Executive Pastry Sous Chef

NC State was named a great place to work in the 2022 Forbes annual 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 for SHRA/EHRA permanent positions, including tuition reimbursement at any university in the UNC system, 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 permanent EHRA and SHRA employees.

For more information about why you should consider working for Campus Enterprises at NC State, visit our website at Essential Job Duties This position serves as Executive Pastry Sous Chef for Talley Main Kitchen Bakery department.

Responsible for oversight of all food production for dining halls, catering events, chancellor special events and Yates Mill (Talley Market) retail location.

Responsibilities include developing menus, scheduling, special event planning, inventory for all food production areas, assisting with food safety guidelines/procedures, and supervising production staff, and food production.

Pastry Sous Chefs report directly to this position.

This person must be committed philosophically and operationally, to delivering high quality services in an efficient manner, while being sensitive to the service needs of NC State University.

This position is responsible for hiring, training, performance appraisals for approximately 3 SHRA employees and 3 temp/student works.

This position will report directly to the Bakery Executive Pastry Chef.

Responsibilities include but are not limited to: * Train employees to follow all guidelines and procedures set by NC State Dining.

* Coordinate and participate in special events for the Chancellor and other University administration groups.

* Maintain high professional food quality and sanitation standards.

* Responsible for inventory, organization of unit's storage areas, food safety walk through and training employees on proper food handling procedures.

* Assist in maintaining food and labor cost goals for special events, daily production and catered events.

* Ensure unit is staffed to open and close according to operation schedules.

* Communicate all operational culinary issues with Bakery Executive Pastry Chef.

* Manage and monitor time and temperature control for all bakery service areas.

* Ensure temp logs and production forms are completed daily.

* Assist with shift changeover with the production team to ensure production sheets are communicated clearly and staff members are set up for success.

Other Responsibilities * Model the Division's mission and values, introduce the Division's mission and values to the employees, 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.

Qualifications Minimum Experience/Education 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.

Other Required Qualifications * Understanding of how to make yeast dough, laminated dough, pie and pastry crusts, cake batters of various types, icing and glazes, and a range of custards and fillings.

* Ability to lead and educate staff on an ongoing basis.

* Capable of working in a fast paced production environment.

* 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.

* Must 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.

* 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 proficient in the use of computers and have the ability to learn new software programs.

* 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 as well as be around hot food items, food pans, ovens, etc.

* Ability to use or learn to use email.

Preferred Qualifications * Certified Sous Chef (CSC) or higher * Accredited culinary program certificate * Culinary management experience preferably in a college food service environment.

* Previous work in a high volume environment * Baking and Pastry Arts experience and/or internships that have created a solid skill set..

* Previous experience with a computer food production program such as Cbord.

Required License or Certification * ServSafe Certiification or the ability to obtain within 90 days of employment.

* Certifications must be maintained as a condition of employment.

Valid NC Driver's License required No Commercial Driver's License Required?

No