Kitchen Supervisor - Donahue 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.Schedule:During normal operating hoursSunday – Thursday 12:00PM-9:00PMOff – Friday SaturdaySpecial events as neededPosting DetailsPosting Number: 20244232SPosition Title: Kitchen Supervisor - Donahue HallPosition Type: StaffLocation: Villanova, PARecruitment Type: Internal/External ApplicantsWork Schedule: full-time/12-monthsAvg Hours Week Department: 412-Dining Services OperationsPosition Summary: This leadership position assists the Culinary and Management team in the overall operation of the dining hall/unit.
Supervises all personnel, including training and discipline, as well as the preparation and service of food in the unit while adhering to safety and sanitation procedures.
Oversees distribution of recipes, work sheets, and production schedules.
Assumes opening and closing responsibilities for the unit as required.
Assumes responsibility for the kitchen in the chef's or chef manager's absence.
Ensures food is fresh, well prepared according to the recipes, tasty and well-presented and food production is organized and on track to meet daily demands.This position will work with management and co-workers to instill and foster the values of the Villanova Mission and the Dining Services Mission Statement.
This position will focus on our Core Values: Sanitation/Safety, Friendly Courteous Service, and Excellence.Duties and Responsibilities:Food PreparationAssists Executive Chef and Chef manager in daily food production.Co-responsibility for the overall food quality.Enforces and supports departmental quality assurance by adhering to VDS best practices for food handling, safety and sanitation.Assures compliance with standard recipes and production methods.Assists in the production and support areas as necessary which includes commissary and catering.Assists chef with the pot sink area including staffing, cleanliness and sanitation procedures.Assists in the training of kitchen staff.
Records and monitors food temperatures.Ensures production is organized and on track to meet daily demands, adjusting staff and/or menu as required.Assists leading a kitchen team with support, guidance, positive attitude and good communication skills.Menu DevelopmentRecommend changes in procedures and ingredients to assist with menu planning.Test new standardized recipes and make recommendations to the Executive Chef.Continuously research, train, and update techniques, skills and recipes through attending conferences, workshops (including virtual) and reading magazines/journals.Performs other duties and assists with projects as assigned including special events for the university and for catering.Assist with scheduling repairs of kitchen equipment, special cleaning projects and pest control management.Inventory ControlForecast food production quantities of needed products and supplies to ensure proper execution.Complete transfers and requisitions when necessary.Assist in the inventory process to provide accurate reports to assist with food cost analysis.Human Resources and LeadershipProvide functional and/or administrative supervision of staff.Provides direction, assignments, feedback, coaching and counseling to assure outcomes are achieved.Assists with Performance reviews.Assists Executive chef and Chef Manager with scheduling.Trains all in safe operating procedures of all equipment and machinery.Includes proper safety training in lifting, carrying, chemical control, first aid and fire prevention/extinguishing.Responsible for opening and/or closing of the unit.Non-Essential Duties:Performs other duties and assists with projects as assigned including special events for the university and for catering.Assist with scheduling repairs of kitchen equipment, special cleaning projects and pest control management.Minimum Qualifications:Formal Education: Culinary degree/Associate degree or 5 years supervisory kitchen experience.Work Experience: Minimum of 5 years total food service cooking experience preferably in a non-fast food environment or high volume operation with progressive responsibilities.Work Skills: Minimum of 5 years total food service cooking experience preferably in a non-fast food environment or high volume operation with progressive responsibilities.Specific Job Knowledge: Extensive knowledge of Food Safety and Sanitation, Advanced food preparation and production skills, Ordering and inventory management, Attention to detail in food presentation, flavor and consistency, Proper knife skills (i.e., diced, julienne, chiffonade, mince, etc).Equipment Knowledge: All kitchen equipment including combi ovens, convection ovens, induction burners, Anliker (Vegetable prep machine), broilers, large batch kettles and slicers, etc.
Computer skills required.Preferred Qualifications:Formal Education: Bachelor's degree in hospitality or culinary field.Physical Requirements and/or Unusual Work Hours:Working Conditions/Environment:All kitchen equipment.Environmental conditions:Exposure to cleaning chemicals, noise, air quality, and ability to withstand temperature extremes in refrigerator and freezer conditions.Physical requirements:Must be able to lift pots, pans, etc up to 50 lbs.Must be able to stand and exert well-paced mobility for periods for up to 4 hours in length.Special Message to Applicants:Schedule:During normal operating hoursSunday – Thursday 12:00PM-9:00PMOff – Friday SaturdaySpecial events as neededPosting Date: Closing Date (11:59pm ET): Salary Posting Information: $23.37 per hour Salary Band: 12 Job Classification: non-exemptReferences NeededMinimum Number of References Needed: 3Maximum Number of References Needed: 3Supplemental QuestionsRequired fields are indicated with an asterisk (*).Documents needed to complete your application:Required Documents:Cover Letter / Letter of InterestResume / Curriculum VitaeOptional Documents: #J-18808-Ljbffr