General Cook - Cabrini restaurant

Position Summary

The 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.

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.
• Gathers 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.

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.).

Special Message to Applicants

The start date for this position is on or after June 1, 2026
Schedule during normal operating hours: Monday – Friday 12pm – 9pm