General Cook – Catering

Posting Number: 20260357S

Location
Villanova, PA

Work Schedule:
part-time/9-months

Avg Hours Week: 25

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 2026 “Best Colleges” rankings is another indication of the University’s continued prominence and forward momentum.
• Villanova’s most precious asset is our people. Even as a part-time employee, you will receive access to certain benefits,
  including tuition assistance and more

The General Cook position will offer a sign-on bonus of $500 for full time employees, and $250 for part-time employees. To
be eligible, you must be a new employee to the University, hired into a General Cook position with a start date between the dates of
6/1/2026 – 8/24/2026. The individual must be an active employee and in good standing at the 90th day of employment. Bonus will be paid out
after 90 days of employment and is subject to all applicable tax withholdings.

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

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:

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

c.) 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

Base Schedule* –
6:30am – 12pm

*Base schedule subject to
change depending on business needs

Salary Posting Information

$18.98 per hour. Shift differential for
qualifying shifts.

Salary Grade
9

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