Under general supervision of the Executive Chef, the Supervisor for Cooks/Nutrition services is responsible for the conception and implementation of upscale, culturally diverse menus and recipes for patient care, retail operations, and catering services.

Duties include, but not limited to:

• Supervision of Principal Cooks, Senior Cooks, and cooking staff
• Scheduling and training in food prep duties
• Cost control, requisitioning and proper storage of food items
• Observance of all sanitation and safety procedures, and adherence to all policies outlined by JC, the University of California, and the UCLA Medical Center.

Salary Range: $24.62-48.18 Hourly

• 5 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.
• ServSafe safe food handling 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, and communicate clearly to staff.
• Skill in speaking clearly and distinctly in English using appropriate vocabulary and grammar in order to obtain and convey information to individuals at different levels.
• Skill in supervising diverse 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, standardize, and supervise preparation of diverse recipes as needed in a large institutional kitchen.
• Must be knowledgeable of, and adhere to all policies as outlined by JCAHO, HACCP, University, and Hospital standards.
• Must be able to assume all responsibilities as outlined by the Department, and be able to function independently, solving problems in a timely and judicious manner.
• Ability to form, leads, and develop an effective team that participates in on-going Performance Improvement programs with measurable results.
• Mathematical skills to determine costings, expenses, and standardization of recipes.
• Computer to skills to operate food management systems in place, and to generate memos and reports.