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Kitchen Supervisor - Cabrini

Villanova University
Pennsylvania, USA
Full-time
Senior Level
Onsite
USD 21.92-27.36 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 . 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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

  • Culinary degree/Associate degree or 5 years supervisory kitchen experience.
  • Serv Safe Certification.
  • 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.
  • Excellent written and oral skills.
  • Able to work with a diverse work force.
  • Ability to work independently.
  • 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
  • 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

  • Bachelor’s degree in hospitality or culinary field.

Physical Requirements And And Or Unusual Work Hours

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

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