Executive Chef - Cabrini Campus

This position is responsible for the overall sanitation, food quality, menu development, food presentation, variety, recipe formulation and testing for Cabrini campus operations. This position reports to the Area Manager - Cabrini Campus acts as the mentor and coach for the cooking staff, coordinating training and development of individual chefs and cooks with managers and trains managers on Cabrini's campus. The Executive Chef assists with the evaluations of the culinary staff and partners with other department executive chefs for larger campus events and catering. The Executive Chef actively participates in local and national chef's associations, regularly attending trade shows and CIA training seminars. This position is responsible for helping to foster a sense of pride and professionalism in the chefs and cooking staff. The Executive Chef is also responsible for generating maximum financial performance for all responsible operations, including responsibility for effective cost control management.

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

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

Unit Production

• Works closely with the General Managers, Managers and Directors in overseeing the production dining halls on Cabrini's campus. Responsible for the overall food quality, demonstrating accountability for production standards and outcomes. Makes recommendations to the director regarding new and improved methods of preparation and new equipment designed to improve, speed and enhance production. Coordinates unit bakery and dessert production to ensure alignment across units.
• Enforces and supports departmental quality assurance by adhering to strict, standards in procurement, safe food handling procedures, safety and sanitation via training and assessment programs. Ensures the delivery of high-quality products. Enforces Safety and Sanitation policies and procedures ensuring staff fully understand expectations and standards.
• Provides culinary support and personnel for executing catered and special events. Able to move and adjust cooking staff in all locations to support catered functions and special events.
• Strives to stay on the cutting edge in terms of product selection, differentiation, and nutritional trends with a strong focus on the use of sustainable agriculture, reflecting commitment to community through environmentally responsible practices.
• Continually checks quality of production and makes recommendations and adjustments to improve product quality and presentation.
• Actively attends the weekly catering planning meeting for Cabrini campus. Assists Catering Executive Chef with production needs of catering and the smooth execution of events. Able to move and reschedule cooking staff in all Cabrini Campus dining locations to accommodate catering's needs.
• Develops and ensures compliance with standard recipes and production methods, maintaining accountability for adherence to culinary standards.
• Ensures production of consistently high-quality food for all operations through clear procedural expectations.

Menu Development

• Bring new ideas to the culinary team that focus on new product trends, lowered food cost, and improved product presentations.
• Responsible for formulation and testing of all recipes. Conducts testing of new items for ease of production, maximum holding time, and optimal presentation. Develop guidelines and specs for holding food items to maintain the highest consistent quality, demonstrating strong problem-solving abilities.
• Works closely with the Chefs in developing new and improved menus
• Coordinates the weekly menu critique, working with the Director of Culinary and Nutritionist in adjusting the menu.
• Coordinates cuttings and product demos with the Director of Culinary through collaboration and shared accountability.

Staff Development

• Coordinates and facilitates the development and implementation of training programs for managers, chefs and cooking personnel, fostering a culture of trust, respect, and community commitment.
• Trains, develops and directs culinary team members using approved management practices that reflect collaboration, fairness and transparency.
• Conducts training and technique classes for new menu items, emphasizing problem solving and helping staff to adapt to change.
• Works closely with the Culinary Director, Area Manager-Cabrini Campus, and training manager in identifying training and retraining opportunities for individual chefs/cooks and cooking teams.
• Works closely with the Director in identifying programs to provide career enhancement opportunities and advancement to staff including participation in trade shows, association conferences and seminars.
• Provides feedback to unit managers for the yearly evaluation of chefs and cooks, ensuring fairness, accountability and transparency in the evaluation process.
• Fosters a strong sense of pride and professionalism among the chefs and cooking staff through positive influence, team collaboration and conflict-sensitive leadership.
• An active member of the local and national chef's association. Attends trade shows, seminars and CIA training opportunities to bring back knowledge that benefits the team and improves the culinary experience on the Cabrini campus.

Recipe formulation and testing

• Formulates recipes and tests for accuracy, and quality of finished product. Assists in inputting into the CBORD Menu Management system. Observes quality and consistency of finished product in each location.
• Follows critical control points (CCP) method of formulating recipes

Sanitation

• Ensures safe handling of food and routinely inspect operations for board of health violations and regulations.
• Serves as a member of the safety and sanitation committee, collaborating with others to maintain high standards.
• Assures highest standards of sanitation and kitchen safety.

NONESSENTIAL JOB FUNCTIONS
Perform other duties and assist with projects as assigned.

Minimum Qualifications

Formal Education

• Two year culinary degree from an accredited culinary program and/or Bachelor's degree.
  • Relevant professional experience, certifications, and demonstrated progressive leadership in culinary operations may be considered in lieu of a degree.

Work Experience

• Minimum 6 - 8 years of progressive culinary experience in multi-unit hospitality operations, with preference for experience in college or university dining programs.
• Significant hands-on experience and demonstrated success in high-volume food service.

Work Skills

• Demonstrated ability to provide strategic, visionary leadership in a high-volume culinary environment, with an understanding of the unique needs of a university community.
• Strong interpersonal and communication skills to collaborate effectively with culinary staff, students, campus partners and vendors.
• Proficient organizational, planning and public relations skills to manage kitchen operations, support campus dining initiatives, and represent the dining program professionally within the university community.

Specific Job Knowledge

• Demonstrated knowledge and ability to prepare wholesome foods in great volumes, quickly and efficiently.
• SERVE-SAFE Certification and PA Food Employee Certification.
• Experience working in various computer applications including POS, Inventory and Menu Management.

Equipment Knowledge

• Food service equipment operation utilizing industry best practices.
• Experience using Office equipment and various food service equipment required.

Preferred Qualifications

Formal Education

• CBORD preferred.

Work Experience

• Experience in college or university dining programs

Physical Requirements and/or Unusual Work Hours

a.) Environmental conditions: (any unusual/adverse conditions such as exposure to chemicals, noise, illumination, air quality, weather exposure etc.). Occasional exposure to extreme temperatures (freezers and refrigerators), mild chemicals

b.) Physical requirements: (items such as lifting, pushing, pulling, standing or sitting for extended periods of time, manual dexterity, walking etc.) Ability to lift up to 50 pounds independently, ability to push/pull up to 50 pounds independently, ability to use various chemicals, ability to sit/stand for extended periods.

Special Message to Applicants

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

Schedule during normal operating hours
Sun/Mon 6am - 3pm; Tues/Wed/Thu 10am - 7p
Special events as required
*schedule is subject to change based on business needs

Salary Posting Information

This position falls within salaried grade 16 and the range for this position is $71,700-89,600. 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
16