Sr. Manager, Food Services

University of California

Los Angeles, CA

JOB DETAILS
SALARY
$30.56–$60.82 Per Hour
SKILLS
Catering Services, Communication Skills, Computer Operations, Cook Dishes, Cost Analysis, Cost Control, Documentation, English Language, Food Preparation, Food Services, Hospital, Inventory Management, Leadership, Mathematics, Patient Care, People Management, Performance Management, Problem Solving Skills, Regulations, Retail Operations, Safety Standards, Sanitation, Standards Development, Team Lead/Manager, The Joint Commission (TJC)
LOCATION
Los Angeles, CA
POSTED
30+ days ago

Sr. Manager, Food Services - - 30544 - UCLA Health

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Sr. Manager, Food Services

General Information

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Work Location: Los Angeles, CA, USA

Onsite or Remote

Fully On-Site

Posted Date

04/22/2026

Salary Range: $30.56 - 60.82 Hourly

Employment Type

2 - Staff: Career

Duration

indefinite

Job #

30458

Primary Duties and Responsibilities

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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.

Job Qualifications

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  • 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

As a condition of employment, the final candidate who accepts an offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; or have filed an appeal of a finding of substantiated misconduct with a previous employer.

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