Managing Chef - Rock Eagle

Position Information

Classification Title Dietetic/Nutrition Professional FLSA Exempt FTE 1.00 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.

Preferred 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.

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

• Current ServSafe manager certified and ServSafe Allergen certified or has been within the last 18 months and able to certify within one year

Physical Demands

• Lift 50 pounds

• Stand for long periods of time

• Work in high heat area

• Driving

Is driving a responsibility of this position? Yes Is this a Position of Trust?

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

Background Investigation Policy

Offers of employment are contingent upon completion of a background investigation including, a criminal background check demonstrating your eligibility for employment with the University of Georgia; confirmation of the credentials and employment history reflected in your application materials (including reference checks) as they relate to the job-based requirements of the position applied for; and, if applicable, a satisfactory credit check. You may also be subject to a pre-employment drug test for positions with high-risk responsibilities, if applicable. Please visit the UGA Background Check website.

Duties/Responsibilities

Duties/Responsibilities

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 50 Duties/Responsibilities

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 25 Duties/Responsibilities

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 25

Contact Information

Recruitment Contact

Contact Details

For questions concerning this position or recruitment progression, please refer to the Recruitment Contact listed below.

Recruitment Contact Name Martin Scott Recruitment Contact Email Martin.Scott@uga.edu Recruitment Contact Phone

Posting Specific Questions

Required fields are indicated with an asterisk (*).

Applicant Documents

Required Documents

Optional Documents

• Resume/CV

• Cover Letter

• Portfolio

Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact University HR (hrweb@uga.edu).

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.