Kitchen Supervisor - Cabrini

Villanova; Pennsylvania; Presencial; USD 29 000 - 32 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Generous paid time off

Tuition assistance

Professional development

Retirement plan

Well-being programs

Flexible work options

Resumo da oferta

Villanova University is seeking a Kitchen Supervisor for Cabrini Campus to lead a dining unit, oversee food production, and supervise staff. The role emphasizes safety, sanitation, quality, and adherence to recipes and schedules. Collaboration with management to maintain high service standards is essential.

The position requires a culinary degree or equivalent experience, Serv Safe certification, and at least five years in a supervisory kitchen role within a high-volume operation.

Qualificações

• Culinary degree/Associate degree or 5 years supervisory kitchen experience.
• Serv Safe Certification.
• Minimum of 5 years total food service cooking experience in non-fast food/high-volume setting.
• Experience with food service software systems.
• Excellent written and oral communication skills.
• Ability to work independently.

Responsabilidades

• Assists Executive Chef and Chef Manager with daily production and quality.
• Enforces recipes, production methods, and safety standards.
• Schedules and trains kitchen staff; maintains open communication.
• Monitors temperatures and food safety compliance throughout service.
• Oversees opening/closing of the unit and inventory accuracy.
• Participates in menu planning and cost control initiatives.

Conhecimentos

Communication skills

Independent work

Food safety knowledge

Food preparation

Kitchen leadership

Formação académica

Culinary degree/Associate degree

5 years supervisory kitchen experience

Serv Safe Certification

Ferramentas

Food service software

Descrição da oferta de emprego

Kitchen Supervisor - Cabrini

Posting Details

Posting Number: 20260480S Position Title: Kitchen Supervisor - Cabrini Position Type: Staff Location: Villanova, PA Recruitment Type: Internal/External Applicants Work Schedule: full-time/12-months Avg Hours Week Department: 837-Dining Services- Cabrini Campus Position Summary: Founded in 1842 and recognized among the nation’s best colleges and universities, we are a mission -driven institution inspired by the values of truth, unity, love, and dedication to serving the common good. At Villanova, we believe our people are our most precious asset. That’s why we offer a vibrant and collaborative campus environment and invest in our employees through competitive compensation and comprehensive benefits that support your professional growth, personal well-being, and long‑term success.

Benefits

• Generous paid time off and holidays
• Tuition assistance for employees and eligible family members
• Professional development opportunities
• Retirement savings plan with University contributions
• Well‑being programs and resources
• Flexible work options where appropriate

We invite you to join a community where your contributions are valued, your growth is supported, and your work makes a meaningful difference. Learn more about the benefits of working at Villanova on our website. This leadership position assists the Culinary and Management team in the overall operation of the dining hall/unit. Supervises all personnel, including training and discipline, as well as the preparation and service of food in the unit while adhering to safety and sanitation procedures. Oversees distribution of recipes, work sheets, and production schedules. Assumes opening and closing responsibilities for the unit as required. Assumes responsibility for the kitchen in the chef’s or chef manager’s absence. Ensures food is fresh, well prepared according to the recipes, tasty and well‑presented and food production is organized and on track to meet daily demands.

This position will work with management and co‑workers to instill and foster the values of the Villanova Mission and the Dining Services Mission Statement. This position will focus on our Core Values: Sanitation/Safety Friendly Courteous Service, and Excellence. Positions Supervised: Associates, Hospitality Associates, General Cooks. 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.

Essential Job Functions

Food Preparation

• Assists Executive Chef and Chef manager in daily food production
• Co -responsibility for the overall food quality
• Enforces and supports departmental quality assurance by adhering to VDS best practices for food handling, safety and sanitation.
• Assures compliance with standard recipes and production methods.
• Assists in the production and support areas as necessary which includes commissary and catering.
• Assists chef with the pot sink area including staffing, cleanliness and sanitation procedures. Assistance in the dish room area may also be required.
• Assists in the training of kitchen staff.
• Records and monitors food temperatures.
• Ensures production is organized and on track to meet daily demands, adjusting staff and/or menu as required.
• Assists leading a kitchen team with support, guidance, positive attitude and good communication skills.

Menu Development

• Recommend changes in procedures and ingredients to assist with menu planning.
• Test new standardized recipes and make recommendations to the Executive Chef.
• Continuously research, train, and update techniques, skills and recipes through attending conferences, workshops (including virtual) and reading magazines/journals.

Inventory Control

• Forecast food production quantities of needed products and supplies to ensure proper execution.
• Complete transfers and requisitions when necessary.
• Assist in the inventory process to provide accurate reports to assist with food cost analysis.

Human Resources and Leadership

• Provide functional and/or administrative supervision of staff.
• Provides direction, assignments, feedback, coaching and counseling to assure outcomes are achieved. Assists with Performance reviews.
• Assists Executive chef and Chef Manager with scheduling.
• Trains all in safe operating procedures of all equipment and machinery.
• Includes proper safety training in lifting, carrying, chemical control, first aid and fire prevention/extinguishing.
• Responsible for opening and/or closing of the unit.

Nonessential Job Functions

• Performs other duties and assists with projects as assigned including special events for the university and for catering.
• Assist with scheduling repairs of kitchen equipment, special cleaning projects and pest control management.

Minimum Qualifications

Formal Education

• Culinary degree/Associate degree or 5 years supervisory kitchen experience.
• Serv Safe Certification.

Work Experience

• Minimum of 5 years total food service cooking experience preferably in a non fast food environment or high volume operation with progressive responsibilities.
• Experience with food service software systems.

Work Skills (e.g., written and verbal communication skills)

• Excellent written and oral skills.
• Able to work with a diverse work force.
• Ability to work independently.

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

• Extensive knowledge of Food Safety and Sanitation.
• Advanced food preparation and production skills.
• Ordering and inventory management.
• Attention to detail in food presentation, flavor and consistency.
• Proper knife skills ie diced, julienne, chiffonade, mince, etc

Equipment Knowledge

• All kitchen equipment including combi ovens, convection ovens, induction burners, Anliker (Vegetable prep machine), broilers, large batch kettles and slicers, etc.
• Computer skills required.

Preferred Qualifications

Formal Education

• Bachelor’s degree in hospitality or culinary field.

Physical Requirements and/or Unusual Work Hours

Tools, machinery and equipment used:

• All kitchen equipment

Environmental conditions: (any unusual/adverse conditions such as exposure to chemicals, noise, illumination, air quality, weather exposure etc.)

• Exposure to cleaning chemicals, noise, air quality, and ability to withstand temperature extremes in refrigerator and freezer conditions.

Physical requirements: (items such as lifting, pushing, pulling, standing or sitting for extended periods of time, manual dexterity, walking etc.)

• Must be able to lift pots, pans, etc up to 50 lbs.
• Must be able to stand and exert well‑paced mobility for periods for up to 4 hours in length at a time.

Schedule during normal operating hours
Friday/Saturday/Sunday/Monday 2pm – 1am

Posting Date: 10/28/2026 Closing Date (11:59pm ET): Salary Posting Information: The approved range for this position is $21.36-23.38/hr. 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: 11 Job Classification: non-exempt