Assistant Food Service Manager

Los Angeles, CA, USA|

Job Overview

Compensation

Hourly

Range $29.17 - $56.37

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Professional development opportunities

Paid holidays

Job Description

Ronald Reagan Medical Center is a well-respected healthcare facility known for delivering top-quality patient care and comprehensive medical services. As part of a larger health system, this medical center operates various departments focused on enhancing patient outcomes and supporting clinical staff. Within this environment, the Department of Nutrition Services plays a crucial role in ensuring patients, visitors, and staff receive nutritious and safe food options aligned with healthcare standards. The center emphasizes adherence to regulatory guidelines including HACCP (Hazard Analysis and Critical Control Points) and Joint Commission standards to maintain safety and quality in all food service operations.

The role of Supervisor for Nutrition Services at Ronald Reagan Medical Center is a key leadership position within the cafeteria operations. This position is responsible for ensuring smooth daily operations in multiple areas of the Nutrition Services Department. Responsibilities range from supervising and training a diverse food service team to maintaining compliance with safety and sanitation standards. As Supervisor, you will oversee food requisitioning, storage, and waste control to optimize both efficiency and cost-effectiveness. Leadership duties include monitoring revenue, conducting monthly cafeteria inspections, and spearheading initiatives to update menus that meet evolving customer preferences.

This role demands a hands-on approach, where serving staff and operating the cash register as needed are part of the daily routine. The Supervisor will serve as a point of contact for operational issues and will drive improvements in food quality through careful portion control and preparation oversight. The role offers a salary range between $29.17 - $56.37 per hour and requires a commitment to the highest standards of food safety and customer service. Working at Ronald Reagan Medical Center means becoming part of a team dedicated to healthcare excellence and supporting the nutritional needs of a wide demographic of patients and visitors. This is an excellent opportunity for an experienced food service supervisor to advance their career in a healthcare setting while making a positive impact on patient care and satisfaction.

Job Requirements

Minimum two years of experience as a supervisor in food services
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
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

Job Qualifications

Minimum two years of experience as a supervisor in food services
hospital experience highly preferred
current ServSafe certificate
knowledge with cash handling, food services, HACCP, BUS 49, JC, safety, and sanitation
ability to conduct monthly inspections of the cafeteria
ability to control cost by reviewing portion control and quantity of preparation minimizing waste
interpersonal skills to interact effectively with co-workers, customers, supervisors, managers, and staff
knowledge of operation of equipment and ability to evaluate equipment and techniques
ability to communicate job expectations
planning, monitoring and appraising job results
maintain quality service by enforcing quality training
ability to resolve employee problems and recommend appropriate actions
ability to be organized and work independently with minimum supervision
ability to establish priorities and monitor progress
ability to adhere to flexible work schedules

Job Duties

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