Director of Food & Nutrition Services - San Mateo Medical Center (Open & Promotional)

County of San Mateo • San Mateo, CA

3d • Onsite

About The Position

San Mateo Medical Center (SMMC) is seeking a skilled individual to plan, organize, and coordinate healthcare food and nutrition services in multiple facilities. SMMC is a public hospital and clinic system committed to providing excellent care with compassion and respect. The food and nutrition team plays an integral role in providing value to patients and helping them live the healthiest life possible. The staff 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 at SMMC 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; works in conjunction with food services supervisors and clinical dietitians; and represents the food and nutrition staff in patient-care management and Continuous Quality Improvement forums. We are looking for an enthusiastic, engaged leader devoted to patients and staff and dedicated to progressing the organization.

Requirements

• 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.
• A current Registered Dietitian (RD) registration through the Commission of Dietetic Registration of the American Dietetic Association.
• Experience in personnel and budget management.
• The ability to develop and maintain positive working relationships with a variety of County staff, other agencies, and community members.
• The ability to analyze complex dietetic issues and problems, develop recommendations, and take appropriate action to resolve them is essential.
• Experience managing fast-paced operations across multiple facilities.
• Demonstrated experience managing and leading change, training, developing and supervising staff, and implementing diet software systems.
• Knowledge of principles and practices of policy development and implementation.
• Knowledge of principles and procedures of food purchasing, food preparation and maintenance of inventories, refrigeration and serving equipment, supplies and materials used in commercial-size kitchens.
• Knowledge of local, state and federal laws, rules and regulations regarding food service, and pertinent laws regarding food service in a detention facility.
• Knowledge of principles and practices of budget preparation, fiscal management, cost accounting and control and budgeting in food preparation and service.
• Knowledge of principles and practices of supervision, training and personnel management.
• Knowledge of menu planning and nutrition.
• Ability to organize, direct and coordinate the activities of a commercial-size kitchen.
• Ability to prepare daily and long-range menu plans for large quantity serving.
• Ability to plan efficient purchasing, ordering, storage and distribution of large quantities of food and supplies.
• Ability to properly interpret and make decisions in accordance with appropriate laws, regulations and policies.
• Ability to prepare and monitor food service budget for food, supplies and equipment.
• Ability to communicate effectively, both orally and in writing.
• Ability to select, supervise, train and evaluate staff.
• Ability to establish and maintain effective working relations with departmental staff, County departments, and others contacted in course of performing assigned duties.
• 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.
• 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 with 3 months following employment.

Nice To Haves

• Experience in preparing complex and detailed written reports, policies, procedures, and contracts is also desired.
• Exposure to lean principles and practices.

Responsibilities

• 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.
• Preparation of food service program budget and cost allocation plan; administer 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; and ensure compliance with health regulations regarding sanitary conditions in food storage, preparation and service, in kitchen and dining areas, and in 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 in order to make economical purchases and do long-range menu planning.
• Participate in selecting, training, motivating and evaluating personnel; and recommend and implement personnel actions such as promotions, transfers, discharges and disciplinary measures.
• Research, prepare and maintain fiscal records and reports; and prepare technical and administrative reports and correspondence.
• Represent 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager