Job Details

Posting Number: S14843P

Working Title: Cook I (Late Night)

Department: Auxiliary West Campus Dining

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/). The proof is in our more than 240 years of academic and professional achievements and our continual commitment to higher education. UGA is currently ranked among the top 20 public universities in U.S. News & World Report. The University’s main campus is located in Athens, approximately 65 miles northeast of Atlanta, with extended campuses in Atlanta, Griffin, Gwinnett, and Tifton. UGA employs approximately 3,100 faculty and more than 7,700 full-time staff. The University’s enrollment exceeds 41,000 students including over 31,000 undergraduates and over 10,000 graduate and professional students. Academic programs reside in 19 schools and colleges, including our newly established School of Medicine.

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

Posting Type: External

Retirement Plan: TRS

Employment Type: Employee

Benefits Eligibility: Benefits Eligible

Full/Part time: Full Time

Additional Schedule Information: This position offers a 40 hour work week, within a 4-day schedule. Shifts can vary in time and days, and will include weekends. Shift hours range between 4:30PM and 3:30AM.

Advertised Salary: $17.523077 / hr

Posting Date: 03/10/2026

Open until filled: Yes

Proposed Starting Date: 05/26/2026

Special Instructions to Applicants: This is a position in the new Dining Commons and position is not anticipated to start until mid-May (at earliest).

Location of Vacancy: Athens Area

Position Summary

Skilled cooking work in the preparation of food for a Dining Commons. Work involves the general preparation and cooking of a variety of foods, or the specialized preparation 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

• Considerable knowledge of the materials, methods, and equipment used in food preparation on a large scale.
• Knowledge of health hazards in food preparation. Read, write, and perform basic math skills.
• Successful completion of a department-sponsored food safety training program within 6 months of hire.

Physical Demands

• Move loads up to 50 lbs, unloading and stocking products; perform push/pull activity with products weighing up to 30 lbs; perform duties with repetitive motion of wrists, arm, and shoulder, possess hand and finger coordination; reach, climb, balance, crouch, twist, crawl, and kneel; and work in noisy, hot/cold environments with chemicals, cleaning equipment, dust, fumes, and odors. Employee will work long hours standing.

Duties/Responsibilities

Prepares a wide variety of meats, fowl, fish & vegetables for lunch and dinner. Prepares breakfast dishes including eggs, bacon, hot cereal, prepares stews, soufflé’s, and similar courses. (40%)

Operates standard cooking equipment such as mixing machines, steam cookers, toasters, food choppers, refrigerators, baking ovens, and stoves. (40%)

Supervises and 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%)