Sous Chef

Job description

Posting Details

Posting NumberS05190PWorking TitleSous ChefDepartmentAuxiliary BoltonAbout 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 (http://www.uga.edu/). 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.

About the College/Unit/DepartmentCollege/Unit/Department websitedining.uga.eduPosting TypeExternalRetirement PlanTRSEmployment TypeEmployeeBenefits EligibilityBenefits EligibleFull/Part timeFull TimeWork ScheduleAdditional Schedule Information

This position offers a 40 hour work week. Hours and schedule may vary to include nights and weekends.

Advertised Salary13.690865 / hrPosting Date09/11/2020Open until filledYesClosing DateProposed Starting Date09/25/2020Special Instructions to Applicants

If selected for interview, you will be expected to perform a culinary demonstration.

Location of VacancyAthens Area 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. Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact Central HR ([email protected]).

Classification TitleService/Maintenance SupervisorFLSANon-ExemptJob FamilyFood ServicesFTE1.0Minimum 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.

Preferred QualificationsPosition Summary

This position will be a 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. A person in this position will work with limited supervision and may lead other employees to complete assigned tasks. Knowledge and skills in food quality, food safety and food preparation are preferred. Position reports to the Chef/Production Manager.

Knowledge, Skills, Abilities and/or Competencies

Ability to manager and coordinate the food production for a large volume dining hall operations. Experience in a large scale institutional or commercial facility. A basic knowledge of PC’s and/or food production software.

Physical Demands

Will lift 20 – 40 pounds and will work long hours standing.

Is driving a responsibility of this position?YesIs this a Position of Trust?YesDoes this position have operation, access, or control of financial resources?YesDoes this position require a P-Card? NoIs having a P-Card an essential function of this position? NoDoes this position have direct interaction or care of children under the age of 18 or direct patient care?YesDoes this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications)NoCredit 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.

Duties/Responsibilities

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.

Be attentive and proactive in customer service. Be responsible for meeting the department’s customer service objectives by constantly analyzing production and service areas to ensure maximum effectiveness and compliance with departmental objectives. Communicate effectively and efficiently with customers, staff and vendor representatives.

Supervise activities of assigned staff, including student, full-time and supervisory employees.

Assist in the supervision and coordination of all efforts of dining commons student Culinary Team.

Percentage of time65Duties/Responsibilities

Assist in administering the computerized food production/inventory system, as appropriate, to ensure that food and supplies are adequate and efficiently used.

Percentage of time10Duties/Responsibilities

Assist in the presentation and menu development for Special Events. Administer systems for display, merchandising, marketing and advertising and promotion, making the most efficient and effective use of resources while maximizing participation and customer satisfaction.

Percentage of time5Duties/Responsibilities

Financials. Be responsible for income and expenses; recommend, revise and implement changes as necessary to make the most efficient and effective use of resources to meet budget for fiscal year ending June 30th.

Percentage of time5Duties/Responsibilities

Play a key role in the strategic planning process for the operation and department; assist in the development, implementation, and evaluation of departmental policies, procedures, standards, goals, objectives, budget, and marketing/public relations activities; participate in departmental and campus-wide special project activities.

Percentage of time5Duties/Responsibilities

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.

Percentage of time5Duties/Responsibilities

Perform other duties as assigned.

Percentage of time5Posting Specific Questions

Required fields are indicated with an asterisk (*).

  1. * How many years of experience do you have in this type of position?
    • 0-1
    • 1-3
    • 3-5
    • 5-7
    • 7+
  2. * Are you available to work weekends?
    • Yes
    • No
  3. * Are you available to work in the evening (6 pm to 10 pm)?
    • Yes
    • No
  4. * Are you willing to stand, walk, bend, stoop and work from a standard ladder, extended ladder, or other raised surface for long periods of time throughout a work shift?
    • No Response
    • Yes
    • No
Applicant DocumentsRequired Documents
  1. Resume/CV
  2. Cover Letter
Optional Documents

     

     

     

    Diversity Profile: University

     

    AAUP COMPENSATION SURVEY DATA

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    Job No:
    Posted: 9/15/2020
    Application Due: 10/17/2020
    Work Type:
    Salary: