Job Abstract

Under general supervision of the Senior Food Services Manager, the Assistant Food Services Manager is responsible for the conception and implementation of upscale, culturally diverse menus & recipes for patient care, retail operations, and catering services.

Duties include:

• Supervision of foodservice workers, clerks, vendor foodservice employee(s), which includes scheduling and training in foodservice related duties.
• Cost control, requisitioning and proper storage of food items.
• Observance of all sanitation, safety procedures, and adherence to all policies outlined by Joint Commission, the University of California, and the UCLA Medical Center.

This is a Temporary/Limited position and may be extended or converted to Career depending on the needs of the department.

Salary: $24.62- $48.18 Hourly

• Certified Dietary Manager Certification (CDM) and/or Dietetic Service Supervisor Certificate. If not certified then currently enrolled in the program with 2 year established completion date.
• Active ServSafe certification. ?
• Ability to read, write, and speak the English language in order to comprehend Departmental and University policies and procedures, write grammatically correct memos, reports, evaluations, and specifications for operations, communicating clearly to staff, and conveying information to individuals at different levels.
• Computer skills to operate food management systems in place, and to generate memos and reports.
• Skill in supervising food service personnel, including delegating of responsibility, disciplining, and evaluating performance.
• Ability to work independently, following through on assignments with minimal direction, and solving problems in a timely and judicious manner.
• Ability to form, lead, and develop an effective team that participates in on-going Performance Improvement programs with measurable results.
• Ability to assist in training peers as needed.
• Ability to stand, bend, walk, reach, lift, push and pull for prolonged periods of time in hot or cold areas.
• Ability to lift, push, and pull at least 50 lbs.
• Knowledge of, and adherence to prescribed safety, sanitation, and food handling practices according to HACCP and JC policies.