System Director of Nutrition and Food Service

University of California San Francisco • San Francisco, CA

7d

About The Position

The System Director of Nutrition and Food Services provides strategic leadership, operational oversight, and program development for a comprehensive food and nutrition services program across a six-campus hospital system with an annual operating budget of approximately $50 million. This position ensures high-quality, safe, and financially sustainable food and nutrition services that support patient care, retail operations, and organizational goals. The System Director is responsible for developing and managing hospital nutrition programs, including Quality Assessment and Performance Improvement (QAPI), contracting, purchasing, production, inventory control, food safety, emergency preparedness, and patient food satisfaction. The role ensures all nutritional programs and food service operations meet or exceed regulatory, accreditation, and safety standards, including compliance with TJC and Title 22 requirements. The incumbent establishes robust financial control and performance evaluation systems to maintain budget accountability, monitors enterprise-wide cost and productivity metrics, and implements corrective actions as needed. The System Director leads continuous process improvement initiatives, setting priorities, assessing performance, and embedding sustainable improvements that advance departmental and organizational objectives. This position oversees the development, coordination, and evaluation of new and existing programs to enhance patient and customer satisfaction and maintain quality standards. The Director manages preventative maintenance and equipment programs, ensuring operational safety and regulatory compliance. As a key organizational leader, the System Director provides direction and mentorship to department management and staff, overseeing recruitment, training, performance evaluation, and employee relations. The role defines performance expectations, develops competency standards, and ensures ongoing professional development opportunities to support current and future workforce needs. The System Director actively promotes the role of nutrition and food services within the organization and represents the department in local, state, and national professional committees, advancing innovation and excellence in healthcare nutrition management. Directs the development and administration of nutrition programs and food services across sites. Develops short and long-range goals, sets operational objectives and establishes priorities across functions. Develops food and nutrition policies and procedures, sets standards for operations and monitors compliance. Has full accountability for financial management, methods, and staffing. The final salary and offer components are subject to additional approvals based on UC policy. Your placement within the salary range is dependent on a number of factors including your work experience and internal equity within this position classification at UCSF. The salary range for this position is $133,700 - $313,300 (Annual Rate). To learn more about the benefits of working at UCSF, including total compensation, please visit: https://ucnet.universityofcalifornia.edu/compensation-and-benefits/index.html Expert knowledge of food, nutrition, and medical nutrition therapy principles. Expertise developing and implementing hospital nutrition programs that meet requirements and ensure safe, high quality food service. In-depth knowledge of relevant medical center and UC policies and protocols. Knowledge of nutrition and dietary federal and state laws, EOC compliance and TJC accreditation standards. Advanced management skills including employee development, performance management, budgeting and financial management.. Advanced, effective interpersonal skills. Demonstrates a leadership style that builds and maintains a climate of trust and inspires collaboration and a commitment from others to achieve organization goals. Advanced ability to organize and implement work flow to accomplish established objectives. Advanced knowledge of process improvement methodology and skill executing process improvement projects. Advanced communication skills including active listening, negotiation and conflict resolution skills. Ability to perform all applicable functions in clinical documentation, nutrition and food service software applications. Knowledge of nutrition and food service technology and software. Bachelor's degree in related area. Registered Dietitian. ServSafe® Food Protection Manager Certification or equivalent food protection manager certification recognized by the state of California. Valid certificate must be on file in department.

Requirements

• Expert knowledge of food, nutrition, and medical nutrition therapy principles.
• Expertise developing and implementing hospital nutrition programs that meet requirements and ensure safe, high quality food service.
• In-depth knowledge of relevant medical center and UC policies and protocols.
• Knowledge of nutrition and dietary federal and state laws, EOC compliance and TJC accreditation standards.
• Advanced management skills including employee development, performance management, budgeting and financial management.
• Advanced, effective interpersonal skills.
• Demonstrates a leadership style that builds and maintains a climate of trust and inspires collaboration and a commitment from others to achieve organization goals.
• Advanced ability to organize and implement work flow to accomplish established objectives.
• Advanced knowledge of process improvement methodology and skill executing process improvement projects.
• Advanced communication skills including active listening, negotiation and conflict resolution skills.
• Ability to perform all applicable functions in clinical documentation, nutrition and food service software applications.
• Knowledge of nutrition and food service technology and software.
• Bachelor's degree in related area.
• Registered Dietitian.
• ServSafe® Food Protection Manager Certification or equivalent food protection manager certification recognized by the state of California. Valid certificate must be on file in department.

Nice To Haves

• Master's degree preferred.
• Advanced practice credential (e.g. CDE, CNSD, CSP, etc.) recognized by the American Dietetic Association preferred.
• Registered dietitian.
• ServSafe® Food Protection Manager Certification or equivalent food protection manager certification recognized by the state of California. Valid certificate must be on file in department.

Responsibilities

• Directs the development and administration of nutrition programs and food services across sites.
• Develops short and long-range goals, sets operational objectives and establishes priorities across functions.
• Develops food and nutrition policies and procedures, sets standards for operations and monitors compliance.
• Has full accountability for financial management, methods, and staffing.

What This Job Offers

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