Director Culinary Operations Private Events & Restaurants

Client: University of California (USC)

Position: Director Culinary Operations Private Events & Restaurants

Location: Los Angeles, California

The Culinary Director of USC Private Events and Restaurants plays a critical role in driving creativity and high-level of culinary execution in our private events and restaurants dining operations. This role is in charge of the culinary vision and direction of the private events and restaurants program and is responsible for all aspects including food quality and safety, innovation, and presentation.
 

Key Functions:
 

The primary driver for this position is to push our creativity and to further enhance the reputation of and satisfaction with the private events food and beverage program amongst USC and Non-USC clients, the broader USC community of USC Students, Staff, and Faculty. The position will be in charge of training culinary leadership and staff and maintaining culinary standards throughout all full service restaurants and private event venues and kitchens.

This position will have Professional Chefs, Kitchen Managers, and Senior Kitchen Managers as direct reports. In addition, the Culinary Director will work closely with Hospitality Purchasing and Business Data Operations in developing menus, while upholding USC’s purchasing standards and working with our food management system to manage all aspects of recipe building, ordering, production and service.

Collaborate with the leadership team to identify and implement new menus, program updates, create and execute custom menus, and work with the Event Sales and Operations on special projects, operational challenges, and new business and revenue opportunities. The Culinary Director will be responsible to meet or exceeded budgeted targets for cost of goods and culinary labor in private events and full-service restaurant dining both at the Hotel and USC Hospitality.

Responsible to build positive relationships with the Office of the President, Cultural Relations University Events, and other internal clients as well as the broader USC community and actively seek their feedback, so this can be incorporated into menu development and programming to meet evolving needs and exceed expectations.

The Culinary Director is a member of the USC Hospitality senior leadership team and collaborates with culinary leadership across the department. The Culinary Director stays current with the development of fine dining at high end downtown restaurants and catering companies and is actively engaged and involved with culinary and industry associations.

Accountabilities:

• Oversees menu development and implementation in all USC Private Event and Restaurant units and venues.
• Develops and maintains costed recipes, portion specifications, and standard preparation procedures for all dishes and ensures that all chefs and cooks are following these standards.
• Manages the private events and restaurants program according to established KPI’s and implements actions in areas where results deviate from expectations.
• Has a solid understanding of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies.
• Champions and educates the rest of the team in the use of the Food Management System (CBORD) for product ordering, invoice processing, and proper inventories.
• Evaluates Private Event and Restaurant venues’ kitchens and stations to improve flow & efficiency in speed of service, streamlined operations, reduced wait times, and enhanced overall guest experience.
• Ensures food presentation aligns with industry innovations and our brand standards, focusing on aesthetic appeal, innovative approach and attention to detail.
• Leads custom menu development efforts, working closely with sales and operations leadership and culinary personnel to understand their needs and ideate innovative culinary concepts and menus.
• Participates and takes the lead on private event tastings with clients and restaurant menu development tastings with Hospitality and Auxiliary Services leadership.
• Aligns culinary initiatives with USC’s Unifying Values as well as sustainability goals.
• Participates in the development of the strategic vision and mission of the department(s). Helps define the strategy, goals and tactics to meet the unit and department(s) objectives.
• Participates in the development and administration of department budgets in conjunction with subordinate managers. Meets or exceeds all assigned budgetary targets. Monitors fiscal performance and looks for variances or trends. Updates projections and forecasts on a monthly basis. Proactively implements corrective actions when financial performance of unit(s) does not meet budget. Approves major expenditures and budget adjustments, as authorized. Analyzes data from detailed reports and drives team accountability.
• Manages the delivery of services for staff, students, faculty and other guests. Sets and communicates department priorities and performance standards and assesses operations using these criteria. Plans and conducts quality assurance reviews and recommends changes, as appropriate. Develops and maintains systems and procedures to facilitate department operations.
• Directly or indirectly manages program and administrative staff, usually through subordinate managers and supervisors. Recruits, screens, hires, and trains staff, as necessary. Evaluates employee performance and provides guidance and feedback. Counsels, disciplines and/or terminates employees as required. Recommends departmental goals and objectives, including workforce planning and compensation recommendations. Reassesses or redefines priorities as appropriate in order to achieve performance objectives. Recommends, approves and monitors professional training and development opportunities for staff.
• Participates in the planning, development and implementation of policies and procedures, including development and implementation of training programs, procedural manuals, special projects and major university initiatives. Continuously improves departmental policies and procedures to achieve standardization of best practices and defined policies and procedures. Implements and supports department-wide quality control processes and initiatives. Ensures compliance by all associates and management with all university, local, state, federal rules and regulations, including those related to Public Health, ABC and NCAA. Develops and maintains effective relationships with internal and external stakeholders.
• Screens, engages and manages work provided by third-party outside vendors required to effectively complete assignments to established standards, as required. Ensures contract terms are satisfied.
• Maintains awareness and knowledge of current changes within legal, regulatory, and technology environments which may affect operations. Ensures senior management and staff are informed of any changes and updates in a timely manner. Establishes and maintains an appropriate network of professional contacts. Maintains membership in appropriate professional organizations and publications. Attends meetings, seminars and conferences and maintains continuity of any required or desirable certifications.
• Perform other related duties as assigned or requested.

Education & Experience:
 

• Bachelor’s degree in Culinary Arts or Hospitality Management. Combined experience/education as substitute for minimum education.
• Seven years senior culinary management experience.
• Expertise: High volume, complex catering and full-service restaurant foodservice experience in a corporate, public, or private setting.

In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC’s Unifying Values.

Preferred Qualifications:
Master’s degree, ten years experience.

USC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other characteristic protected by law or USC policy. USC observes affirmative action obligations consistent with state and federal law.

Note: The annual base salary range for this position is $122,155.52 – $175,000. 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.