Assistant Kitchen Manager, EVK

University of Southern California • Los Angeles, CA

81d • $68,640

About The Position

USC Hospitality serves over 65,000 students, athletes, faculty, and staff, as well as visitors, and is 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 chefs and directors who strive every day to craft nourishing and wholesome alternatives for our hungry Trojan Family and guests. We take pride in offering the best in residential dining options to our community, including locally sourced whole foods and home-style meals. We are seeking an Assistant Kitchen Manager to join our rapidly growing team. The Assistant Kitchen Manager will oversee kitchen operations and ensure exceptional guest experiences, leading the team by supporting, motivating, and educating employees.

Requirements

• Specialized or technical training.
• 2 years of experience in a leadership role in a high-volume, full-service kitchen environment.
• Demonstrated 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.
• Valid CA driver's license required.

Nice To Haves

• Bachelor’s Degree.
• 3 years of experience.
• Knowledge of kitchen equipment and procedures.
• Budgeting experience.

Responsibilities

• Supervise staff to ensure they are following the standards set by USC Hospitality and the Health Department.
• Assign duties to staff on a daily and weekly basis using opening and closing checklists and/or weekly side work.
• Communicate changes from management to front line staff.
• Direct, guide, and motivate staff to achieve and meet production and/or sales goals.
• Provide all staff with day-to-day goals and expectations.
• Train, guide, coach, and counsel employees.
• Conduct weekly meetings with staff members to discuss issues and concerns.
• Maintain a clear understanding of the Collective Bargaining Agreement.
• Daily review of schedules to ensure lowest possible labor cost.
• Review and approve payroll.
• Participate in planning menus and plate presentation.
• Create recipes for new menus.
• Supervise and coordinate activities of food preparation.
• Ensure the par levels are correct and make adjustments based on volume.
• Cost out all specials and menu items to ensure proper budgeted food cost.
• Check waste logs and adjust pars accordingly to control food cost.
• Control food cost by spot checking portion sizes and ensuring quality products.
• Take inventory on a daily/weekly/monthly basis.
• Order products through CBORD.
• Data entry for the cash office, financial report, and closing report.
• Input the sales into the DSR.
• Print out the daily menus.
• Email daily recaps to management.
• Help train staff on new products/LTOs.
• Ensure staff attends the required trainings.
• Assist with staff reviews.
• Assist with interviewing and hiring new culinary specialists.
• Perform other related duties as assigned or requested.

Benefits

• Dental and vision plans.
• Tuition assistance for employees and their families.
• Paid time off.
• Flexible spending accounts.
• 2:1 retirement plan contributions.
• Child care centers.
• Up to $50,000 housing subsidy.
• Qualifying for Public Service Loan Forgiveness (PSLF) for educational loans.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees