Chef Manager - Belle Air Terrace
Villanova University
Posting Details
Supervises and coordinates food production; supervision and execution of daily operations. Plans and participates in menu planning, food production, food presentation, recipe development and controlling food costs. Responsible for maintaining sanitation levels in all areas of the kitchen and related service areas.
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 University’s mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University’s mission and values. Duties and Responsibilities: Sanitation-Ensures 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 catering.
Friendly Courteous Service: Treats all personnel as their customer by providing our staff with the tools they need to serve food of the highest consistent quality in a friendly and efficient manner in a clean environment. When assigned, responsible for the successful and execution including the set up, organization, proper breakdown and supervision of the front of the house staff. Assists with the day to day operations of the catering department Interacts with clients to determine any needs or issues that should be addressed for the management of a successful event. Trains, develops, and directs staff using approved management practices. Reviews work processes and food preparation methods to improve service, performance and/or safety.
Food Quality ~ Plans and participates in the menu planning and recipe development for catering: Supervises culinary team and associate Samples, smells, 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.
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 non-food products. Conducts daily and weekly, quarterly inventories.
** Perform additional duties and assist with special projects as assigned. Minimum 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. Must have knowledge of ordering, supervising, training, food production, food preparation techniques. Proven ability to direct and delegate tasks in a satisfactory manner. Demonstrated commitment to quality. 3-5 years minimum experience in a food service supervisory position, preferably in a higher education institution Able to work with a diverse work force. Excellent written and oral communication skills. Ability to work independently without constant supervision. Must be self-motivated with a sense of urgency. Must be flexible for work schedule Preferred Qualifications: Physical Requirements and/or Unusual Work Hours: Will work with chemicals associated with food service industry. Standing for long periods of time, ability to lift a minimum of 30 pounds, 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:
Sun 7:30a-4:30p Mon-Thu 6:30a-3:30p
Posting Date: 01/30/2025 Closing Date (11:59pm ET): Salary Posting Information: commensurate with experience Salary Band: 14 Job Classification: exempt References Needed References Needed Minimum Number of References Needed 3 Maximum Number of References Needed 5 Supplemental Questions
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Posting Details (Default Section) Posting Number: 20254264S Position Title: Chef Manager - Belle Air Terrace Position Type: Staff Location: Villanova, PA Recruitment Type: Internal/External Applicants Work Schedule: full-time/12-months Avg Hours Week Department: 412-Dining Services Operations Position Summary: This leadership position will work with the Belle Air team and staff to instill and foster the values of the University and Dining Services Mission Statement, focusing on our core values.Supervises and coordinates food production; supervision and execution of daily operations. Plans and participates in menu planning, food production, food presentation, recipe development and controlling food costs. Responsible for maintaining sanitation levels in all areas of the kitchen and related service areas.
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 University’s mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University’s mission and values. Duties and Responsibilities: Sanitation-Ensures 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 catering.
Friendly Courteous Service: Treats all personnel as their customer by providing our staff with the tools they need to serve food of the highest consistent quality in a friendly and efficient manner in a clean environment. When assigned, responsible for the successful and execution including the set up, organization, proper breakdown and supervision of the front of the house staff. Assists with the day to day operations of the catering department Interacts with clients to determine any needs or issues that should be addressed for the management of a successful event. Trains, develops, and directs staff using approved management practices. Reviews work processes and food preparation methods to improve service, performance and/or safety.
Food Quality ~ Plans and participates in the menu planning and recipe development for catering: Supervises culinary team and associate Samples, smells, 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.
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 non-food products. Conducts daily and weekly, quarterly inventories.
** Perform additional duties and assist with special projects as assigned. Minimum 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. Must have knowledge of ordering, supervising, training, food production, food preparation techniques. Proven ability to direct and delegate tasks in a satisfactory manner. Demonstrated commitment to quality. 3-5 years minimum experience in a food service supervisory position, preferably in a higher education institution Able to work with a diverse work force. Excellent written and oral communication skills. Ability to work independently without constant supervision. Must be self-motivated with a sense of urgency. Must be flexible for work schedule Preferred Qualifications: Physical Requirements and/or Unusual Work Hours: Will work with chemicals associated with food service industry. Standing for long periods of time, ability to lift a minimum of 30 pounds, 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:
Sun 7:30a-4:30p Mon-Thu 6:30a-3:30p
Posting Date: 01/30/2025 Closing Date (11:59pm ET): Salary Posting Information: commensurate with experience Salary Band: 14 Job Classification: exempt References Needed References Needed Minimum Number of References Needed 3 Maximum Number of References Needed 5 Supplemental Questions
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