Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee wellness program
Professional development opportunities
Employee Discounts
Job Description
UCLA Health's Santa Monica Hospital is a prominent healthcare institution committed to delivering exceptional medical services and patient care. As part of the esteemed UCLA Health network, the hospital emphasizes not only clinical excellence but also operational efficiency and guest satisfaction across all departments. The Department of Nutrition at Santa Monica Hospital plays a vital role in supporting patient recovery and staff welfare through high-quality food service. It is within this vibrant and dynamic environment that the Assistant Culinary Manager position is offered, serving a key leadership role in the daily operations of the hospital's Dining Commons.
The Assistant Culinary Manager is a full-time position responsible for assisting with the oversight of daily dining services. This role involves a blend of supervisory duties, staff training, operational supervision, and customer engagement to ensure that the Dining Commons operates smoothly and meets the highest standards of quality and safety. The Assistant Culinary Manager is integral to managing staff schedules, ensuring compliance with food safety and operational standards, and maintaining excellent guest experiences. This position is key to balancing efficiency, quality control, safety, and employee development in a busy healthcare food service setting.
In this role, the selected candidate will actively participate in the hiring process, onboarding and training new personnel to build a competent and motivated culinary team. Supervising staff includes monitoring performance and scheduling to optimize productivity and service delivery. The Assistant Culinary Manager also addresses guest feedback and implements improvement initiatives to enhance customer satisfaction. Another significant responsibility is overseeing food waste and portion control to support cost management and environmentally responsible practices. Compliance with organizational policies, healthcare regulations, and quality standards from entities such as JCAHO and HACCP is critical in this position.
The candidate must demonstrate strong leadership skills capable of mentoring and supporting a diverse team in a fast-paced environment. Effective communication, organizational ability, and proficiency with food management technology are essential to succeed in this role. Physical requirements include the ability to stand, bend, walk, and safely handle lifting or pushing duties associated with food service operations. This position offers an exciting opportunity for culinary and food service professionals aiming to develop their managerial skills within a highly respected healthcare institution. It leverages both operational know-how and people management to drive service excellence and operational compliance in a demanding environment.
The Assistant Culinary Manager is a full-time position responsible for assisting with the oversight of daily dining services. This role involves a blend of supervisory duties, staff training, operational supervision, and customer engagement to ensure that the Dining Commons operates smoothly and meets the highest standards of quality and safety. The Assistant Culinary Manager is integral to managing staff schedules, ensuring compliance with food safety and operational standards, and maintaining excellent guest experiences. This position is key to balancing efficiency, quality control, safety, and employee development in a busy healthcare food service setting.
In this role, the selected candidate will actively participate in the hiring process, onboarding and training new personnel to build a competent and motivated culinary team. Supervising staff includes monitoring performance and scheduling to optimize productivity and service delivery. The Assistant Culinary Manager also addresses guest feedback and implements improvement initiatives to enhance customer satisfaction. Another significant responsibility is overseeing food waste and portion control to support cost management and environmentally responsible practices. Compliance with organizational policies, healthcare regulations, and quality standards from entities such as JCAHO and HACCP is critical in this position.
The candidate must demonstrate strong leadership skills capable of mentoring and supporting a diverse team in a fast-paced environment. Effective communication, organizational ability, and proficiency with food management technology are essential to succeed in this role. Physical requirements include the ability to stand, bend, walk, and safely handle lifting or pushing duties associated with food service operations. This position offers an exciting opportunity for culinary and food service professionals aiming to develop their managerial skills within a highly respected healthcare institution. It leverages both operational know-how and people management to drive service excellence and operational compliance in a demanding environment.
Job Requirements
- High school diploma or equivalent
- minimum 1 year of food service experience
- valid ServSafe Food Protection Manager Certification
- ability to read, write, and speak English clearly
- strong computer skills
- ability to work flexible hours
- physical ability to stand, bend, walk, and lift 50 or more pounds
- knowledge of food safety standards and regulations
- ability to lead and supervise staff
- good communication skills
Job 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 such as food planning, preparation, purchasing, sanitation, recordkeeping, preparation of reports
- 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 to stand, bend, walk, reach for prolonged periods of time in hot or cold areas
- ability to lift, push, or pull 50 plus pounds
- ability to work around or use strong cleaning solutions
Job Duties
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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