Job Description

USC Auxiliary Services , one of the largest divisions at The University of Southern California, is focused on making a difference for over 65,000 students, athletes, faculty, staff, and guests who visit our campuses each day. Through our innovative services, our six central business units (USC Bookstores, USC Hospitality, USC Housing, USC Transportation, the USC Hotel and the Los Angeles Memorial Coliseum) collectively create the best USC experience for future leaders, scientists, filmmakers, engineers, and doctors alike. Auxiliary Services works tirelessly to welcome all visitors into the Trojan family. We are driven to succeed by our commitment to uphold our unifying values.

The city of Los Angeles boasts endless attractions and tourist destinations. Amongst all of the sights and sounds, the USC Hotel offers a modern and convenient place to unwind, with 240 spacious, comfortable guest rooms and over 15,000 square feet of flexible event space. Owned and operated by the University of Southern California, and the site of a recent multi-million dollar renovation, the hotel features luxurious fabrics and artwork depicting the storied traditions of USC. Additional renovations, which include the restaurants and kitchens, are in the planning stage.

We are seeking a Chef de Cuisine to join our rapidly growing team.

The Opportunity:

We look forward to serving our guests each and every day with a smile as we work to provide an exceptional guest experience. The Chef de Cuisine will oversee all of our culinary operations and ensure that the University's high standards are met. You will support, motivate, and educate our team while creating a friendly, positive, and welcoming environment for our students, athletes, faculty, staff, and visitors. As an innovative and analytical person, you will develop systems to increase our team's efficiency, facilitate volume growth, improve our facility, and manage our budget. Your passion and enthusiasm for your work will be contagious in all of your interactions!

The Accountabilities:

• Creates and implements Hotel restaurant menus at least three times a year, after approval. Creates and updates catering menus for responsible venues for review and approval of supervisor. Responsible for creation of recipes, sourcing, pricing, and implementation of menu items, training of staff and consistent execution up to established restaurant standards. Reviews product mix and other menu engineering reports and makes adjustments accordingly. Ensures Cost of Goods and food inventories remain within budgeted standards and financial performance expectations. Creates and updates culinary options for hotel VIP / Guest amenities.
• Oversees the maintenance of current kitchen schedules, staffing templates, staff trainings, ordering, and production targets within assigned unit. Oversees processing of time cards and delivery to payroll in assigned unit. Hosts regular operational meetings with culinary team.
• Engages with Hospitality and Hotel management to develop systems to improve operational efficiency, facilitate departmental revenue and growth, improve general kitchen maintenance and cleanliness and adherence to all food safety standards at all times. Ensures adherence to all systems, procedures, and policies from federal, state, county and the university. Creates, maintains, and implements all departmental culinary Standard Operating Procedures in coordination with Hospitality Management.
• Acts as the lead for Culinary applicants and partners with Talent Acquisition to perform recruitment, screening, hiring, orientation and training of department staff. Works with the department head and venue managers to identify high performers and develop them as Department leaders.
• Oversees all aspects of kitchen operations. Conducts daily line checks, food reviews and recipes of the day. Maintains currency with, understands and ensures unit compliance with all university policies and procedures, inventory procedures and with all applicable local, state and federal health and safety guidelines.
• Plans, organizes, directs, coordinates, schedules, and delegates responsibility to the staff, ensuring the goals and objectives of the kitchen are met on a daily basis by the staff. Maintains current kitchen schedules, staffing templates, staff trainings, ordering and production targets.
• Develops systems to improve operational efficiency, facilitate volume growth, improve general facilities maintenance and cleanliness. Ensures adherence to all systems, procedures and policies. Creates, maintains and implements all unit Standard Operating Procedures in coordination with Hospitality Management.
• Maintains costs for food, beverage and labor within established budgetary guidelines and ensure unit generates revenue.
• Plans and develops menus in coordination with Executive Chef and Senior Manager of Operations.
• Directly or indirectly supervises department employees and/or student workers, usually through one or more supervisors. Performs recruitment, screening, hiring, orientation and training of department staff. Evaluates employee performance and provides guidance and feedback. Counsels, disciplines or terminates employees. Resolves problems referred by subordinate supervisors or staff. Oversees processing of time cards and delivery to payroll.
• Perform other related duties as assigned or requested. The university reserves the right to add or change duties at any time.

The Qualifiers:

• Education: Specialized or technical training.
• Experience: 3 years.
• Expertise:
  
  • Experience in leadership role in high-volume, full-service kitchen environment.
  • Strong track record of success in previous assignments, demonstrated by upward career mobility.
  • Demonstrated knowledge of pertinent local, federal, and state health and safety laws and regulations.
  • Ability to supervise and train other workers.
  • Must be able to communicate effectively in English.
  • Ability to lift up to 50 pounds.
  • Valid CA driver's license required. Position will participate in the Department of Motor Vehicles (DMV) Pull Notice System. A copy of DMV record will be required as a final condition of employment. For more information, please visit the policy website.
  • In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC's Unifying Values.

What We Prefer:

• Bachelor's Degree.
• 4 years of experience.
• Budgeting experience.
• Knowledge of kitchen equipment and procedures.
• Customer service and maintenance experience.

The Trojan Family Rewards:

We pride ourselves in creating the BEST USC EXPERIENCE, and that begins with our employees! We offer a wide variety of benefits and programs that support our staff and their families. For more information please visit

This support advocates work-life balance and employee well-being. As members of the Trojan family, employees are connected by the traditions and history that make us proud to be Trojans!

The work culture thrives on mutual respect, trust, and synergy amongst all of its members.

USC has great minds that transform the world with their talents and research. Will you be one? Join us!

FIGHT ON!

The annual base salary range for this position is $90,000 - $92,000. When determining an offer, the University of Southern California considers factors such as the scope and responsibilities of the role, the candidate's experience, education, training, key skills, internal peer alignment, applicable laws, contractual requirements, grant funding, and market conditions.

Minimum Education: Specialized/technical training

Minimum Experience: 3 years

Minimum Field of Expertise: Three plus years experience in a leadership role within a high-volume, full service kitchen environment. Strong track record of success in previous assignments demonstrating upward career mobility. Demonstrated knowledge of pertinent local, federal and state health and safety laws and regulations.

In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC's Unifying Values.

USC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other characteristic protected by law or USC policy. USC observes affirmative action obligations consistent with state and federal law. USC will consider for employment all qualified applicants with criminal records in a manner consistent with applicable laws and regulations, including the Los Angeles County Fair Chance Ordinance for employers and the Fair Chance Initiative for Hiring Ordinance, and with due consideration for patient and student safety. Please refer to the Background Screening Policy Appendix D for specific employment screen implications for the position for which you are applying.

We provide reasonable accommodations to applicants and employees with disabilities. Applicants with questions about access or requiring a reasonable accommodation for any part of the application or hiring process should contact USC Human Resources by phone at (213) 821-8100, or by email at uschr@usc.edu. Inquiries will be treated as confidential to the extent permitted by law.

• Notice of Non-discrimination
• Employment Equity
• Read USC's Clery Act Annual Security Report
• USC is a smoke-free environment
• Digital Accessibility

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University of Southern California

Job Tags

Local area, Flexible hours,

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