Director of Culinary Operations, Campus Dining

Client: University of Southern California (USC)

Position: Director of Culinary Operations Campus Dining

Location: Los Angeles, California

As the Director of Culinary Operations Campus Dining, you will oversee the culinary vision and operations for residential and retail dining. You will ensure the highest standards in food quality, safety, and presentation, while fostering innovation through new concepts, menu updates, and special events.

Key Functions:
 

The primary driver for this position is to drive innovation and further enhance the reputation of and satisfaction with the dining program amongst meal plan participants, the broader USC community of USC students, staff and faculty. This position will be in charge of training and maintaining culinary standards throughout all residential and retail venues and will have Kitchen Managers and a Senior Kitchen Manager 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. You will collaborate with the leadership team to identify and implement new concepts, program updates, create and execute special events, such as culinary takeovers, etc.

The Culinary Director will be responsible for meeting or exceeding budgeted targets for cost of goods and culinary labor in residential and retail dining. This position will be responsible to build positive relationships with student government, student life and the broader USC community and actively seeks 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 dining programs at peer institutions and is actively engaged and involved with culinary and industry associations.

The Accountabilities:

• Oversee full implementation and the Food Management System (CBORD or similar program). Utilizing the program for pre and postproduction, forecasting, waste management and maintaining accuracy and costing for our dining program.
• Manages the program according to established KPI’s and implements actions in areas where results deviate from expectations.
• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.
• Have 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.
• Evaluate station flow and drive efficiency in speed of service to streamline operations, reduce wait times, and enhance the overall dining experience.
• Ensure food presentation aligns with our brand standards, focusing on aesthetic appeal, innovative approach and attention to detail.
• Lead concept development efforts, working closely with leadership and culinary personnel to understand their needs and ideate innovative culinary concepts.
• Align 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.

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: Extensive experience utilizing a menu management system (CBORD, FoodPro, Eatec, or similar).
• Valid CA driver’s license required.
• 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
High volume, complex foodservice operations experience in a university setting is a +

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.