Cook

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North Carolina State University

Location: Raleigh, North Carolina
Category: Admin-Food Services
Date Posted: November 23, 2024

Job Description

Posting Number

PG194361SP

Internal Recruitment

No

Working Title

Cook

Anticipated Hiring Range

$37,440 - $38,789

Work Schedule

40 hours per week; work hours may vary based on business needs; work schedule may include nights, weekends and holidays. May be required to work some overtime.

Job Location

Raleigh, NC

Department

NC State Dining

About the Department

Campus Enterprises is NC State Universitys division of retail and hospitality organizations — NC State Dining, NC State Stores, Lonnie Poole Golf Course, NC State Student Centers (Witherspoon and Talley), and the One Card Office. Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success.

NC State Dining provides campus wide food services to students, staff, and faculty on the North Carolina State University Campus. NC State Dining operates 11 cafes, 3 food courts and 6 dining halls, 3 markets, 2 restaurants, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 165 permanent EHRA and SHRA employees.

Essential Job Duties

This position serves as a cook at an NC State Dining unit and will assign tasks and direct efforts of other food service technicians, temporary and student employees.

This posting is for a vacancy at the Talley Student Union

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.

Other Responsibilities

Model the Divisions 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.

Other Required Qualifications

Knowledge of equipment, cooking methods, measurements, and food safety. 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.
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.
Excellence in completing all tasks and performance goals.
Requires bending, twisting, pulling and pushing, and standing for long periods of time.
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 without reasonable 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.
Certification must be maintained as a condition of employment.

Valid NC Driver's License required

No

Commercial Driver's License Required?

No

Job Open Date

11/22/2024

Earliest Close Date---- (Positions will be posted until 5:00 PM ET on this date. Positions remaining posted after this date are still accepting applications but may close at any time.)

12/02/2024

Special Instructions

Include ALL relevant work experience on your application and include any employment that is mentioned in the supplemental questions in your work history. Also, any employment listed on your resume, if submitted, needs to be included on your application.

Position Number

00103186

Position Type

SHRA

Position Classification Band Title

Food Services Technician

Position Classification Band Level

Advanced

Position Classification Salary Range

$ 35,845 - $ 44,237

Salary Grade Equivalency

GN03

Alternate Option

If no applicants apply who meet the required competency level and training & experience requirements, then management may consider other applicants. Salary would be determined based on competencies, equity, budget, and market considerations.

Full Time Equivalent (FTE) (1.0 = 40 hours/week)

1.00

Appointment

12 Month Recurring

Mandatory Designation - Adverse Weather

Mandatory - Adverse Weather

Mandatory Designation - Emergency Events

Mandatory - Fire/Explosions, Mandatory - Medical Emergencies, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal Emergencies

Time Limited Position

No

Department Id

471501 - Dining and Catering Operations

AA/EEO

NC State University is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, gender identity, age, sexual orientation, genetic information, status as an individual with a disability, or status as a protected veteran. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-515-3148 to speak with a representative at the Office of Equal Opportunity.

If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu.

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.

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