Description
UCLA HEALTH
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Description
UCLA Health is seeking an experienced culinary leader to oversee kitchen operations across patient dining, retail food services, and catering. This is an opportunity to lead a high-performing team, drive operational excellence, and help shape the dining experience at one of the nation’s leading academic health systems.
What You’ll Do
Reporting to the Executive Director, the Senior Manager, Culinary Services is responsible for the day-to-day leadership of culinary operations, ensuring high-quality food production, efficient operations, and compliance with all food safety and regulatory requirements.
Key responsibilities include:
- Oversee the development and execution of diverse, high-quality menus for patient care, retail operations, and catering services.
- Lead, coach, and develop culinary staff, including Senior Cooks, Cooks, and Diet Assistants.
- Manage staffing, scheduling, workflow, and daily kitchen operations.
- Ensure consistent food quality, presentation, and service standards across all areas.
- Monitor food and labor costs, inventory, purchasing, and waste to support operational and financial goals.
- Maintain compliance with Joint Commission, University of California, and UCLA Health food safety, sanitation, and regulatory standards.
- Collaborate with clinical and operational lead
Salary Range: $68,400-136,000/year
Please note, this is a limited position expected for 6 months. 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)
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ServSafe Certification required
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Proficient in English (reading, writing, and speaking) for clear communication and documentation
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Strong leadership skills with the ability to supervise a diverse team, delegate tasks, and evaluate performance
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Expertise in upscale and ethnic cuisine, along with foundational culinary techniques (cutting, presentation, sauces)
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Ability to develop, standardize, and oversee recipe preparation in a large institutional kitchen
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Knowledge of JCAHO, HACCP, University, and Hospital standards, as well as departmental policies
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Strong problem-solving skills with the ability to work independently and maintain accountability
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Experience leading performance improvement initiatives with measurable outcomes
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Solid mathematical skills for cost analysis and recipe standardization
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Proficiency in food management systems and basic computer operations
- Certified Dietary Manager preferred
* If you have a ServSafe certification, please include it on your application for review.