Assistant Chef - Dougherty HallTo view the position details and/or apply to a position, click on the View Details link below the Job Title.
If you have questions about the application process, please refer to the Applicant FAQ's.Posting DetailsPosting Number: 20233756SPosition Title: Assistant Chef - Dougherty HallPosition Type: StaffLocation: Villanova, PARecruitment Type: Internal/External ApplicantsWork Schedule: full-time/12-monthsDepartment: 412-Dining Services OperationsPosition Summary: The Assistant Chef supervises and coordinates food production with an emphasis on the commissary production, catering production and the resident dining hall production.
Assists the management team with front of the house operations, cash registers, student attendants, cash handling, opening and closing routines, as required.
Responsible for staffing issues and monitoring call outs.
Plans and participates in menu planning, food production, portioning, food presentation, and controlling food costs.This leadership position will work with the management team and staff to instill and foster the values of the University and Dining Services Mission Statement, focusing on our core values.Villanova is a Catholic university sponsored by the Augustinian order.
Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission.
The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values.Duties and ResponsibilitiesAssures highest standards of sanitation and kitchen safety.Maintains and improves the cleanliness and food quality levels in all outlets of the operation.Maintains a cleaning schedule for all kitchen equipment on a daily, weekly and monthly basis utilizing staff.Ensures production records are properly maintained and monitored, including food temperature logs, and the overall sanitation program in Dougherty Hall.Treats all personnel as their customer by providing our associates with the tools they need to serve food of the highest consistent quality in a friendly and efficient manner in a clean environment.Trains, develops, and directs staff using approved management practices.Reviews work processes and food preparation methods to improve service, performance and/or safety.Plans and participates in the menu planning and recipe development of all outlets including catering.Supervises culinary team and associates.Samples, smells, and observes food to ensure conformance to recipes and standards of appearance and taste.Leads the way by being very "hands on" in the preparation of food and menu items, ensuring the highest consistent quality product is served.Participates in food cuttings and samplings.Incorporates the latest market and nutritional trends on to the menu featuring new and interesting products each month.Plans, organizes, and coordinates daily specials.Generates maximum financial performance including responsibility for effective cost control management.Accountable for recipe specifications and food cost controls.Assists with ordering of food and non-food products.Conducts weekly forecasts and pre-orders with the management team along with daily and weekly inventories.Assists in the planning and coordinating of special events.Performs other duties and assists with projects as assigned.Minimum Qualifications2 year certificate from an accredited Culinary Arts Program or Associate Degree in Hotel and Restaurant Administration or commensurate work experience.5 years total food service cooking experience preferably a combination of institutional and restaurant service with progressive responsibilities.Must be Serve Safe certified.Extensive knowledge of Food Safety and Sanitation, advanced food preparation and production, ordering, inventory controls.Practices excellent personal hygiene habits; follows and adheres to uniform standards daily.Excellent written and oral skills.Able to work with a diverse work force.Ability to work independently; ability to work with minimal supervision and interact with people on a constant basis.Ability to set-up, operate, break down and clean and properly use knives, slicer, soft service machine, pizza ovens and other equipment as directed by chef/managers.Basic computer skills.Physical Requirements and/or Unusual Work HoursSome exposure to cleaning chemicals, ability to withstand refrigerator and freezer conditions.Ability to lift up pots, pans, etc.
to 50 lbs in weight.Must be able to stand and move around for periods of up to 4 hours in a fast-paced environment.Pulling, pushing of food transport trucks.Work special functions as required by chefs/managers.Additional duties as assigned by chefs/managers that may include utility and pantry duties.Salary Posting Information$21.36-23.38/hr.
plus shift differential added for qualifying shiftsSalary Band: GJob Classification: non-exemptReferences NeededMinimum Number of References Needed: 3Maximum Number of References Needed: 3Documents needed to complete your application:Required DocumentsCover Letter / Letter of InterestResume / Curriculum Vitae #J-18808-Ljbffr
