Chef de Cuisine, Campus Dining

USC Hospitality is a prominent dining and hospitality service provider within the University of Southern California, serving a diverse and dynamic community that includes over 65,000 students, athletes, faculty, staff, and visitors. It operates as one of the six core business units of USC Auxiliary Services and stands as one of the largest employers on the campus. USC Hospitality delivers a range of dining experiences, spanning from fine dining establishments to residential dining, aiming to provide nourishing, wholesome, and flavorful meals to the Trojan Family and its guests. The leadership team comprises innovative chefs and directors dedicated to culinary excellence and innovation, emphasizing fresh, balanced, and diverse cuisine options that cater to a broad spectrum of dietary needs and preferences.

The role of Chef de Cuisine, Campus Dining, specifically involves overseeing the University Village Dining Hall, a high-volume residential dining facility providing an all-you-care-to-eat format primarily serviced through self-serve stations. This venue serves approximately 4,000 meals daily across breakfast, lunch, and dinner, positioning it as a central hub for student residents, faculty, staff, and visitors enrolled in meal plans. The University Village Dining Hall is recognized for its California-fresh approach to cooking, creating a welcoming and inclusive dining environment.

As the culinary and operational leader, the Chef de Cuisine will be responsible for maintaining impeccable food quality, operational excellence, and superior service standards. This leadership position demands a hands-on approach to managing both kitchen and front-of-house activities, ensuring smooth and efficient food production during peak meal times. Beyond daily management, the Chef de Cuisine is charged with strategic responsibilities such as team development, financial oversight including food cost control, inventory management, and waste reduction. A critical aspect of the role includes fostering a positive, student-centered culture that reflects USC Hospitality's core values of integrity, excellence, community, well-being, open communication, and accountability.

The ideal candidate will have specialized culinary training and a substantial background in culinary leadership within high-volume, full-service kitchens. They are expected to demonstrate a history of upward career progression and possess a thorough understanding of health and safety regulations as mandated by local, state, and federal authorities. This role also involves collaboration with nutrition professionals like Registered Dietitians to ensure menu offerings meet diverse dietary requirements, promoting healthy and inclusive dining experiences.

USC values work-life balance and employee well-being, providing comprehensive benefits that support staff and their families. The role offers an annual base salary ranging from $76,000 to $88,000, considering various factors such as the candidate's experience and education. This position requires full open availability, including weekdays, weekends, evenings, and holidays, to accommodate the operation's fast-paced and high-demand nature. Joining USC Hospitality means embracing a culture of mutual respect, trust, and a collective commitment to serving one of the nation's leading private research universities with culinary distinction and innovation.