General Cook

4 giorni fa

Villanova Bernareggio Lombardia, Italia VILLANOVA UNIVERSITY A tempo pieno

General Cook - The Second Storey

To view the position details and/or apply to a position, click on the View Details link below the Job Title. If you have questions about the application process, please refer to the Applicant FAQ's .

Schedule

During normal operating hours only:
Sunday – Thursday 5:30 pm – 2:00 am
Off Friday/Saturday

Posting Details

Posting Number: 20244223S
Position Title: General Cook - The Second Storey
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

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.

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

Formal Education

  • High School diploma or equivalent required

Work Experience

  • 3 years of culinary experience in non-fast food restaurants or college/university setting

Work 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

  • 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

Formal Education

  • Culinary Degree or certification
  • ServSafe certification preferred

Physical Requirements and/or Unusual Work Hours

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.

Special Message to Applicants

Posting Date: 12/05/2024
Closing Date (11:59pm ET):
Salary Posting Information: $18.98 per hour (shift differential for qualifying shifts worked)
Salary Band: 9
Job Classification: non-exempt

References Needed

Minimum Number of References Needed: 3
Maximum Number of References Needed: 3

Supplemental Questions

Required fields are indicated with an asterisk (*).

Documents needed to complete your application:

Required Documents
  • Resume / Curriculum Vitae
Optional Documents #J-18808-Ljbffr

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