VIP Catering Chef

Athens, GA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $45,000.00 - $66,500.00

Work Schedule

Standard Hours

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Retirement Plan

Paid Time Off

Paid holidays

Life insurance

Disability insurance

Job Description

The University of Georgia (UGA) is a prestigious public university located in Athens, Georgia, recognized as the birthplace of public higher education in America since its charter in 1785. As the state’s flagship university, UGA boasts a rich academic heritage spanning over 240 years marked by excellence, innovation, and a commitment to fostering educational opportunities. With more than 41,000 students enrolled across its 19 schools and colleges, including a newly established School of Medicine, UGA offers a diverse and dynamic learning environment. The university employs approximately 3,100 faculty members and over 7,700 full-time staff, serving not only its main campus in Athens but also extended campuses in Atlanta, Griffin, Gwinnett, and Tifton. Ranked among the top 20 public universities nationally by U.S. News & World Report, UGA maintains a strong reputation for academic and professional excellence.

The VIP Catering Chef position at UGA is a full-time, benefits-eligible role within the PSO-Cont Ed-Aux-Food Services department based in the Athens area. This Chef III classification role involves a 40-hour work week, typically Monday through Friday from 8:00 AM to 5:00 PM, though hours may include evenings and weekends according to event needs. With an advertised salary range between $45,000 and $66,500, the university offers a competitive compensation package alongside a retirement plan option under TRS or ORP.

In this supervisory culinary leadership role, the VIP Catering Chef is responsible for managing high-profile catering and VIP event food production at The Georgia Center. The role requires hands-on leadership during large-scale food preparation and production planning to ensure superior quality and operational efficiency. The chef oversees culinary and utility/sanitation staff during shifts, supports menu development, manages inventory and standardized recipes, and enforces strict adherence to food safety and sanitation guidelines. This position plays a critical role in ensuring guest satisfaction and operational excellence in both on-site and off-site settings, including managing GC Delivers, the university’s offsite catering and delivery service.

The ideal candidate must exhibit deep expertise in large-scale food production, catering operations, and the use of commercial kitchen equipment while maintaining comprehensive knowledge of safety regulations and allergen controls. Strong supervisory skills are essential, as the role demands effective staff training, task assignment, and performance monitoring. Exceptional organizational capabilities and the ability to prioritize in a fast-paced environment are also key. Physical requirements include the ability to stand for extended periods, lift up to 50 pounds, and operate commercial kitchen equipment safely.

Moreover, the VIP Catering Chef is expected to actively engage in quality control by being present at events when necessary, ensuring real-time problem solving and onsite leadership. The successful candidate will be entrusted with maintaining and improving operational procedures, enhancing production flow, and addressing staffing or service timing issues promptly. This position embodies a pivotal role within the university’s food service delivery, reflecting UGA’s commitment to excellence, integrity, and a respectful workplace environment reflective of its core values.

Job Requirements

Bachelor’s degree in a related field or equivalent
five years of professional experience in culinary or food service
ability to stand for extended periods
ability to lift up to 50 pounds
valid driver’s license for driving responsibilities
ability to work flexible hours including evenings and weekends
capacity to manage multiple priorities in a fast-paced environment
commitment to maintaining food safety and sanitation standards

Job Qualifications

Bachelor’s degree in a related field or equivalent
five years of professional culinary experience
comprehensive knowledge of large-scale food production and catering operations
strong understanding of food safety and sanitation regulations
demonstrated supervisory experience including staff training and task management
effective communication and collaboration skills
ability to enforce standardized recipes and portion control
organizational and time-management skills
physical ability to perform essential job functions including lifting and standing
knowledge of allergen controls and preventative health practices

Job Duties

Plan and prepare menus and food utilization
provide supervisory-level leadership for menu planning and production execution across VIP events, banquets, and GC Delivers
forecast event counts and review BEOs to translate requirements into accurate production plans
manage yields, portioning, and recipe adherence to control food cost and reduce waste
coordinate ordering, staging, and production timing to meet quality, budget, and delivery expectations for both on-site and offsite service
monitor preparation methods, portion sizes, garnishing, and presentation
manage and monitor food preparation and finishing for plated meals, buffets, receptions, and offsite catering orders
verify compliance with standardized recipes, portion control, allergen awareness, and presentation standards
ensure proper packaging, labeling, holding procedures, and staging for GC Delivers
maintain consistent visual and quality standards across all service formats
manage and coordinate assignments of cooking personnel
direct daily work assignments for culinary production and utility/sanitation staff during assigned shifts
oversee multiple positions and ensuring consistent execution
organize workstation setup and assign tasks to ensure efficient production flow
adjust staffing levels, priorities, and assignments in real time to meet changing event volume and timelines
coordinate labor for offsite staging, packaging, labeling, and delivery handoffs as operational demand increases
review procedures and operational problems
identify operational challenges related to production flow, food quality, safety, staffing, or service timing
implement corrective actions and process improvements to protect service standards and minimize risk
address issues impacting on-time execution, particularly for high-volume or offsite events
communicate operational concerns and solutions to culinary leadership as appropriate
develop the production team and utility/sanitation staff
provide hands-on training and coaching in recipes, portioning, plating standards, and station organization
reinforce food safety, sanitation practices, and service readiness expectations
deliver clear task instructions, follow-up, and real-time performance feedback
support consistent skill development and accountability across the team
keep area clean and ready for certified inspection
maintain continuous inspection readiness by enforcing sanitation standards and safe chemical use
ensure compliance with cleaning schedules and proper equipment care
oversee accurate labeling, storage, and product rotation (FIFO) in all production and storage areas
maintain sanitation and safety compliance for offsite packaging and transport preparation related to GC Delivers