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Chef Manager Dougherty Hall

Villanova University
Pennsylvania, USA
Full-time
Mid Level
Onsite
USD 57200-71500 yearly
Discovered 1 months ago

Full Job Posting

Position Summary

  • 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 .

Duties And Responsibilities

  • 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, and the overall the sanitation program in Dougherty Hall.
  • Monitors food presentation, food temperature, taste and proper holding temperatures and times
  • Supports the General Manager and team in maintaining an industry leading clean operation
  • Treats all personnel as their customer by providing our associates with the tools they need to serve food of the highest consistent quality in a friendly and efficient manner in a clean environment.
  • Assists the management team in scheduling production, scheduling staff, coaching, training and administering annual staff evaluations
  • Assists with the day to day operations of the units, payroll, registers, cash handling, reconciling the safe, opening and closing the units, monitoring staffing levels due to call outs.
  • Trains, develops, and directs staff using approved management practices.
  • Reviews work processes and food preparation methods to improve service, performance and/or safety.
  • Performs table visits and customer interaction to check quality of service and food. Resolves customer service issues/concerns with the management team
  • 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 to the menu featuring new and interesting products each month.
  • Plans, organizes, and coordinates daily specials.
  • Accountable for recipe adherence and controlling food cost controls.
  • Assists with ordering of food and non-food products.
  • Conducts weekly forecasts and pre-orders with the management team along with daily and weekly inventories.
  • Assists in the planning and coordinating of special events, and supporting catering events.
  • All other jobs as assigned.

Minimum Qualifications

  • Bachelor’s degree/culinary degree or commensurate work experience may be acceptable with 3 – 5 year minimum culinary and/or supervisory experience.
  • 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.
  • 3-5 years minimum experience in a food service supervisory position, preferably in a higher education institution.
  • 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.
  • 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 And Or Unusual Work Hours

  • Kitchen equipment
  • Chemicals associated with food service industry
  • Standing for long periods of time
  • Ability to lift a minimum of 30 pound
  • 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

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