Executive Chef, USC Hotel

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 unifying values.

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 an Executive Chef to join our rapidly growing team.

The Opportunity

The Executive Chef serves as the primary culinary authority for the hotel’s restaurant and private event venues. Develops new menus and recipes and ensures consistent execution of menu throughout all areas and day parts. Maintains costs for food, beverage, and labor within established budgetary guidelines for assigned unit/department while achieving consistent revenue growth.

The Accountabilities
• Responsible for all aspects of the culinary aspects of all Food & Beverage outlets of the hotel, including the Lab and employee cafeteria.
• Creates and implements Hotel restaurant and private event menus per established schedule, or as per supervisor. Responsible for creating corresponding recipes, sourcing, pricing, and implementation of menu items, training of staff and consistent execution up to established standards. Reviews sales data, product mix and other menu engineering reports and makes menu adjustments accordingly. Ensures Cost of Goods and food inventories remain within budgeted standards and financial performance expectations.
• Ensures food presentation aligns with industry innovations and our brand standards, focusing on aesthetic appeal, innovative approach and attention to detail.
• Ensures adherence to LA Department of Public Health food safety code at all times, maintaining a letter “A" grade during inspections and 90% or higher scores on 3rd party audits.
• Creates new or update culinary or operational standards where gaps exists.
• Develops culinary creations for hotel VIP / guest amenities and ensure they are consistently executed to the standard.
• Oversees proper planning of kitchen schedules based on budgeted labor targets, staffing templates, staff trainings, ordering, and production targets within assigned unit. Oversees processing of time cards and delivery to payroll in assigned unit. Hosts regular operational meetings with culinary team.
• Reviews guest satisfaction trends in regards to feedback on food quality, variety etc. and follows up with recognition and/or corrective action.
• Engages with Hospitality and Hotel management to develop systems to improve operational efficiency, enhance the guest experience and facilitate departmental revenue growth.
• Ensures adherence to all systems, procedures, and policies from federal, state, county and the university. Creates, maintains, and implements all departmental culinary Standard Operating Procedures in coordination with Hotel and Management.
• Leads for Culinary and stewarding applicants for positions at USC Hotel and partners with Talent Acquisition to perform recruitment, screening, hiring, orientation and training of department staff. Works with the department head and venue managers to identify high performers and develop them as Department leaders.
• Has a solid understanding of vendor invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control.
• Builds productive and positive relationships with hotel department heads and attends hotel and private event related meetings
• Works with HR Business partner on all employee relations matters, including hiring, counseling, and termination policies.
• Aligns culinary initiatives at USC Hotel with USC’s Unifying Values as well as sustainability goals.
• Provides customer service to students, faculty, staff and external customers. Meets customer needs, offers options, resolves problems and follows up with customers. Ensures full customer satisfaction without unnecessarily referring customer to other staff members. Maintains friendly, helpful demeanor.
• Provides professional culinary advice. Plans and develops new menus and recipes. Schedules meal production and performs quality control evaluations. Oversees usage and maintenance of computerized menu management system.
• Directly or indirectly supervises all assigned subordinate staff, usually through supervisors. Recruits, screens, hires, orients and trains staff. Evaluates employee performance and provides guidance and feedback to assigned staff. Counsels, disciplines and/or terminates employees, as required.
• Maintains currency with, understands and ensures unit compliance with all university policies and procedures and with all applicable local, state and federal laws and regulations.
• Oversees food ordering. Maintains food and labor costs within established budgetary guidelines.
• Inspects food storage and directs sanitary maintenance of kitchen and storage facilities.
• Researches new developments in methods and equipment for application to food services operations; makes recommendations.
• Develops, implements and administers plans for effective communications program(s) within unit.
• Perform other related duties as assigned or requested. The university reserves the right to add or change duties at any time.

This is a fully onsite position with a variable schedule. The selected candidate must be available to work weekends, evenings, and/or holidays as needed to support business operations. Full availability is required.

The Qualifiers
• Education: Specialized or technical training.
• Experience: 5 years of culinary management experience.
• Expertise:
• Formal training at accredited culinary institute.
• Supervisory level chef experience in high volume diversified food service operation.
• Working knowledge of health and sanitation regulations.
• Valid CA driver's license required. Position will participate in the Department of Motor Vehicles (DMV) Pull Notice System. A copy of DMV record will be required as a final condition of employment. For more information please visit the policy website .

What We Prefer
• 7 years of experience.
• Certification in kitchen sanitation procedures.

In addition, the successful candidate must also demonstrate, through ideas, words, and actions, a strong commitment to USC’s Unifying Values of integrity, excellence, community, well-being, open communication, and accountability.

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 https://employees.usc.edu/benefits-perks /.

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.

USC has great minds that transform the world with their talents and research. Will you be one? Join us!

FIGHT ON!

The annual base salary range for this position is $109,813 - $130,000. 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: Specialized/technical training Minimum Experience: 5 years Minimum Skills: Formal training at accredited culinary institute. Supervisory level chef experience in high volume diversified food service operation. Working knowledge of health and sanitation regulations. Preferred Certifications: Certification in kitchen sanitation procedures. Preferred Experience: 7 years

Job ID REQ20172722 Posted Date 03/05/2026

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