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Chef Manager - Dougherty Hall (full-time, 12-months)

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Please see Special Instructions for more details.

Schedule: Sunday to Thursday 12 PM - close (*dining hall typically closes at 9 PM, but employees must remain until closing duties as finished*). Scheduling flexibility is a requirement and is subject to change based on the needs of the operation/department.

Posting Details

Do you have questions about the application process? If so, please refer to the Applicant FAQ's.

Posting Details (Default Section)

Posting Number: 20171500S
Position Title: Chef Manager - Dougherty Hall (full-time, 12-months)
Position Type: Staff
Recruitment Type: Internal/External Applicants
Work Schedule: FT/12 Month
Avg Hours Week
Department: 412-Dining Services Operations
Position Summary:

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, cash handling, 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. 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 ~ 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.

Assists in the planning and coordinating of special events, and supporting catering events

All other jobs as assigned.

Minimum Qualifications:
  • Two year from an accredited Culinary Arts Program or Associate Degree in Hotel and Restaurant Administration. Four year degree preferred.
  • Must be Serve Safe certified.
  • Current Labor Laws, hiring practices, ordering, supervising, training, food production, food preparation techniques. Proven ability to direct and delegate tasks in a satisfactory manner. Demonstrated commitment to quality.
  • Valid Driver’s License required with a good driving record and no traffic violations. Must be able to meet and maintain VU driving privileges as outlined by Villanova’s Risk Management’s Motor Vehicle Record Policy for Driver’s of University Vehicles.
  • 4-6 years minimum experience in a food service supervisory position, preferably college and university and/or at least 5 years experience in catering and banquet operations management. Should have had responsibility and experience in managing a payroll and pay-sheets.
  • Able to work with a diverse work force. Written and oral communication skills. Ability to work independently without constant supervision. Self-motivated and has a sense of urgency. MUST BE VERY FLEXIBLE for work schedule.
  • Knowledge of preventive maintenance requirements on kitchen. Knowledge of kitchen equipment and maintenance requirements.
  • Knowledge of computers for performing daily routines and electronic cash register operation a plus. Computer basics and software programs such as Microsoft Excel and Word.
Preferred Qualifications:
Physical Requirements and/or Unusual Work Hours:
  • Ability to lift, push, pull up to 30 lbs independently.
  • Ability to stand/sit for extended periods of time.
  • Ability to use various chemicals.
  • Ability to withstand extreme temperatures (hot/cold).
Special Message to Applicants:

Schedule:
Sunday to Thursday 12 PM – close (dining hall typically closes at 9 PM, but employees must remain until closing duties as finished). Scheduling flexibility is a requirement and is subject to change based on the needs of the operation/department.

Posting Date: 09/07/2017
Closing Date (12am ET):
Salary Posting Information:

Salary commensurate with experience.

Salary Band: H
Job Classification: Exempt

References Needed

References Needed

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

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * How did you first hear of this employment opportunity?
    • Monster.com
    • Higheredjobs.com
    • HERC Website
    • Professional Affiliation/Trade Website
    • Diversity Association/Publication Website
    • Indeed.com
    • Other Internet Advertisement
    • Advertisement in Local Newspaper
    • Advertisement in Academic or Professional Publication
    • Referred by a current or former employee
    • Referred by a friend or family member
    • Heard about it at a conference or career fair
    • Browsing the Villanova website
    • Other
  2. * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A.

    (Open Ended Question)

Documents needed to complete your application:

Required Documents
  1. Resume / Curriculum Vitae
Optional Documents
  1. Cover Letter / Letter of Interest