General Cook II

About the role

Why work at Villanova? 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 2025 “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. The General Cook II performs a variety of tasks including, but not limited to food prep, grill cooking, cleaning and sanitation of kitchen area with minimal supervision. This person has in‑depth knowledge of food safety and sanitation under guidelines set by The Inn at VU. This person works with chefs, managers and other staff to ensure the success of the Inn. All team members should improve our systems and overall operation. Villanova is a Catholic university sponsored by the Augustinian Order.

Responsibilities

• Work assigned areas such as main kitchen, buffets, action stations, etc.
• Ability to identify needs for various stations, with minimal supervision. This includes small ware needs, equipment needs and settings, portion controls, and overall quality of ingredients.
• Follow recipes and produce food items as assigned by Chefs.
• Maintain proper food temperatures and appearance of food.
• Record and maintain food production records.
• Be responsible for gathering ingredients, utensils, pots, pans and food from walk‑ins and freezers for preparation of product.
• Clean and sanitize equipment including but not limited to hoods, ovens, grills, floors, walls, hot trucks, kettles, prep tables, broilers, char broilers and other cleaning tasks as assigned by chefs/managers.
• Work special functions if requested.
• Ability to lead the kitchen team without manager presence.
• Additional duties as assigned by chefs/managers that may include utility and pantry duties.

Requirements

• Formal Education: High School Graduate or Formal GED
• Current Serve Safe Certification (a plus)
• In‑depth knowledge of food service safety and sanitation procedures.