Executive Sous Chef - High-Volume Campus Dining

University of Southern California; Los Angeles (CA); On-site; USD 63,000 - 77,000; Full time

Job summary

University of Southern California (USC) Hospitality in Los Angeles seeks a Sous Chef to lead a dynamic, high-volume kitchen across residential and campus dining locations. You will supervise staff, develop menus, and ensure quality, freshness, and timely service for students, athletes, faculty, and guests.

Responsibilities include cost control, inventory, labor planning, and staff training, with a focus on safety and compliance with health regulations.

Qualifications

• 2 years of leadership in a high-volume, full-service kitchen.
• Strong knowledge of local, state health and safety laws and regulations.
• Ability to supervise and train staff and communicate clearly.

Responsibilities

• Supervise staff daily and weekly to meet production goals.
• Plan menus, coordinate food prep, and manage par levels and waste.
• Monitor costs, inventory, payroll, and labor efficiency while maintaining quality.
• Train and develop culinary staff and conduct regular staff meetings.

Skills

Leadership

English communication

Health and safety knowledge

Education

Specialized or technical training

Bachelor’s degree

Job description

University of Southern California (USC) Hospitality in Los Angeles seeks a Sous Chef to lead a dynamic, high-volume kitchen across residential and campus dining locations. You will supervise staff, develop menus, and ensure quality, freshness, and timely service for students, athletes, faculty, and guests.

Responsibilities include cost control, inventory, labor planning, and staff training, with a focus on safety and compliance with health regulations.