Chef Manager Dougherty Hall

Villanova University; Lower Merion Township (Montgomery County); On-site; USD 57,000 - 72,000; Full time

Job summary

Villanova University in Villanova, PA is seeking a Chef Manager to lead Dougherty Hall operations, focusing on food production, menu planning, and kitchen leadership.

The role requires 3–5 years supervisory culinary experience, Serve Safe certification, and strong cost-control skills. The position is full-time, 12-month, with responsibilities spanning front- and back-of-house duties and staff development.

Qualifications

• Bachelor’s degree/culinary degree or commensurate work experience with 3–5 years supervisory culinary experience.
• Serve Safe certified.
• Strong knowledge of food ordering, production, techniques, and team supervision.
• 3–5 years minimum supervisory experience in food service.

Responsibilities

• Sanitation and kitchen safety at highest standards.
• Maintain and improve food quality across all outlets.
• Plan menus, production, portioning, and cost controls.
• Supervise culinary team and staff; ensure recipe adherence.
• Schedule production and staff; coach and annual evaluations.
• Monitor inventory, records, and ordering.
• Provide friendly courteous service and resolve customer issues.
• Direct day-to-day operations of units, payroll, cash handling.

Job description

Posting Number: 20260403S

Position Title: Chef Manager Dougherty Hall

Position Type: Staff

Location: Villanova, PA

Recruitment Type: Internal/External Applicants

Work Schedule: full-time/12-months

Department: 412-Dining Services Operations

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 .

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. This position is the opening manager for Dougherty Hall.

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, payroll, cash registers, student attendants, table visits and customer interaction, opening and closing routines, as required. Responsible for staffing issues and monitoring call outs, annual evaluations and disciplinary actions. Plans and participates in menu planning, food production, portioning, food presentation, and controlling food costs. Ensures food is fresh, well prepared, tasty and well presented

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

ESSENTIAL JOB FUNCTIONS :

• Sanitation ~ Assures highest standards of sanitation and kitchen safety.
• Maintains and improves the food quality levels in all outlets of the operation, ensuring proper food handling
• 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.
• Monitors food presentation, food temperature, taste and proper holding temperatures and times
• Supports the General Manager and team in maintaining an industry leading clean operation
• Friendly Courteous Service ~
• 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.
• Assists the management team in scheduling production, scheduling staff, coaching, training and administering annual staff evaluations
• Assists with the day to day operations of the units, payroll, registers, cash handling, reconciling the safe, opening and closing the units, monitoring staffing levels due to call outs.
• Trains, develops, and directs staff using approved management practices.
• Reviews work processes and food preparation methods to improve service, performance and/or safety.
• Performs table visits and customer interaction to check quality of service and food. Resolves customer service issues/concerns with the management team
• Food Quality ~ Plans and participates in the menu planning and recipe adherence of all outlets including catering.
• Supervises culinary team and associates.
• Samples, monitors, and observes food to ensure conformance to recipes and standards of appearance and taste.
• Models 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 adherence and controlling food cost controls.
• Assists with ordering of food and non-food products.
• Conducts weekly forecasts and pre-orders with the management team along with daily and weekly inventories.

Nonessential Job Functions

• Assists in the planning and coordinating of special events, and supporting catering events.
• All other jobs as assigned.

Minimum Qualifications

Formal Education

• Bachelor’s degree/culinary degree or commensurate work experience may be acceptable with 3 – 5 year minimum culinary and/or supervisory experience.

Specific Job Knowledge

• Must be Serve Safe certified.
• Must have strong knowledge of food ordering, production, preparation techniques, and team supervision, with proven ability to delegate and manage tasks effectively while maintaining a consistent commitment to quality.

Minimum Work Experience

• 3-5 years minimum experience in a food service supervisory position, preferably in a higher education institution.

Work Skills

• Demonstrates the ability to lead and collaborate with a diverse team.
• Excellent verbal and written communication skills.
• Capable of working independently and managing responsibilities without close supervision.
• Self-motivated, proactive and able to work with a sense of urgency.
• Flexible adaptable to changing work schedules and operational needs.

Equipment Knowledge

• Knowledge of preventive maintenance requirements on kitchen
• Knowledge of kitchen equipment and maintenance requirements.
• Knowledge of computers for performing daily routines.
• Computer basics and software programs such as Microsoft Excel and Word.

Tools, Machinery, And Equipment Used

• Kitchen equipment

Environmental Conditions

• Chemicals associated with food service industry

Physical Requirements

• Standing for long periods of time
• Ability to lift a minimum of 30 pound
• Requires bending, climbing, reaching, standing, walking, sitting, grasping, carrying, repetitive motions, visual acuity, hearing, good verbal skills and occasional exposure to extreme temperatures -10 degrees in the freezers and coolers

Special Message To Applicants

Schedule during normal operating hours

• Sunday – Thursday 12pm – 9pm
• special events as needed

Posting Date: 08/26/2026

Salary Posting Information

This position falls within salaried grade 14 and the range is $57,200-71,500. The final salary will be determined with consideration of several factors including the selected candidate’s qualifications, department budget availability, market data, and internal equity.

Salary Grade: 14

Job Classification: exempt

References Needed

Minimum Number of References Needed 3

Maximum Number of References Needed 3