Salary : $128,739.52 - $156,528.32 Annually
Location : San Jose Metropolitan Area, CA
Job Type: Full-Time
Job Number: 26-H39-A
Department: County-Wide Recruitment
Opening Date: 09/16/2026
Closing Date: 9/30/2026 11:59 PM Pacific
Bargaining Unit: 92

Description

Under direction, to be responsible for maintenance of a high quality food service program at a major institution; to direct and supervise the purchasing, preparation and serving of food to patients, inmates, staff, and visitors; to direct and supervise the sanitation and ware washing elements of the food service program.

Because we serve patients throughout multiple hospitals and clinics, you may have to work at different sites. We will meet any obligations we may have when this occurs.

Because we serve patients throughout multiple hospitals and clinics, you may have to work at different sites. We will meet any obligations we may have when this occurs.

Santa Clara Valley Medical Center - SCVMC is a full-service tertiary acute care teaching hospital with 699 licensed beds providing a wide range of specialized services, including Rehabilitation, Burn, Trauma, and NICU. SCVMC was ranked by U.S. News and World Report as #6 Rehabilitation Hospital in the nation and #1 in the West and designated as a 2024 High Performing hospital for Maternity Care, Heart Failure, Stroke, Hip Fracture, and Pneumonia.

O'Connor Hospital- O'Connor Hospital (OCH) is a 358 licensed bed acute care facility offering a full range of inpatient and outpatient medical, surgical and specialty programs to residents of Santa Clara County. It was founded in 1889 as one of the first hospitals in the county. OCH has grown significantly over the past five years in both its inpatient volume and its Emergency Department visits. Along with these volume increases other ancillary and clinical departments like imaging, lab, pharmacy, and respiratory have seen growth as well.

St. Louise Regional Hospital- Since 1989, St. Louise Regional Hospital (SLRH) has been caring for the residents in Santa Clara and San Benito Counties, offering a wide range of inpatient and outpatient medical specialties. SLRH has 93 beds, is a Designated Primary Stroke Center, and is the only acute care hospital in the area. Located in Gilroy, SLRH maintains a CALSTAR 2 emergency helicopter base on the premises.

Regional Medical Center- Regional Medical Center (RMC) is a 258-bed hospital that is the main emergency healthcare provider for East San José, treating a wide range of critical and life-threatening conditions for more than 60 years. Since the SCVH integration of RMC effective 4/1/25, RMC has expanded the critical services including Level II trauma, Thrombectomy capable Stroke Center and STEMI care, and has been seeing an increased number of emergency visits and inpatient volume.

Typical Tasks

• Establishes and maintains standards of food production and service, sanitation, safety, and security;
  
• Compiles and utilizes pertinent operational data to improve efficiency and quality of food service;
  
• Develops specifications for the procurement of food, equipment and supplies;
  
• Establishes the number of persons to be served and computes the quantity of food to be purchased, insuring that individual portions conform to dietetic standards of the hospital or institution;
  
• Inspects food preparation and serving areas, equipment, and storage facilities and observes the appearance and personal habits of food service staff to insure conformance to sanitation standards and public health regulations;
  
• Prepares work schedules and makes assignments through subordinate supervisors to food services staff;
  
• Assists in selection of subordinate personnel and directs their orientation and training;
  
• Recommends, initiates, and approves a variety of personnel actions (e.g., transfers, promotions, separations) in accord with Merit System Rules and institutional policies;
  
• Reviews technical journals and publications and confers with food industry representatives concerning new developments in food packing and processing, related equipment, nutritional concepts and selects among them to recommend for adoption into the institution's food service program;
  
• Prepares reports on number and types of meals prepared and costs of raw food and labor;
  
• Maintains inventories and records on all hospital kitchen equipment and supplies, personnel data, recipes, and work schedules;
  
• Maintains effective verbal and written communications and public relations, inter- and intradepartmentally;
  
• Develops short and long-range departmental plans and programs consistent with departmental and organizational policies;
  
• Relieves the Director in his/her absence;
  
• Assists in preparing the departmental budget; and
  
• Performs other related work as required.

Employment Standards

Training, education and work experience in a large institutional food services program sufficient to enable a candidate to demonstrate possession of the following knowledges and abilities:

Experience Note: The level of knowledge and ability reflected in this standard would normally be achieved through attainment of a bachelor's degree from an accredited college or university with a major in foods and nutrition, food service administration, or a related field and at least three years of increasingly responsible experience in a hospital or major food service program including at least one year of supervisory experience. A master's degree in a related field may be substituted for one year's experience.

Knowledge of:

• The practice, organization, techniques and current trends in institutional food service production, serving and administration;
  
• Institutional kitchen equipment and its operation;
  
• Basic principles of nutrition;
  
• Local, state and federal regulations governing food service operations;
  
• Basic principles of organization and specifically hospitals for some positions;
  
• Inventory control procedures;
  
• Principles of supervision and training;
  
• Budget preparation;
  
• Working knowledge of computer application to food service is desirable.

Ability to:

• Train, direct and supervise a staff engaged in preparing and serving food and maintaining an institutional kitchen;
  
• Estimate the number of persons to be served and compute the necessary amount of food to be ordered in order to meet dietetic standards;
  
• Prepare menus and portion specifications according to sound nutritional principles and dietetic standards;
  
• Establish and maintain a quality control program for preparation of foods;
  
• Monitor food preparation and serving areas, equipment, storage facilities and personal habits of food service staff for conformance to health regulations and sanitation standards;
  
• Compile data, maintain inventories on supplies and equipment and write reports;
  
• Communicate effectively, both orally and in writing, with departmental and subordinate staff, patients, and the general public.

The County offers comprehensive first-class medical, dental, and vision benefits plans for County employees and their dependents, including plans with no deductibles, no co-pays, no co-insurance, and no prescription drug co-pays. Learn more

The County also offers generous paid time off with significant vacation, sick time, and 13 paid County holidays annually! Details are included in the with the bargaining unit applicable to the job classification.

In addition to the amazing perks above, the County also offers the additional benefits below.

Retirement Benefits
The County offers robust retirement plans including a (similar to the private sector's 401(k) plan) and the In addition to lifetime retirement income available through the CalPERS pension plan, the 457(b) Deferred Compensation plan provides a great way to save for retirement and supplement the defined benefit pension available to employees. These plans help our employees build a plan for their future and contribute to their family's long-term financial well-being.

Health Flexible Spending Account
The empowers employees to manage healthcare expenses efficiently with tax-free contributions (up to $3,200 for the 2024 calendar year). Secure tax-free solutions for your healthcare expenses and enjoy the flexibility to manage your healthcare finances effectively with the HFSA.

Dependent Care Assistance Program (DCAP)
The enables employees to utilize tax-free funds for dependent care services, facilitating a convenient and cost-effective approach for managing your dependent care expenses. The County also offers the , an employer-funded DCAP, for employees with annual income under $120,000.

Life and AD&D
The County offers life and disability benefits including , Insurance, These benefits ensure financial security and income support when you and your family need it most.

Employee Assistance Program (EAP)
The County prioritizes employee mental health and well-being and offers a top-tier through Concern providing confidential counseling sessions covering stress, anxiety, relationships, grief, as well as financial/legal services, personal coaching, child and elder care referrals, and comprehensive crisis support.

Employee Wellness
The offers free wellness programing, fitness classes and resources; including Elevate My Wellness an all-in-one platform designed to elevate your well-being journey.

Education Reimbursement
A generous program is available, including Education Reimbursement for employees seeking additional training and professional development.

NOTE: Benefit and Retirement information may vary from bargaining unit to bargaining unit. Due to changes in State Law, current pension provisions described in the union contracts are not automatically applied. Specific pension benefits for new hires who start on or after January 1, 2013 may be different than indicated in the union contracts.

Click here to access all Memoranda of Understanding and most recent Summary of Changes.
01

Please answer the following questions. Completion of the following supplemental questions is REQUIRED and is an integral part of the evaluation process. Initially, it will be used to determine minimum qualifications. For those applicants meeting the employment standards, this information will be critical in the subsequent competitive assessment to identify those candidates to be invited to continue in the examination process. Your responses to the questions may also be reviewed and scored in a Competitive Rating evaluation process based on pre-determined rating criteria. Your answers should be as complete as possible, as no additional information will be accepted from applicants once the Competitive Rating evaluation has begun. A response of "see resume" or "see application" will deem your application incomplete. Include a detailed description of your work experience in the following format for EACH employer referenced, in each answer:
a) Employer name(s)
b) Job title(s)
c) Start/end dates of employment
d) Total hours worked per week
e) Description of task(s) performedDo you understand the requirement to provide complete answers in order to determine relevant experience for each area in question?)

• Yes
• No

02

What is the highest level of education you have completed?

• Less than High School or GED
• High School or GED equivalent
• College (1 to 29 semester / 1 to 44 quarter units)
• College (30 to 59 semester / 45 to 89 quarter units)
• College (60 to 89 semester / 90 to 134 quarter units)
• College (90 to 119 semester / 135 to 179 quarter units)
• College (120 or more semester / 180 or more quarter units)
• Associate's Degree
• Bachelor's Degree
• Master's Degree
• Doctoral Degree

03

If you received a Bachelor's Degree or higher, please provide your area of study.
04

How many years of experience do you possess in a hospital or major food service program?

• None
• Less than one year
• One to less than three years
• Three to less than five years
• Five to less than eight years
• Eight or more years

05

Please describe your experience in a hospital or major food service program.
Responses must include the following required information: Your job title(s), employer name(s), start/end date(s), hours worked per week and a detailed description of tasks performed. If no experience, type "N/A".

06

Please describe your supervisory experience in a hospital or major food service program that are within the last five years. Include name of employer, dates of employment, job title, duties performed, and hours worked per week. If no experience, type "N/A".
07

How many job applicable certification(s) do you possess?

• No Certification
• One Certification
• Two Certifications
• Three Certifications or more

08

Select the job applicable certifications you possess. Also, please attach a copy of your certificate to your application.