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Department: 471501 - Dining and Catering Operations
Location: Raleigh, NC
Essential Job Duties:
THIS IS A 9 MONTHRECURRINGPOSITION; WILLWORKACADEMICSCHOOLYEARAUGUST-MAY.
This position serves as a lead cook at a NC State Dining unit and will assign and direct efforts of other Food Service Technicians and temporary employees.
Duties and responsibilities include, but are not limited to:
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.
Ensure daily food preparation list are completed.
Ensure proper rotation of products.
Other duties as assigned.
May be required to work in other dining locations as needed to meet the business needs of the department
Other duties and responsibilities as assigned.
Demonstrated possession of the competencies necessary to perform the work.
Some positions may require certification by the Department of Correction.
Must have understanding and can execute proper cooking techniques (roast, grill, fry, steam and boil food items according to a recipe).
Must be able to read, write, and do mathematical problem solving (add, subtract, multiply, divide, percentages and fractions).
Ability to communicate effectively with customers, supervisors, and peers.
Ability to maintain Grade A sanitation rating of 95% or better.
Provide exemplary customer service to every guest.
Ability to learn new computer software.
Must be able to lift up to 60 pounds occasionally, with or without reasonable accommodation.
Must be able to stand for long periods of time. Requires bending, twisting, pulling and pushing. Because of the nature of a food service operations and working in in a kitchen, you must be able to work in extremely hot and cold conditions.
Culinary experience, degree and/or experience
Past supervisory experience preferred
At least three years' experience in restaurant
Working knowledge of Microsoft Excel
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.
Position Number: 00041441
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, please call 919-515-3148. Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. If highest degree is from an institution outside of the U.S., final candidates are required to have their degree verified at www.wes.org. Degree must be obtained prior to start date.
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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