Cook

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Department: 471501 – Dining and Catering Operations

Location: Raleigh, NC

Essential Job Duties:
This position serves as a cook at a NC State Dining unit and will prepare food per standard/routine recipes, maintain assigned food stations, maintain sanitation and cleanliness of the stations.

Duties and responsibilities include, but are not limited to:

• Execute the production of recipes required to fulfill the menu.
• Requisition products needed to produce recipes.
• Help check in, store, and move food supplies prior to and during production.
• Work with front of house staff to serve food and coordinate the flow of food from production to customers.
• Keep track of food levels and orders during meal time to ensure timely service.
• Enter necessary data information into C-Bord food production system if necessary in the absence of a supervising chef.
• Perform necessary cleaning of utensils, workplace, tables, shelves, and equipment and communicate cleaning assignments to other back of house employees.
• Ensure food prep and staff are ready for service, daily food preparation list are completed, and proper rotation of products.
• Assign tasks and direct efforts of other food service technicians, temporary and student employees.

This posting is for 2 vacancies at Fountain Dining Hall.

Other Work/Responsibilities:

• Model the Division’s mission and values and foster a positive, cohesive workplace and congeniality among co-workers.
• Understand the goals and culture of the organization, and understand how employees’ work activities, teamwork, and customer service impact clients. Work with your supervisor and colleagues to understand these goals and the culture.
• Adhere to all University policies, procedures, and regulations, and Division standard operating practices and protocols.
• 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 special events.
• Perform other duties as assigned to ensure NC State Dining business needs are met.

Minimum Experience/Education:
Demonstrated possession of the competencies necessary to perform the work.

Some positions may require certification by the Department of Correction.

Required Qualifications:

• Knowledge of kitchen equipment, cooking methods, measurements, food safety and sanitation processes. Understand and execute proper cooking techniques (roast, grill, fry, steam and boil food items according to a recipe).
• Ability to read, write, and do mathematical problem solving (add, subtract, multiply, divide, percentages and fractions).
• Strong written and verbal communication skills to effectively communicate with customers, peers and supervisors; and professionally communicate with multiple levels of employees within the University.
• Follow written and verbal instructions, and complete all tasks and performance goals with excellence.
• Accurately following recipes and instructions is crucial for consistent results.
• Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.
• Ability to work in a fast-paced environment, and manage time effectively.
• Be dependable and trustworthy, and work as part of a team and work independently.
• 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.
• Must be able to lift 30 pounds above head and up to 60 pounds on rare occasions, with or withoutreasonable accommodation
• Follow all safety procedures and protocols; incumbent 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, etc.
• Ability to use or learn to use email.

Preferred Qualifications:

• Accredited culinary program certificate
• Culinary or cooking experience in fine dining, fast casual dining, multi unit/concepts restaurant or college/university
• Previous supervisory experience
• Proficient in the use of computers and have the ability to learn new software programs
• Allergen training

Required license or certification:

• ServSafe certification or the ability to obtain within 90 days of employment, and must be maintained as a condition of employment.

Position Number: 00103185

AA/EEO Statement:
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 [email protected].

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.