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

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. 

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 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 regulations regarding food service, and pertinent laws regarding food service in a detention facility.
• Principles and practices of budget preparation, fiscal management, cost accounting and control and budgeting in food preparation and service.
• Principles and practices of supervision, training and personnel management.
• Menu planning and nutrition.

• Organize, direct and coordinate the activities of a commercial-size kitchen.
• Prepare daily and general long-range menu plans for large quantity serving.
• Plan efficient purchasing, ordering, storage and distribution of large quantities of food and supplies.
• Properly interpret and make decisions in accordance with appropriate laws, regulations and policies.
• Prepare and monitor food service budget for food, supplies and equipment.
• Communicate effectively, both orally and in writing.
• Select, supervise, train and evaluate staff.
• 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.

Open & Promotional. Anyone may apply. Current County of San Mateo and County of San Mateo Superior Court of California employees with at least six months (1040 hours) of continuous service in a classified regular, probationary, extra-help/limited term positions prior to the final filing date will receive five points added to their final passing score on this examination.

TENTATIVE RECRUITMENT SCHEDULE

Final Filing Date: Thursday, September 3, 2026, by 11:59 PM PST
Application Screening: Week of September 7, 2026
Combined Panel/Departmental Interviews: Week of September 21, 2026

About the County

San Mateo County is centrally located between San Francisco, San Jose, and the East Bay. With over 750,000 residents, San Mateo is one of the largest and most diverse counties in California and serves a multitude of culturally, ethnically, and linguistically diverse communities.

The County of San Mateo, as an employer, is committed to advancing equity to ensure that all employees are welcomed in a safe and inclusive environment. The County seeks to hire, support, and retain employees who reflect our diverse community. We encourage applicants with diverse backgrounds and lived experiences to apply. Eighty percent of employees surveyed stated that they would recommend the County as a great place to work.

The County of San Mateo is an equal opportunity employer committed to fostering diversity, equity, and inclusion at all levels.