General Cook II

General Cook II

The schedule for this role varies. This is based on events of the Inn.

Posting Number: - 20260426S

Position Title: - General Cook II

Position Type: - Staff

Location: - Villanova, PA

Recruitment Type: - Internal/External Applicants

Work Schedule: - full-time/12-months

Department: - 507-Inn at Villanova University

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 2025 "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. The General Cook II performs a variety of tasks including, but not limited to food prep, grill cooking, cleaning and sanitation of kitchen area with minimal supervision. This person has in-depth knowledge of food safety and sanitation under guidelines set by The Inn at VU. This person works with chefs, managers and other staff to ensure the success of the Inn. 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: Work assigned areas such as main kitchen, buffets, action stations, etc. Ability to identify needs for various stations, with minimal supervision. This includes small ware needs, equipment needs and settings, portion controls, and overall quality of ingredients. Follow recipes and produce food items as assigned by Chefs. Maintain proper food temperatures and appearance of food. Record and maintain food production records. Be responsible for gathering ingredients, utensils, pots, pans and food from walk-ins and freezers for preparation of product. Clean and sanitize equipment including but not limited to hoods, ovens, grills, floors, walls, hot trucks, kettles, prep tables, broilers, char broilers and other cleaning task as assigned by chefs/managers. Other duties and responsibilities work special functions if requested. Ability to lead the kitchen team without Manager presence. Additional duties as assigned by chefs/managers that may include utility and pantry duties.

Minimum Qualifications: Formal Education: High School Graduate or Formal GED Current Serve Safe Certification (a plus) Specific Job Knowledge: In-depth knowledge of food service safety and sanitation procedures. Minimum Work Experience: Must have at least three years of basic food service experience. Work Skills: Ability to read and interpret recipes and adjust scale to yield requirement Practices excellent personal hygiene habits; follows and adheres to uniform standards daily. Basic communication skills. Ability to work with minimal supervision. Ability to interact with people on a constant basis. Equipment Knowledge: In-depth knowledge of operating commercial kitchen equipment and their functions. Ability to set-up, operate, break down and clean. Ability to properly use knives, slicer, ovens and other equipment as directed by chef/managers. Working Conditions/Environment: Tools, machinery and equipment used: Knives, oven, grill, fryer, slicer, broiler, rational oven, dish machine, floor cleaning machines such as wrangler. Environmental conditions: Ability to use chemicals daily as required. Will use proper protective equipment as called for by the specific chemical and task. Physical requirements: Ability to lift up to 40 pounds independently, sit stand for extended periods, push/pull up to 40 pounds independently, use various chemicals