Assistant Director, Food Services

County of Santa Clara•San Jose, CA

5d•Hybrid

About The Position

Under direction, to be responsible for maintenance of a high quality food service program at a major institution; to direct and supervise the purchasing, preparation and serving of food to patients, inmates, staff, and visitors; to direct and supervise the sanitation and ware washing elements of the food service program. Because we serve patients throughout multiple hospitals and clinics, you may have to work at different sites. We will meet any obligations we may have when this occurs. The Power of WE : Together, we can make a greater impact. Bringing better care and expanding healthcare services across the community. Santa Clara Valley Healthcare (SCVH) is the second largest public health care system in California and includes three acute care hospitals, 14 clinics and 60+ specialty and sub-specialty services. Our mission is to provide high-quality, accessible healthcare and excellent service to everyone in Santa Clara County. Because we serve patients throughout multiple hospitals and clinics, you may have to work at different sites. We will meet any obligations we may have when this occurs. Santa Clara Valley Medical Center - SCVMC is a full-service tertiary acute care teaching hospital with 699 licensed beds providing a wide range of specialized services, including Rehabilitation, Burn, Trauma, and NICU. SCVMC was ranked by U.S. News and World Report as #6 Rehabilitation Hospital in the nation and #1 in the West and designated as a 2024 High Performing hospital for Maternity Care, Heart Failure, Stroke, Hip Fracture, and Pneumonia. O'Connor Hospital - O'Connor Hospital (OCH) is a 358 licensed bed acute care facility offering a full range of inpatient and outpatient medical, surgical and specialty programs to residents of Santa Clara County. It was founded in 1889 as one of the first hospitals in the county. OCH has grown significantly over the past five years in both its inpatient volume and its Emergency Department visits. Along with these volume increases other ancillary and clinical departments like imaging, lab, pharmacy, and respiratory have seen growth as well. St. Louise Regional Hospital - Since 1989, St. Louise Regional Hospital (SLRH) has been caring for the residents in Santa Clara and San Benito Counties, offering a wide range of inpatient and outpatient medical specialties. SLRH has 93 beds, is a Designated Primary Stroke Center, and is the only acute care hospital in the area. Located in Gilroy, SLRH maintains a CALSTAR 2 emergency helicopter base on the premises. Regional Medical Center – Regional Medical Center (RMC) is a 258-bed hospital that is the main emergency healthcare provider for East San José, treating a wide range of critical and life-threatening conditions for more than 60 years. Since the SCVH integration of RMC effective 4/1/25, RMC has expanded the critical services including Level II trauma, Thrombectomy capable Stroke Center and STEMI care, and has been seeing an increased number of emergency visits and inpatient volume. Learn more about Santa Clara Valley Healthcare: https ://www.scvh.org/home and follow us on: LinkedIn | www.linkedin.com/company/county-of-santa-clara/ Facebook | www.facebook.com/sccjob Instagram | www.instagram.com/sccjobs/ Newsletter Subscription | Sign Up

Requirements

Training, education and work experience in a large institutional food services program sufficient to enable a candidate to demonstrate possession of the following knowledges and abilities
Attainment of a bachelor's degree from an accredited college or university with a major in foods and nutrition, food service administration, or a related field
At least three years of increasingly responsible experience in a hospital or major food service program
At least one year of supervisory experience
Knowledge of the practice, organization, techniques and current trends in institutional food service production, serving and administration
Knowledge of institutional kitchen equipment and its operation
Knowledge of basic principles of nutrition
Knowledge of local, state and federal regulations governing food service operations
Knowledge of basic principles of organization and specifically hospitals for some positions
Knowledge of inventory control procedures
Knowledge of principles of supervision and training
Knowledge of budget preparation
Ability to train, direct and supervise a staff engaged in preparing and serving food and maintaining an institutional kitchen
Ability to estimate the number of persons to be served and compute the necessary amount of food to be ordered in order to meet dietetic standards
Ability to prepare menus and portion specifications according to sound nutritional principles and dietetic standards
Ability to establish and maintain a quality control program for preparation of foods
Ability to monitor food preparation and serving areas, equipment, storage facilities and personal habits of food service staff for conformance to health regulations and sanitation standards
Ability to compile data, maintain inventories on supplies and equipment and write reports
Ability to communicate effectively, both orally and in writing, with departmental and subordinate staff, patients, and the public

Nice To Haves

Working knowledge of computer application to food service is desirable
A master's degree in a related field may be substituted for one year's experience

Responsibilities

Establishes and maintains standards of food production and service, sanitation, safety, and security
Compiles and utilizes pertinent operational data to improve efficiency and quality of food service
Develops specifications for the procurement of food, equipment and supplies
Establishes the number of persons to be served and computes the quantity of food to be purchased, insuring that individual portions conform to dietetic standards of the hospital or institution
Inspects food preparation and serving areas, equipment, and storage facilities and observes the appearance and personal habits of food service staff to insure conformance to sanitation standards and public health regulations
Prepares work schedules and makes assignments through subordinate supervisors to food services staff
Assists in selection of subordinate personnel and directs their orientation and training
Recommends, initiates, and approves a variety of personnel actions (e.g., transfers, promotions, separations) in accord with Merit System Rules and institutional policies
Reviews technical journals and publications and confers with food industry representatives concerning new developments in food packing and processing, related equipment, nutritional concepts and selects among them to recommend for adoption into the institution's food service program
Prepares reports on number and type of meals prepared and costs of raw food and labor
Maintains inventories and records on all hospital kitchen equipment and supplies, personnel data, recipes, and work schedules
Maintains effective verbal and written communications and public relations, inter- and intradepartmentally
Develops short and long-range departmental plans and programs consistent with departmental and organizational policies
Relieves the Director in his/her absence
Assists in preparing the departmental budget
Performs other related work as required