Job Details

Posting Number: S13816P

Working Title: Cook I

Department: Auxiliary Bolton

About the University of Georgia: Chartered by the state of Georgia in 1785, the University of Georgia is the birthplace of public higher education in America and is the state’s flagship university (https://www.uga.edu/).

College/Unit/Department website: dining.uga.edu

Advertised Salary: $17.523077 / hr

Additional Schedule Information: This position offers a 40 hour work week. Hours and schedule may vary and include evenings and weekends.

Special Instructions to Applicants: Weekend work is required at this location. For application status updates/inquiries, call (706) 542-1255

Position Summary

Skilled cooking work in the preparation of foods for a cafeteria. Work involves the general preparation and cooking of a variety of foods, or the specialized preparations of meats and vegetables. Work involves responsibility of neatness and cleanliness in preparing food, and for adherence to prescribed schedules. Works under the supervision of a Cook 2 or Chef.

Knowledge, Skills, Abilities and/or Competencies

• Thorough knowledge of the materials, methods & equipment used in food preparation on a large scale.
• Considerable knowledge of health hazards in food preparation & service & knowledge of precautionary measures.
• Ability to read and write and perform basic math skills. Ability to work from written menus and standard recipes. Ability to keep accurate records of all foods used.
• Ability to work long hours standing.
• Successful completion of a department sponsored food safety training program within 6 months of hire.

Duties/Responsibilities

• Prepares a wide variety of meats, fowl, fish, and vegetables for lunch and dinner. Prepares dishes including eggs, bacon, hot cereal, prepares stews, soufflés, and similar courses. (40%)
• Operates standard cooking equipment such as mixing machines, steam cookers, toasters, food choppers, refrigerators, baking ovens, and stoves. (40%)
• Participates in the work of cleaning kitchens, refrigerators, and storerooms; instructs and leads workers assisting in the preparation of food. Complete computerized production sheets in a neat and timely manner. Performs related work as assigned by management. (20%)