Job Details

Posting Number: S13797P

Working Title: Sous Chef

Department: Auxiliary Bolton

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: $18.269231 - $19.469999 / hr; Commensurate with Experience

Posting Date: 03/04/2026

Open until filled: Yes

Proposed Starting Date: 04/07/2026

Special Instructions to Applicants: If selected for interview, you will be expected to perform a culinary demonstration. For application status updates/inquiries, call (706) 542-1255

Location of Vacancy: Athens Area

Position Summary

This position will be a highly skilled food preparation worker who will assist the chef in the preparation of a wide variety of meats, fish, starches, casseroles, breads, vegetables and desserts. Knowledge and skills in food quality, food safety and food preparation will be needed. A person in this position will work with very limited supervision and may lead other employees to complete assigned tasks.

Knowledge, Skills, Abilities and/or Competencies

Ability to manage and coordinate the food production for a large volume dining hall operation. A basic knowledge of PC’s and/or food production software. Knowledge of the methods and practices of safe food handling in a team environment. Knowledge of the methods of practice of food preparation. Ability to adapt standard recipes as requested by variations in quantities requested.

Duties/Responsibilities

• Assist in directing the operations of the dining commons kitchen and production areas to ensure high-quality, safe and cost-efficient food production and service to customers. (65%)
• Assist in administering the computerized food production/inventory system... (20%)
• Assist in the presentation and menu development for Special Events. (10%)
• Assist in directing the operation in the absence of the unit manager or chef... (5%)