Sous Chef

The University of Georgia (UGA) is a prestigious public research university established in 1785 and regarded as the birthplace of public higher education in America. Serving as the flagship university for the state of Georgia, UGA holds a distinguished position among the top 20 public universities according to U.S. News & World Report. The university is situated in Athens, approximately 65 miles northeast of Atlanta, with multiple extended campuses located in Atlanta, Griffin, Gwinnett, and Tifton. Employing over 3,100 faculty members and more than 7,700 full-time staff, UGA supports a diverse student population exceeding 41,000, consisting of more than 31,000 undergraduate students and over 10,000 graduate and professional students. It encompasses 19 academic schools and colleges, including its recently established School of Medicine, reflecting a robust commitment to comprehensive academic excellence and innovation.

Within this dynamic academic environment, the Auxiliary West Campus Dining department at UGA is recruiting for the position of Sous Chef. This is a full-time, benefits-eligible role involving a 40-hour workweek with a schedule that may vary and include evenings and weekends due to the 7-day operations of the dining service. The position offers an hourly wage range of $19.19 to $19.47, commensurate with experience. The Sous Chef III will play a crucial role in maintaining the high standards of food preparation and service for the university's dining commons. This role entails assisting the head chef in the preparation of a broad spectrum of food items including meats, fish, starches, casseroles, breads, vegetables, and desserts.

The ideal candidate will possess extensive knowledge and skills in food quality, safety, and preparation techniques. With limited supervision, the Sous Chef will be responsible for managing and coordinating food production for a large-volume dining hall operation. This includes supervising assigned staff, such as student workers and full-time employees, to ensure efficient and effective completion of tasks. Additionally, the Sous Chef will assist in administering computerized food production and inventory systems to maintain adequate supply levels and optimize resource usage within budget constraints.

Beyond daily operational duties, the Sous Chef will contribute to menu development and assist in the presentation and organization of special events, ensuring food displays and marketing efforts attract maximum participation and satisfaction. The role also involves a significant customer service component, emphasizing proactive communication with customers, staff, and vendors to uphold service excellence.

Candidates must demonstrate physical capability to perform the demanding tasks of the job, which include moving loads up to 50 pounds, working in noisy or hot/cold environments, and enduring long hours of standing. The role also requires responsibility for driving and entails operating with a position of trust that includes control of financial resources. Selected individuals will be expected to perform a culinary demonstration as part of the interview process.

UGA is committed to inclusivity and provides equal opportunity employment to all qualified applicants without discrimination. The institution supports core values such as integrity, excellence, accountability, and respect, underpinning the culture of the workplace. Joining UGA as a Sous Chef offers the opportunity to contribute significantly to the campus dining experience while engaging in a collaborative and progressive academic community.