System Director of Nutrition and Food Service
SupportFinity™, San Francisco, CA, United States
System Director of Nutrition and Food Service
UCSF Health | Posted Mar 12 | Full-time | Negotiable | Unknown
Department: Food Services Administration
Overview 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.
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.
Salary and Benefits 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
Department Description The UCSF Health Department of Nutrition and Food Services is a high-performing, nationally recognized food and nutrition service operation. The department comprises three divisions:
Food Service: Includes room service–style patient dining, retail food operations such as cafés and quick-service coffee outlets, a large-scale catering and conference services program, and supporting entities including culinary services, food procurement, and a business office.
Nutrition Services: Provides inpatient and outpatient nutrition care for adults and pediatrics and operates an accredited dietetic internship program.
Retail Services: UCSF Health’s gift and specialty shops.
These entities are primarily based across UCSF Health’s six hospital campuses and affiliated clinics throughout the Bay Area. The department employs approximately 400 FTEs and manages an overall operating budget of $50 million.
Required Qualifications
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.
Preferred Qualifications
Master's degree preferred.
Advanced practice credential (e.g. CDE, CNSD, CSP, etc.) recognized by the American Dietetic Association preferred.
License/Certification
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.
About UCSF At UCSF Health, our mission of innovative patient care, advanced technology and pioneering research is redefining what’s possible for the patients we serve – a promise we share with the professionals who make up our team. UCSF Health is consistently ranked among the top hospitals nationwide by U.S. News & World Report, and is committed to providing a rewarding work experience while delivering the best care available wherever possible.
Pride Values UCSF is a diverse community made of people with many skills and talents. We seek candidates whose work experience or community service has prepared them to contribute to our commitment to professionalism, respect, integrity, diversity and excellence – also known as our PRIDE values. We are committed to equity and building a broadly diverse community.
Equal Employment Opportunity The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law.
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Department: Food Services Administration
Overview 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.
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.
Salary and Benefits 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
Department Description The UCSF Health Department of Nutrition and Food Services is a high-performing, nationally recognized food and nutrition service operation. The department comprises three divisions:
Food Service: Includes room service–style patient dining, retail food operations such as cafés and quick-service coffee outlets, a large-scale catering and conference services program, and supporting entities including culinary services, food procurement, and a business office.
Nutrition Services: Provides inpatient and outpatient nutrition care for adults and pediatrics and operates an accredited dietetic internship program.
Retail Services: UCSF Health’s gift and specialty shops.
These entities are primarily based across UCSF Health’s six hospital campuses and affiliated clinics throughout the Bay Area. The department employs approximately 400 FTEs and manages an overall operating budget of $50 million.
Required Qualifications
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.
Preferred Qualifications
Master's degree preferred.
Advanced practice credential (e.g. CDE, CNSD, CSP, etc.) recognized by the American Dietetic Association preferred.
License/Certification
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.
About UCSF At UCSF Health, our mission of innovative patient care, advanced technology and pioneering research is redefining what’s possible for the patients we serve – a promise we share with the professionals who make up our team. UCSF Health is consistently ranked among the top hospitals nationwide by U.S. News & World Report, and is committed to providing a rewarding work experience while delivering the best care available wherever possible.
Pride Values UCSF is a diverse community made of people with many skills and talents. We seek candidates whose work experience or community service has prepared them to contribute to our commitment to professionalism, respect, integrity, diversity and excellence – also known as our PRIDE values. We are committed to equity and building a broadly diverse community.
Equal Employment Opportunity The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law.
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