ABOUT US

Since 1906, the University of West Georgia (UWG) has been home to those who seek a transformative college experience. UWG is a leading residential, doctoral comprehensive university that offers a broad undergraduate and graduate curriculum based on a liberal arts foundation. Nestled among the pines on a picturesque 645 acres is the University of West Georgia- a hidden gem approximately 40 miles west of Atlanta. Serving approximately 14,400+ students, and offering more than 100 programs, UWG is committed to advancing innovative academic programs and a student-centered business model. Perennially ranked by U.S. News & World Report, the Princeton Review, and Colleges of Distinction as a top national university, West Georgia offers 86 fields of study, including business, computing, nursing, education, STEM, communication and digital media, social sciences, and the fine and performing arts. UWG generates a regional economic impact of more than $650 million annually and provides a safe, quality, and affordable university experience that connects students to post-graduate career and leadership opportunities. UWG has been recognized by the Carnegie Foundation for its institutional commitment to community engagement through teaching, research and creative activities, and public service. West Georgia is one of only 119 U.S. colleges and universities to receive the elective classification in 2020 and is among only 359 institutions nationally. Dedicated to creating a first-choice university for students, alumni, employees, and communities, UWG seeks employees who will advance and support the University’s mission of fulfilling the talent needs of western Georgia and the Atlanta metropolitan area, while contributing to the social, cultural, and economic development of the region and state.
The University of West Georgia offers a comprehensive total rewards package designed to support faculty and staff across multiple dimensions; health, wellness, financial security, and professional growth. Employees working at least 30 hours per week gain access to a range of health plans, including medical, dental, and vision, wellness programs, and robust retirement options through Georgia Teachers Retirement System (TRS), Optional Retirement Program, and voluntary 403(b) and 457(b) plans. Employees are granted 13 paid holidays and paid time off accruals and are eligible to participate in the University System of Georgia’s Tuition Assistance Program. Fringe benefits include a variety of resources focused on employee physical, mental, financial, and social well-being through Acentra Employee Assistance Program in addition to personal financial advising with Captrust. UWG also offers exclusive discounts and special offers on entertainment, travel, and other products and services through the Perks at Work program, free access to the university recreation facility, discounted campus dining options, and more!
Living in Carrollton, “The City of Dreams,” offers the advantages of city life with a small-town vibe. This progressive community with Southern flair offers plenty of shopping, restaurants, nightlife opportunities, and cultural events. Named a City of Excellence in Georgia and listed as one of the 50 Best Small Southern Towns, Carrollton is the cultural, educational, health care, and commercial center for the west Georgia region.
At the heart of Carrollton is its historic downtown and Adamson Square lined with shops, galleries, and restaurants. Each season offers unique local events and opportunities for year-round recreation. Outdoor activities abound through award-winning spaces, including an 18-mile paved walking and biking Greenbelt trail that encircles the city and passes through the UWG campus.
The city embraces the University’s students, faculty, and staff, and welcomes the diversity UWG brings to the community.
Invested in education with highly rated city and county K-12 systems, both city and county public school graduation rates are 90% and above and rank among the top in the nation by U.S. News & World Report.

JOB SUMMARY

This position is responsible for the supervision of employees for the assigned shift and work area, coordination of food production, product movement, quality control, customer satisfaction, and effective maintenance of computerized support system. Uses commercial kitchen equipment and standard procedures in preparation of nutritious and attractive menu items. Ensures safety and sanitation procedures are followed. Assist in inventories, stock rotation, receipt of goods, storage, and documentation. Ensures a high level of customer service and responds to complaints in a professional and timely manner.

REQUIRED EDUCATION

High School Diploma or GED

REQUIRED EXPERIENCE

Minimum of one year work experience in a related field. Two years supervisory experience. Strong working knowledge of food safety, sanitation, and general workplace safety standards with knowledge of Health Department requirements. Ability to respond to common food inquiries or complaints from customers and take appropriate action to resolve issues. Demonstrated ability to work comfortably in a group environment, treating employees and customers with respect. Ability to be a flexible team player in a dynamic environment requiring a customer focused approach and utilizing excellent facilitation and coaching skills. Must possess excellent interpersonal and communication skills and ability to interact with a diverse population.
Must successfully achieve ServSafe Certification within 6 months of hire.

PREFERRED EDUCATION

1-2 years high volume institutional cook experience. Technical training in commercial food service 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.

PREFERRED EXPERIENCE

Basic computer proficiency in word-processing and spreadsheets (Microsoft Office Products, Word, Excel, Power Point, etc.).ServSafe certification and HACCP certification.

ABILITIES

This position will assist in ensuring that the unit adheres to the prescribed labor metrics and food cost metrics.

KNOWLEDGE

This position will assist in ensuring that the unit adheres to the prescribed labor metrics and food cost metrics.
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.

SKILLS

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.

1-
Manages the daily operational workflow of food service operations including the setup of food service facilities, required maintenance, and ensures that proper customer service is delivered to students, staff, faculty, and visitors. Oversees staff which includes full time and part-time staff and student workers.
2-
Ensures high standards are consistently met via the University quality assurance policies, FDA and County Health Department codes and procedures related to food, sanitation, equipment and facility maintenance and management, safety.
3-
Adheres to and maintains appropriate internal controls (portion control, waste control, proper food labeling, and signage).Uses checklist and monitors Food Service operation during meal periods. Assist with unit inventory.
4-
Develop and maintain positive and professional relationships with students. Ensure specialty diets and other nutritional needs are met. Ensure unit’s physical plant is organized and in good repair. This includes, but is not limited to: walls, ceilings, floors, storage and receiving areas, serving, kitchen space, dining rooms, etc. Reports the need for repair, if necessary. Implement and manage operation specific sustainability goals and programs.
5-
Consults with assistant managers, managers, chefs, and members of the department to coordinate efficient operations. Manages hospitality service and employee appearance and performance in service areas.