Chef Manager -Cabrini Campus

Chef Manager -Cabrini Campus

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Schedule during normal operating hours-
Tuesday through Saturday, 12pm - 9pm

Posting Details

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Posting Details (Default Section)

Posting Number:	20260160S
Position Title:	Chef Manager -Cabrini Campus
Position Type:	Staff
Location:	Radnor, PA
Recruitment Type:	Internal/External Applicants
Work Schedule:	full-time/12-months
Avg Hours Week
Department:	837-Dining Services- Cabrini Campus
Position Summary:	Why work at Villanova? 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’s most precious asset is our people. As an employee, you will receive a holistic benefits package, generous paid time off, a competitive retirement savings plan, flexible work options, wellness programs including gym membership, professional development, tuition assistance, and more. The Chef Manager oversees daily unit operations, ensuring all policies and procedures are followed within the Dining location(s) on Cabrini’s campus. This role guides staff to meet operational goals, manages administrative and operational tasks, and partners with management to uphold the Villanova and Dining Services Mission Statement. The Chef Manager is responsible for outstanding food quality, safe and efficient operations, as well as consistent, courteous service aligned with the University’s core values. 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.
Duties and Responsibilities:	ESSENTIAL JOB FUNCTIONS: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. Monitors food presentation, food temperature, taste and proper holding temperatures and times. Friendly Courteous Service: Provides associates with the tools and guidance they need to serve food of the highest consistent quality in a friendly and efficient manner, modeling respect and collaboration in a clean environment. Assists the management team in scheduling production, scheduling staff, coaching, training, and administering annual staff evaluations, promoting trust, accountability, and professional development. Assists with the day-to-day operations of the units, including payroll, opening and closing the units, monitoring staffing levels. Fostering transparency and accountability. Trains, develops, and directs staff using approved management practices, facilitating change and problem-solving while encouraging collaboration. Reviews work processes and food preparation methods to improve service, performance and/or safety demonstrating commitment to continuous improvement. Engages with customers through table visits, checking service quality, and resolving issues with respect and conflict-resolution skills. Food Quality: Plans, orders food, and participates in the menu planning and recipe adherenc 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 the menu featuring new and interesting products each month demonstrating innovation. Financial Performance : Maximizes operational efficiency and cost control. Accountable for recipe adherence and controlling food cost. Responsible for ordering of food and non-food products by collaborating with the team to ensure effective purchasing. Conducts weekly forecasts and pre-orders with the management team along with daily and weekly inventories. NONESSENTIAL JOB FUNCTIONS (Less Critical Duties etc.) Assists in the planning and coordinating of special events and supporting catering events. Perform other duties and assist with projects as assigned. Perform other duties and assist with projects as assigned.
Minimum Qualifications:	Formal Education Bachelor’s degree/culinary degree or commensurate work experience may be acceptable with 3 – 5 year minimum culinary and/or supervisory experience. Work Experience 3 – 5 years minimum experience in a food service supervisory position, preferably in a higher education institution. Work Skills Demonstrates the ability to lead and collaborate with a diverse team. Excellent verbal and written communication skills. Capable of working independently and managing responsibilities without close supervision. Self-motivated, proactive and able to work with a sense of urgency. Flexible adaptable to changing work schedules and operational needs. Specific Job Knowledge Must be Serve Safe certified. Must have strong knowledge of food ordering, production, preparation techniques, and team supervision, with proven ability to delegate and manage tasks effectively while maintaining a consistent commitment to quality. Equipment Knowledge Knowledge of preventive maintenance requirements on kitchen Knowledge of kitchen equipment and maintenance requirements. Knowledge of computers for performing daily routines. Computer basics and software programs such as Microsoft Excel and Word.
Preferred Qualifications:
Physical Requirements and/or Unusual Work Hours:	Working Conditions/Environment: a.) Tools, machinery and equipment used: kitchen equipment b.) Environmental conditions:Exposure to chemicals associated with food service industry. c.) Physical requirements: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- Tuesday through Saturday, 12pm – 9pm
Posting Date:	10/14/2026
Closing Date (11:59pm ET):
Salary Posting Information:	This position falls within salaried grade 14 and the range is $57,200-71,500. 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:	14
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?
   • Indeed.com
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   • LinkedIn
   • Glassdoor
   • Chronicle Vitae
   • Academic Keys
   • PA CareerLink/JobGateway
   • Professional Affiliation/Trade Website
   • Diversity Association/Publication Website
   • Advertisement in Academic or Professional Publication
   • Referred by a current employee
   • Referred by a friend, family member, or former employee
   • Heard about it at a conference or career fair
   • Browsing the Villanova website
   • Cabrini University employee
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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.

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Documents needed to complete your application:

Required Documents

1. Cover Letter / Letter of Interest
2. Resume / Curriculum Vitae

Optional Documents