Managing Chef - Rock Eagle

Job description

Posting Number:


Working Title:

Managing Chef - Rock Eagle


CAES-Rock Eagle 4-H Center

About the University of Georgia:

The University of Georgia (UGA), a land-grant and sea-grant university with statewide commitments and responsibilities is the state’s oldest, most comprehensive, and most diversified institution of 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 was founded in 1785 by the Georgia General Assembly as the first state-chartered University in the country. UGA employs approximately 1,800 full-time instructional faculty and more than 7,600 full-time staff. The University’s enrollment exceeds 36,000 students including over 27,500 undergraduates and over 8,500 graduate and professional students. Academic programs reside in 17 schools and colleges, as well as a medical partnership with Augusta University housed on the UGA Health Sciences Campus in Athens.

Posting Type:


Retirement Plan:


Employment Type:


Benefits Eligibility:

Benefits Eligible

Full/Part time:

Full Time

Additional Schedule Information:

Schedule may vary according to guest and activities on center.

Advertised Salary:

Commensurate with Experience

Posting Date:


Open until filled:


Proposed Starting Date:


Location of Vacancy:

Rock Eagle 4-H Center

EEO Policy Statement:

The University of Georgia is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, ethnicity, age, genetic information, disability, gender identity, sexual orientation or protected veteran status.

Classification Title:

Dietetic/Nutrition Professional

Job Family:

Food Services



Minimum Qualifications:

Requires at least a baccalaureate degree in the field. Please contact your Human Resources office for an evaluation of education/experience in lieu of the required minimum qualifications.

Position Summary:

This position adheres to set guidelines, policies, and time schedules and prepares the culinary team for success as well as assists in other areas as requested or needed. It works with a professional and welcoming attitude and performs quality control checks and trains the staff on quality, portion control and presentation. The role maintains and ensures excellent customer service.and is responsible for internal training programs and evaluating staff. It works with management team to properly schedule staff and participates in personnel actions and progressive discipline.

Responsibilities include: Manages the store clerks to ensure proper receiving, storage, organization, rotation, labeling, and invoice verification. Utilizes FIFO inventory practices for food and non-food products. Assists the Operations Manager and/or Dining Manager in the following: inventory processes, overseeing and directing the employees, food orders, and equipment maintenance. Follows all budgetary and safety guidelines. Strong awareness of food and labor costs, and works to maintain fiscal control. Maintains effective sustainability practices to include ways to diminish and control food waste while also ensuring compliance with all health code guidelines. Leads and supports training programs in accordance with the mission and vision of the department. Participates in on-going development of menus. Promotes and ensures teamwork. Prepares food for special events on and off center while also attending as determined by dining manager. Drive a cargo van and catering truck. Current ServSafe manager certified and ServSafe Allergen certified or has been within the last 18 months and able to certify within one year.

Knowledge, Skills, Abilities and/or Competencies:

•Proven ability to work in the higher education or K-12 environment
•Ability to work a flexible schedule to include nights and weekends
•Proven supervisory competency
•Proven catering competency

Physical Demands:

Lift 50 pounds.
•Stand for long periods of time
•Work in high heat area

Is driving a responsibility of this position?:


Is this a Position of Trust?:


Does this position have operation, access, or control of financial resources?:


Does this position require a P-Card? :


Is having a P-Card an essential function of this position? :


Does this position have direct interaction or care of children under the age of 18 or direct patient care?:


Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications):


Credit and P-Card policy:

Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website.


Recipe and menu development. Food ordering. Train Sous Chef and culinary team in food service and preparation. Supervise and participate in preparing foods. Instruct staff on portion control and proper quantity. Ensure excellent customer service. Ensure ServSafe practices.

Percentage of time:



Supervise special functions/meals, off-site catering, parties and banquets (weddings, class reunions, Sunday lunch, conferences, etc.). Supervise and assist with set up, serving, and clean up after events. Ensure special meal/dietary requirements are met. Open and/or close dining hall.

Percentage of time:



Making schedules and assignment sheets. Interviewing culinary applicants. Train staff on all equipment (ovens, mixers, grills, kettles, knifes, coolers, freezers, etc.). Meet with various food vendors. Attend training and career development classes. Attend occasional food shows and presentations.

Percentage of time:





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Job No:
Posted: 2/26/2020
Application Due: 8/28/2021
Work Type: Full Time