Lead Cook | Part-Time | University of Southern California (USC) Athletics

Oak View Group•Los Angeles, CA

About The Position

The Lead Cook prepares menu items using cooking equipment in a fast-paced environment and adheres to food quality standards to ensure guest satisfaction. The role also requires attention to portion control, food waste, and sanitation. The Lead Cook cooks and packages food to order or keeps it warm until sold, receives food-product requests from front-counter staff, and maintains quality and production standards. Food must be fresh and high quality when served. The position pays $22.50 per hour and is part-time. The posting states that the position will remain open until December 31, 2026.

Requirements

Food Handler certification is required or must be obtained within the required timeframe.
Knowledge of basic food preparation, cooking techniques, knife skills, and food presentation.
Ability to read and follow recipes, production guides, and food preparation checklists.
Knowledge of proper food handling, sanitation, and temperature-control procedures.
Strong attention to detail and commitment to food quality and presentation.
Ability to work effectively as part of a culinary team in a fast-paced environment.
Ability to communicate effectively with culinary leadership and team members.
Ability to prioritize multiple tasks and maintain production timelines.

Nice To Haves

High school diploma or equivalent is preferred.
1–2 years of previous culinary, restaurant, hotel, catering, banquet, or food-service experience is preferred.
Previous experience with food preparation is preferred.

Responsibilities

Cook and package food products prepared to order or kept warm until sold.
Receive verbal food-product orders from front-counter staff for guest orders.
Maintain quality and production standards for menu items, ensuring food is fresh and high quality when served.
Control portions and serving temperatures for products served in the concession stand.
Clean, stock, and restock workstations and displays.
Operate large-volume cooking equipment, including grills, deep-fat fryers, and ovens.
Keep work areas and equipment clean, store food products properly, clean and put away utensils, and sweep and mop the floor at the end of the shift.
Check out with the manager before ending the shift to ensure the concession stand meets cleanliness standards.
Maintain sanitation, health, and safety standards in work areas.
Demonstrate attendance that meets the company standard for excellent attendance.