General Cook - Menu Maker Cabrini

Position Summary

Culinary professional who is responsible for preparing and cooking sauces, soups, entrees, vegetables, cold foods, and any other menu items. Responsible for food safety and sanitation. Assists the culinary leadership team as needed and may be the lead cook during a shift. This person will work with management and co-workers to instill and foster the value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values: Safety, Sanitation, and Excellence. All of our associates should improve our systems and overall operation.

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:

• Follows recipes and produces food items as assigned by the chef. Maintains proper food temperatures and appearance of food. Records and maintains food production records. Responsible for gathering ingredients needed for food production.
• Verifies all portion sizes, quality standards, department policies and procedures, and core values are adhered to with the rest of the culinary team. Responsible for proper storage of leftovers.
• Responsible for opening and closing procedures in the kitchen for the unit.
• Responsible for cleaning and sanitizing equipment.

NONESSENTIAL JOB FUNCTIONS:

• Works special functions and catering events as needed by the department.
• Perform additional duties and assist with special projects as assigned.

Minimum Qualifications

Formal Education
High School diploma required

Work Experience
Minimum of three (3) years of culinary experience in a non-fast food restaurant, college/university dining, or institutional food service environment; or
An equivalent combination of relevant professional culinary experience and completion of a culinary arts program or an associate's degree in a related field
Minimum of one (1) year experience in Villanova Dining with demonstrated knowledge of food preparation techniques will also be considered

Work Skills
Basic reading and writing skills
Ability to follow written recipes
Excellent communication skills
Ability to work with minimal supervision and maintain a clean and safe working environment
The ability to work collaboratively in a team-oriented kitchen

Specific Job Knowledge
Knowledge of basic cooking techniques (Grilling, baking, braising, etc)
  + Large from scratch production of soups
Knowledge of proper food handling and storing procedures of cooked and raw foods
Knowledge of proper kitchen sanitation procedures
Attention to detail in food presentation, flavor and consistency

Equipment Knowledge
All kitchen equipment including set up, operation, break down
  + Combi ovens, convection ovens, induction burners, Anliker (Vegetable prep machine), broilers, large batch kettles, and slicers, etc.
Proper knife skills
  + Knowledge of proper and safe knife handling
  + Knowledge of basic knife cuts (dice, julienne, chiffonade, mince, etc.)

Preferred Qualifications

Formal Education
Culinary Degree or certification, preferred
ServSafe certification, preferred

Physical Requirements and/or Unusual Work Hours

Tools, machinery and equipment used:
All kitchen equipment

Environmental conditions:
Exposure to chemicals, extreme in temperature in walk in refrigerators, freezers, and prep rooms.

Physical requirements:
Must be able to lift a minimum of 30 pounds up to 50 pounds (assistance as needed)
Ability to stand on feet for extended periods of time.
Pulling and pushing of food transport trucks.

Special Message to Applicants

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

Schedule during normal operating hours:
Sunday - Thursday 3pm - 12am

Salary Posting Information

$18.98 per hour. Shift differential for qualifying shifts.

Salary Grade
9