Culinary Specialist II, Town & Gown
Core
Prepare high-quality food for students, faculty, staff, and visitors using fresh, locally sourced ingredients in a fast-paced university dining environment.
Role type
Culinary Specialist II (hands-on IC)
Builds
Production of a la carte, special event, and daily meal items (soups, sauces, salads, appetizers, main courses, desserts) for USC Hospitality.
Domain
Higher Education / Hospitality / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Classical and modern cooking techniques, kitchen equipment operation, food safety and sanitation compliance, inventory management, customer service, recipe execution, knife handling
Preferred skills
Overseeing student or temporary workers, experience in high-volume banquet or catering environments
Technologies
Grill, fryer, broiler, roaster, poacher, blancher, oven, food processor, scale, thermometer
Responsibilities
Measure, cut, and mix ingredients according to recipes; cook and prepare food to specific quality and temperature standards; ensure maximum yield and reduce waste; maintain kitchen sanitation and organization; provide guidance to kitchen staff; adhere to health and safety regulations.
Seniority
Mid-level, hands-on IC