Director of Food and Nutrition
Resume:
KENNETH SMITH
CDM, CFPP, CEC
Millbrae, California
adps8l@r.postjobfree.com
OBJECTIVE
Director of Nutrition and Food Services
A strong leader in hospital food and nutrition service departments for more than 20 years, I have successfully transformed the traditional dining experience to meet the needs of Millennials, Gen X’ers, Baby Boomers, and multi-ethnic groups, at the same time exceeding expectations for operational excellence and strategic goals.
EXPERIENCE
ARAMARK – PACIFIC MEDICAL CENTER, San Francisco
Director of Food and Nutrition Service, 2018 to present
HCA - REGIONAL MEDICAL CENTER of SAN JOSE, San Jose, California
Director of Hospitality Services, 2004-2018
HCA - SAN JOSE MEDICAL CENTER, San Jose, California
Director of Food and Nutrition Services, Environmental Services, 2000-2004
Oversaw food and nutrition services operations and EVS at San Jose Medical Center until operations were consolidated at Regional Medical Center. At Regional, in addition to food and nutrition services and EVS, I took on environment of care (safety officer), telecommunications, and volunteers. In 2014, I was invited to join HealthTrust (a 14-hospital corporation purchasing group that includes HCA) as an advisory Board of Trustees member for the food and nutrition services group. I also served as HCA’s Far West/Mountain Division food and nutrition services leader.
Operational Excellence:
Designed a new Regional Medical Center state-of-the-art kitchen, a serving area, main dining room and a physician dining room. Passed the California Department of Public Health’s Title 22 Rules and Regulations to license the new kitchen.
Expanded hospital’s green initiatives, reducing hospital landfill waste by 25%. Initiatives included implementing a sharps recycling program; using compostable cutlery and serving ware that was pulped and recycled; and, introducing a compostable food waste program.
Doubled annual cafeteria sales from $400K to $800K through a wellness and a grab-and-go program meeting the millennials’ culinary preferences.
Achieved purchasing compliance for food and nutrition services of 98.6% year-over-year; HCA’s goal was 80%.
Achieved food costs per adjusted patient day of $11 to include patient food, cafeteria, and catering.
Standardized processes and successfully adhered to operational budgets for food and nutrition services, housekeeping, linen, environment of care (safety officer), telecommunication, and volunteers.
Responsible for $11 million operational budget for hospitality services, and directed activities for 160+ employees and 130 volunteers.
Standardized and rationalized food products that would be used throughout HealthTrust’s 14-hospital corporation purchasing group; considered to be the group’s west coast culinary expert.
Standardized HCA’s Far West Division’s data collection gathering and general ledger coding methods used for benchmarking; established best practices for patient satisfaction; standardized staffing standards; and, standardized nourishments for nursing units.
Clinical Excellence:
Designed and implemented a popular multi-cultural patient menu to meet the Vietnamese, Latin and American patient’s and community’s needs.
Implemented system wide patient menus (standardization of products, recipes, food production procedures).
Increased HCAHP scores for cleanliness and quality of food above HCA’s 50% mean; always had first or second highest score in the Far West Division.
Designed and implemented an immediate-recovery nutritional services hospitality program.
Service Excellence:
Raised patient satisfaction scores by training all employees in food and nutrition services and housekeeping on AIDET: Announce, introduce, duration, explain, and a thank you.
Employee Engagement:
Raised employee engagement scores in food and nutrition services, housekeeping, and telecommunications departments from the bottom 10% to the top 10%, and they remained in the top 10% for HCA nationwide.
Served on the management team, which developed a first-time bargaining agreement with SEIU and then helped to renegotiate the contract every cycle. Consulted by Human Resources on SEIU contract issues.
ADDITIONAL EXPERIENCE
BAY MEADOWS RACECOURSE, San Mateo, California, Executive Chef, 1998-2000.
MORRISON HEALTHCARE, Atlanta, Georgia, Associate Director of Nutrition Services, 1993-1998.
LAGUNA HONDA HOSPITAL, San Francisco, California, Food Production Manager, 1992-1993.
MARRIOTT FOOD SERVICE DIVISION, San Francisco, California, Executive Chef, 1990-1992.
MARRIOTT HOTELS and RESORTS, San Francisco, California, Sous Chef, 1986-1990.
EDUCATION & PROFESSIONAL AFFILIATIONS
Certified Dietary Manager, Auburn University, December 2004
Professional Chef, California Culinary Academy, December 1982
ServSafe Certification, expires 3/12/2023
Mastering Title 22 CA Code 6 Hour In-service Certificate of Completion September 12, 2018
Member, Association of Nutrition and Food Professionals
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