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General Information

Work Location: Los Angeles, USA
Onsite or Remote
Fully On-Site
Work Schedule
a variable schedule. Hours are established by department leadership and may vary based on operational need which can include days, nights, weekends, and holidays
Posted Date
05/20/2024
Salary Range: $28.3 - 54.74 Hourly
Employment Type
2 - Staff: Career
Duration
Indefinite
Job #
16219

Primary Duties and Responsibilities

Under the direction of the Food Service Manager, Principal Food Service Supervisors, supervise and coordinate call center activities, the assembly and delivery of patient meals, direct patient late tray service; cleaning, sanitation and maintenance of equipment and work areas.

 

Duties include:

  • Supervision of food service workers, and custodians, including scheduling, training, and job performance evaluations.
  • 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.

 

Salary: $24.62- $48.18 Hourly


Job Qualifications

  • 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 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.
  • Provide effective timely training, coaching, and evaluation of staff.
  • Ability to practice safe food handling techniques.
  • 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.
  • Knowledge of, and adherence to prescribed safety, sanitation, and food handling practices according to HACCP and JC policies.