Cook

North Carolina State University

$ 35,845 - $ 44,237

United States, North Carolina, Raleigh

Nov 23, 2024

Job Posting Information

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 University's 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 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.

Qualifications

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

Recruitment Dates and Special Instructions

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
Notice to Applicants
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 Details

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
Time-Limited Appointment Length (if applicable)
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.