PREFERRED: Associate Degree in Culinary Arts/Nutrition or relevant degree.
Must have three to five yearsâ experience as a Chef managing institutional foodservice operation, preferably in a hospital setting.
Must have experience and knowledge in healthy cooking techniques, upscale catering, proficient in patient care and various diets.
Forward Thinking /Innovation/Strategy: Ability to be creative in menu design, execution, and delivery.Â
Strong understanding of nutrition.
Able to prepare a variety of meals simultaneously.Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
Excellent at maintaining food inventories and making sure all ingredients are fresh.
Excellent verbal and written communication skills.
REQUIRED: Serve Safe Certification
Fire and Safety Certification.Â If no card upon hire, one must be obtained within 30 days of hire, and maintained by renewal before expiration date.Â
The essential function of the Professional Chef is to be proficient in all areas of food cooking and preparation, knowledge of different cuisines, and ability to train in healthy/trending cooking styles and techniques. Coordinates, plans, and directs multi-faceted operation while managing resources and ensuring highest level of execution and innovation.
USC’s Viterbi School of Engineering has been one of the economic engines in Southern California and a vital hub in the California economy. The technical innovations and ideas generated by the Viterbi faculty and research community have resulted in countless innovations, many becoming the foundations for new companies, products and services. The thousands of students graduating each year bring new ideas and vitality to companies in California and beyond. With an annual research budget exceeding $205M each year, more than 46 research centers and institutes, more than 180 faculty members, 7,800 students and over 60,000 impassioned alumni world-wide, the Viterbi School is addressing some of the world’s great challenges.