Job Details

Posting Number: S05692P

Working Title: FOOD SERVICE WORKER II

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/). 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. Hours and schedule may vary and include evenings and weekends.

Advertised Salary: $16.738461 / hr (as of 7/1/24)

Posting Date: 07/31/2024

Open until filled: Yes

Proposed Starting Date: 08/19/2024

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

Location of Vacancy: Athens Area

Classification Title: Service/Maintenance Worker

FTE: 1.00

Minimum Qualifications: Requires are least a high school diploma or equivalent. Please contact your Human Resources office for an evaluation of education/experience in lieu of the required minimum qualifications.

Position Summary: This is manual and semi-skilled work in the performance of advanced food service duties in dining hall or cash operations kitchens. Work involves limited supervision over subordinate food service workers engaged in serving foods and cleaning facilities for limited food preparation tasks and for related food service duties that are more advanced and responsible than the duties of Food Service Worker I. Employees of this class apply skills and knowledge that are acquired through experience. Duties include instructing subordinate food service workers in dining hall techniques and methods; for maintaining high standards of cleanliness; and for assuring patrons are served in a courteous manner. Assignments are received in the form of specific oral and written instructions and are reviewed by inspection and observation of results obtained.

Knowledge, Skills, Abilities and/or Competencies: Basic Math Skills. Supervise employees in routine food service tasks in a manner conducive to full performance and good morale. Knowledge of hazards to health in food preparation and service and of precautionary measures. Knowledge of the methods and practices of safe food handling in a team environment. Knowledge of the methods of food preparation.

Physical Demands: LIft 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. Work long hours standing.

Duties/Responsibilities

Limited supervision over subordinate food service workers engaged in serving foods, in cleaning facilities, and in preparing serving line meals. (30%)

Assisting cooks and other kitchen personnel in such tasks as cleaning and paring vegetables, washing dishes, serving from a serving line, cleaning tables and sweeping floors. (30%)

These employees are responsible not only for neatness and cleanliness in preparing, handling, and serving food but for serving patrons in a pleasant and courteous manner. Knowledge of care and use of food service equipment including meat slicer, mixing machine, and steam cookers. (30%)

Performs related work as assigned by management. (10%)