General Cook - Villanova or Radnor, PA (Sign-on bonus eligible!)The General Cook position will offer a sign-on bonus of $500 for full time employees, and $250 for part-time employees. To be eligible, you must be a new employee to the University, hired into a General Cook position with a start date between the dates of 6/1/2026 10/26/2026. The individual must be an active employee and in good standing at the 90th day of employment. Bonus will be paid out after 90 days of employment and is subject to all applicable tax withholdings. Why work at Villanova? Villanova University's new Cabrini Campus will open in August 2026! To learn more about the 112-acre campus, including information on the shuttle bus service, please visit the Villanova University, Cabrini Campus page. 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 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. The General Cook is a culinary professional who is responsible for preparing and cooking sauces, soups, entrees, vegetables, cold foods, and any other menu items. Responsible for food safety and sanitation. Assists the culinary leadership team as needed and may be the lead cook during a shift. This person will work with management and co-workers to instill and foster the value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values: Safety, Sanitation, and Excellence. All of our associates should improve our systems and overall operation.
Duties and Responsibilities:
Follows recipes and produces food items as assigned by the chef. Maintains proper food temperatures and appearance of food. Records and maintains food production records. Responsible for gathering ingredients needed for food production. Verifies all portion sizes, quality standards, department policies and procedures, and core values are adhered to with the rest of the culinary team. Responsible for proper storage of leftovers. Responsible for opening and closing procedures in the kitchen for the unit. Responsible for cleaning and sanitizing equipment. Works special functions and catering events as needed by the department. Perform additional duties and assist with special projects as assigned.
Minimum Qualifications:
High School diploma required. Minimum of three years of culinary experience in a non-fast food restaurant, college/university dining, or institutional food service environment, or an equivalent combination of relevant professional culinary experience and completion of a culinary arts program or an associate's degree in a related field. Minimum of one (1) year experience in Villanova Dining with demonstrated knowledge of food preparation techniques will also be considered. Work Skills (e.g., written and verbal communication skills Basic reading and writing skills. Ability to follow written recipes. Excellent communication skills. Ability to work with minimal supervision and maintain a clean and safe working environment. The ability to work collaboratively in a team-oriented kitchen. Specific Job Knowledge (e.g., knowledge of principles and procedures related to field and area) Knowledge of basic cooking techniques (Grilling, baking, braising, etc.) Large from scratch production of soups. Knowledge of proper food handling and storing procedures of cooked and raw foods. Knowledge of proper kitchen sanitation procedures. Attention to detail in food presentation, flavor and consistency. Equipment Knowledge All kitchen equipment including set up, operation, break down. Combi ovens, convection ovens, induction burners, Anliker (Vegetable prep machine), broilers, large batch kettles, and slicers, etc. Proper knife skills. Knowledge of proper and safe knife handling Knowledge of basic knife cuts (dice, julienne, chiffonade, mince, etc)
Preferred Qualifications:
Culinary Degree or certification. ServSafe certification preferred. 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 chemicals, extreme temperature in walk in refrigerators, freezers, and prep rooms.
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 a minimum of 30 pounds up to 50 pounds (assistance as needed) Ability to stand on feet for extended periods of time. Pulling and pushing of food transport trucks.
