General Cook

Location
Villanova, PA

Work Schedule:
full-time/12-months

Department: 412-Dining Services Operations

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 2025 “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

• 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.
• 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 or equivalent
  required

Work Experience

• 3 years of culinary experience in non fast food restaurants or college/university
  setting

Work Skills (e.g., written and verbal communication 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 (e.g.,
knowledge of principles and procedures related to field and area)

• 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

Preferred qualifications:

Formal Education

• Culinary Degree or
  certification
• ServSafe certification preferred

Physical Requirements and/or Unusual Work Hours

a.)
Tools, machinery and equipment used:

All kitchen equipment

b. Environmental conditions: (any unusual/adverse conditions such
as exposure to chemicals, noise, illumination, air quality, weather exposure etc.).

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

c.) Physical requirements: (items such as lifting, pushing, pulling, standing or
sitting for extended periods of time, manual dexterity, walking etc.)

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

Base schedule during normal operations:
Sunday – Thursday
8am – 5pm

Salary Posting Information

$18.98 per hour + shift differential for qualifying shifts