General Cook - Cabrini Bellesini

General Cook – Cabrini Bellesini Schedule during normal operating hours: Sunday – Thursday 6am – 3pm. Position Summary Culinary professional who is responsible for preparing and cooking sauces, soups, entrees, vegetables, cold foods, and any other menu items. Responsible for food safety and sanitation. Assists the culinary leadership team as needed and may be the lead cook during a shift. This person will work with management and co‑workers to instill and foster the values of the Villanova Mission Statement and the Dining Services Mission Statement. The core values of safety, sanitation, and excellence guide all responsibilities. Duties and Responsibilities Follow recipes and produce food items as assigned, maintaining proper temperatures and appearance. Record and maintain food production records and gather ingredients needed. Verify portion sizes, quality standards, department policies and procedures, and core values with the culinary team. Ensure proper storage of leftovers. Perform opening and closing procedures for the kitchen unit. Clean and sanitize equipment. Provide support during special functions and catering events as needed. Perform additional duties and assist with special projects as assigned. Minimum Qualifications Formal Education High School diploma or equivalent required. Work Experience Minimum of three (3) 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. Minimum of 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 environment. Collaboration in a team‑oriented kitchen. Specific Job Knowledge Knowledge of basic cooking techniques (grilling, baking, braising, etc.). Large‑from‑scratch production of soups. Knowledge of proper food handling and storage procedures for cooked and raw foods. Knowledge of kitchen sanitation procedures. Attention to detail in presentation, flavor and consistency. Equipment Knowledge All kitchen equipment including setup, operation, breakdown (combi ovens, convection ovens, induction burners, Anliker, broilers, large batch kettles, slicers, etc.). Proper knife skills and safe knife handling. Preferred Qualifications Culinary degree or certification. ServSafe certification preferred. Physical Requirements Must be able to lift a minimum of 30–50 pounds (with assistance as needed). Ability to stand on feet for extended periods. Pulling and pushing of food transport trucks. Work Schedule and Compensation Full‑time, 12‑month period. Average 40+ hours per week. Salary: $18.98 per hour. Start Date Position start date: on or after June 1, 2026. Villanova University is an equal‑opportunity employer and seeks candidates who understand and respect the University’s mission and values. #J-18808-Ljbffr VILLANOVA UNIVERSITY