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Food Production/Cafeteria Manager - San Jose, CA

The County of Santa Clara - Santa Clara Valley Medical Center

Job details

Job Type


Full Job Description


Under direction, to supervise the preparation, cooking and serving of food for patients in a large acute care medical setting, to manage the cafeteria for the hospital and to supervise and train cooks and food service personnel.

Typical Tasks

  • Supervises (hires, trains, counsels and evaluates) food service personnel in a large medical setting,
  • Assists in the development of policies and procedures in accordance to J.C.A.H.O standards and state and federal regulations including Title 22;
  • Completes work schedules for a large staff;
  • Coordinates the preparation, cooking, and serving of meals;
  • Provides staff training and inservice on a variety of issues;
  • Ensures that the department maintains a clean/sanitary/safe environment in a accordance with J.C.A.H.O and state and federal standards;
  • Develops, prepares and adjusts recipes to meet the medical and ethnic dietary needs of the patient population;
  • Adjusts recipes in terms of quantity for the patient population;
  • Plans menus for the cafeteria and implements food production;
  • Supervises the ordering of all perishable and non-perishable food items and supplies required by the Food Service Department;
  • Maintains an inventory of all items for the department;
  • Controls the cash operation in the cafeteria, including preparing accurate records and reports and accounting for cash received;
  • Determines prices for food sold in the cafeteria based on purchase price and labor costs;
  • Plans, organizes and implements special events;
  • Assists in marketing and implementing special revenue generating projects;
  • Performs other related work as required.

Employment Standards

Education and experience, which directly demonstrates possession and application of the following knowledge and abilities:

Experience Note: An individual would normally acquire the following knowledge and abilities through training and experience equivalent to completion of high school and two years of supervisory cooking experience in a large hospital or similar institution involving the preparation of special diets. Completion of an accredited culinary program may substitute for one year of experience.

Knowledge of:

  • Food production principles in a large hospital setting;
  • Hospital kitchen practices and procedures;
  • Principles of supervision and training;
  • Recipe creation and preparation within medical therapeutic guidelines;
  • Special diet requirements of the different types of patients in a hospital setting;
  • State, Federal and J.C.A.H.O. requirements for a food preparation program in a hospital;
  • Sanitation and safety requirements;
  • Principles of nutrition;
  • Principles of menu planning including food values;
  • Institutional equipment;
  • Staffing principles for a large organization;
  • Large quantity cooking vs. portion control.

    Ability to:
  • Supervise the preparation and cooking of food in a large hospital setting;
  • Plan, direct the work of other staff;
  • Plan food production to schedule;
  • Develop and standardize recipes for varying patient population;
  • Prepare special diet items to meet the needs of the patient population;
  • Prepare a variety of ethnic foods to meet the needs of a diverse population;
  • Develop cleaning schedules to maintain a sanitary environment;
  • Work with computerized systems for menu management;
  • Work harmoniously with other hospital departments and vendors.



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