Kitchen COOK II
Kitchen COOK IIDepartment:
Cont Ed Aux Oper - Food ServicesAbout 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:
Benefits EligibleFull/Part time:
Full TimeAdditional Schedule Information:
This position offers 40 hours per week, Monday – Sunday. Scheduled hours are 10am to 6:30pm. Hours may vary with business.Advertised Salary:
06/01/2021Open until filled:
YesProposed Starting Date:
07/01/2021Special Instructions to Applicants:
FLSA: Non-exemptLocation of Vacancy:
Athens AreaEEO 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/ProfessionalJob Family:
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 prepare all hot foods for banquets and outlets with attention to presentation. To train others in your area as needed. To communicate all issues with supervisors and meet deadlines as needed. Main area of responsibility will be producing all meats, vegetables, soups, stocks, and sauces as designated by production schedules.Knowledge, Skills, Abilities and/or Competencies:
•Thorough knowledge of the materials methods and equipment used in preparing food on a large scale.
•Considerable knowledge of health hazards in food prep and service and of effective precautionary measures.
•Considerable knowledge of a large variety of food recipes.
•Considerable knowledge of food values, menu planning and uses for left-over food.
•Knowledge of effective supervisory methods and techniques.
•Work from written menus and standard recipes.
•Maintain records of output, quantities of ingredients used, and supplies on hand.
•Work long hours while standing and under conditions of high temperatures.
•Communicate effectively and follow direction from supervisor.
Stand on feet for long period of time, work quickly in a fast paced environment. Handle large quantities of food prep at times. Some heavy lifting.Is driving a responsibility of this position?:
NoIs this a Position of Trust?:
NoDoes this position have operation, access, or control of financial resources?:
NoDoes 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?:
NoDoes 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:
Prepare and cook for Training Table and banquets.
•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 am 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.
Communicate workload to ensure economical use of food and timely preparation.
•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 standards are met.
•To work in any other food service area as needed.
Perform all duties while minimizing waste and impacting both food cost and inventory in a positive manner.
•Ensure that all food being served is portioned correctly and being served with the correct utensils.
•Communicate with supervisor to plan for meal periods and follow production schedules as written or verbalized.
•Communicate all leftover foods to a supervisor and any plans to use going forward.
Perform all duties using the proper sanitation practices.
•To keep area clean and ready for certified inspection at any time.
•Keep front line clean and organized, wrap and label food, using the proper storage techniques.
•Exhibit Georgia Center Service Standards and Service Excellence.