General Cook – Menu Maker Cabrini

Location
Villanova, 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.

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:

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 8am – 5pm

Salary Posting
Information

$18.98 per hour. Shift differential for qualifying shifts.

Salary Grade
9