Requisition ID: 016802
Academic/Internal Title Station Chef | Catering
Division/School Auxiliary Services
Location: University Park Campus
Employment Type: Full-Time
Percent of time for Part-time Position:
Salary Range: $13.58 / hour
Job Announcement: USC Auxiliary Services, one of the largest divisions at The University of Southern California, is a dynamic organization comprised of five integral business units: USC Bookstores, USC Hospitality, USC Housing, USC Transportation, and the Radisson Hotel. At USC Auxiliary Services, we strive "to create the best USC experience" with quality products and services that anchor our Los Angeles campuses. Whether you come to USC for a day's visit, a world-class education, or a rewarding career, there's a good chance you'll be shopping, dining, riding, or staying with us!
USC Auxiliary Services is seeking a Station Chef to join its Hospitality team.
USC Hospitality is a prominent organization known for creating innovative self-operated food concepts, while serving an extraordinary breadth of customer bases on two campuses. The organization consists of over forty locations and features several successful operations, including Retail Sales, Residential Dining, Special Events and Catering, and Full-Service Restaurants. In addition to hosting popular brands like Starbucks, Lemonade, and California Pizza Kitchen, USC Hospitality offers unique dining experiences exclusive to USC, including the award-winning The Lab Gastropub and Moreton Fig Restaurant & Lounge.
The Station Chef assists the kitchen management team in leading our line cooks and overseeing the stations/events day to day operations.
Prepares food items according to the recipe or instructions provided by the chef ensuring compliance and consistency with product/menu/recipe specifications and on time production standards. Creates daily specials and recipes in conjunction with the unit chef/manager.
Provides customer service to students, faculty, staff and external customers. Meets customer needs, offers options, resolves problems and follows up with customers. Ensures full customer satisfaction without unnecessarily referring customer to other staff members. Maintains friendly, helpful demeanor.
Plans station production on a daily/weekly basis based on established forecasts. Plans daily food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food is preserved. Assists the chef by working in other areas of the kitchen as needed to meet production schedules.
Assists in ordering and maintaining inventory including cost control and proper storage.
Assists the chef in implementing and maintaining food safety and sanitation programs. Observes proper food handling and sanitation procedures as well as University and department policies, procedures and standards.
Communicates with manager, chef, staff and guests to ensure that assignments are understood and completed as directed and that guest needs are being met. May assist in resolving customer complaints.
Assists in training culinary staff. Provides leadership and guidance to culinary and kitchen staff.
Performs other related duties as assigned or requested. The University reserves the right to add or change duties at any time.
The University of Southern California values diversity and is committed to equal opportunity in employment.
Minimum Education: Less than high school
Minimum Experience: 3 years
Minimum Field of Expertise: Minimum 3 Years experience as a lead cook in a restaurant and/or hotel culinary environment. Must successfully complete the Station Chef Culinary Skills Test administered by the unit manager, unit chef and/or Executive Chef. Knowledge of all kitchen equipment, small or large scale. Knowledge of both restaurant and banquet style cooking. Demonstrated customer service experience. Experience working in a fast paced/high volume environment. Ability to communicate in English.
Preferred Education: High school or equivalent
Preferred Experience: 5 years
Preferred Field of Expertise: Certified culinary program diploma/certification. Five years as a lead cook in a restaurant and/or hotel high volume banquet and catering operation.
Position Type: New
Special Instructions to Applicants: