Kitchen Supervisor – Cabrini

Posting Number: 20260123S

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.

This
leadership position assists the Culinary and Management team in the overall operation of the dining hall/unit. Supervises all personnel,
including training and discipline, as well as the preparation and service of food in the unit while adhering to safety and sanitation
procedures. Oversees distribution of recipes, work sheets, and production schedules. Assumes opening and closing responsibilities for the
unit as required. Assumes responsibility for the kitchen in the chef’s or chef manager’s absence. Ensures food is fresh, well prepared
according to the recipes, tasty and well-presented and food production is organized and on track to meet daily demands.

This position
will work with management and co-workers to instill and foster the values of the Villanova Mission and the Dining Services Mission
Statement. This position will focus on our Core Values: Sanitation/Safety Friendly Courteous Service, and Excellence. Positions supervised:
Associates, Hospitality Associates, General Cooks, etc.

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:
Food
Preparation

• Assists Executive Chef and Chef manager in daily food production.
• Co -responsibility for the overall
  food quality.
• Enforces and supports departmental quality assurance by adhering to VDS best practices for food handling, safety and
  sanitation.
• Assures compliance with standard recipes and production methods.
• Assists in the production and support areas
  as necessary which includes commissary and catering.
• Assists chef with the pot sink area including staffing, cleanliness and
  sanitation procedures.
• Assistance in the dish room area may also be required.
• Assists in the training of kitchen
  staff.
• Records and monitors food temperatures.
• Ensures production is organized and on track to meet daily demands,
  adjusting staff and/or menu as required.
• Assists leading a kitchen team with support, guidance, positive attitude and good
  communication skills.

Menu Development

• Recommend changes in procedures and ingredients to assist with menu
  planning.
• Test new standardized recipes and make recommendations to the Executive Chef.
• Continuously research, train, and
  update techniques, skills and recipes through attending conferences, workshops (including virtual) and reading magazines/journals.

Inventory Control

• Forecast food production quantities of needed products and supplies to ensure proper
  execution.
• Complete transfers and requisitions when necessary.
• Assist in the inventory process to provide accurate reports
  to assist with food cost analysis.

Human Resources and Leadership

• Provide functional and/or
  administrative supervision of staff.
• Provides direction, assignments, feedback, coaching and counseling to assure outcomes are
  achieved. Assists with Performance reviews.
• Assists Executive chef and Chef Manager with scheduling.
• Trains all in safe
  operating procedures of all equipment and machinery.
• Includes proper safety training in lifting, carrying, chemical control, first
  aid and fire prevention/extinguishing.
• Responsible for opening and/or closing of the unit.

Non Essential Job
Functions:

• Performs other duties and assists with projects as assigned including special events for the university and for
  catering.
• Assist with scheduling repairs of kitchen equipment, special cleaning projects and pest control management.

Minimum Qualifications

Formal Education

• Culinary degree/Associate degree or 5 years
  supervisory kitchen experience.
• Serv Safe Certification.

Work Experience

• Minimum of 5 years total
  food service cooking experience preferably in a non fast food environment or high volume operation with progressive responsibilities.
• Experience with food service software systems.

Work Skills (e.g., written and verbal communication
skills)

• Excellent written and oral skills.
• Able to work with a diverse work force.
• Ability to work
  independently.

Specific Job Knowledge (e.g., knowledge of principles and procedures related to field and
area)

• Extensive knowledge of Food Safety and Sanitation.
• Advanced food preparation and production skills.
• Ordering and inventory management.
• Attention to detail in food presentation, flavor and consistency.
• Proper knife
  skills ie diced, julienne, chiffonade, mince, etc

Equipment Knowledge

• All kitchen equipment including
  combi ovens, convection ovens, induction burners, Anliker (Vegetable prep machine), broilers, large batch kettles and slicers, etc.
• Computer skills required.

Preferred Qualifications

Formal Education

• Bachelor’s
  degree in hospitality or culinary field.

Physical Requirements and/or Unusual Work Hours

Tools,
machinery and equipment used

• All kitchen equipment

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

• Exposure to cleaning
  chemicals, noise, air quality, and ability to withstand temperature extremes in refrigerator and freezer
  conditions.

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

• Ability to lift pots, pans, etc up to 50 lbs.
• Must be able to stand and
  exert well-paced mobility for periods for up to 4 hours in length at a time.

Special Message to
Applicants

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

Schedule during normal operating hours
Friday/Saturday/Sunday/Monday 10am – 9 pm

Salary Posting Information

This position falls within hourly grade
12 and the range for this position is $21.92-27.36/hr. 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
12

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