Experience Inc. Jobs

NC State was named a great place to work in the 2022Forbesannual survey as the best large employer in North Carolina.NC State embodies a culture that values collaboration, creativity, innovation, and teamwork. We provide a team-oriented culture, work/life balance, and work that makes a difference in our community, the state, and beyond. We also offer great benefits forSHRApermanent positions, including tuition reimbursement at any university in theUNCsystem, healthcare, vacation, holiday and sick leave, paid parental leave, retirement and more. You can even join the NC State Wellness and Recreation Center and receive discounted meals on campus.

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 4 dining halls, 5 convenience stores, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 150 permanentEHRAandSHRAemployees.

For more information about why you should consider working for Campus Enterprises at NC State, visit our website athttps://campusenterprises.ncsu.edu/dept/hr/opportunities/permanent-opportunities/{target="_blank"}

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 mulitple vacancies at 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. | +-----------------------------------------------------------------------+

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. | | - Able to work in a fast-paced environment. | | - Excellence in completing all tasks and performance goals. | | - Requires bending, twisting, pulling and pushing. 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 | +-----------------------------------------------------------------------+

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 orientat