Since 1906, UWG has been home to those who are eager to take their own path, learn, and grow. With more than 12,700 students from across Georgia, 34 other states and 64 countries, 95+ undergraduate programs and concentrations, and 35 master’s, specialist, and doctoral degree programs, we’ve come a long way since then. Today, we’re a regional powerhouse making a $626 million local economic impact.

With locations in Carrollton, Douglasville, and Newnan, Georgia, we take pride in making a difference in the lives of our students, our neighbors, and the world. In essence, UWG provides a safe, quality and affordable college experience that transforms lives. Amazing things happen when you Go West!

The university is organized into our College of Art, Culture, and Scientific Inquiry; College of Education; Richards College of Business; University College; School of Communication, Film, and Media; Tanner Health System School of Nursing; Honors College; Graduate School; UWG Newnan; and our UWG Douglasville Center.

The position will perform a variety of tasks such as preparation and replenishment of food and serving of food. This position will also be responsible for the cleaning of the dining and kitchen areas.

Food Prep - 40%

• Prepares and cooks meats, fish, vegetables, gravies, cereals, soups, fruits, bakery products and other forms of food.
• Prepares meals for dining halls and special functions. Serves food as required.

Cooking Equipment - 20%

• May operate standard cooking equipment such as mixing machines, steam cookers, toaster, food choppers, refrigerators, baking ovens, and stoves.

Inventory - 10%

• Notifies supervisor of food and supplies needed.
• Checks on food and supplies as necessary.
• Maintains food production records.

Cleaning - 10%

• Keeps the dishes and food storage areas clean; cleans the kitchen tops, stoves and other work areas.

Communication with Chef - 5%

• Clear communication with the Chef in regards to the equipment maintenance and upkeep.

Training - 5%

• Assists in the training and development of new employees.
• May supervise and/ or coordinate the work of food service workers.
• May instruct and supervise workers assisting in the preparation of food.

Safety and Sanitation - 5%

• Maintains maximum standards of food safety and sanitation.

Other - 5%

• Performs other related duties and responsibilities as required or assigned.

• High school diploma or GED and one year experience working in institutional or commercial cooking operation; or no high school/GED diploma and three years' work experience in institutional or commercial cooking operation.
• Must be a team player and have excellent customer service skills.

• 1-2 years high volume institutional cook experience.
• Technical training in commercial food service is preferred.
• Knowledge of proper food preparation and storage.
• Knowledge of safe temperatures for serving food and storage of refrigerated and frozen storage of raw and cooked foods.
• Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures.
• Ability to operate standard cooking equipment, and to use kitchen, and cooking utensils for large-scale food preparation.
• Ability to understand and follow written and oral instructions concerning food preparation and service.
• Ability to coordinate and supervise the work of food service workers.
• Knife skills experience preferred.

$12.40/hour

For more information or questions about a job posting, please contact the Department of Human Resources at 678-839-6403, or by email at hr@westga.edu. For technical support, please call OneUSG Connect Support at (877) 251.2644, or by email at sscsupport@ssc.usg.edu.

Please be advised that should you be recommended for a position, the University System of Georgia Board of Regents policy requires the completion of a background check as a prior condition of employment.

It is the policy of the University of West Georgia to follow federal law in regards to affirmative action and equal opportunity. The University of West Georgia's affirmative action program and related policies are developed in compliance with Executive Orders 11246 and 11375, as amended; Title VII of the Civil Rights Act of 1964; the Rehabilitation Act of 1973 (Sections 503 & 504) and the Americans with Disabilities Act of 1990 (Title II) and their implementing regulations; the Age Discrimination in Employment Act of 1967; and the Vietnam Era Veterans Readjustment Assistance Act of 1974, as it amends 38 U.S.C. 4212.

Describe any budgetary responsibilities

• None

Describe the type of decisions this position makes and what are the consequences of error

• Must be able to make decisions related to food safety and sanitation as well as decisions to solve customer concerns. Not following food safety and sanitation protocol could lead to food borne illness. Poor customer service rating is a consequence of error.