Outlet Chef

Position Information

Classification

Title:

Chef I

FLSA:
Exempt

FTE: 1.00

• Bachelor's degree in a related field or equivalent

The Outlet Chef will be responsible for maintaining all production schedules and food quality standards in the Savannah Room, Bulldog Bistro, and Hotel Pantry. This will include training and hiring new staff to keep operations running smoothly while maintaining financial accountability for food and labor costs. This position will also be expected to make seasonal adjustments to menus to keep our offerings fresh.

• Thorough knowledge of the materials methods and equipment used in preparing food on a large scale.
• Proven knowledge of health hazards in food prep 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.
• Ability to work long hours while standing and under conditions of high temperatures.
• Ability to communicate effectively and follow direction from supervisor.

• Perform physical activity such as move loads up to 50lbs.
• Unloading and stocking products. Driving.
• Perform push/pull activity with products weighing up to 30lbs.
• Perform duties with repetitive motion of wrists, arm, and shoulder, possess hand and finger coordination.
• Reach, climb, balance, crouch, twist, crawl, and kneel.
• Work in noisy, hot/cold environments with chemicals, cleaning equipment, dust, fumes, and odors.
• Work long hours standing.
• 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? No

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

• Plan and prepare menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. (20%)
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. (20%)
• Manage and coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. (15%)
• Review work procedures and operational problems to determine ways to improve service, performance, or safety. (15%)
• Lead a team that prepares and presents all foods for the Savannah Room, Bulldog Bistro, and the Hotel Pantry. (15%)
• Keep area clean and ready for certified inspection at any time. (15%)

Recruitment Contact

Name:
Leta Salazar

Email: leta.salazar

Phone: ...

…

The University of Georgia is an Equal Opportunity employer. All qualified applicants will receive…