Job Description

Job Summary:

Leads the implementation and ongoing management of foodservice systems that support patient dining and retail operations. Oversees the implementation and optimization of digital platforms for menu management, patient meal selection entry, patient meal delivery, and point-of-sale integration to production systems to ensure accuracy, efficiency, and data-driven decision-making. Partners with IT network teams, security teams, integration teams, clinical nutrition leadership, culinary leadership, and procurement leadership to align systems with organizational goals and regulatory standards. Ensures seamless interoperability across technology platforms and supports continuous improvement through system enhancements, automation, and analytics. Continualy enhances the patient and guest experience through reliable, user-centered technology solutions that advance operational performance and service quality.

Supports and implements technology initiatives that enhance food service operations and patient experience that align with enterprise strategies and evolving healthcare needs. Coordinates the implementation and optimization of systems-such as automation, analytics, and digital ordering platforms-to improve decision-making and service delivery. Ensures resources, budgets, and timelines are effectively managed to achieve performance goals. Anticipates emerging risks and opportunities, adapting strategies to maintain resilience and scalability. Provides inputs and helps develope policies and standards that advance modernization efforts and may influence system-wide practices. Serves as a trusted subject matter expert and change agent, fostering collaboration across food service, IT, and operational teams to deliver transformative outcomes. Manages day to day food service information systems including the electronic health record integration with the kitchen software and hardware, related call center management systems as well as retail point of sale integration with ordering solutions and signage platforms. Performance will be assessed on ability to improve digital adoption of technologies by customers and patients, the reliability and operability of foodservice technology, ability to lead upgrades within established budgets and timelines, and manage to labor budget.

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.

Responsibilities

of time
Essential Function (Yes/No)

Key Responsibilities

(To be completed by Supervisor)
20yCoordinates and implements system upgrades and integrations across sites in partnership with IT and leadership. Evaluates emerging technologies, automation opportunities, and digital platforms to enhance service delivery, operational efficiency, and patient experience.20yProvides input on foodservice system improvements and vendor solutions: implements approved deicsions with IT, vendors, and leadership (e.g., menu management, patient meal selection entry, POS, forecasting, production systems, catering and event management systems, automated call distribution system). Ensures system reliability, interoperability, and compliance with security and data standards. Oversees all aspects of maintainance and upgrades for currently deployed food services technology.20 Manages the system patient meal ordering call center, call wait times, down times, and accuracy of patient menus available for meal ordering through multiple platforms accross the systems sites and technologies. Oversees maintainance of output of nurtition information and pricing to digital boards, labeling software and other quality monitoring systems.10yUses data analytics and reporting to monitor key performance indicators, identify opportunities for improvement, and drive data-informed decision-making. Ensures technology supports efficient workflows, cost control, and quality outcomes across patient and retail operations.10ySupports consistent system use and operational workflows across multiple sites and direct roll-up. Promotes a culture of accountability, innovation, and professional growth. Aligns roles and responsibilities to meet organizational objectives.10yPartners with clinical nutrition, culinary, operations, facilities, finance, and IT teams to align technology initiatives with organizational strategy. Supports change management and user adoption efforts to ensure successful system integration and utilization.5yDevelops and manages project and departmental budgets, ensuring cost-effective use of resources. Identifies risks related to technology, operations, and compliance, and implements mitigation strategies. 5yAdministers strict adherence to HIPAA and all regulations mandated by local, state and federal agencies in regard to safety, health and sanitation regulations.100% (To update total %, enter the amount of time in whole numbers (without the % symbol - e.g., 15, 20) then highlight the total sum (e.g., 1%) at the bottom of the column and press F9. The total sum should add up to 100%.)

Qualifications

Required Qualifications:

• Bachelor's degree in related area and / or 4 years of equivalent experience working with foodservice technology systems.
• At least three years of experience in food services
• 3 years of project management experience of small or large projects that includes critical thinking, and ability to multi-task and ensure effective time management.
• Thorough knowledge in food service operations and sanitation regulations.
• Thorough verbal and written communication skills in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management.
• Excellent decision making and reasoning skills, and excellent ability to develop original ideas to solve problems and perform operations analysis and quality control analysis.
• Excellent and effective interpersonal and work leadership skills to provide guidance to all levels of personnel.
  Strong computer application skills.

Preferred Qualifications:

• 3 years of experience in writing proposal that includes decision making skills, ability to develop original ideas to solve problems and perform operations analysis and quality control analysis.
• At least two years of experience working with teams larger than 20 people demonstration effective interpersonal and leadership skills to provide guidance to all levels of personnel.
• Ability to provide two examples of perform operations analysis and quality control analysis.
• 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.