Special Events Chef

Job description

Posting Number:

S06206P

Working Title:

Special Events Chef

Department:

PSO-Cont Ed-Aux-Food Services

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 (https://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 7,700 full-time staff. The University’s enrollment exceeds 39,000 students including over 30,000 undergraduates and over 9,000 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/Department:

The University of Georgia Center for Continuing Education & Hotel is hiring motivated, dependable, and team-orientated individuals for jobs that advance UGA’s mission of Public Service and Outreach. The Georgia Center, located on campus across from Stegeman Coliseum, is the campus hub for the development and administration of non-credit professional and continuing education courses as well as home of the only on-campus hotel.

College/Unit/Department website:

www.georgiacenter.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 40 hours per week, Monday – Sunday. Scheduled hours are 12pm – 8:30pm. Hours may vary with business.

Advertised Salary:

$35,000

Posting Date:

06/01/2021

Open until filled:

Yes

Proposed Starting Date:

07/01/2021

Special Instructions to Applicants:

FLSA: Non-exempt

Location of Vacancy:

Athens 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 Title:

Food Service Paraprofessional/Professional

Job Family:

Food Preparation-Nutrition

FTE:

1.00

Minimum Qualifications:

Requires technical knowledge in the field acquired through an apprenticeship, a 2-year degree, or professional certificate. Please contact your Human Resources office for an evaluation of education/experience in lieu of the required minimum qualifications.

Position Summary:

To assist the Executive Chef in the recruiting, training, and directing of a team of culinary professionals that ensures culinary excellence in preparation and presentation of food products for outlets within the Georgia Center and catered events. Managing the elements related to profit and loss within the kitchen operation. Assist in the development and management of a safety culture that creates a work environment that is focused on the health and safety of guests and employees.

Knowledge, Skills, Abilities and/or Competencies:

•Thorough knowledge of the materials methods and equipment used in preparing food on a large scale.
•Proven knowledge of health hazards in food preparation and service and of effective precautionary measures.
•Proven knowledge of a large variety of food recipes.
•Proven knowledge of food values, menu planning and uses for left-over food.
•Strong leadership, organizational, and decision-making skills.
•Knowledge of effective supervisory methods and techniques.
•Knowledge of raw materials, production processes, quality control, costs and other techniques for maximizing the effective manufacture and distribution of goods.
•Ability to work from written menus and standard recipes.
•Ability to maintain records of output, quantities of ingredients used, and supplies on hand.
•Ability to manage one’s own time and the time of others, as well as instruct and teach them tasks to be completed.
•Ability to exercise good judgment and decision-making skills, considering the relative costs and benefits of potential actions to choose the most appropriate one.
•Ability to critically think by using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

Physical Demands:

Work long hours while standing and under conditions of high temperatures. Lifting up to 50 lbs. Driving

Is driving a responsibility of this position?:

Yes

Is this a Position of Trust?:

No

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

No

Does this position require a P-Card? :

No

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

No

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

No

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

No

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.

Duties/Responsibilities:

Plan and prepare menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
•To monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
•Ensure that all food prepared looks good and is nicely presented.
•To prepare and present all foods for banquets and plan menus including best use of left-over foods.
•To work ahead on all assignments and maintain appropriate prep levels.
•Make sure that the Bulldog Bistro, banquets, and Training Table are stocked and ready for business.
•Follow all new and updated kitchen policies and procedures in Georgia Center Kitchen guide.
•Position is an essential position when UGA or Georgia Center is closed for inclement weather, UGA holiday, etc.

Percentage of time:

40

Duties/Responsibilities:

Manage and communicate workload to ensure economical use of food and timely preparation.
•Ensure banquets are stocked and ready for the event.
•Maintain daily food production records required by government agencies regarding sanitation or food subsidies.
•Test cooked food by tasting and smelling it to ensure palatability and flavor conformity as well as supervises the quality of all work.
•Investigate and resolve complaints regarding food quality.
•To work in any other food service area as needed.

Percentage of time:

20

Duties/Responsibilities:

To review work procedures and operational problems to determine ways to improve service, performance, or safety.
•Evaluate the efficiency of the serving areas and serving methods.
•Train and supervise employees to use safety precautions when operating and cleaning equipment.
•Coordinate the ordering of supplies as necessary for operation of banquets and assigned events.

Percentage of time:

20

Duties/Responsibilities:

Perform all duties using the proper sanitation practices.
•To keep area clean and ready for certified inspection at any time.
•Clean and sanitize work areas.
•Exhibit Georgia Center Service Standards and Service Excellence.

Percentage of time:

20

 

 

 

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Job No:
Posted: 6/2/2021
Application Due: 8/1/2021
Work Type: Full Time
Salary: