Chef Manager -Cabrini Campus

Position Summary

The Chef Manager oversees daily unit operations, ensuring all policies and procedures are followed within the Dining location(s) on Cabrini's campus. This role guides staff to meet operational goals, manages administrative and operational tasks, and partners with management to uphold the Villanova and Dining Services Mission Statement. The Chef Manager is responsible for outstanding food quality, safe and efficient operations, as well as consistent, courteous service aligned with the University's core values.

Villanova is a Catholic university sponsored by the Augustinian Order. The University is an equal opportunity employer and seeks candidates who understand, respect and can contribute to the University's mission and values.

Duties and Responsibilities

ESSENTIAL JOB FUNCTIONS:

Sanitation:

• Assures highest standards of sanitation and kitchen safety.
• Maintains and improves the food quality levels in all outlets of the operation, ensuring proper food handling
• Maintains a cleaning schedule for all kitchen equipment on a daily, weekly, and monthly basis utilizing staff.
• Ensures production records are properly maintained and monitored, including food temperature logs.
• Monitors food presentation, food temperature, taste and proper holding temperatures and times.

Friendly Courteous Service:

• Provides associates with the tools and guidance they need to serve food of the highest consistent quality in a friendly and efficient manner, modeling respect and collaboration in a clean environment.
• Assists the management team in scheduling production, scheduling staff, coaching, training, and administering annual staff evaluations, promoting trust, accountability, and professional development.
• Assists with the day-to-day operations of the units, including payroll, opening and closing the units, monitoring staffing levels. Fostering transparency and accountability.
• Trains, develops, and directs staff using approved management practices, facilitating change and problem-solving while encouraging collaboration.
• Reviews work processes and food preparation methods to improve service, performance and/or safety demonstrating commitment to continuous improvement.
• Engages with customers through table visits, checking service quality, and resolving issues with respect and conflict-resolution skills.

Food Quality:

• Plans, orders food, and participates in the menu planning and recipe adherenc Supervises culinary team and associates.
• Samples, monitors, and observes food to ensure conformance to recipes and standards of appearance and taste.
• Models the way by being very "hands on" in the preparation of food and menu items, ensuring the highest consistent quality product is served.
• Participates in food cuttings and samplings.
• Incorporates the latest market and nutritional trends on the menu featuring new and interesting products each month demonstrating innovation.

Financial Performance :

• Maximizes operational efficiency and cost control.
• Accountable for recipe adherence and controlling food cost.
• Responsible for ordering of food and non-food products by collaborating with he team to ensure effective purchasing.
• Conducts weekly forecasts and pre-orders with the management team along with daily and weekly inventories.

NONESSENTIAL JOB FUNCTIONS (Less Critical Duties etc.)

• Assists in the planning and coordinating of special events and supporting catering events.
• Perform other duties and assist with projects as assigned.

Minimum Qualifications

Formal Education:

• Bachelor's degree/culinary degree or commensurate work experience may be acceptable with 3 - 5 year minimum culinary and/or supervisory experience.

Work Experience:

• 3 - 5 years minimum experience in a food service supervisory position, preferably in a higher education institution.

Work Skills:

• Demonstrates the ability to lead and collaborate with a diverse team.
• Excellent verbal and written communication skills.
• Capable of working independently and managing responsibilities without close supervision.
• Self-motivated, proactive and able to work with a sense of urgency.
• Flexible adaptable to changing work schedules and operational needs.

Specific Job Knowledge:

• Must be Serve Safe certified.
• Must have strong knowledge of food ordering, production, preparation techniques, and team supervision, with proven ability to delegate and manage tasks effectively while maintaining a consistent commitment to quality.

Equipment Knowledge:

• Knowledge of preventive maintenance requirements on kitchen.
• Knowledge of kitchen equipment and maintenance requirements.
• Knowledge of computers for performing daily routines.
• Computer basics and software programs such as Microsoft Excel and Word.

Physical Requirements and/or Unusual Work Hours

Working Conditions/Environment:

a.) Tools, machinery and equipment used: kitchen equipment.

b.) Environmental conditions: exposure to chemicals associated with food service industry.

c.) Physical requirements: standing for long periods of time, ability to lift a minimum of 30 pounds, requires bending, climbing, reaching, standing, walking, sitting, grasping, carrying, repetitive motions, visual acuity, hearing, good verbal skills and occasional exposure to extreme temperatures -10 degrees in the freezers and coolers.

Special Message to Applicants

The start date for this position is on or after June 1, 2026.

Schedule during normal operating hours:
Tuesday - Saturday 6am - 3pm

Salary Posting Information

This position falls within salaried grade 14 and the range is $57,200-71,500. The final salary will be determined with consideration of several factors including the selected candidate's qualifications, department budget availability, market data, and internal equity.

Salary Grade

14