General Cook - Dougherty Hall

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; Ability to work collaboratively in a team-oriented kitchen.

Preferred Qualifications

• Formal Education: Culinary Degree or certification.
• ServSafe certification preferred.

Physical Requirements and/or Unusual Work Hours

• Tools, machinery and equipment used: All kitchen equipment.
• Environmental conditions: Exposure to chemicals, extreme in 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.