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

Posting number: D070D

Department: San Mateo Medical Center

Job classification: Director Of Food And Nutrition Services

Posting type: Open & Promotional

Categories: Food Services, Management, Nutrition

Summary

San Mateo Medical Center (SMMC), located in the City of San Mateo, 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. We are committed to partnering with our 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. 

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 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 a number of 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.

The ideal candidate will have:

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

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. 

Examples of duties

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.
• 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