Assistant Manager, Food Service

UCLA Health; Los Angeles (CA); On-site; USD 41,000 - 80,000; Full time

Job summary

UCLA Health in Los Angeles is seeking a Foodservice Supervisor to lead daily operations across cafeteria, patient services, and food production. You will guide a diverse team in a fast-paced healthcare setting to deliver safe, high-quality meals.

The role focuses on staff training, compliance with HACCP and Joint Commission, inventory control, menu collaboration, and cost-conscious production while supporting patient care and experience.

Qualifications

• Minimum 2+ years of relevant experience.
• Must obtain DSS and/or CDM certification within probationary period or first six months of employment.
• Ability to read, write, and speak English clearly and effectively.
• Knowledge of HACCP, Joint Commission, University, Hospital, Human Resources, and departmental policies.
• Ability to lead, develop, and motivate an effective team.
• Ability to stand, bend, walk, reach, lift, push, and pull for prolonged periods; lift 50 pounds or more.

Responsibilities

• 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.

Skills

Leadership

Staff Training

Coaching

Food Service Operations

Compliance

Tools

Food Management Systems

Job description

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Work Schedule

A variable work schedule, including weekdays, weekends, and holidays, based on the operational needs of the department.

Posted Date

04/22/2026

Salary Range: $30.03 - 58.09 Hourly

Employment Type

Duration

indefinite

Job #

30456

Primary Duties and Responsibilities

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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.

Job Qualifications

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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.

• 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.

As a condition of employment, the final candidate who accepts an offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; or have filed an appeal of a finding of substantiated misconduct with a previous employer. Current/former UC employees are subject to a personnel file review.