Sous Chef

North Carolina State University (NC State) is a prestigious public research university located in Raleigh, North Carolina. As a top employer in the state, ranked ninth by Forbes annual survey of America's best employers by state, NC State is known for its culture of collaboration, creativity, innovation, diversity, and teamwork. The university offers a team-oriented environment that emphasizes work-life balance and meaningful work that positively impacts the community, state, and beyond. NC State's Campus Enterprises division comprises various retail and hospitality organizations including NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each unit within Campus Enterprises is committed to delivering quality services efficiently while providing financial support for student activities and scholarships. This division offers unique career opportunities in retail, hospitality, and related business fields within the higher education setting, appealing to those passionate about service excellence and student engagement.

NC State Dining is an integral part of the Campus Enterprises division, providing comprehensive campus-wide food services to students, staff, and faculty. With operations that include 11 cafes, 3 food courts, 6 dining halls, 3 markets, 2 restaurants, vending services, nutritional counseling, and catering, it serves a diverse and dynamic university population. The department employs approximately 1000 temporary and student employees alongside around 190 permanent employees, signifying its large scale and vital role on campus.

The current opportunity is for the position of Sous Chef at the Talley Student Union, a pivotal role within NC State Dining focused on ensuring high culinary standards and operational excellence. The Sous Chef will be responsible for managing kitchen activities, overseeing food quality and presentation, coordinating staff assignments, and maintaining cleanliness and safety standards. This full-time role requires 40 hours per week, with a flexible schedule that may include nights, weekends, holidays, and occasional overtime, reflecting the dynamic needs of a busy campus dining environment.

In this role, the Sous Chef acts as a key leader supporting the unit chef by monitoring food production, maintaining quality and consistency, handling customer service interactions, and fostering a positive team atmosphere. The position demands physical stamina, including the ability to lift heavy items, work in varying temperature conditions, and safely handle kitchen equipment, which underscores the active and hands-on nature of the job.

NC State Dining offers comprehensive benefits to its employees, including medical, dental, vision coverage, flexible spending accounts, retirement programs, disability and life insurance, accident plans, paid time off including 12 holidays per year, tuition and academic assistance, childcare benefits, wellness and recreation memberships, and various wellness programs to promote a thriving workplace community.

This role provides a rewarding opportunity for culinary professionals who are passionate about food, teamwork, and delivering excellent service in a collegiate setting. Candidates who thrive in dynamic, collaborative environments and seek to contribute to the vibrant campus life at NC State will find this position fulfilling and impactful.