Assistant Manager, Food Service

University of California - Los Angeles Health; Los Angeles (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

University of California - Los Angeles Health is seeking a Foodservice Supervisor to lead daily operations across Nutrition Services, including cafeteria, patient services, and food production. You will coach a diverse team in a fast-paced healthcare setting, ensuring safe, high-quality meals and compliant service.

Responsibilities include training staff, overseeing cafeteria activities and cash handling, maintaining HACCP and Joint Commission standards, managing inventory and portion control,

Qualifications

• 2+ years of related food service supervisory experience.
• DSS and/or CDM certification within probation period.
• ServSafe Manager Certification.
• Ability to lead diverse staff and manage training.

Responsibilities

• Lead, train, and support food service staff.
• Oversee daily cafeteria operations and cash handling as needed.
• Ensure compliance with HACCP and Joint Commission.
• Monitor inventory and requisitioning processes.
• Maintain portion control and production to reduce waste and control costs.
• Track revenue and sales trends to inform operations.
• Float across locations during the training period.

Skills

Staff supervision

Food safety awareness

Customer service

Operational oversight

Education

ServSafe Manager Certification

DSS/CDM certification

Tools

Food management systems

Job description

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.