The primary purpose of University Dining is to provide campus wide food services to students, staff, and faculty on the North Carolina State University Campus. University Dining operates four(4) Dining Halls, two(2) food courts, a sports themed restaurant, an athletics dining hall, seven(7) convenience stores, campus concessions, a nutritional counseling center, and a catering department. The department employees 500 temporary and student employees, and 120 SPA and EPA positions.
Campus Enterprises is NC State’s lead division of retail and hospitality organizations — University Dining, NC State Bookstores, Trademark Licensing, Lonnie Poole Golf Course, University Student Centers (Witherspoon, Thompson, Price and Talley), and the Wolfpack One Card Services. Each unit shares a common goal: deliver quality and efficient services worth dedicated financial support for student activity and scholarships.
Essential Job Duties
The primary purpose of this position will be the supervising of cooks and production staff in a University Dining food service unit. This position will be responsible for maintaining the highest of culinary standards in all food areas, including the kitchen, serving line and display stations. This position will be responsible for the food to be cooked, seasoned, and held correctly according to the set recipes, and to be presented in an attractive manner. Incumbent will plan daily food production and assign staff accordingly to execute the plan. This will include reviewing daily production sheets and checking preparation amounts for accuracy, coordinating the flow of food in the unit, and communicating with personnel to ensure adequate amounts of food for service while controlling overproduction.
This position will be assigning, directing and guiding staff to achieve a level that exceeds our customer expectations.
The position will work closely with the front of house personnel to make sure all lines and or displays are attractive and set up for the best serving arrangement.
Works with other management staff on ordering food products. This will include maintaining and controlling adequate amounts of inventory.
Daily cooler inspections along with monthly inventory will be required.
The incumbent will develop and test new recipes according to departmental recipe testing process.
Responsible for maintaining the highest level of sanitary standards and will personally demonstrate these high sanitation standards.
Responsible for maintaining all kitchen areas and equipment, ensuring they are clean, sanitary and in proper working order.
Will work with the Cbord food production system and follow all departmental protocols for Cbord.
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.
Departmental Required Skills
Must be able to lift 30 pounds above head.
This position is critical and must report to work during adverse weather even if the University is closed.
Must be proficient in the use of computers and have the ability to learn new software programs.
Excellent oral and written communication skills.
Preferred Experience, Skills, Training/Education
Culinary Degree or certification.
One year experience in supervisory role with culinary training.
Three years experience in high volume or institution production.
Working knowledge of a computerized food production program.
Required License or Certification
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.