Pastry Sous Chef

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Department: 471511 – Dining Dining Halls

Location: Raleigh, NC

Essential Job Duties:
NC State Dining is seeking a passionate Pastry Sous Chef to join our team! The Pastry Sous Chef position will provide day-to-day oversight of the baking production staff for NC State Dining. This position works closely with the Executive Pastry Chef to provide a high-quality baking department. This position will be responsible for maintaining the highest culinary standards and works directly with the bakery staff to provide training, supervision, quality control, and excellent customer service.

Responsibilities include but are not limited to:

• Operational Compliance – Train staff on NC State Dining guidelines, procedures, food safety, and sanitation standards.
• Event & Cost Management – Coordinate and participate in special events for The Chancellor while supporting food and labor cost goals.
• Inventory & Safety Oversight – Manage inventory, storage organization, food safety walkthroughs, and time/temperature controls across bakery service areas.
• Staffing & Daily Operations – Ensure proper staffing for opening/closing, assist with shift transitions, and verify completion of temp logs and production forms.
• Cross-Department Communication – Communicate operational culinary issues with the Executive Pastry Chef and coordinate services with campus partners for successful events

If you take pride in your work, enjoy being part of a collaborative team, and thrive in a dynamic environment where professionalism, adaptability, and customer service matter, this is your opportunity to make a meaningful impact in the heart of campus life

Other Work/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, football games, and special events.
• Perform other duties as assigned to ensure NC State Dining business needs are met.

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.

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.
• 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 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:

• Directly related work experience in a professional bakery.
• Supervisory experience, including the ability to lead and educate staff on an ongoing basis.
• Previous work in a high volume environment.
• Previous experience with a computer food production program such as Cbord or Netmenu.

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.

Position Number: 00103619

AA/EEO Statement:
NC State University is an equal opportunity employer. All qualified applicants will receive equal opportunities for employment without regard to age, color, disability, gender identity, genetic information, national origin, race, religion, sex (including pregnancy), sexual orientation, and veteran status. The University encourages all qualified applicants, including protected veterans and individuals with disabilities, to apply. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-513-0574 to speak with a representative of the Office of Equal Opportunity.

If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or workatncstate@ncsu.edu.

Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. Degree(s) must be obtained prior to start date in order to meet qualifications and receive credit.

NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.

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