UCLA Health
Assistant Manager, Food Service
Los Angeles, CA 90036 · US
About the role
Description
As a Foodservice Supervisor, you’ll lead daily operations across key areas of Nutrition Services, including cafeteria, patient services, and food production. You’ll play a hands-on role in delivering safe, high-quality meals while guiding a diverse team in a fast-paced healthcare environment.
What you’ll do:
- Lead, train, and support food service staff, including coaching and performance management
- Oversee daily cafeteria operations, including food service and cash handling as needed
- Ensure compliance with HACCP, Joint Commission, and local health regulations
- Monitor food storage, inventory, and requisitioning processes
- Conduct routine inspections to maintain cleanliness, safety, and quality standards
- Track revenue and sales trends to support operational decisions
- Collaborate on menu planning to balance nutrition, quality, and customer satisfaction
- Manage portion control and production levels to reduce waste and control costs
What sets this role apart:
- Direct impact on patient care and experience through nutrition
- Leadership opportunity across multiple service areas (retail, patient services, production, catering)
- Exposure to a highly specialized neuropsychiatric hospital environment
- Opportunity to shape team culture and improve service delivery
Please note: This role requires flexibility to float across locations during the training period.
Qualifications
- Ability to read, write, and speak English clearly and effectively to understand policies and procedures, prepare reports and evaluations, and communicate with staff at all levels.
- Must obtain DSS and/or CDM certification within the probationary period or first six months of employment.
- ServSafe Manager Certification
- Minimum 2+ years of relevant experience
- Skill in supervising a culturally diverse workforce, including delegating responsibilities, addressing performance issues, and evaluating employee performance.
- Knowledge of and adherence to JCAHO, HACCP, University, Hospital, Human Resources, and departmental policies, procedures, safety standards, and sanitation requirements.
- Ability to lead, develop, and motivate an effective team that participates in ongoing performance improvement initiatives with measurable results.
- Ability to work independently, exercise sound judgment, resolve problems promptly, and prioritize competing demands in a changing work environment.
- Computer skills to operate food management systems and prepare memos, reports, and other documentation.
- Ability to maintain clean, organized workstations and follow portion control, food service, and serving procedures.
- Ability to assist with training peers and adapt to changing priorities and departmental needs.
- Ability to stand, bend, walk, reach, lift, push, and pull for prolonged periods, including in hot or cold environments; lift, push, or pull 50 pounds or more; and work with strong cleaning solutions.
- Interpersonal skills to support the department's mission of exceeding customer expectations.
- Ability to follow through on assignments with minimal direction and contribute effectively to team initiatives and performance improvement projects.