Sous Chef

Sous Chef Posting Number: S13797P Working Title: Sous Chef Department: Auxiliary Bolton Posting Date: 03/04/2026 Closing Date: 04/07/2026 (Proposed Starting Date) Location: Athens, GA Hiring Type: External Employment Type: Employee FLSA Status: Non‑Exempt Full/Part Time: Full Time Work Schedule: 40 hours per week, may include evenings and weekends. Salary: $18.27 - $19.47 per hour, commensurate with experience. Responsibilities Assist in directing the operations of the dining commons kitchen and production areas to ensure high‑quality, safe, and cost‑efficient food production and service to customers. Be attentive and proactive in customer service and meet the department’s customer service objectives by analyzing production and service areas for maximum effectiveness and compliance. Communicate effectively and efficiently with customers, staff, and vendor representatives. Supervise activities of assigned staff, including students, full‑time employees, and supervisory employees, and coordinate all efforts of the dining commons student Culinary Team (≈65% of time). Assist in administering the computerized food production/inventory system to ensure adequate and efficient use of food and supplies. Be responsible for income and expenses; recommend, revise, and implement changes to meet the budget for the fiscal year ending June 30th (≈20% of time). Assist in the presentation and menu development for Special Events and administer systems for display, merchandising, marketing, and promotion to maximize participation and customer satisfaction (≈10% of time). Assist in directing the operation in the absence of the unit manager or chef to ensure high‑quality, safe, and cost‑efficient food production and service (≈5% of time). Perform a culinary demonstration during the interview if selected. Qualifications Minimum Requirements: At least a high school diploma or equivalent (evaluation of education/experience may qualify). Preferred Qualifications: Highly skilled food preparation worker with experience in a wide variety of meats, fish, starches, casseroles, breads, vegetables, and desserts; knowledge of food quality, food safety, and food preparation; ability to work with limited supervision and lead others. Knowledge, Skills, and Abilities: Ability to manage and coordinate food production for a large volume dining hall operation; basic knowledge of PCs and food production software; knowledge of safe food handling practices in a team environment; ability to adapt standard recipes for variations in quantities. Physical Demands: Ability to move loads up to 50 lb, handle push/pull activities with products up to 30 lb, perform repetitive wrist/arm/shoulder motions, use hand and finger coordination, reach, climb, balance, crouch, twist, crawl, kneel, work in noisy, hot/cold environments with chemicals/cleaning equipment, dust, fumes, and odors; work long hours standing. Driving: No. Position of Trust: Yes. Financial: Holds or accesses financial resources: Yes; Requires P‑Card: No. Background Check: Required criminal background check, credit check (if applicable), and pre‑employment drug test may be required. EEO Statement The University of Georgia is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to age, color, disability, genetic information, national origin, race, religion, sex, veteran status, or other protected status. Persons needing accommodations or assistance with accessibility may contact Central HR. #J-18808-Ljbffr University of Georgia