Cook I (Partial Year)

The University of Georgia (UGA), chartered in 1785, holds the prestigious distinction of being the birthplace of public higher education in the United States and serves as the state flagship university of Georgia. Located primarily in Athens, approximately 65 miles northeast of Atlanta, UGA boasts multiple extended campuses including Atlanta, Griffin, Gwinnett, and Tifton. The institution is home to over 41,000 students with a substantial faculty and staff strength, including around 3,100 faculty members and over 7,700 full-time staff. UGA is highly regarded for its commitment to academic excellence and professional achievements, consistently ranking among the top 20 public universities nationwide according to U.S. News & World Report. Academic programs span across 19 schools and colleges, inclusive of the recently established School of Medicine, supporting a broad spectrum of disciplines and professional fields.

The Cooking I position at the University of Georgia is a full-time, benefits-eligible role within the Auxiliary West Campus Dining department. This role is a partial-year appointment, typically lasting 9 to 11 months annually, and entails a dedicated 40-hour work week, which may include evenings and weekends depending on operational needs. The role is based in the new Dining Commons in Athens, Georgia, beginning no earlier than mid-May. This position plays a crucial role in food service at the university, focusing on the skilled preparation and cooking of a variety of foods within a cafeteria setting. The Cook I will work under supervision, usually reporting to a Cook II or Chef, managing aspects of food preparation with close attention to cleanliness, scheduling adherence, and food safety practices.

The individual selected for this position will engage in the preparation of diverse menu items, including meats, vegetables, eggs, cereals, and specialty dishes such as stews and soufflés. The job requires operational knowledge of various cooking equipment, including steam cookers, baking ovens, food choppers, and mixers. Also, this role involves supervising kitchen cleanliness, storeroom maintenance, and refrigeration hygiene while guiding and instructing other kitchen staff members. The role demands significant physical activity, including lifting, pushing, pulling, and standing for extended periods in environments that may be hot, cold, noisy, or contain cleaning agents.

The University of Georgia emphasizes compliance with health and safety standards, particularly requiring the completion of a department-sponsored food safety training program within six months of hire. Candidates must have a high school diploma or equivalent as a minimum qualification. Overall, this position offers an engaging opportunity to contribute to the university's dining services while developing culinary skills in a reputable academic environment dedicated to integrity, accountability, excellence, and respect.