Lead Sous Chef, Campus Dining & Wellness

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

Job summary

University of Southern California in Los Angeles is seeking a Sous Chef to lead a high-volume, full-service kitchen across multiple dining concepts for students, athletes, faculty, staff and visitors. You will supervise staff, train, and ensure fresh, healthy meals while upholding USC Hospitality standards.

This role emphasizes cost control, menu planning, and adherence to health and safety rules, with opportunities to develop culinary teams and contribute to USC's Unifying Values.

Qualifications

• 2 years of leadership experience in high-volume, full-service kitchen.
• 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.
• CA driver's license and DMV Pull Notice compliance.

Responsibilities

• Supervise staff complying with USC Hospitality and Health Department standards.
• Direct, guide, and motivate staff to achieve production and sales goals.
• Train, coach, and counsel employees; conduct weekly staff meetings.
• Plan menus, create recipes, supervise food preparation and plate presentation.
• Manage labor costs and payroll in line with schedules.
• Take daily/weekly/monthly inventory; order through CBORD.
• Data entry for cash office, financial reports, and closing reports.
• Distribute daily menus and email management recaps.
• Train staff on new products/LTOs; assist with hiring and staff reviews.

Skills

Leadership in high-volume kitchen

English communication

Lift up to 50 pounds

CA driver's license

DMV Pull Notice awareness

Education

Specialized or technical training

Tools

CBORD system knowledge

Job description

University of Southern California in Los Angeles is seeking a Sous Chef to lead a high-volume, full-service kitchen across multiple dining concepts for students, athletes, faculty, staff and visitors. You will supervise staff, train, and ensure fresh, healthy meals while upholding USC Hospitality standards.

This role emphasizes cost control, menu planning, and adherence to health and safety rules, with opportunities to develop culinary teams and contribute to USC's Unifying Values.