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. 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.

https://www.uga.edu/

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.

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
• Work in noisy, hot/cold environments with chemicals, cleaning equipment, dust, fumes, and odors.
• Work long hours standing.

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, as appropriate, to ensure that food and supplies are adequate and efficiently used. Be responsible for income and expenses. (20%)
• Assist in the presentation and menu development for Special Events. Play a key role in the strategic planning process for the operation and department. (10%)
• Assist in directing the operation in the absence of the unit manager or chef to ensure high-quality, safe and cost-efficient food production and service to customers. Other duties as assigned. (5%)