Assistant Food Service Manager

UCLA Health -
Los Angeles, CA

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Job Details

$29.17 - $56.37 an hour
8 days ago

Qualifications

Food and beverage product quality management
Kitchen health and safety standards
Retail sales transactions
Customer communication
Staff supervision
Food service health code compliance
ServSafe
Workplace dispute resolution
Routine inspections
English
Cost control
Union relations
Quality control management
Cash register operations
Kitchen cost control
Food safety sanitizing procedures
HACCP
Kitchen staff training
Labor contracts
Employee grievances
Operating kitchen equipment
Payment processing in food service
Meeting facilitation
Managing kitchen staff
Restaurant cost management
JCAHO
Overseeing training

Full Job Description

Description

As a Supervisor for Nutrition Services at Ronald Reagan, you will be responsible for the daily operations of the various areas of the Dept. of Nutrition- Cafeteria, including overseeing the requisitioning and storage of food according to HACCP and JC standards. Duties include, but not limited to:

Train, supervise, and discipline a diverse food service staff.
Serve food and work cash register when needed.
Conduct monthly inspections of the cafeteria.
Track revenue and sale trends by areas of responsibility.
Develop and implement menus to introduce change adhering to customers’ expectations.
Control cost by reviewing portion control and quantity of preparation to minimize waste.

Salary Range: $29.17-56.37/hr

Qualifications

Required:

Minimum one year of experience as a supervisor in food services; hospital experience highly preferred.
Must have a current ServSafe certificate.
Must have knowledge with cash handling, food services, HACCP, BUS 49, JC, Safety, and Sanitation.
Ability to read, write, and comprehend standard English.
Interpersonal skills to interact effectively with co-workers, customers, supervisors, managers, and staff.
The ability to work in a standing position for a long period of time; stretch, bend, walk, stoop and reach repetitively.
Ability to conduct monthly inspections of the cafeteria.
Ability to control cost by reviewing portion control and quantity of preparation minimizing waste; ensuring high quality of preparation.
Ability to facilitate regular staff meetings monthly, in services, and weekly huddles.
Knowledge of operation of equipment, must be able to evaluate equipment and techniques.
Ability to communicate job expectations; planning, monitoring and appraising job results; maintain quality service by enforcing quality training; initiating, coordinating and organizational standards.
Ability to resolve employee problems by analyzing data; investigating issues; identifying solutions; and recommending actions.
Ability to be organized and work independently with minimum supervision.
Ability to establish priorities and monitor progress.
Ability to adjust to fluctuating workload and adhere to flexible work schedules.
Ability to maintain working relationship with the union by following the terms of the collective bargaining agreements.

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