Director Nutritional Services

About the role

Mentor and support management teams by fostering leadership development, driving employee engagement, and building a culture of accountability and excellence.
Collaborate with executive leadership, physicians, and multidisciplinary teams to enhance service delivery, promote innovation, and support community engagement initiatives.
Lead strategic planning and operational oversight for all areas of Nutrition Services, including patient care, clinical nutrition, retail, and catering, ensuring alignment with organizational goals.

Responsibilities

• Develop and manage departmental budgets, capital planning, and financial performance, optimizing resources while maintaining high standards of service and compliance.
• Ensure regulatory compliance with all health, safety, and sanitation standards across facilities, including adherence to accreditation requirements and federal, state, and local guidelines.
• Other duties as assigned.

Requirements

• Thorough knowledge of the multi-faceted Nutritional Services organization including expertise in clinical, retail, patient services, food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation.
• Strong leadership, supervisory, management, organization, and coaching skills to oversee leaders and manage teams within the department effectively.
• Effective computer skills, including proficiency in Microsoft Suite, scheduling software, and CBORD computerized software program.
• Excellent customer service skills alongside effective oral and written communication skills, with the ability to articulate complex information in understandable terms to all levels of staff.
• Displays and promotes positive support of the Organization’s Mission and Diversity and Inclusion initiatives.
• Bilingual (English/Spanish) is preferred, indicating a broader communication reach.
• Knowledge of food service operations and Clinical Dietetics in the healthcare setting is preferred, denoting a comprehensive understanding of the nutritional needs and operational dynamics within a hospital.

Qualifications

• Bachelor's [Required]
• Master's [Preferred]
• Field Of Study in a relevant field
• 8+ years of direct food service operational management experience with budgeting, inventory control and purchasing [Required]
• Experience as Clinical Dietitian in a hospital setting [Preferred]

Skills

• Strong financial, budgetary, accounting, and computational skills are required.
• Effective computer skills, including proficiency in Microsoft Suite, scheduling software, and CBORD computerized software program.
• Excellent customer service skills alongside effective oral and written communication skills, with the ability to articulate complex information in understandable terms to all levels of staff.
• Displays and promotes positive support of the Organization’s Mission and Diversity and Inclusion initiatives.
• Bilingual (English/Spanish) is preferred, indicating a broader communication reach.
• Knowledge of food service operations and Clinical Dietetics in the healthcare setting is preferred, denoting a comprehensive understanding of the nutritional needs and operational dynamics within a hospital.

Benefits

See full details here.

Pay

$83,699.48 - $155,693.55

Schedule

Full time
Shift Day (United States of America)