General Cook - Catering

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.
• Works special functions and catering events as needed by the department.
• Performs additional duties and assists 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.

Work Skills

• Basic reading and writing skills.
• Ability to follow written recipes.
• Excellent communication skills.
• Able to work with minimal supervision and maintain a clean and safe working environment.
• Able 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).

Preferred Qualifications

• Culinary Degree or certification.
• ServSafe certification preferred.

Physical Requirements And/or Unusual Work Hours

• Exposure to chemicals.
• Exposure to 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.

Special Message To Applicants

Base Schedule*: 6:30am – 12pm
Base schedule subject to change depending on business needs.

Salary Posting Information

$18.98 per hour.
Shift differential for qualifying shifts.

Job Classification

non-exempt