Executive Sous Chef, Catering and Private Events
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $89,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee wellness program
Professional development opportunities
Tuition Assistance
Job Description
USC Hospitality is a distinguished division of the University of Southern California, a leading global private research university located in Los Angeles, California. As one of the six core business units under USC Auxiliary Services, USC Hospitality serves thousands of students, athletes, faculty, staff, and visitors across its multiple dining venues. Known for its innovative, fresh self-operated food concepts, USC Hospitality operates numerous fine dining and residential dining establishments on both USC campuses. The organization prides itself on delivering nourishing, wholesome, and made-to-order meals that cater to the diverse tastes and dietary needs of the Trojan Family and campus guests.\n\nThe... Show More
Job Requirements
- Specialized or technical training
- Minimum five years of management experience
- Formal training at accredited culinary institute
- Supervisory-level chef experience
- Knowledge of health and sanitation requirements
- Strong organizational skills
- Excellent communication skills
Job Qualifications
- Specialized or technical culinary training
- Five years of culinary management experience
- Formal training at an accredited culinary institute
- Supervisory chef experience in diversified food-service operations
- Knowledge of health and sanitation requirements
- Strong organizational skills
- Effective communication skills
- Commitment to USC's unifying values
Job Duties
- Creates and updates catering menus after executive chef's approval
- Assists in menu creation, recipe development, sourcing, pricing, staff training, and consistent execution
- Reviews product mix and adjusts menu based on reports
- Ensures cost of goods and food inventories remain within budget
- Oversees kitchen staffing schedules, templates, staff training, and production targets
- Manages payroll processing and participates in operational meetings
- Collaborates with hospitality management to improve operational efficiency and adherence to food safety standards
- Assists with recruitment, orientation, training, and performance evaluation of culinary staff
- Directs food production and provides culinary expertise
- Plans, prices and develops new menus and recipes
- Prepares and cooks foods for regular service and special functions
- Sets and communicates unit goals and objectives
- Supervises subordinate staff, including disciplinary actions and performance feedback
- Provides excellent customer service and resolves client issues
- Oversees food ordering and maintains food and labor costs within budget
- Monitors compliance with all applicable laws and university policies
- Inspects food storage and ensures sanitation of kitchen and storage areas
- Stays current with professional culinary organizations and publications
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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