Kitchen Supervisor - Cabrini

Kitchen Supervisor - Cabrini Position Summary This leadership position assists the Culinary and Management team in the overall operation of the dining hall/unit. The supervisor manages all personnel, oversees training and discipline, and ensures the preparation and service of food meet safety and sanitation procedures. Responsibilities include coordinating recipes, worksheets, production schedules, opening and closing duties, and maintaining kitchen operations in the absence of the chef or chef manager. Duties and Responsibilities Food Preparation Assist Executive Chef and Chef Manager in daily food production. Co‑responsible for overall food quality. Enforce and support quality assurance by following VDS best practices for food handling, safety, and sanitation. Assure compliance with standard recipes and production methods. Support commissary and catering production. Assist with pot sink area staffing, cleanliness, and sanitation procedures; may also be required in the dish room. Assist in training kitchen staff. Record and monitor food temperatures. Ensure production is organized and on track to meet daily demands, adjusting staff or menu as required. Lead the kitchen team with support, guidance, positive attitude, and good communication skills. Menu Development Recommend 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 conferences, workshops, and industry literature. Inventory Control Forecast food production quantities of needed products and supplies to ensure proper execution. Complete transfers and requisitions when necessary. Assist in inventory process to provide accurate reports for food cost analysis. Human Resources and Leadership Provide functional and/or administrative supervision of staff. Provide direction, assignments, feedback, coaching, and counseling to assure outcomes are achieved; assist with performance reviews. Assist Executive Chef and Chef Manager with scheduling. Train staff in safe operating procedures for all equipment and machinery. Include proper safety training in lifting, carrying, chemical control, first aid, and fire prevention/extinguishing. Responsible for opening and/or closing of the unit. Nonessential Job Functions Perform other duties and assist with projects as assigned, including special events for the university and catering. Assist with scheduling repairs of kitchen equipment, special cleaning projects, and pest control management. Minimum Qualifications Formal Education Culinary degree or Associate degree, or 5 years supervisory kitchen experience. ServSafe Certification. 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. Experience with food service software systems. Work Skills Excellent written and oral communication skills. Able to work with a diverse workforce. Ability to work independently. 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 (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, slicers, etc. Computer skills required. Preferred Qualifications Formal Education Bachelor’s degree in hospitality or culinary field. Physical Requirements and Unusual Work Hours Tools, Machinery, and Equipment Used 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 up to 4 hours at a time. Salary and Work Hours Hourly grade 12; range $21.92–$27.36/hr. Full‑time, 12‑month position. Work schedule: Friday/Saturday/Sunday/Monday 2:00 pm – 1:00 am (normal operating hours). Start date on or after June 1, 2026. References Minimum Number of References Needed: 3. Maximum Number of References Needed: 3. EEO Statement Villanova is a Catholic university sponsored by the Augustinian Order. The University is an equal‑opportunity employer and seeks candidates who understand, respect, and can contribute to the University’s mission and values. #J-18808-Ljbffr VILLANOVA UNIVERSITY