Assistant Food Services Manager - Santa Monica Hospital

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  JOB DUTIES
  

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

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  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.