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

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.

• 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 varietyof County staff,otheragencies, 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.

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.

• 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.

• 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…