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Job Overview
Employment Type
Hourly
Compensation
Hourly
Exact $27.22
Work Schedule
Standard Hours
Day Shifts
Job Description
USC Hospitality, a key segment of USC Auxiliary Services, stands as a prominent employer and service provider on the University of Southern California campuses. This organization encompasses a diverse range of operations, from fine dining establishments to residential dining settings, catering to thousands of students, athletes, faculty, staff, and visitors. USC Hospitality is acclaimed for its innovation and commitment to quality, driven by talented executive chefs and directors who emphasize fresh, made-to-order meals crafted from locally sourced ingredients. The brand embodies a mission to provide nourishing, delicious meals in an environment that fosters community and social engagement, making it an... Show More
Job Requirements
- Minimum education specialized/technical training
- minimum experience 3 years
- culinary school certificate/diploma from a culinary arts and management nationally accredited school
- at least six months of prior experience as a USC Culinary Specialist or equivalent culinary experience
- successful completion of culinary skills test administered by the Executive Chef
- knowledge of all kitchen equipment
- knowledge of both restaurant and catering/special event cooking
- demonstrated customer service experience
- experience working in a fast paced environment
- knowledge of classical and modern cooking techniques
- ability to communicate effectively in English
- knowledge of standard food handling and sanitation procedures
- ability to lift up to 50 lbs
- strong commitment to USC's unifying values
- preferred education high school diploma
- preferred associate's degree from a culinary arts and management school
- preferred 4 years experience in restaurant, hotel, or high-volume banquet and catering environment
- preferred ability to oversee student, temporary, and resource workers
Job Qualifications
- Specialized or technical training
- culinary school certificate or diploma from a culinary arts and management nationally accredited school
- knowledge of all kitchen equipment, small or large scale
- knowledge of restaurant and catering/special event cooking
- demonstrated customer service experience
- experience in a fast-paced kitchen environment
- knowledge of classical cooking techniques and modern cookery
- ability to effectively communicate in English
- knowledge of standard food handling and sanitation procedures
- ability to lift up to 50 lbs
- strong commitment to USC's unifying values
Job Duties
- Provide customer services to faculty, staff, students, and guests
- ensure the highest level of customer satisfaction without unnecessarily referring customers to other staff members
- maintain friendly, helpful demeanor
- provide timely options for customers with specialty diets or dietary restrictions
- measure, cut, and mix ingredients according to recipes or direction from unit chef/manager
- cook and prepare food according to chef/manager's direction to specific quality, quantity, appearance, and temperature
- ensure all food goods are utilized to maximum yield and reduce waste, spoilage, and pilferage
- prepare food items for a la carte and special events according to recipe or instructions
- ensure compliance and consistency with product, menu, and recipe specifications and production standards
- prepare high quality soups, sauces, salads, appetizers, dressings, stews, desserts, and entrees daily for meal and service production
- adhere to kitchen sanitation program and standard food handling and sanitation procedures
- complete temperature and cooling logs as directed
- maintain neat, orderly and sanitized work/cooking space
- maintain knowledge of classical and modern cooking techniques
- learn and execute new techniques for batch, prep, and a la carte menu items
- comply with department service, health, sanitation standards, safety rules, and university regulations
- store all food goods in approved containers labeled and dated
- maintain cleanliness and organization of kitchen, tools, and equipment
- ensure proper use and maintenance of kitchen small wares and cooking equipment
- provide guidance and direction to culinary and kitchen staff
- attend all required culinary trainings
- perform other related duties as assigned or requested
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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