Head Chef

North Carolina State University•Raleigh, NC

3d•Onsite

About The Position

NC State Dining is seeking an experienced and dynamic Head Chef to lead the culinary and administrative operations of Case Dining Hall. This role is responsible for delivering exceptional food quality, driving customer satisfaction, and leading a high‑performing culinary team in alignment with departmental goals for menu balance, nutrition, cost, labor, and service excellence. The Head Chef serves as the unit’s primary culinary leader and reports to the General Manager, with functional guidance from the Campus Executive Chef(s).

Requirements

High School diploma or equivalency and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience.
Possess a strong understanding of hospitality services and culinary management experience, including knowledge of menu planning, budgeting, and production planning.
Supervisor experience with the ability to assign, train, and coach subordinates on the correct standards, recipes, and procedures to prepare and serve food.
Strong organizational, time management, and critical thinking skills.
Proficiency with Microsoft Office or Google Suite and ability to learn new software.
Must be able to routinely lift 30 pounds, with or without a reasonable accommodation.
Requires bending, twisting, pulling and pushing.
Must be able to work in extremely hot and cold conditions.
ServSafe Certification or the ability to obtain within 90 days of employment.
A valid North Carolina driver’s license must be obtained within 60 days of start date.
Food Allergen trained and certified or ability to obtain within 90 days of employment.
Licenses and certifications must be maintained as a condition of employment.
Valid NC Driver's License required: Yes.
Applicants must be authorized to work in the United States without the need for current or future sponsorship.

Nice To Haves

A Bachelor’s degree in Culinary Arts.
3-5 years of culinary management experience in a large-volume food service environment, preferably in a college/university food service environment.
Professional culinary certification such as Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and/or Certified Culinary Cook (CCC).
Previous experience as an Head Chef.
Previous experience with a computer food production program such as NetMenu.
3-5 years management experience (planning, forecasting, ordering, budgeting).
3-5 years of supervisory experience.

Responsibilities

Develop menus and recipes, test new items, ensure consistent food quality and presentation, and execute special events.
Adjust production based on customer volume, dietary needs, and product availability.
Hire, train, supervise, and evaluate sous chefs, cooks, temporary staff, and student employees.
Provide ongoing coaching, technical training, and performance feedback.
Manage daily kitchen operations, production schedules, inventory forecasting, and Cbord recipe and menu systems.
Monitor food and labor budgets and provide weekly updates to management.
Maintain a Grade A sanitation rating (95%+), enforce food safety and allergen protocols, conduct internal inspections, and ensure proper equipment use and sanitation practices.
Coordinate with front‑of‑house teams, purchasing, and campus partners.
Communicate expectations clearly to staff and serve as the primary culinary contact within the unit.
Maintain a visible presence during peak service, respond to customer feedback, and support campus dining initiatives, focus groups, and committees.
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.
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, catering and special events.
Perform other duties as assigned to ensure NC State Dining business needs are met.