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General Cook - Catering

Villanova University
Pennsylvania, USA
Part-time
Mid Level
Onsite
USD 18.98-18.98 hourly
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. Even as a part-time employee, you will receive access to certain benefits, including tuition assistance and mor e

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

  • High School diploma required.
  • 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.
  • 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.
  • Knowledge of basic cooking techniques (Grilling, baking, braising, etc) Large from scratch production of soups.
  • 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.
  • 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
  • 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)
  • Knowledge of proper and safe knife handling
  • Knowledge of basic knife cuts (dice, julienne, chiffonade, mince, etc)

Preferred Qualifications

  • Culinary Degree or certification
  • ServSafe certification preferred

Physical Requirements And And Or Unusual Work Hours

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

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