New

Food Service Worker, Per Diem

University of California - Los Angeles Health
United States, California, Los Angeles
Jul 08, 2025
Description Under the direction of the Principal Catering Manager, you will support catering and food service operations for the Department of Nutrition. Your responsibilities will include following all safety and sanitation standards in compliance with Joint Commission and HACCP guidelines. As a key team member, you'll actively contribute to the department's mission of consistently exceeding customer expectations. Salary Range: $21.57-21.57/hr May convert to career Senate Bill 525was signed into law by Governor Newsom in October 2023. Starting July 1, 2025,SB525sets a new $24 minimum wage for nonexempt healthcare workers and raises the exempt employee salary threshold to $1,440/week (equivalent to $6,240/month or $74,880/year). 1. As defined underSB525, healthcare workers are defined as employees who are involved in the provision of "health care services," which means "patient care-related services including nursing; caregiving; services provided by medical residents, interns, or fellows; technical and ancillary services; janitorial work; housekeeping; grounds keeping; guard duties; business office clerical work; food services; laundry; medical coding and billing; call center and warehouse work; scheduling; and gift shop work; but only where such services support patient care". 2. Employees (career, contract, student, per diem) in the UCLA Health medical facilities (e.g. Ronald Reagan Medical Center, Santa Monica UCLA Hospital, Resnick Neuropsychiatric Hospital, etc.) meet these criteria. Qualifications Ability to read, write, and speak English to effectively understand written communications (e.g., memos, policies, EPRs) and interact with customers. Basic catering skills, including food delivery, setup, sit-down and buffet service, pre-plating, and assisting with the espresso cart. Ability to maintain clean and organized workstations throughout the shift. Understanding of portion control and proper serving procedures. Familiarity with retail operations, including station setup, product replenishment, merchandising, and inventory practices. Strong interpersonal skills with a focus on delivering excellent customer service. Knowledge of safety, sanitation, and food handling practices aligned with HACCP and Joint Commission (JCAHO) standards. Ability to work independently and follow through on assignments with minimal supervision. Willingness and ability to assist in training peers as needed. Flexibility to manage shifting priorities and perform a variety of duties in a dynamic environment. Knowledge of and adherence to departmental, university, and hospital policies (e.g., dress code, attendance, removal of property). Ability to work effectively as a team member and contribute to performance improvement initiatives. Physical ability to stand, walk, bend, reach, lift, push, and pull for extended periods, including in hot or cold environments. Ability to lift, push, or pull items weighing 50 pounds or more. Ability to work around and use strong cleaning solutions safely.