Cook

Essential Job Duties

Are you passionate about food, teamwork, and fueling the next generation of leaders, innovators, and thinkers? NC State Dining is looking for an energetic and reliable Cook to join our culinary team.

In this role, you won't just be prepping food-you'll be a vital part of the campus experience, ensuring our community enjoys fresh, delicious, and safely prepared meals every day.

As a Cook, you will handle everything from recipe execution to leading station workflows. Your daily duties will include:

• Master the Menu: Execute standard and routine recipes with precision to fulfill daily menus and keep our food stations stocked and looking great.
• Inventory & Logistics: Requisition the products you need, and help check in, store, and move food supplies to keep production running smoothly.
• Teamwork & Flow: Partner with front-of-house staff to coordinate a seamless flow of food from the kitchen to our guests, keeping track of food levels for timely service.
• Tech & Data: Step up in the absence of a supervising chef by entering necessary data into our Netmenu food production system.
• Kitchen Cleanliness: Maintain top-tier sanitation by cleaning utensils, workstations, tables, shelves, and equipment-and help delegate cleaning tasks to the back-of-house team.
• Lead by Example: Ensure daily prep lists are completed and products are properly rotated. You'll also help assign tasks and direct the efforts of food service technicians, temporary staff, and student employees.

Who You Are

• A team player who thrives in a fast-paced, high-energy environment.
• Detail-oriented about food safety, cleanliness, and recipe accuracy.
• A positive motivator who enjoys guiding and directing student and temporary staff.
• Reliable, punctual, and proud of the food you put out.

Other Work/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, catering and 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.

Required Qualifications

• Knowledge of kitchen equipment, cooking methods, measurements, food safety and sanitation processes. 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, and complete all tasks and performance goals with excellence.
• Accurately following recipes and instructions is crucial for consistent results.
• 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, and manage time effectively.
• Be dependable and trustworthy, and work as part of a team and work independently.
• 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

Required license or certification

ServSafe certification or the ability to obtain within 90 days of employment, and must be maintained as a condition of employment.