Sous Chef | University of California, Southern (LA Coliseum)
$80,000–$85,000 year
On-siteLos Angeles, California, United States
Job Summary
Oversee day-to-day culinary operations at the LA Coliseum, managing production, sanitation, and food safety for all kitchen outlets. Direct hands-on leadership of food service teams, ensuring compliance with health department regulations and maintaining high-quality product standards through rigorous receiving, storage, and rotation protocols. Execute menu production under Executive Chef direction while supervising staff in hiring, training, performance appraisal, and conflict resolution. Maintain positive client relations through effective communication and prudent financial practices, with flexibility to work extended hours, nights, weekends, and holidays as business requirements dictate.
Required Qualifications
- degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
- Minimum three (3) years' experience in a high-volume full-service food operation
- Proven track record in improving kitchen efficiencies, quality and relative costs
- excellent leadership, financial analysis, team building and communication skills/customer service
- knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
- proficient on Microsoft Word, Excel, and PowerPoint
- flexible to work extended hours due to business requirements including nights, weekends and holidays
- open to providing incidental or short-term support to other facilities in the event of a business emergency
- Travel maybe required
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