Line Cook II (Culinary Specialist II)

Opportunity The Culinary Specialist II will prepare food for guests using fresh, locally sourced ingredients. The role maintains high standards of excellence, cleanliness, and inventory management while providing exceptional customer service. Accountabilities Provide customer services to faculty, staff, students, and guests. Ensure the highest level of customer satisfaction without unnecessarily referring customers to other staff members. Maintain a friendly, helpful demeanor. Provide timely options for customers with specialty diets or dietary restrictions. Measure, cut, and mix ingredients according to recipes and the direction of the unit chef or manager. Cook and prepare food according to chef/manager directions to meet specific quality, quantity, appearance, and temperature standards. Ensure all food goods are utilized to maximum yield, reducing waste, spoilage, and pilferage. Prepare food items for a‑la‑carte and special event menu items according to the recipe or instructions provided by the unit chef or manager. Ensure 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—including meat, game, seafood, poultry, starches, sauces, and vegetables—daily for meal and service production in a timely manner. Adhere to the kitchen sanitation program and standard food handling procedures. Complete temperature and cooling logs as directed. Ensure work/cooking space is neat, orderly, and left clean and sanitized. Maintain working knowledge of classical and modern cooking techniques, including grill, fry, broil, roast, poach, blanch, and bake. Learn and execute new techniques applied to batch, prep, and a‑la‑carte menu items. Adhere to department service, health, sanitation standards, safety, and university rules and regulations. Store all food goods in approved containers that are wrapped, dated, and labeled (where applicable) and store equipment in proper places. Maintain cleanliness and organization of facilities, kitchen common areas, stations, tools, kitchen small wares, and cooking equipment. Ensure proper use of kitchen small wares and cooking equipment, including proper knife handling and sharpening procedures. Maintain personal and professional tools in adherence with policies and procedures. Report any maintenance issue to the unit chef or manager. Provide guidance and direction to culinary and kitchen staff. Attend all required culinary trainings. Perform other related duties as assigned or requested. The university reserves the right to add or change duties at any time. Qualifications Minimum education: specialized or technical training. Minimum experience: 3 years in a culinary environment. Minimum field of expertise: Culinary School Certificate or Diploma from a nationally accredited Culinary Arts and Management school. Knowledge of all kitchen equipment, small or large scale. Knowledge of both restaurant and catering/special event cooking. Demonstrated customer service experience. Experience in a fast‑paced kitchen environment. Knowledge of classical cooking techniques and modern cookery. Ability to effectively communicate in English. Knowledge of standard food handling and sanitation procedures. Ability to lift up to 50 lbs. Strong commitment to USC’s Unifying Values. Preferred Qualifications Preferred education: High School Diploma and, if applicable, Associate’s Degree from a Culinary Arts and Management school. Preferred experience: 4 years in a restaurant, hotel, or high‑volume banquet and catering environment. Preferred field of expertise: Ability to oversee student, temporary, and/or resource workers. Benefits Health insurance, retirement plan, paid time off, and other employee benefits are available. For more information, visit the employee benefits page. Compensation Hourly rate: $27.22. EEO Statement USC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other characteristic protected by law or USC policy. USC observes affirmative action obligations consistent with state and federal law. USC will consider for employment all qualified applicants with criminal records in a manner consistent with applicable laws and regulations, including the Los Angeles County Fair Chance Ordinance and the Fair Chance Initiative for Hiring Ordinance. USC will consider for employment all qualified applicants with criminal records in a manner consistent with applicable laws and regulations. USC will provide reasonable accommodations to applicants and employees with disabilities. USC will maintain a smoke‑free environment and is committed to digital accessibility. USC is a smoke‑free environment and a digital‑accessible workplace. #J-18808-Ljbffr University of Southern California