Kitchen Manager, USC Hotel

Please review the Important information for all USC job applicants page for more details regarding your rights and obligations as a job candidate.

USC Auxiliary Services, one of the largest divisions at The University of Southern California, is focused on making a difference for over 65,000 students, athletes, faculty, staff, and guests who visit our campuses each day.  Through our innovative services, our six central business units (USC Bookstores, USC Hospitality, USC Housing, USC Transportation, the USC Hotel and the Los Angeles Memorial Coliseum) collectively create the best USC experience for future leaders, scientists, filmmakers, engineers, and doctors alike. Auxiliary Services works tirelessly to welcome all visitors into the Trojan family. We are driven to succeed by our commitment to uphold our six unifying values in Integrity, Excellence, Well-Being, Open Communication, Accountability, and Diversity, Equity, and Inclusion.

The city of Los Angeles boasts endless attractions and tourist destinations. Amongst all of the sights and sounds, the USC Hotel offers a modern and convenient place to unwind, with 240 spacious, comfortable guest rooms and over 15,000 square feet of flexible event space. Owned and operated by the University of Southern California, and the site of a recent multi-million dollar renovation, the hotel features luxurious fabrics and artwork depicting the storied traditions of USC. Additional renovations, which include the restaurants and kitchens, are in the planning stage.

We are seeking a Kitchen Manager to join our rapidly growing team.

The Opportunity:

We look forward to serving our guests each and every day with a smile as we work to provide an exceptional guest experience. The Kitchen Manager will oversee all of our culinary operations and ensure that the University’s high standards are met. You will support, motivate, and educate our team while creating a friendly, positive, and welcoming environment for our students, athletes, faculty, staff, and visitors. As an innovative and analytical person, you will develop systems to increase our team’s efficiency, facilitate volume growth, improve our facility, and manage our budget. Your passion and enthusiasm for your work will be contagious in all of your interactions!

The Accountabilities:

• Responsible for the flow of all food production for general service and private events. Supervise the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Supervise and coordinate food preparation. Ensure products are being stocked properly. Develop and create new menu items and plate presentations.

• Schedule employees for mandatory trainings, complete employee reviews, and provide resources for employees’ interpersonal needs while abiding by the Collective Bargaining Agreement and USC Hospitality Standard Operating Procedures. Attend culinary tastings to recruit and hire new staff.

• Manage and monitor employees’ hours and breaks to control labor. Determine and post schedules. Ensure all wage and hours standards are being followed. Ensure all direct reports maintain a safe work environment.

• Provide all management and staff with day-to-day expectations, as well as daily, monthly, and yearly goals. Communicate with management to ensure all staffing issues, repairs, and daily operational logs are complete and accurate.

• Ensure direct reports have properly completed all assigned tasks that fit their job description. Direct, guide, and motivate staff to meet the production and/or sales goals. Supervise staff to ensure they are following the standards set by USC Hospitality and the Health Department.

• Work closely with the Health Department to maintain compliance. Ensure overall facility cleanliness at all times. Check equipment daily and make arrangements for repairs, if necessary.

• Ensure stellar working relationships with vendors. Respond to all customer comments, questions, and/or concerns.

• Facilitate and attend meetings with upper management, supervisors, assistant managers, and managers. Work closely with Associate Director to develop new ideas for future growth. Communicate changes to direct reports and execute a plan for implementation.

• Oversee the operational and financial goals of the kitchen. Develop new recipes, daily specials, and private event menus that are in line with food cost and current market trends.  Prepare annual budget and ensure fiscal responsibilities are met. Cost out all specials and menu items to ensure proper budgeted food cost.

• Take inventory on a daily, weekly,