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Executive Sous Chef

2 months ago

Raleigh, North Carolina, United States North Carolina State University Full time
About the Role

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at North Carolina State University. As a key member of our culinary team, you will be responsible for executing production and providing leadership and supervision to production staff in our food service units.

Key Responsibilities
  • Execute production and maintain the highest culinary standards in all food areas, including the kitchen, serving line, and display stations.
  • Responsible for the quality of the food to be cooked, seasoned, and held correctly, according to set recipes, and presented in an attractive manner.
  • Plan daily food production and assign staff accordingly to execute the plan.
  • Act as the team leader in the absence of the Executive Chef.
  • Review daily production sheets and check preparation amounts for accuracy and coordinate the flow of food in the unit.
  • Responsible for face-to-face customer service and satisfaction.
  • Communicate with personnel to ensure an adequate amount of food for service while controlling overproduction.
  • May pick up or deliver food/supplies to other dining locations.
  • Support food production and execution for catering and special events as needed.
Requirements
  • 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.
  • Knowledge of equipment, cooking methods, measurements, and food safety.
  • Able to work in a fast-paced environment.
  • Strong written and verbal communication skills to effectively communicate with customers, peers, and supervisors.
  • Must follow written and verbal instructions.
  • Provide outstanding customer service, including the ability to remain professional and respectful under pressure when dealing with difficult situations, to team and customers.
  • Excellence in completing all tasks and performance goals.
  • Requires bending, twisting, pulling, and pushing. 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 without reasonable accommodation.
  • Follow all safety procedures and protocols.
Preferred Qualifications
  • Certified Sous Chef (CSC) or higher.
  • Accredited culinary program certificate.
  • Experience in high-volume cooking meals a day in fine dining, fast casual dining, multi-unit/concept restaurants, or private clubs.
  • Supervisory experience.
  • Previous experience with a computer food production program such as Cbord.
  • Short order or display cooking, buffet, and/or plated meal experience.
Required License or Certification
  • ServSafe Certification or the ability to obtain within 90 days of employment.
  • Certifications must be maintained as a condition of employment.
  • A valid North Carolina driver's license must be obtained within 60 days of the start date and must be maintained as a condition of employment.