt to the changing customer volume level.
• Communicate effectively with customers, supervisors, and peers, and work cohesively as part of a team.
• Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations.
• Able 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.
• Must be able to lift up to 60 lbs with or without reasonable accommodation.

Preferred Years Experience, Skills, Training, Education: Culinary Arts Education (certificate, diploma or degree); Two years of progressive culinary experience; Proficient at recipe preparation, short order and high volume cooking; Diverse culinary knowledge, such as working knowledge of meat fabrication, a variety of cuisines, measurements, and knife skills; Demonstrated understanding of proper food safety, cleaning and sanitation procedures; Serv Safe certificate.

Recruitment

Anticipated Hiring Range: $17 per hour