Systems Technology Development Director

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.