Chef Manager, Dining Services Leader | Flexible Schedule

Villanova; Lower Merion Township (Montgomery County); On-site; USD 60,000 - 67,000; Full time

Benefits offered by this job

Generous paid time off

Tuition assistance for employees

Professional development opportunities

Retirement savings plan withUniversity

Well-being programs and resources

Flexible work options where applicable

Job summary

Villanova is seeking a Chef Manager for St Mary's to lead food production, staffing, and service operations in a high-volume campus dining environment. The role emphasizes menu planning, cost control, and maintaining top food quality across all outlets.

The position requires 3–5 years of supervisory culinary experience, a Bachelor’s or culinary degree (or commensurate experience), and Serve Safe certification. Work is in a Catholic university setting with competitive benefits.

Qualifications

• Bachelor’s degree/culinary degree or commensurate work experience may be acceptable with 3–5 year minimum culinary and/or supervisory experience.
• Must be Serve Safe certified.
• Experience in a higher education dining operation is preferred.

Responsibilities

• Maintain and improve food quality levels across all outlets while ensuring proper food handling.
• Coordinate staffing, scheduling, coaching, training, and annual staff evaluations.
• Assist with front-of-house operations, payroll, cash handling, and customer interaction.
• Plan and participate in menu planning, portioning, food production, and cost controls.
• Ensure sanitation and safety standards are met and upheld.

Skills

Food service supervision

Staff management

Menu planning

Communication skills

Education

Bachelor's or culinary degree or commensurate experience

Tools

Serve Safe certification

Job description

Villanova is seeking a Chef Manager for St Mary's to lead food production, staffing, and service operations in a high-volume campus dining environment. The role emphasizes menu planning, cost control, and maintaining top food quality across all outlets.

The position requires 3–5 years of supervisory culinary experience, a Bachelor’s or culinary degree (or commensurate experience), and Serve Safe certification. Work is in a Catholic university setting with competitive benefits.