Assistant Chef - Dougherty Hall
Assistant Chef - Dougherty Hall
Posted on :
20-04-2025
Employer Active
1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
20-04-2025
Job Description
Position Summary
The Assistant Chef supervises and coordinates food production with an emphasis on the commissary production catering production and the resident dining hall production. Assists the management team with front of the house operations cash registers student attendants cash handling opening and closing routines as required. Responsible for staffing issues and monitoring call outs. Plans and participates in menu planning food production portioning food presentation and controlling food costs. This leadership position will work with the management team and staff to instill and foster the values of the University and Dining Services Mission Statement focusing on our core values. Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova Universitys mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand respect and can contribute to the Universitys mission and values.
Duties And Responsibilities
Assures highest standards of sanitation and kitchen safety. Maintains and improves the cleanliness and food quality levels in all outlets of the operation. Maintains a cleaning schedule for all kitchen equipment on a daily weekly and monthly basis utilizing staff. Ensures production records are properly maintained and monitored including food temperature logs and the overall the sanitation program in Dougherty Hall. Treats all personnel as their customer by providing our associates with the tools they need to serve food of the highest consistent quality in a friendly and efficient manner in a clean environment. Trains develops and directs staff using approved management practices. Reviews work processes and food preparation methods to improve service performance and/or safety. Plans and participates in the menu planning and recipe development of all outlets including catering. Supervises culinary team and associates. Samples smells and observes food to ensure conformance to recipes and standards of appearance and taste. Leads the way by being very hands on in the preparation of food and menu items ensuring the highest consistent quality product is served. Participates in food cuttings and samplings. Incorporates the latest market and nutritional trends on to the menu featuring new and interesting products each month. Plans organizes and coordinates daily specials. Generates maximum financial performance including responsibility for effective cost control management. Accountable for recipe specifications and food cost controls. Assists with ordering of food and nonfood products. Conducts weekly forecasts and preorders with the management team along with daily and weekly inventories. ssists in the planning and coordinating of special events. Perform other duties and assist with projects as assigned.
Minimum Qualifications
2 year certificate from an accredited Culinary Arts Program or Associate Degree in Hotel and Restaurant Administration or commensurate work experience. 5 years total food service cooking experience preferably a combination of institutional and restaurant service with progressive responsibilities. Must be Serve Safe certified. Extensive knowledge of Food Safety and Sanitation advanced food preparation and production ordering inventory controls. Practices excellent personal hygiene habits; follows and adheres to uniform standards daily. Excellent written and oral skills. Able to work with a diverse work force. Ability to work independently; ability to work with minimal supervision and interact with people on a constant basis. Ability to setup operate break down and clean and properly use knives slicer soft service machine pizza ovens and other equipment as directed by chef/managers. Basic computer skills.
Work Schedule
fulltime/12months
The Assistant Chef supervises and coordinates food production with an emphasis on the commissary production catering production and the resident dining hall production. Assists the management team with front of the house operations cash registers student attendants cash handling opening and closing routines as required. Responsible for staffing issues and monitoring call outs. Plans and participates in menu planning food production portioning food presentation and controlling food costs. This leadership position will work with the management team and staff to instill and foster the values of the University and Dining Services Mission Statement focusing on our core values. Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova Universitys mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand respect and can contribute to the Universitys mission and values.
Duties And Responsibilities
Assures highest standards of sanitation and kitchen safety. Maintains and improves the cleanliness and food quality levels in all outlets of the operation. Maintains a cleaning schedule for all kitchen equipment on a daily weekly and monthly basis utilizing staff. Ensures production records are properly maintained and monitored including food temperature logs and the overall the sanitation program in Dougherty Hall. Treats all personnel as their customer by providing our associates with the tools they need to serve food of the highest consistent quality in a friendly and efficient manner in a clean environment. Trains develops and directs staff using approved management practices. Reviews work processes and food preparation methods to improve service performance and/or safety. Plans and participates in the menu planning and recipe development of all outlets including catering. Supervises culinary team and associates. Samples smells and observes food to ensure conformance to recipes and standards of appearance and taste. Leads the way by being very hands on in the preparation of food and menu items ensuring the highest consistent quality product is served. Participates in food cuttings and samplings. Incorporates the latest market and nutritional trends on to the menu featuring new and interesting products each month. Plans organizes and coordinates daily specials. Generates maximum financial performance including responsibility for effective cost control management. Accountable for recipe specifications and food cost controls. Assists with ordering of food and nonfood products. Conducts weekly forecasts and preorders with the management team along with daily and weekly inventories. ssists in the planning and coordinating of special events. Perform other duties and assist with projects as assigned.
Minimum Qualifications
2 year certificate from an accredited Culinary Arts Program or Associate Degree in Hotel and Restaurant Administration or commensurate work experience. 5 years total food service cooking experience preferably a combination of institutional and restaurant service with progressive responsibilities. Must be Serve Safe certified. Extensive knowledge of Food Safety and Sanitation advanced food preparation and production ordering inventory controls. Practices excellent personal hygiene habits; follows and adheres to uniform standards daily. Excellent written and oral skills. Able to work with a diverse work force. Ability to work independently; ability to work with minimal supervision and interact with people on a constant basis. Ability to setup operate break down and clean and properly use knives slicer soft service machine pizza ovens and other equipment as directed by chef/managers. Basic computer skills.
Work Schedule
fulltime/12months
Employment Type
Full Time
Key Skills
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