General Cook - Villanova or Radnor, PA (Sign-on bonus eligible!)
About the role
The General Cook position offers a sign-on bonus of $500 for full-time employees hired between 6/1/2026 – 8/24/2026, subject to 90-day employment and tax withholdings.
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.
- Assists the culinary leadership team as needed and may be the lead cook during a shift.
- Works collaboratively in a team-oriented kitchen.
Requirements
- Formal Education: High school diploma required.
- Work Experience: Minimum of three 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. 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.
- Specific Job Knowledge: Knowledge of basic cooking techniques, 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: Knowledge of all kitchen equipment including setup, operation, breakdown, 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).
Qualifications
- Culinary Degree or certification.
- ServSafe certification preferred.
Skills
Must be able to lift a minimum of 30 pounds up to 50 pounds (assistance as needed), stand on feet for extended periods of time, pull and push of food transport trucks.
Benefits
Full-time, 12 months (year-round) schedule: Friday – Monday, 6am – 5pm; Sunday – Thursday, 6am – 3pm; Tuesday – Saturday, 6am – 3pm; Sunday – Thursday, 12pm – 9pm; Tuesday – Saturday, 12pm – 9pm; Tuesday – Saturday, 3pm – 12am; Friday – Monday, 1pm – 12am; Friday – Monday, 8am – 7pm; Sunday – Thursday, 3pm – 12am; Sunday – Thursday, 8am – 5pm; Monday – Friday, 12pm – 9pm.
Full-time, 9 months (non-working during summer months): Monday – Friday, 8am – 5pm.
Please note in your application which shift(s) you are available to work.
Pay
$18.98 per hour. Shift differential for qualifying shifts.
Schedule
Full-time, 12 months (year-round) schedule: Friday – Monday, 6am – 5pm; Sunday – Thursday, 6am – 3pm; Tuesday – Saturday, 6am – 3pm; Sunday – Thursday, 12pm – 9pm; Tuesday – Saturday, 12pm – 9pm; Tuesday – Saturday, 3pm – 12am; Friday – Monday, 1pm – 12am; Friday – Monday, 8am – 7pm; Sunday – Thursday, 3pm – 12am; Sunday – Thursday, 8am – 5pm; Monday – Friday, 12pm – 9pm.
Full-time, 9 months (non-working during summer months): Monday – Friday, 8am – 5pm.
Please note in your application which shift(s) you are available to work.