USC CERPP (Center for Enrollment Research, Policy and Practice)
Executive Sous Chef, Catering and Private Events
USC CERPP (Center for Enrollment Research, Policy and Practice), Los Angeles, California, United States, 90079
Executive Sous Chef, Catering and Private Events
From fine dining restaurants to residential dining, USC Hospitality serves thousands of students, athletes, faculty, and staff, as well as visitors. Hospitality is one of the six core business units that comprise
USC Auxiliary Services
and one of the largest employers on campus. We are renowned for our fresh take on self-operated food concepts with restaurants between both campuses. We are driven to craft nourishing and wholesome alternatives for our Trojan Family and our guests. We are seeking a
Executive Sous Chef, Catering and Private Events
to join our rapidly growing team. The Opportunity The Executive Sous Chef, Catering and Private Events serves as a culinary leader in Private Events & Conferences kitchens. This role provides support to the Executive Chef of Private Events & Conferences in menu and recipe development, food cost maintenance, labor management, and culinary execution of all catered events. The Accountabilities Creates and updates Private Events & Conferences catering menus at least twice a year, after Executive Chef’s approval. Assists with creation of recipes, sourcing, pricing, and implementation of menu items, training of staff and consistent execution to Private Events & Conferences standards. Reviews product mix and other menu engineering reports and adjusts accordingly. Ensures Cost of Goods and food inventories remain within budgeted standards as directed by the Executive Chef. Creates and updates culinary options according to USC and industry standards for Private Events & Conferences VIP clients. Assists Executive Chef with maintenance of current kitchen schedules, staffing templates, staff trainings, ordering, and production targets within assigned units. Oversees processing of time cards and delivery to payroll. Assists with regular operational meetings with culinary team. Develops systems to improve operational efficiency, facilitate departmental revenue and growth, and ensure cleanliness and adherence to all food safety standards at all times. Ensures adherence to all university, local, state, and federal policies. Assists in setting and implementing culinary Standard Operating Procedures in coordination with Hospitality Management. Assists with culinary team staffing, recruitment processes, orientation and training of department staff. Works with department head and venue managers to identify high performers and develop them as leaders. Provides feedback to staff to foster growth. Directs and coordinates the production of food in a dining operation. Provides culinary advice, plans, prices and develops new menus and recipes. Schedules meal production. Prepares and cooks foods of all types, for regular service or special functions. Defines goals and objectives for the unit; communicates priorities to staff and reassesses as needed to achieve performance objectives. Directly supervises at least two full-time staff (or equivalent). Recruits, hires, orients, trains staff; evaluates performance; provides guidance. Manages disciplinary actions as required and ensures adherence to policies and procedures. Provides customer service to faculty, staff, students and external customers. Meets needs, offers options, resolves problems, and ensures customer satisfaction. Oversees food ordering. Maintains food and labor costs within established budgets. Maintains currency with university policies and applicable regulations. Inspects food storage and maintains sanitary conditions of kitchen and storage facilities. Maintains currency with professional organizations and publications relevant to the unit. The Qualifiers Minimum Education: Specialized/technical training Minimum Experience: Five years of management experience Minimum Field of Expertise:
Formal training at an accredited culinary institute Supervisory-level chef experience in diversified food-service operation Demonstrated knowledge of health and sanitation requirements Demonstrated organizational and communication skills
Strong commitment to USC’s Unifying Values What We Prefer Preferred Experience: Over five years of management 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 https://employees.usc.edu/benefits-perks/. This support advocates work-life balance and employee well-being. As members of the Trojan family, employees are connected by traditions and history that make us proud to be Trojans. The work culture thrives on mutual respect, trust, and synergy amongst all 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 $97,000 - $110,000. When determining an offer, USC 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. REQ20162167
Posted Date: 07/08/2025 Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries: Higher Education Referrals increase your chances of interviewing at USC CERPP by 2x Indian Wells, CA $69,000 - $75,000 1 week ago Hawthorne, CA $85,000 - $105,000 2 weeks ago West Hollywood, CA $80,000 - $95,000 1 month ago Anaheim, CA $93,000 - $127,000 1 month ago Palm Desert, CA $75,000 - $95,000 2 weeks ago
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From fine dining restaurants to residential dining, USC Hospitality serves thousands of students, athletes, faculty, and staff, as well as visitors. Hospitality is one of the six core business units that comprise
USC Auxiliary Services
and one of the largest employers on campus. We are renowned for our fresh take on self-operated food concepts with restaurants between both campuses. We are driven to craft nourishing and wholesome alternatives for our Trojan Family and our guests. We are seeking a
Executive Sous Chef, Catering and Private Events
to join our rapidly growing team. The Opportunity The Executive Sous Chef, Catering and Private Events serves as a culinary leader in Private Events & Conferences kitchens. This role provides support to the Executive Chef of Private Events & Conferences in menu and recipe development, food cost maintenance, labor management, and culinary execution of all catered events. The Accountabilities Creates and updates Private Events & Conferences catering menus at least twice a year, after Executive Chef’s approval. Assists with creation of recipes, sourcing, pricing, and implementation of menu items, training of staff and consistent execution to Private Events & Conferences standards. Reviews product mix and other menu engineering reports and adjusts accordingly. Ensures Cost of Goods and food inventories remain within budgeted standards as directed by the Executive Chef. Creates and updates culinary options according to USC and industry standards for Private Events & Conferences VIP clients. Assists Executive Chef with maintenance of current kitchen schedules, staffing templates, staff trainings, ordering, and production targets within assigned units. Oversees processing of time cards and delivery to payroll. Assists with regular operational meetings with culinary team. Develops systems to improve operational efficiency, facilitate departmental revenue and growth, and ensure cleanliness and adherence to all food safety standards at all times. Ensures adherence to all university, local, state, and federal policies. Assists in setting and implementing culinary Standard Operating Procedures in coordination with Hospitality Management. Assists with culinary team staffing, recruitment processes, orientation and training of department staff. Works with department head and venue managers to identify high performers and develop them as leaders. Provides feedback to staff to foster growth. Directs and coordinates the production of food in a dining operation. Provides culinary advice, plans, prices and develops new menus and recipes. Schedules meal production. Prepares and cooks foods of all types, for regular service or special functions. Defines goals and objectives for the unit; communicates priorities to staff and reassesses as needed to achieve performance objectives. Directly supervises at least two full-time staff (or equivalent). Recruits, hires, orients, trains staff; evaluates performance; provides guidance. Manages disciplinary actions as required and ensures adherence to policies and procedures. Provides customer service to faculty, staff, students and external customers. Meets needs, offers options, resolves problems, and ensures customer satisfaction. Oversees food ordering. Maintains food and labor costs within established budgets. Maintains currency with university policies and applicable regulations. Inspects food storage and maintains sanitary conditions of kitchen and storage facilities. Maintains currency with professional organizations and publications relevant to the unit. The Qualifiers Minimum Education: Specialized/technical training Minimum Experience: Five years of management experience Minimum Field of Expertise:
Formal training at an accredited culinary institute Supervisory-level chef experience in diversified food-service operation Demonstrated knowledge of health and sanitation requirements Demonstrated organizational and communication skills
Strong commitment to USC’s Unifying Values What We Prefer Preferred Experience: Over five years of management 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 https://employees.usc.edu/benefits-perks/. This support advocates work-life balance and employee well-being. As members of the Trojan family, employees are connected by traditions and history that make us proud to be Trojans. The work culture thrives on mutual respect, trust, and synergy amongst all 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 $97,000 - $110,000. When determining an offer, USC 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. REQ20162167
Posted Date: 07/08/2025 Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries: Higher Education Referrals increase your chances of interviewing at USC CERPP by 2x Indian Wells, CA $69,000 - $75,000 1 week ago Hawthorne, CA $85,000 - $105,000 2 weeks ago West Hollywood, CA $80,000 - $95,000 1 month ago Anaheim, CA $93,000 - $127,000 1 month ago Palm Desert, CA $75,000 - $95,000 2 weeks ago
#J-18808-Ljbffr