General Cook

Villanova University Dining Services 

General Cook

Full time

Schedules various: Please apply to the schedule you are willing to work and are available

Sunday – Thursday 12pm – 9pm

Tuesday – Saturday 12pm – 9pm

Sunday - Thursday 8am - 5 pm

Sunday – Thursday 6am – 3pm

Pay $18.98 per hour/ shift differential added for qualifying shifts

Job Description:

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.

Minimum Qualifications:

Formal Education

• High School diploma or equivalent required

Work Experience

• 3 years of culinary experience in non-fast food restaurants or college/university setting

Work Skills (e.g., written and verbal communication 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 working environment.
• The ability to work collaboratively in a team-oriented kitchen.

Specific Job Knowledge (e.g., knowledge of principles and procedures related to field and area)

• 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.

Equipment Knowledge

• 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)