General Cook - Cabrini Bellesini

General Cook - Cabrini Bellesini

The start date for this position is on or after June 1, 2026. Schedule during normal operating hours: Friday/Saturday/Sunday/Monday 1pm 12am.

Position Title: General Cook - Cabrini Bellesini

Position Type: Staff

Location: Villanova, PA

Recruitment Type: Internal/External Applicants

Work Schedule: Full-time/12-months

Department: 837-Dining Services- Cabrini Campus

Position Summary: Why work at Villanova? Join a mission-driven organization. Since Villanova University's founding in 1842, we have been inspired by the values of truth, unity, and love, and are a community dedicated to service to others. Villanova has been included among the nation's best colleges and universities. VU's inclusion again in U.S. News & World Report's 2026 "Best Colleges" rankings is another indication of the University's continued prominence and forward momentum. Villanova's most precious asset is our people. As an employee, you will receive a holistic benefits package, generous paid time off, a competitive retirement savings plan, flexible work options, wellness programs including gym membership, professional development, tuition assistance, and more.

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 value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values: Safety, Sanitation, and Excellence. All of our associates should improve our systems and overall operation. 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.

Duties and 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. Responsible for gathering 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. Perform additional duties and assist with special projects as assigned.

Minimum Qualifications: High School diploma required. Three years of culinary experience in non fast food restaurants or 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. 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. The ability to work collaboratively in a team-oriented kitchen. Knowledge of basic cooking techniques (Grilling, baking, braising, etc) 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. All kitchen equipment including set up, operation, break down. 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)

Preferred Qualifications: Culinary Degree or certification. ServSafe certification preferred.

Physical Requirements and/or Unusual Work Hours: Exposure to chemicals, extreme in temperature in walk in refrigerators, freezers, and prep rooms. Must be able to lift a minimum of 30 pounds up to 50 pounds (assistance as needed). Ability to stand on feet for extended periods of time. Pulling and pushing of food transport trucks.

Salary Posting Information: $18.98 per hour. Shift differential for qualifying shifts.