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.
• 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.

Preferred Qualifications

• Culinary Degree or certification, preferred.
• ServSafe certification, preferred.

Physical Requirements and/or Unusual Work Hours

• Tools, machinery and equipment used: All kitchen equipment.
• Environmental conditions: Exposure to chemicals. Extreme temperature in walk in refrigerators, freezers, and prep rooms.
• Physical requirements: 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.