Station Chef II, USC Hotel

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 Station Chef II to join our rapidly growing team.

The Opportunity:

Our culinary team takes pride in going above and beyond in the pursuit of innovative, wholesome, and fresh menus. The Station Chef II will have the opportunity to lead our team in creating an exceptional dining experience for our guests. You will be responsible for ensuring that all of our meals exceed our expectations for quality, and remain consistent with the recipes and menus provided. As a member of our team, we expect that you are passionate about the food you create and present to the many members of our Trojan Family and to the guests that visit us.

The Accountabilities:

• Provide customer services to faculty, staff, students, and guests. Ensure the highest level of customer satisfaction. Maintain friendly, helpful demeanor. Provide timely options for customers with specialty diets or dietary restrictions.

• Ensure staff is performing duties in a timely and consistent manner under the direction of the unit chef/manager.

• Measure and mix ingredients according to recipes and/or direction from culinary supervisors. Cook and pre-prepare food according to culinary supervisors’ directions to specific quality, quantity, appearance, and temperature, including 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 in a timely manner. Ensure consistent quality of food goods with preparation and final execution.

• Assist in creating daily specials and recipes in conjunction with the unit chef/manager. Prepares meat, game, seafood, poultry, starches and vegetables daily for meal and service production in a timely manner. 

• Adhere to proper knife handling and sharpening procedures. Maintains personal and professional tools in adherence with policy and procedures. Ensures all equipment and facilities are used properly and for their intended purpose. 

• 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.

• Maintain full knowledge of all menus, recipes, and special event menus. Maintain daily production lists and event prep sheets. Assist in ordering and maintaining inventory including cost control measures and proper storage. Plan station production on a daily and/or weekly basis based on established forecasts. Provide written and oral instructions to staff.

• Assist with maintaining kitchen sanitation programs. Complies with standard food handling and sanitation procedures. Completes temperature and cooling logs as directed. Ensures work/cooking space is neat and orderly and left in a clean and sanitized manner. Participates in inspecting work areas for compliance with department sanitation standards and reports any maintenance issues to the unit chef/manager. 

• Maintain cleanliness and organization of facilities, kitchen common areas, stations, tools, kitchen small wares, and cooking equipment.

• 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 and store equipment in proper space.

• Attend and participate in meetings as required. Has responsibility to attend all required scheduled culinary trainings. 

• Provide guidance and direction to culinary and kitchen staff. Assists with on the job training for new/existing staff to ensure cooking techniques, recipes and unit chef/manager's directions are followed. Performs related duties such as developing new/modified recipes and practical application of new/modified a la carte menu and special event menu items. 

• Report to station, ready to work at the time work assignment is scheduled to begin, in complete uniforms. 

• Perform multi-tasks such as several projects and/or menu items at the same time per direction of the unit chef/manager. 

• Perform other related duties as assigned or requested. The University reserves the right to add or change duties at any time.

The Qualifiers:

• Minimum Education: High School Diploma not required. Specialized/technical training.

• Minimum Experience: 4 years.

• Minimum Field of Expertise:

  • Culinary School Certificate/Diploma from a culinary arts and management nationally accredited school.

  • Four years of experience must include at least six months as a USC Culinary Specialist II or Station Chef I or equivalent culinary experience in an external full service restaurant operation.

  • Must successfully complete the culinary skills test 
    administered by the 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 working environment.

  • Knowledge of classical cooking techniques and modern cookery.

  • Ability to effectively communicate in English. 

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

What We Prefer:

• Preferred Education: Associates degree-culinary arts or management from a nationally accredited school.

• Preferred Experience: Five years of experience as a lead cook in a restaurant and/or hotel high volume banquet and catering operation. 

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 http://benefits.usc.edu.

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!

As an equal opportunity employer, USC values and promotes diversity and inclusion in the workplace. 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 hourly rate for this position is $32.84. 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: Less than high school, Specialized/technical training Minimum Experience: 4 years Minimum Field of Expertise: Culinary School Certificate/Diploma from a culinary arts and management nationally accredited school. Four years of experience must include at least six months as a USC Culinary Specialist II or Station Chef I or equivalent culinary experience in an external full service restaurant operation. Must successfully complete the culinary skills test administered by the 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 working environment. Knowledge of classical cooking techniques and modern cookery. Ability to effectively communicate in English.