Description

External Retirement Plan TRS or ORP Employment Type Employee Benefits Eligibility Benefits Eligible Full/Part time Full Time Work Schedule Additional Schedule Information
Hours and schedule may vary and include evenings and weekends.
Advertised Salary Commensurate with Experience Posting Date 10/08/2025 Open until filled Yes Closing Date Proposed Starting Date 11/01/2025 Special Instructions to Applicants
If selected for interview, you will be expected to perform a culinary demonstration.
Location of Vacancy Athens Area EEO Policy 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, or veteran status or other protected status. Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact Central HR (hrweb@uga.edu).
USG Core Values Statement
The University System of Georgia is comprised of our 26 institutions of higher education and learning, as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found online at https://www.usg.edu/policymanual/section8/C224/#p8.2.18_personnel_conduct.

Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found online at https://www.usg.edu/policymanual/section6/C2653.

Position Information

Classification Title Service/Maintenance Manager FLSA Exempt FTE 1.0 Minimum Qualifications
Requires at least a baccalaureate degree in the field. Please contact your Human Resources office for an evaluation of education/experience in lieu of the required minimum qualifications.
Preferred Qualifications Position Summary
The Chef de Cuisine will assist in the management and supervision of all culinary operations for the Residential Dining Operation. The Chef de Cuisine reports to the Executive Chef and assists in the maintenance of the department's culinary quality and safety standards. The Chef de Cuisine is responsible for training, coordinating and evaluating the work of the production staff. This position is responsible for assisting in purchasing, recipe and product development. They will assist in the development of departmental goals. The Chef de Cuisine will provide support for one or more of the following areas: Plan, develop and supervise a production/culinary team using a comprehensive menu software management program. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Knowledge, Skills, Abilities and/or Competencies

• Minimum of 7-10 years of progressive experience in food services management, including leadership roles in large-scale dining operations.
• Expertise in food production, menu development, and culinary innovation with an emphasis on nutrition and health-conscious dining.
• Strong financial acumen with experience managing budgets, financial forecasting, and cost control strategies.
• Proven ability to lead and develop teams, including chefs, managers, and operational staff, in a high-volume food service environment.
• Experience implementing training programs for culinary teams, focusing on skill development, compliance, and service excellence.
• Knowledge of procurement processes, vendor management, and supply chain logistics in food services.
• Familiarity with regulatory compliance related to health codes, food safety standards, and workplace safety protocols.

Physical Demands
May include light to heavy lifting and may also include long periods of time standing.
Is driving a responsibility of this position? No Is this a Position of Trust? Yes Does this position have operation, access, or control of financial resources? Yes Does this position require a P-Card? No Is having a P-Card an essential function of this position? No Does this position have direct interaction or care of children under the age of 18 or direct patient care? No Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications) Yes Credit and P-Card policy
Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website.
Background Investigation Policy
Offers of employment are contingent upon completion of a background investigation including, a criminal background check demonstrating your eligibility for employment with the University of Georgia; confirmation of the credentials and employment history reflected in your application materials (including reference checks) as they relate to the job-based requirements of the position applied for; and, if applicable, a satisfactory credit check. You may also be subject to a pre-employment drug test for positions with high-risk responsibilities, if applicable. Please visit the UGA Background Check website.

Duties/Responsibilities

Duties/Responsibilities
Training, Development & Operational Excellence

• Facilitate and implement education and professional development programs for culinary staff, including mentoring and coaching Production Chefs in culinary techniques and service delivery.
• Work closely with culinary team in analyzing monthly financial statements and operational metrics to optimize food, labor, purchasing, and inventory controls.
• Oversee workflow efficiency in production areas, ensuring compliance with health codes, safety regulations, and university policies. Assist with procurement by supporting research, testing, and acquisition of new foods, tools, and equipment to enhance production quality and efficiency.
• Collaborate with leadership to establish key performance indicators (KPIs) for continuous improvement in production efficiency and service quality.
• Conduct regular evaluations of training programs, collecting feedback and refining content to align with evolving industry standards and operational goals.

Percentage of time 40 Duties/Responsibilities
Food Quality and Guests Experience

• Supervises and ensures the quality and quantity preparation of all menus and specialty items. Acts as working supervisors for all items.
• Responsible for the development, planning and facilitation of menus as well as specialty meals.
• Assist in the ongoing review and upgrading of service, product and menus.
• Assure that all foods are attractively garnished and appropriately displayed.
• Assess and analyze all culinary feedback received from guests and reports to drive continuous improvement.
• Reviewing production sheets against inventory to assure necessary items on hand; plans for back up items as needed.
• Coordinate and instruct staff in appropriate sequential production time frames for maximum quality control.

Percentage of time 30 Duties/Responsibilities
Strategic Leadership & Program Implementation

• Assist in defining and executing the mission and vision of Food Services by actively contributing to strategic planning, performance measurement, and operational improvements.
• Partner with the department's Dietetics team to develop menus and nutritional initiatives.
• Lead the development, testing, and implementation of food themes, menus, and recipes, ensuring alignment with culinary best practices.
• Work closely with the Culinary Team, Dietetics team and Purchasing Manager to maintain ingredient accuracy and recipe standardization across operations.
• Support department leadership, including Assistant Directors, management teams, chefs, and culinary staff.
• Develop fiscal benchmarks, refine service-delivery strategies, and introduce innovative dining concepts to elevate the university's food service program.
• Ensure that culinary vision aligns with operational goals across residential and retail dining sectors.

Percentage of time 20 Duties/Responsibilities
Community Engagement & External Representation

• Represent the department at internal committees, university events, and external industry functions.
• Act as a resource between students, faculty, and community organizations, around all culinary inquiries
• Support initiatives that integrate Food Services into the broader campus culture and local community.

Percentage of time 10

Contact Information

Recruitment Contact

Contact Details
For questions concerning this position or recruitment progression, please refer to the Recruitment Contact listed below.
Recruitment Contact Name Jorge Noriega Recruitment Contact Email jnoriega@uga.edu Recruitment Contact Phone

Posting Specific Questions

Required fields are indicated with an asterisk (*).

1. * How many years of experience do you have in this type of position?
   • 0-1
   • 1-3
   • 3-5
   • 5-7
   • 7+
2. * How did you hear about this job opportunity?
   • UGAjobsearch.com
   • InsideHigherEd.com
   • Indeed.com
   • hCareers.com
   • LinkedIn
   • Facebook
   • The Department of Labor
   • Goodwill
   • UGA Employee
   • Other

Applicant Documents

Required Documents

1. Resume/CV
2. Cover Letter
3. List of References with Contact Information

Optional Documents

1. Other Documents #1