Executive Pastry Chef

North Carolina State University, United States

Updated: about 9 hours ago
Location: Raleigh, NORTH CAROLINA
Deadline: ;

Posting Details
Posting Information


Posting Number PG193426EP
Internal Recruitment No
Working Title Executive Pastry Chef
Anticipated Hiring Range $77,442 - $81,518
Work Schedule Work hours may vary based on business needs; work schedule may include nights, weekends, and holidays
Job Location Raleigh, NC
Department NC State Dining
About the Department
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 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 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 165 permanent EHRA and SHRA employees.
Essential Job Duties
This position serves as Executive Pastry Chef for NC State Dining providing oversight of the bakery department. This includes overall leadership, coordination, planning and innovation of the bakery.
The person in this position 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.
Duties and responsibilities include, but are not limited to:
Unit Management
  • Develop special pastry and baking recipe menus and presentation using advanced culinary techniques. The range of events, menus, recipes is from “Cultivation dinners” (sit down dinner for donors), Board of Governors at the Chancellor’s residence, large university events for over 1,000 people. Due to the high profile guests this position must be accountable for all baked, including pastries, cakes, pies, other specialty desserts served, including presentation and taste of food served. Due to the nature of the high profile events, the leadership exhibited during the planning and execution of the menu is crucial to the success of the event. Planning, time management, coordination with the event planners, leading a team of culinary and cooking staff and personnel from dining units is a high priority.
  • Work with chefs from other units to lead them in the successful execution of serving a top quality product.
  • Research emerging techniques in the culinary and university food service markets, and incorporate new processes and methodologies into the menus.
  • Create special dessert menu items for catering events, retail operations, and dining halls.
  • Lead in menu planning for catering.
  • Prepare bakery production schedules with detailed preparation instructions, portion size and yield determinations, and employee schedules.
  • Evaluate new items.
  • Implement quality control and solve problems associated with recipes and menu development.
  • Prepare and conduct technical training for food production staff, including sous chefs, bakery department cooks, and production staff.
  • Develop detailed procedures for methods of handling, preparation and service of food products, and incorporate these into C-Bord Production software.
  • Serve on the NC State Dining culinary team, driving innovation of culinary standards and enhancements to the program.
  • Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.


Leadership and Administration
  • Train and manage bakery personnel and supervise/coordinate all related culinary activities.
  • Identify and assess skill level of staff and coordinate training to enhance and to elevate skill level.
  • Assist in permanent and temporary employees’ recruitment and selection. Hire, on-board, and train new staff assigned to the unit.
  • Approve leave requests timely, and ensure employees are properly submitting absences in the leave system.
  • Follow University procedures for creating work plans and completing appraisals for subordinate employees. Recommend resolution of performance/disciplinary issues. Confer directly with departmental human resources director when appropriate on employee relations issues.
  • Intervene, mediate, and resolve problems among employees. Actively participate in and execute all aspects of performance management, disciplinary and dismissal actions for the entire workforce.
  • Establish clear expectations for every employee so they understand their responsibilities. Provide feedback to and coach employees on job duties and responsibilities, and provide corrective action as necessary.
  • Coordinate and execute staff training regularly and support Campus Enterprises’ training programs.
  • Motivate and constructively lead supervisors to have a successful food service operation.
  • Encourage and support team building projects to ensure staff feel welcome and appreciated.

Planning and Organizing work
  • Initiate food service preparation and baking for special events.
  • Supervise sous chefs and/or bakery department cooks in preparation of finished product.
  • Estimate food consumption and order food products using departmental specific software, select and develop recipes, standardize production recipes to ensure consistent quality.
  • Establish presentation techniques and meet quality standards.
  • Schedule staff using departmental specific software.
  • Assess the needs of the baking kitchen and staff and make changes to meet departmental goals.
  • Plan work operations, set priorities, and set deadlines.
  • Define and establish departmental goals for pastry and baking team.
  • Make presentations to culinary team and departmental personnel on culinary changes and upgrades to production of food, specifically as it relates to the pastry and baking industry.

Communication and Customer Service
  • Use the proper chain of command to communicate; communicate in a timely manner to management if there are issues that need to be addressed – ie recipe changes, safety concerns.
  • Communicate regularly with directors, marketing and dietician in order to plan, meet and understand business needs.
  • Maintain their campus email mailbox on a daily basis and respond to emails in a timely manner.
  • Written communication using emails, memos, written procedures should be written and verbally communicated in a clear and professional manner.
  • Provide communication leadership and develop improved means of communication among employees and customers.
  • Lead culinary teams and work in support of team goals and measure effectiveness to enhance customer and employee experiences.
  • Lead bakery staff in appropriate communication with co-workers, supervisors and customers.
  • Respond appropriately to customers’ needs.
  • Customize high profile events to meet customer’s high expectations.
  • Understand the culinary and baking industry to identify ingredient substitutions due to allergy concerns.

Financial Administration
  • Effectively monitor and manage the financial performance of the bakery. Participate in the budget development process. Monitor and manage operation to meet agreed upon targets including food and labor cost.
  • Responsible for keeping the food service equipment in good working order and submit requests for necessary repairs. Evaluate equipment needs and submit requests for new equipment that is compliant with available budget and departmental and university guidelines.
  • Responsible for cost of menus. Operate within assigned budget, participate in budget planning for new menu items.
  • Make requests for additional operating budget based on sound business decisions and forecast of future business.
  • Run and analyze Micros and CBord reports to effectively project operational needs.
  • Develop and implement programs applying principles and methods for showing, promoting and selling products or services. Maintain current knowledge of the sources of supply, market factors and product characteristics of supplies and commodities being purchased.

Safety & Health Management
  • Incorporate the requirements of Safety and Health policies and procedures into the mission, practices, and daily work activities of kitchen staff.
  • Use appropriate food handling, storage and rotation techniques to meet departmental, county and state health standards.
  • Conduct internal and departmental inspections to ensure compliance with sanitation standards.
  • Provide a safe environment for employees.
  • Take care of or report safety hazards or issues in a timely fashion. Lead and support safety initiatives.
  • Maintain a Grade A sanitation rating of 95% or better.
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.
  • Support dining events as needed including catering and chancellor events.
  • Position may need to travel to other dining units or grocery store to pick up items using a NC State vehicle.

Qualifications


Minimum Education and Experience
  • Bachelor’s Degree in Dietetics, Home Economics, Hospitality Management or related discipline and one year of food management experience OR
  • Associate’s degree in a related discipline and three years of food management experience OR 
  • An equivalent combination of training and experience.
Other Required Qualifications
  • Previous food service experience, including experience with regional and international cuisine.
  • Must be proficient in the use of computers and have the ability to learn new software programs
  • Knowledge of equipment, cooking methods, measurements, and food safety.
  • Ability to work in a fast-paced 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 50 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
  • 2 years of experience or more as a Pastry Chef.
  • Progressive advancement from entry level pastry chef to managing a pastry or baking department
  • Culinary degree or certification or comparable certification from an appropriately accredited institution.
Required License(s) or Certification(s)
  • ServSafe Certiification or the ability to obtain within 90 days of employment.
  • Certifications must be maintained as a condition of employment.
  • A valid North Carolina driver’s license must be obtained within 60 days of start date and must be maintained as a condition of employment.
Valid NC Driver's License required Yes
Commercial Driver's License required No

Recruitment Dates and Special Instructions


Job Open Date 05/31/2024
Anticipated Close Date Open until filled
Special Instructions to Applicants
Please include a resume, cover letter, and contact information for at least three professional references.

Position Details


Position Number 00103379
Position Type EHRA Non-Faculty
Full Time Equivalent (FTE) (1.0 = 40 hours/week) 1.0
Appointment 12 Month Recurring
Mandatory Designation - Adverse Weather Mandatory - Adverse Weather
Mandatory Designation - Emergency Events Mandatory - Fire/Explosions, Mandatory - Medical Emergencies, Mandatory - Hazardous Material Incidents, Mandatory - Transportation Accidents, Mandatory - Evacuations/Natural Hazards, Mandatory - Utilities/Infrastructure Failure, Mandatory - Threats of Violence/Terrorism/Interpersonal Emergencies
Department ID 471501 - Dining and Catering Operations
AA/EEO
NC State University is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, gender identity, age, sexual orientation, genetic information, status as an individual with a disability, or status as a protected veteran. Individuals with disabilities requiring disability-related accommodations in the application and interview process are welcome to contact 919-515-3148 to speak with a representative at the Office of Institutional Equity and Diversity.
If you have general questions about the application process, you may contact Human Resources at (919) 515-2135 or [email protected] .
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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