Cook I - Rock Eagle

The University of Georgia (UGA) is a prestigious public research university located in Athens, Georgia. Chartered in 1785, it holds the distinction of being the birthplace of public higher education in America. As the state's flagship university, UGA has a venerable history of academic excellence spanning over 240 years. The university is currently ranked among the top 20 public universities in the nation by U.S. News & World Report, underscoring its commitment to top-tier education and research. With a main campus in Athens and multiple extended campuses across Atlanta, Griffin, Gwinnett, and Tifton, UGA serves a diverse student body exceeding 41,000 individuals, including over 31,000 undergraduates and more than 10,000 graduate and professional students. The university employs more than 3,100 faculty members and over 7,700 full-time staff, providing a vibrant, dynamic academic environment.

The Cook I position is located at the Rock Eagle 4-H Center, a facility dedicated to providing educational programs and events primarily focused on youth development and 4-H activities. This full-time, benefits-eligible employee role plays a crucial part in supporting the culinary operations at the Center, preparing food for dining halls and various event spaces. The role involves skilled, large-volume cooking, where preparation and presentation must meet established standards for quality, safety, and scheduling. Much of the work centers on preparing a wide variety of foods, including meats, poultry, fish, vegetables, and breakfast items like eggs, bacon, and hot cereals. Specialized dishes such as stews and soufflés are also part of the menu.

Cook I employees at the Rock Eagle 4-H Center need to demonstrate considerable knowledge of food preparation techniques, kitchen equipment, and food safety procedures. This includes understanding dietary allergens, special diets, and workplace safety standards. The cook exercises independent judgment during food preparation, although they receive general supervision and direction from higher-ranking culinary staff. The job demands long hours of standing and walking in a commercial kitchen environment, emphasizing physical stamina and attentiveness to cleanliness and neatness.

In addition to cooking duties, employees assist with supervising the working environment, including the cleaning and maintenance of kitchen spaces, refrigerators, and storerooms. They may also coordinate the activities of other food service workers, ensuring that preparation tasks comply with prescribed menus and schedules. This role is not associated with driving responsibilities or financial control but involves interaction and care for children under 18 attending events and programs at the center. The starting salary is commensurate with experience, reflecting both the specialized skills required and the importance of quality food service in the institution's mission.