Director of Food & Nutrition Services - San Mateo Medical Center

San Mateo Medical Center (SMMC), located in the City of San Mateo, is a public hospital and clinic system committed to partnering with patients to provide excellent care with compassion and respect. The food and nutrition team at SMMC plays an integral role in providing value to our patient population and helping them live the healthiest life possible.

About the role

In a friendly and caring environment, the Food and Nutrition Services staff at SMMC is responsible for providing meals for acute inpatients and long-term care/rehabilitation residents, its satellite programs/services, as well as running a full-service cafeteria and providing catering services for County Departments. The Director of Food & Nutrition Services works with clinical staff to develop and implement a comprehensive nutrition support program for acute, long-term care, and outpatient clients; leads a staff of approximately forty full-time employees, as well as on-call and temporary staff; collaborates with food services supervisors and clinical dietitians; and represents the food and nutrition staff in patient-care management and Continuous Quality Improvement forums.

Challenges and Opportunities

The Director will work with other supervisory and clinical staff to create a model food service system by:

• Continuing to increase efficiency and productivity while providing cost-effective meals to a growing and varied client group in a difficult budget climate.
• Ensuring that San Mateo Medical Center food service programs meet dietary and other requirements of various state and federal regulatory agencies.
• Maintaining a high level of customer satisfaction and staff morale.

Responsibilities

Duties may include, but are not limited to the following:

• Develop and implement the Food & Nutrition Services Division's goals, objectives, policies, and procedures; develop work plan; assign work activities, projects, and programs; monitor workflow; and review and evaluate work products and programs to determine compliance with health regulations and budgetary constraints.
• Prepare the food service program budget and cost allocation plan; administer the approved budget; and monitor expenditures.
• Oversee and/or direct the activities of workers engaged in the preparation, storage, delivery, and service of food for all County programs and facilities; ensure compliance with health regulations regarding sanitary conditions in food storage, preparation, and service, in kitchen and dining areas, and among food service staff.
• Direct, oversee, and/or participate in menu planning, quality assurance, and the purchase and receiving of food, food service equipment, and supplies within guidelines of government nutrition standards, budget, and food product availability.
• Maintain contact with food and kitchen supply vendors and purchasing agents to make economical purchases and conduct long-range menu planning.
• Participate in selecting, training, motivating, and evaluating personnel; recommend and implement personnel actions such as promotions, transfers, discharges, and disciplinary measures.
• Research, prepare, and maintain fiscal records and reports; prepare technical and administrative reports and correspondence.
• Represent the Division to outside groups and organizations; participate in outside community and professional groups and committees; and provide technical assistance as necessary.
• Perform related duties as assigned.

Requirements

Knowledge of:

• Principles and practices of policy development and implementation.
• Principles and procedures of food purchasing, food preparation, and maintenance of inventories, refrigeration, and serving equipment, supplies, and materials used in commercial-size kitchens.
• Local, state, and federal laws, rules, and regulations regarding food service, and pertinent laws regarding food service in a detention facility.
• Principles and practices of budget preparation, fiscal management, cost accounting and control, and budgeting in food preparation and service.
• Principles and practices of supervision, training, and personnel management.
• Menu planning and nutrition.

Skill/Ability to:

• Organize, direct, and coordinate the activities of a commercial-size kitchen.
• Prepare daily and general long-range menu plans for large-quantity serving.
• Plan efficient purchasing, ordering, storage, and distribution of large quantities of food and supplies.
• Properly interpret and make decisions in accordance with appropriate laws, regulations, and policies.
• Prepare and monitor the food service budget for food, supplies, and equipment.
• Communicate effectively, both orally and in writing.
• Select, supervise, train, and evaluate staff.
• Establish and maintain effective working relations with departmental staff, County departments, and others contacted in the course of performing assigned duties.

Qualifications

Any combination of education and experience that would likely provide the required knowledge, skills, and abilities is qualifying. A typical way to qualify is:

• Four years of experience in a commercial or institutional kitchen, which includes experience in all of the following areas: cooking, menu planning, food and supply ordering, and supervision of employees engaged in food preparation and serving.
• Three years of experience in clinical dietetics and two years of experience in administrative dietetics in a non-commercial setting, including at least one year in a supervisory role.
• Experience in personnel and budget management.
• Ability to develop and maintain positive working relationships with a variety of County staff, other agencies, and community members.
• Ability to analyze complex dietetic issues and problems, develop recommendations, and take appropriate action to resolve them.
• Experience managing fast-paced operations across multiple facilities.
• Demonstrated experience managing and leading change, training, developing and supervising staff, and implementing diet software systems.
• Experience in preparing complex and detailed written reports, policies, procedures, and contracts.
• Exposure to lean principles and practices.

Licensure/Certification

This position requires possession and maintenance of Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) credentialing through the Commission on Dietetic Registration (CDR); or be eligible for registration as a Registered Dietitian credentialing through CDR and obtain full registration within 3 months following employment.