Sr. Manager, Food Services

Under the general supervision of the Executive Director, the Sr. Manager oversees the development and execution of upscale, culturally diverse menus for patient care, retail operations, and catering services. This role manages kitchen staff, including Principal Cooks, Sr. Cooks, and Cooks, ensuring proper scheduling, training, and food preparation. Responsibilities also include cost control, inventory management, and adherence to sanitation, safety, and regulatory standards set by JCAHO, the University of California, and UCLA Medical Center.

Please note: This role requires flexibility to float across locations during the training period.

• Five years of food preparation experience in a large kitchen, including at least one year in a supervisory role (or equivalent combination of education and experience)

• ServSafe Certification required

• Proficient in English (reading, writing, and speaking) for clear communication and documentation

• Strong leadership skills with the ability to supervise a diverse team, delegate tasks, and evaluate performance

• Expertise in upscale and ethnic cuisine, along with foundational culinary techniques (cutting, presentation, sauces)

• Ability to develop, standardize, and oversee recipe preparation in a large institutional kitchen

• Knowledge of JCAHO, HACCP, University, and Hospital standards, as well as departmental policies

• Strong problem-solving skills with the ability to work independently and maintain accountability

• Experience leading performance improvement initiatives with measurable outcomes

• Solid mathematical skills for cost analysis and recipe standardization

• Proficiency in food management systems and basic computer operations