Line Cook; Culinary Specialist

Line Cook (Culinary Specialist) page is loaded## Line Cook (Culinary Specialist) locations:
Los Angeles, CAtime type:
Full time posted on:
Posted Yesterday job requisition :
REQFrom fine dining restaurants to residential dining,
** USC Hospitality
** serves thousands of students, athletes, faculty, and staff, as well as our 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.

Amidst all of 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.

We are seeking to build a pool of candidates for future
** Line Cook (Culinary Specialist)
** positions to join our rapidly growing team.
*
* The Opportunity:

**** The Accountabilities:
*** Provide customer services to faculty, staff, students, and guests.
* Prepare food items according to the recipe or instructions provided by the Chef. Adhere to proper knife handling procedures.
* Assist the Chef by working in other areas of the kitchen as assigned.
* Maintain inventories.
* Maintain cleanliness of facilities.
* Maintain kitchen sanitation program. Comply with standard food handling and sanitation procedures.
* Adhere to department service standards and to all health, safety and University rules and regulations.
* Attend and participate in meetings as required.
* Report to station, ready to work at the time work assignment is scheduled to begin.
* Perform other related duties as assigned or requested. The University reserves the right to add or change duties at any time.
** The Qualifiers:
**
* Minimum Education:

High School degree not required

* Minimum Experience:

1 year
* Minimum Field of Expertise:
* Must successfully complete the culinary skills test administered by the Executive Chef.
* Knowledge of all kitchen equipment, small or large scale.
* Knowledge of both restaurant and banquet style cooking.
* Demonstrated customer service experience.
* Experience working in a fast paced working environment.
* Ability to effectively communicate in English.
* In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC’s Unifying Values.
** What We Prefer**:

* Preferred Education:

High School or equivalent. Specialized/technical training.

* Preferred Experience:

2 years.
* Preferred Field of Expertise:
Culinary School diploma. Two years in a restaurant/hotel/high volume banquet and catering operation.
** 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 .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 amongst all of its members.

FIGHT ON!

The hourly rate for this position is $20.00. When determining an offer, the University of Southern California 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.

Minimum Education:

Less than high school

Minimum Experience:

1 year  Minimum Field of Expertise:
Must successfully complete the culinary skills test administered by the Executive Chef. Knowledge of all kitchen equipment, small or large scale. Knowledge of both restaurant and banquet style…