Top 76 Lead cook Jobs in Wake Forest, Nc

Executive Catering Chef
North Carolina State University —Raleigh, NC
- $81,000 - $84,327 a year
- Full-time
- Hospitality
- ServSafe
- Customer service
- Paid holidays
- Disability insurance
Lead Cook-- Summer Camp
Brock & Company Inc —Wake Forest, NC
- $18 - $20 an hour
- Full-time
- Mid-level
- Ability to stand for extended periods
- Leadership
- AD&D insurance
- Disability insurance
Quick Apply
Cook 3
The Hasentree Club —Wake Forest, NC
- Weekends as needed
- Ability to walk for extended periods
- High school diploma or GED
- Mentoring
- Disability insurance
- Health insurance
Quick Apply
Executive Chef/Kitchen Manager
Knightdale Hospitality Group, LLC —Knightdale, NC
- $59,402.46 - $83,000.00 a year
- Full-time
- Supervising experience
- In-person
- Senior level
Quick Apply
3d
Experienced Line Cook/Shift Lead
The Big Easy NC —Raleigh, NC
- $35,000 - $55,000 a year
- Part-time
- Mid-level
- Team management
- Organizational skills
- Paid training
- Employee discount
Quick Apply
4d
Cook
The Forest at Duke —Durham, NC
- Online Application
- ServSafe
- English
- 1 year
- Wellness program
- 403(b) matching
Cook
North Carolina State University —Raleigh, NC
- $35,845 - $44,237 a year
- Overtime
- ServSafe
- Computer literacy
- University
- Paid holidays
- Disability insurance
LITTLE REY LEAD COOK – UP TO $24/hr. (Raleigh)
Rocket Farm Restaurants LLC —Raleigh, NC
- $10 - $24 an hour
- Weekends as needed
- Cooking
- Mid-level
- Mentoring
- Dental insurance
- Paid time off
Culinary Supervisor
Waltonwood Lead Mine —Raleigh, NC
- Full-time
- ServSafe
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
13d
Lead Cook - Coastal Credit Union Music Park
Legends Global —Raleigh, NC
- Part-time
- 18 years or older
- Ability to walk for extended periods
- Mid-level
Cook
Wanda's Little Hands Educational Center —Raleigh, NC
- $17 an hour
- Part-time
- Classroom
- ServSafe
- Cooking
Quick Apply
11d
Sous Chef - OEM
Urban Oak Restaurant & Bar —Raleigh, NC
- From $25 an hour
- Overtime
- 18 years or older
- Ability to walk for extended periods
- English
- Paid holidays
- Disability insurance
Quick Apply
Lead Cook - North Carolina State
Aramark —Raleigh, NC
- Basic math
- Mid-level
- Communication skills
Cook - Raleigh
The Yay Company —Raleigh, NC
- $20 an hour
- Full-time
- School experience
- ServSafe
- Food Handler Certification
- Paid time off
Quick Apply
Lead Cook
STSS Inc —Cary, NC
- Part-time
- Mid-level
- Reliable transportation
- Leadership
- Flexible schedule
Prep Cook - Raleigh
The Yay Company —Raleigh, NC
- $20 an hour
- Part-time
- Driver's License
- Reliable transportation
- Food Handler Certification
Quick Apply
Culinary Herons Cook PM
THE UMSTEAD HOTEL & SPA —Cary, NC
- $19 - $20 an hour
- Full-time
- Cooking
- Hotel
- High school diploma or GED
Quick Apply
Assistant Manager
Zaxby's —Raleigh, NC
- $17.10 - $26.44 an hour
- Weekends as needed
- 18 years or older
- No education required
- Fast casual restaurant
- Health insurance
- Tuition reimbursement
Quick Apply
Crew Member
Chipotle —Cary, NC
- Part-time
- Customer service
- Fast casual restaurant
- No experience needed
- Health insurance
- Dental insurance
5d
Deli Cook
ISS —Morrisville, NC
- $18 - $19 an hour
- Full-time
- Entry level
- Kitchen
- Disability insurance
- Health insurance
Quick Apply
10d

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Executive Catering Chef

North Carolina State University -
Raleigh, NC

Apply Now

Job Details

Full-time
$81,000 - $84,327 a year

Benefits

Paid holidays
Disability insurance
Health insurance
Dental insurance
Flexible spending account
Paid time off
Vision insurance
Life insurance
Retirement plan

Qualifications

Food service health code compliance
ServSafe
Driver's License

Full Job Description

Posting Information

Posting Number

PG194751EP

Internal Recruitment

Working Title

Executive Catering Chef

Anticipated Hiring Range

$81,000 - $84,327

Work Schedule

Hours are variable based on business needs, may include evening and weekend shifts.

Job Location

Raleigh, NC

Department

Dining Administration

About the Department

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 10 cafes, 3 food courts and 6 dining halls, 4 markets, 1 restaurant, vending, a nutritional counseling service, and a catering department. The department employs approximately 1000 temporary and student employees and approximately 180 permanent EHRA and SHRA employees.

Wolfpack Perks and Benefits

As a Pack member, you belong here, and can enjoy exclusive perks designed to enhance your personal and professional well-being. As you consider this opportunity, we encourage you to review our Employee Value Proposition and learn more about what makes NC State the best place to learn and work for everyone.

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
Tuition and Academic Assistance
And so much more!

Attain Work-life balance with our Childcare benefits, Wellness & Recreation Membership, and Wellness Programs that aim to build a thriving wolfpack community.

Disclaimer: Perks and Benefit eligibility is based on Part-Time or Full-Time Employment status. Eligibility and Employer Sponsored Plans can be found within each of the links offered.

Essential Job Duties

NC State Dining is seeking a visionary, high-energy Executive Catering Chef to steer our thriving $4M catering operation and oversee retail food production at the bustling Talley Student Union. In this dynamic administrative and culinary leadership role, you will balance creative artistry with operational excellence—crafting everything from daily retail favorites to high-profile, VIP events like the Chancellor’s dinners.

If you are a culinary professional who thrives on mentoring a talented kitchen team, staying ahead of food trends, and delivering unforgettable guest experiences, we want you to lead our kitchen!

What You’ll Do

Culinary Artistry & Innovation

Set the Standard: Develop, test, and standardize innovative menus and recipes that incorporate modern food trends and elevate the campus dining experience.
Flawless Execution: Oversee high-volume production while maintaining fine-dining execution, technical precision (“just-in-time” production), and visually stunning plating for VIP events.
Tech-Driven Kitchen: Utilize industry software (NetMenu) to manage recipes, forecast accurately, and streamline production schedules.

Kitchen Leadership & Operations

Inspire the Team: Direct, schedule, and mentor a talented Back-of-House (BOH) team, including the unit chef, sous chefs, and cooks.
Smart Financial Management: Manage labor and food costs to hit financial targets, overseeing inventory, procurement, and budget planning without sacrificing quality.
Grow Talent: Lead the hiring, onboarding, and continuous professional development of kitchen staff, building a collaborative, growth-oriented workplace culture.

Gold-Standard Safety & Customer Service

Maintain Excellence: Ensure the kitchen consistently achieves a Grade A sanitation rating (95% or better) in alignment with ServSafe and Wake County Health Department guidelines.
Client-Centric Focus: Partner closely with Front-of-House (FOH) teams, nutritionists, and campus partners to customize events, resolve issues quickly, and deliver exceptional customer service.

Who You Are

A Dual-Threat Chef: You possess a proven track record blending large-scale catering production with elite, fine-dining execution.
A People Developer: You love to coach, train, and build high-performing, safe, and positive kitchen environments.
An Organized Leader: You can seamlessly pivot from the chopping block to administrative tasks, managing budgets, schedules, and cross-departmental communication with ease.

Other Responsibilities

Other duties as assigned.

Qualifications

Minimum Education and Experience

Bachelor’s degree in Dietetics, Home Economics, Hospitality Management, or a related field plus one year of food management experience; OR an Associate’s degree in a related field plus three years of food management experience; OR an equivalent combination of training and experience.

Other Required Qualifications

N/A

Preferred Qualifications

A Bachelor’s degree in Culinary Arts
Five or more years of culinary management experience in a large-volume food service environment, preferably in a college/university food service environment
Professional culinary certification such as Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and/or Certified Culinary Cook (CCC)
Previous experience as an Executive Chef
Previous experience with a computer food production program such as NetMenu
3-5 years management experience (planning, forecasting, ordering, budgeting)
3-5 years of supervisory experience

Required License(s) or Certification(s)

Serv Safe Certificate or ability to obtain with 90 days of employment.
A valid North Carolina driver’s license or the ability to obtain one within 60 days of start date is required.
Food Allergen trained and certified or ability to obtain within 90 days of start date.
Licenses and certifications must be maintained as a condition of employment.

Valid NC Driver's License required

Yes

Commercial Driver's License required

Recruitment Dates and Special Instructions

Job Open Date

07/08/2026

Anticipated Close Date

Open until filled

Special Instructions to Applicants

Along with your completed application, please include as attachments a cover letter and resume.

Position Details

Position Number

00041462

Position Type

EPS/SAAO

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 - Evacuations/Natural Hazards

Department ID

471501 - Dining Administration

EEO

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 [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.

Apply Now

Refine Your Search

lead cook jobs in wake forest, nc

Executive Catering Chef

Lead Cook-- Summer Camp

Cook 3

Executive Chef/Kitchen Manager

Experienced Line Cook/Shift Lead

Cook

Cook

LITTLE REY LEAD COOK – UP TO $24/hr. (Raleigh)

Culinary Supervisor

Lead Cook - Coastal Credit Union Music Park

Cook

Sous Chef - OEM

Lead Cook - North Carolina State

Cook - Raleigh

Lead Cook

Prep Cook - Raleigh

Culinary Herons Cook PM

Assistant Manager

Crew Member

Deli Cook

I want to receive the latest job alert for lead cook in wake forest, nc

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