Executive Sous Chef, Catering and Private Events
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $89,400.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Work-life balance programs
Employee well-being support
Professional development opportunities
retirement plans
Job Description
USC Hospitality is a prominent division of the University of Southern California, providing exceptional culinary services throughout its campuses. As one of the largest employers on campus, USC Hospitality caters to a diverse community consisting of thousands of students, athletes, faculty, staff, and numerous visitors. The division prides itself on its innovative and fresh approach to self-operated food concepts, operating a wide range of restaurants that serve nourishing, made-to-order meals across both the University Park and Health Sciences campuses. This commitment to quality and creativity is driven by a team of dedicated executive chefs and directors who work tirelessly to... Show More
Job Requirements
- specialized technical training
- minimum five years of management experience
- formal training at accredited culinary institute
- supervisory-level chef experience in diversified food-service operation
- demonstrated knowledge of health and sanitation requirements
- demonstrated organizational and communication skills
- strong commitment to USC's unifying values
Job Qualifications
- Specialized technical training
- five years of management experience
- formal training at accredited culinary institute
- supervisory-level chef experience in diversified food-service operation
- demonstrated knowledge of health and sanitation requirements
- demonstrated organizational and communication skills
- strong commitment to USC's unifying values
Job Duties
- Creates and updates Private Events & Conferences catering menus
- assists Executive Chef with recipe creation, sourcing, pricing, and staff training
- reviews product mix and adjusts menus accordingly
- ensures cost of goods and food inventories remain within budget
- creates culinary options for VIP clients
- maintains kitchen schedules, staff templates, and production targets
- oversees time card processing and payroll
- collaborates with Hospitality and Hotel management to improve operational efficiency
- ensures adherence to food safety and university policies
- assists with staffing, recruitment, hiring, orientation, and training
- identifies and develops high performers as department leaders
- directs food production and plans menu development
- prepares and cooks foods for regular and special functions
- sets and communicates unit goals and objectives
- supervises at least two full-time staff, evaluates performance, and resolves issues
- provides customer service ensuring satisfaction
- oversees food ordering and maintains food and labor costs within budget
- maintains compliance with laws and regulations
- inspects food storage and kitchen cleanliness
- keeps current with professional organizations and publications
Job Location
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