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Food Services Supervisor

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Raleigh, NC
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Primary Function of Organizational Unit
University Dining is the NC State food-service provider, serving 30,000 meals a day. It offers services and locations across campus to students, staff, and faculty on the NC State University campus. University Dining operates four dining halls, two food courts, eight coffee shops, seven convenience stores, campus concessions, a nutritional counseling center, and catering department. The department employs approximately 500 temporary and student employees and over 100
positions. The operating budget for University Dining is $27 million dollars annually.
Campus Enterprises is NC State’s lead division of retail and hospitality organizations — University Dining, NC State Bookstores, University Trademark Licensing, the Lonnie Poole Golf Course, campus student centers operations (Witherspoon, Thompson, Price and Talley), and the AllCampus Card Office. Each unit shares a common goal: deliver quality and efficient services worth dedicated financial support for student activity and scholarships.
Essential Job Duties
This position serves as a recipe testing chef for University Dining in collaboration with a cross functional culinary team and the executive chef.
Responsibilities Include:
Acting as lead on national trends in recipe and menu development.
Developing menus, scheduling and supervising production staff, and food production.
Research, development and review of new recipes and menu concepts.
Integration of recipes into the C-Bord Food Production system, including nutrition, cost, etc.
Coordination and participation in special events for the Chancellor and other university administration.
Maintains high, professional food quality and sanitation standards.
This position may be rotated to dining venues throughout the department and campus. Therefore, being versatile and flexible in work hours is imperative.
Other Work/Responsibilities
This position is designated as “Essential”. These are employees whose physical presence at the workplace is essential and required for the operation of the institution, and the employee is required to report to (or remain at) work, regardless of the adverse or emergency condition.
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.
Departmental Required Skills
Ability to create and test recipes and menus for dining units; supervise and train sous chefs, cooks and prep cooks; prepare production schedules with detailed preparation instructions, and oversee portion sizes and yield determinations.
Proficiency with Microsoft Office software.
Strong communication skills with a focus on providing exceptional customer service.
Ability to lift up to 30 pounds.
Ability to collaborate and work as part of a diverse culinary team.
Ability to remain current and lead the university on national trends in recipe and menu development.
Analytical skills to develop and review recipes.
Advanced math skills used for recipe development.
Ability to research and develop menu concepts.
Ability to maintain accurate information in the C-Bord food production system.
Ability to coordinate and participate in special events.
Ability to maintain high, professional food quality and sanitation standards.
This position may be rotated to dining venues throughout the department and campus. Therefore, being versatile and flexible in work hours is imperative.
Preferred Experience, Skills, Training/Education
3-5 years of culinary management experience preferably in a college food service environment.
Culinary degree or certification.
Required License or Certification
ServSafe Certificate or ability to obtain within 90 days of employment.
Special Instructions
Job Open Date
Must Be Open Until
Is this position partially or fully funded on ARRA stimulus monies?
Proposed Hire Date
Alternate Option
If no applicants apply who meet the required competency level and training & experience requirements, then management may consider other applicants. Salary would be determined based on competencies, equity, budget, and market considerations.
. In addition, NC State welcomes all persons without regard to sexual orientation or genetic information. Persons with disabilities requiring accommodations in the application and interview process please ****. Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. If highest degree is from an institution outside of the U.S., final candidates are required to have their degree verified at ****Degree must be obtained prior to start date.
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.

Company info

North Carolina State University
Phone : (919) 515-3148
Email :
Website :

Company Profile
Welcome to the new NC State Web site, launched in March 2012. For several years now, has been undergoing an incremental design process. Our goal with this ongoing overhaul has been to give you a better feel for life on the campus of NC State. If you’re a regular user of, rest assured: all the information you’re accustomed to using is still here. In many cases, we think you’ll find it easier to access. Our goal in this redesign was to put the user first, making our content and navigation as accessible and relevant as possible.