Assistant Culinary Manager

Davita Inc.; Los Angeles (CA); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading company in healthcare dining services is seeking a full-time Assistant Culinary Manager to oversee day-to-day operations in their Dining Commons. This role involves staff supervision, quality assurance, and ensuring an exceptional guest experience while maintaining compliance with relevant standards.

Qualifications

• Minimum 1 year of food service experience required.
• Ability to read, write, and speak in English clearly and effectively.
• Strong computer skills for food management systems.

Responsibilities

• Participating in the hiring and training of staff.
• Tracking food waste and monitoring portion control.
• Ensure compliance with operational standards.

Skills

Supervision

Food Safety

Customer Service

Communication

Recordkeeping

Organizational Skills

Education

ServSafe Food Protection Manager Certification

Job description

Description

UCLA Health's Santa Monica Hospital is seeking to hire a full-time Assistant Culinary Manager to join the Department of Nutrition. You will assist with overseeing the day-to-day operations of the Dining Commons. Primary duties include:

• Participating in the hiring process and training of new staff


• Supervising staff


• Tracking of employees schedule and performance


• Investigating and responding to customer feedback and suggestions


• Tracking food waste and monitoring portion control


• Ensure guests are having a positive experience


• Ensure compliance with operational standards, policies, laws, and ordinance


• Other supervisory duties assigned

Salary range: $28.30/hr - $54.74/hr

Qualifications

• Valid ServSafe Food Protection Manager Certification (Accredited by ANSI)
• Minimum 1 year of food service experience
• Ability to read, write, and speak in English clearly and effectively
• Proficient in following dimensions of restaurant functions (food planning/preparation, purchasing, sanitation, recordkeeping, preparation of reports, etc.)
• Knowledge of policies outlined by JCAHO, HACCP, University, and Hospital standards
• Skill and ability to supervise culturally diverse personnel
• Ability to lead, supervise, and mentor staff
• Strong computer skills to operate food management systems
• Skill in setting priorities and organizing workflow to maximize efficiency and meet deadlines
• Ability to interact effectively at all levels of the organization
• Ability stand, bend, walk, reach for prolonged periods of time in hot or cold areas
• Ability to lift, push, or pull 50+ pounds
• Ability to work around or use strong cleaning solutions