Assistant Food Services Manager - Santa Monica Hospital

General Information

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Work Location: Los Angeles, USA

Onsite or Remote

Fully On-Site

Work Schedule

Variable including days, weekends, and holidays. AM Shift 5:30am-2:00pm, Mid Shift 8:30am-5:00pm, and PM shift 1:30pm to 9:00pm

Posted Date

06/11/2024

Salary Range: $24.62 - 48.18 Hourly

Employment Type

2 - Staff: Career

Duration

Indefinite

Job #

16892

Primary Duties and Responsibilities

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Under general supervision of the Executive Chef. The Assistant Culinary Manager is responsible for the conception & implementation of upscale, culturally diverse menus & recipes for patient care, retail operations & catering services.

Duties include:

• Supervision of Principal cooks, Sr. Cook, and other cooking staff, which includes scheduling and training in food prep duties.

• 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

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• Five years of experience in food preparation and maintenance of a large kitchen, including 1 year of supervisory experience, or equivalent combination of education and experience.

• Active ServSafe certification.

• 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.

• Must be knowledgeable in preparation of upscale and ethnic cuisine.

• Must have knowledge of all basic culinary techniques and procedures, such as cutting, presentation, mother sauces etc.

• Ability to create, standardizes, and supervises preparation of diverse recipes as needed in a large institutional kitchen.

• Ability to form, lead, and develop an effective team that participates in on-going Performance Improvement programs with measurable results.

• 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.

• Must be able to function independently, solving problems in a timely and judicious manner.

• Mathematical skills to determine costings, expenses, and standardization of recipes.

• Must be able to assume all responsibilities as outlined by the Department, with attendant accountability.

• Must be knowledgeable of, and adhere to all policies as outlined by JCAHO, HACCP, University, and Hospital standards.