Chef Manager -Cabrini Campus – HigherEdJobs

Location
Radnor, PA

Work Schedule:
full-time/12-months

Department: 837-Dining Services- Cabrini Campus

Position Summary

Why work at Villanova?

• Join a mission-driven organization. Since Villanova University’s founding in 1842, we
  have been inspired by the values of truth, unity, and love, and are a community dedicated to service to others.
• Villanova
  has been included among the nation’s best colleges and universities. VU’s inclusion again in U.S. News & World
  Report’s 2026 “Best Colleges” rankings is another indication of the University’s continued prominence and forward momentum.
• 
  Villanova’s most precious asset is our people. As an employee, you will receive a holistic benefits package, generous paid
  time off, a competitive retirement savings plan, flexible work options, wellness programs including gym membership, professional
  development, tuition assistance, and more.

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 the 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.
• 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/ Wednesday/
Thursday 12pm – 9pm
Friday and Saturday 4pm – 1am

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