Chef Manager -Cabrini Campus

Chef Manager – Cabrini Campus

Start date: on or after June 1, 2026.

Location: Radnor, PA

• Position Title:
  
  Chef Manager – Cabrini Campus
• Employment Type:
  
  Staff
• Recruitment Type:
  Internal/External Applicants
• Work Schedule:
  
  full-time / 12 months
• Avg Hours Week:

Salary: $57,. Grade 14. Job Classification: exempt.

• Tuesday/ Wednesday/ Thursday 12pm – 9pm
• Friday and Saturday 4pm – 1am

• 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.

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 adherence 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…