DIRECTOR OF FOOD & NUTRITION SERVICES

Job Summary

As a Director of Food & Nutrition Services, you will be responsible for leading and overseeing the daily operations of the food and nutrition department within a 112-bed behavioral health hospital. This leadership role ensures the delivery of high-quality, patient-centered dining services while maintaining compliance with healthcare regulations, food safety standards, and organizational goals.

Key Responsibilities

• Direct and oversee all Food & Nutrition Services operations for a 112-bed behavioral health facility.
• Lead, coach, and develop a team of 8+ associates to ensure exceptional patient and customer service.
• Ensure the delivery of safe, nutritious, and high-quality meals that meet patient dietary requirements and regulatory standards.
• Maintain strong working relationships with hospital leadership, clinical teams, patients, and other departments.
• Collaborate with culinary leadership and dietitians to develop menus that support patient wellness, satisfaction, and therapeutic dietary needs.
• Manage department budgets, financial performance, purchasing, inventory control, and cost containment initiatives.
• Monitor and analyze P&L performance, productivity, and operational metrics to achieve department goals.
• Ensure compliance with all local, state, federal, and accrediting agency regulations, including food safety and sanitation standards.
• Implement and support new foodservice programs, patient dining initiatives, and quality improvement efforts.
• Promote a culture of safety, service excellence, and continuous improvement throughout the department.

Preferred Qualifications

• Bachelor's degree in Food & Nutrition, Hospitality Management, Culinary Arts, Healthcare Administration, or a related field preferred.
• Three to five years of progressive foodservice management experience, preferably in a healthcare, hospital, or behavioral health setting.
• Experience managing patient feeding operations, high-volume meal production, and special dietary programs.
• Proven leadership experience supervising and developing frontline teams.
• Strong financial acumen with experience managing budgets, inventory, purchasing, and departmental expenses.
• Knowledge of healthcare regulatory requirements, food safety standards, and patient satisfaction initiatives.
• Excellent communication, customer service, and relationship-building skills.
• Passion for delivering exceptional patient experiences and growing within a leading healthcare foodservice organization.