Patient Food Services Commissary Supervisor - Evening

Supervisor, Food Services

Cedars-Sinai Medical Center has been named to the Honor Roll in U.S. News & World Report's "Best Hospitals 2025-2026" rankings. When you join our team, you'll gain access to our groundbreaking biomedical research facilities and sophisticated medical education programs. We offer learning programs, tuition reimbursement and performance-improvement projects so you can achieve certifications and degrees while gaining the knowledge and experience needed to advance your career.

We take pride in hiring the best, most hard-working employees. Our dedicated doctors, nurses and staff reflect the culturally and ethnically varied community we serve. They are proof of our dedication to creating a dynamic, inclusive environment that fuels innovation and the gold standard of patient care we strive for.

What will you be doing in this role?

The Supervisor, Food Services plans and oversees the activities and personnel of the foodservice operations. Primary responsibilities include supervising food production and service; ensuring that food served is nutritious and appealing. Supervises staff, review and update policies and procedures, implement and maintain quality and cost control procedures; and maintain professional competency and skills required for professional practice.

Principal Responsibilities:

• Facilitate and supervise operations of foodservice staff to ensure food is prepared in proper amounts, at proper times, according to standardized menus and recipes, and served at proper temperatures in a pleasing and attractive manner.
• Supervise operational compliance to standards of food purchasing, preparation, service, storage, sanitation, inventory control, safety, and security. Supervise standardization of recipes, portions, and cost control. Oversees maintenance of kitchen equipment and requisitions capital expenditures as needed.
• Participates in the development of nutritious, attractive menus that meet established standards and the preferences of patients.
• Evaluate cost reports to maintain costs within the budget. Identify and implements cost reduction and productivity measures as needed. Responsibly allocates and accounts for the use of fiscal resources, weighing alternatives and their benefits. Monitor and documents ongoing cost effectiveness.
• Support and implement a performance improvement program. Identify opportunities to improve efficiency and effectiveness of foodservice operations. Participate as member of committees or task forces related to maintaining and improving food and nutrition services.
• Implement and assures compliance with standards, policies, and procedures set forth by federal and state regulatory agencies.
• Develop and implement an individualized goals for professional growth and development, including but not limited to participation in professional organizations and activities, workshops, seminars, and staff development programs. Continuously improve knowledge of nutrition issues and policies, research related to products or services, and communication skills.
• Analyze and resolve difficult or sensitive challenges by dealing with facts. Seeks involvement from diverse perspectives and areas of the department to solve problems.
• Cooperatively and effectively works with people from all organizational levels and builds consensus through negotiation and diplomacy

Department Specific Responsibilities:

Teamwork/Customer Relations Responsibilities:

• Collaborates to problem solve and make decisions to achieve desired outcomes
• Ensures practices and procedures are inclusive of interpersonal and cultural diversity

Supervisory/Management Responsibilities:

• Responsible for hiring, onboarding, managing schedules, personnel actions, performance reviews, and performance improvement plans.
• Supervises the day-to-day work of employees, assigns work, ensures tasks are completed and deadlines are met.
• Plans, leads, and directs work of staff to ensure goals and objectives are completed within established budget and deadlines are met.

Qualifications

Education:

• High School Diploma/GED, (Minimum)
• Assoc. Degree/College Diploma, Nutrition, Food Service Management or related field (Preferred)

Work Experience:

• 3 years Nutrition and Food Service Experience (Minimum)
• 2 years Supervisory Experience (Preferred)

Licenses and Certifications:

• Food Protection Mgr Cert ServSafe Manager Certification Issued by ServSafe 180 Days (Minimum)
• Dietetic Technician, Registered Commission on Dietetic Registration Upon Hire (Preferred)
• Certified Dietary Manager (CDM) Certifying Board for Dietary Managers Upon Hire (Preferred)
• Dietetic Technician Cert Upon Hire (Preferred)