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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $109,813.00 - $130,000.00
Work Schedule
Weekend Shifts
Job Description
USC Auxiliary Services is a prominent and integral division of The University of Southern California, dedicated to enhancing the experiences of over 65,000 students, athletes, faculty, staff, and guests who visit USC campuses daily. As one of the largest divisions, Auxiliary Services operates through six central business units including USC Bookstores, USC Hospitality, USC Housing, USC Transportation, the USC Hotel, and the Los Angeles Memorial Coliseum. This collective effort is committed to making the USC environment vibrant and supportive for future leaders across a wide range of disciplines such as science, filmmaking, engineering, and medicine. The division's mission centers on... Show More
Job Requirements
- Specialized or technical training
- five years of culinary management experience
- formal training at accredited culinary institute
- supervisory level chef experience in high volume diversified food service operations
- working knowledge of health and sanitation regulations
- valid California driver’s license required, participation in DMV Pull Notice System and submission of DMV record as condition of employment
Job Qualifications
- Specialized or technical training
- five years of culinary management experience
- formal training at accredited culinary institute
- supervisory level chef experience in high volume diversified food service operations
- working knowledge of health and sanitation regulations
- valid California driver’s license
- seven years of experience preferred
- certification in kitchen sanitation procedures preferred
Job Duties
- Responsible for all culinary aspects of hotel food and beverage outlets including employee cafeteria
- create and implement restaurant and event menus, including recipes, sourcing, pricing, training, and consistent execution
- review sales data and adjust menus accordingly
- ensure food presentation aligns with industry innovations and brand standards
- maintain compliance with LA Department of Public Health food safety codes and inspections
- develop culinary and operational standards
- oversee kitchen scheduling, labor targets, staff training, and ordering
- review guest satisfaction trends and address feedback
- collaborate with hospitality and hotel management for operational improvements and revenue growth
- enforce adherence to federal, state, county, and university policies
- lead recruitment, hiring, and training of culinary and stewarding staff
- manage vendor invoices, labor, food costs, and inventory control
- build relationships with hotel department heads and attend related meetings
- handle employee relations including counseling and termination
- align culinary initiatives with USC’s Unifying Values and sustainability goals
- provide customer service and professional culinary advice
- supervise staff performance and maintain compliance with university policies
- inspect food storage and sanitary maintenance
- research and recommend new food service methods and equipment
- develop and manage communications programs within unit
- perform other related duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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