Job Information
NCSU/Campus Enterprises Cook in Raleigh, North Carolina
Work Schedule| 40 hours per week; work hours may vary based on business needs; work schedule may include nights, weekends and holidays. May be required to work some overtime.
About the Department|
Campus Enterprisesis NC State Universitys 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 Diningprovides 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 6 dining halls, 3 markets, 2 restaurants, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 190 permanent EHRA and SHRA employees.
As a Pack member, you can enjoy
exclusive perksdesigned to enhance your personal and professional well-being.
What we offer:
- Medical , Dental , and Vision
- Flexible Spending Account
- Retirement Programs
- Disability Plans
- Life Insurance
- Accident Plan
- Paid Time Off and Other Leave Programs
- 12 Holidays Each Year
- Tuitionand Academic Assistance
- And so much more!
You Belong Here!At NC State, our goal is for all employees to reach their fullest potential at work. As you consider this opportunity, we encourage you to review our
Employee Value Propositionand learn more about what makes NC State the best place to learn and work for everyone.
Essential Job Duties| This position serves as a cook at a NC State Dining unit and will assign tasks and direct efforts of other food service technicians, temporary and student employees.
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 communicating 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.
Other Responsibilities|
Model the Divisions 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 col