Line Cook II (Culinary Specialist II), Catering and Private Events

From fine dining restaurants to residential dining, USC Hospitality serves thousands of students, athletes, faculty, and staff, as well as many 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. The team at USC Hospitality is led by innovative executive chefs and directors who strive every day to craft nourishing and wholesome alternatives for our hungry Trojan Family and our guests. Students, faculty, staff, and visitors to the Trojan campus count on USC Hospitality to provide a fresh, made‑to‑order, nourishing meal. In the hustle and bustle of student life, our eateries are the ideal social gathering locations to grab a quick bite or enjoy a group meal. We are driven to succeed by our commitment to uphold our unifying values. Opportunity The Culinary Specialist II will prepare food for our guests, utilizing fresh, locally sourced ingredients. You will ensure that our high standards of excellence are maintained throughout our kitchens, keeping inventories and facilities clean, organized, and up‑to‑date. As a member of our team, you will pride yourself on exceeding the expectations of all customers and keeping the Trojan spirit alive. Accountabilities Provide customer service to faculty, staff, students, and guests, ensuring the highest level of satisfaction without unnecessary referrals. Maintain a friendly, helpful demeanor and offer timely options for customers with specialty diets or restrictions. Measure, cut, and mix ingredients according to recipes or direction from the unit chef/manager. Cook and prepare food to the specified quality, quantity, appearance, and temperature. Ensure all food goods are utilized to maximum yield, reducing waste, spoilage, and pilferage. Prepare food items for a la carte and special events according to the recipe or instructions provided by the unit chef/manager, ensuring compliance and consistency with product, menu, and recipe specifications and on‑time production standards. Prepare a variety of soups, sauces, salads, appetizers, dressings, stews, and desserts, including meats, game, seafood, poultry, starches, sauces, and vegetables daily for meal and service production in a timely manner. Adhere to the kitchen sanitation program. Follow standard food handling and sanitation procedures. Complete temperature and cooling logs as directed. Keep the work/cooking space neat, orderly, 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 for batch, prep, and a la carte menu items. Adhere to departmental service, health, and sanitation standards, safety, and university rules and regulations. Store all food goods in approved containers that are wrapped, dated, and labeled (where applicable), and keep equipment properly stored. 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 knife handling and sharpening procedures. Maintain personal and professional tools in adherence with policies and procedures. Report any maintenance issue to the unit chef/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. Qualifiers Minimum Education: Specialized or technical training. Minimum Experience: 3 years. 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. Commitment to USC’s Unifying Values through ideas, words, and actions. What We Prefer Preferred Education: High School Diploma; 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. Trojan Family Rewards We offer a wide variety of benefits and programs that support our staff and their families. For more information, visit 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! The work culture thrives on mutual respect, trust, and synergy among all members. USC has great minds that transform the world with their talents and research. Join us! Hourly rate: $28.72. Compensation is based on scope, responsibilities, experience, education, training, key skills, internal alignment, applicable laws, contractual requirements, grant funding, and market conditions. Job ID: REQ20165148 Posted Date: 08/18/2025 #J-18808-Ljbffr University of Southern California