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Line Cook II (Culinary Specialist II), Catering and Private Events
Job Overview
Employment Type
Hourly
Compensation
Hourly
Exact $27.22
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Employee Discounts
Training and Development
wellness programs
Paid holidays
Job Description
USC Hospitality is a cornerstone of the University of Southern California campus, providing exceptional dining experiences to students, faculty, staff, athletes, and visitors. It operates as one of the six core business units under USC Auxiliary Services and stands as one of the largest employers within the university community. Renowned for its innovative approach to food service, USC Hospitality manages a diverse range of food concepts spanning from fine dining establishments to residential dining options across both university campuses. This dynamic organization is committed to delivering fresh, made-to-order meals that uphold the highest standards of quality and nourishment, all while... Show More
Job Requirements
- Specialized or technical training
- Minimum 3 years of culinary experience
- Culinary school certificate or diploma from a culinary arts and management nationally accredited school
- Experience of at least six months as a USC Culinary Specialist or equivalent culinary experience in an external full service restaurant operation
- Ability to pass a culinary skills test administered by the Executive Chef
- Knowledge of all kitchen equipment
- Knowledge of restaurant and catering/special event cooking
- Demonstrated customer service skills
- Experience working in a fast-paced kitchen environment
- Ability to effectively communicate in English
- Ability to lift up to 50 lbs
Job Qualifications
- 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 both 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
- Demonstrated 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 customer 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, and/or direction from unit chef/manager
- Cook and prepare food according to chef/managers direction to specific quality, quantity, appearance, and temperature
- Ensure all food goods are utilized to maximum yield, reduces waste, spoilage, and pilferage
- Prepare food items for a la carte and special events food goods according to the recipe or instructions provided by the unit chef/managers
- Ensure compliance and consistency with product, menu, and recipe specifications and on time production standards
- Prepare high quality soups, sauces, salads, appetizers, dressings, stews, and desserts, including meat, game, seafood, poultry, starches, sauces, and vegetables daily for meal and service production in a timely manner
- Adhere to the kitchen sanitation program
- Comply with standard food handling and sanitation procedures
- Complete temperature and cooling logs as directed
- Ensure work/cooking space is neat, orderly, and left in a clean and sanitized manner
- Maintain working knowledge of classical and modern cooking techniques including but not limited to grill, fry, broil, roast, poach, blanch, and bake
- Learn and execute new techniques applied to batch, prep, and a la carte menu items
- Adhere to department service, health, and sanitation standards, safety and university rules and regulations
- Store all food goods in approved containers that are wrapped, dated and labeled (where applicable) and store equipment in proper place
- Maintain cleanliness and organization of facilities, kitchen common areas, stations, tools, kitchen small wares, and cooking equipment
- Ensure proper use of kitchen small wares and cooking equipment, including proper knife handling and sharpening procedures
- Maintain personal and professional tools in adherence with policies and procedures
- Report any maintenance issue to the unit chef/manager
- 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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