SR. DIRECTOR OF FOOD AND NUTRITION SERVICES, HOSPITAL

Job Summary

Key Responsibilities:

• Lead and oversee daily operations of all dining and nutrition services, ensuring consistent service excellence across patient, retail, and catering areas
• Operate the department within the approved budget while maximizing value and financial performance
• Ensure all food offerings meet high standards for quality, safety, presentation, and nutrition
• Direct and enforce comprehensive safety, sanitation, and maintenance programs
• Build and maintain strong relationships with hospital leadership, clients, guests, and internal departments
• Foster a culture of professional growth, engagement, and accountability across the team
• Develop talent through coaching, performance management, and succession planning
• Promote strong interdepartmental collaboration and align dining services with the facility’s overall operational goals

Preferred Qualifications

• Minimum of two years of experience at the Director level or higher in food and nutrition services
• Healthcare food service management experience required; acute care hospital experience strongly preferred
• At least five years of proven leadership and people management experience
• Bachelor’s degree preferred, or equivalent combination of education and relevant experience
• Strong knowledge of inventory management, purchasing, and cost controls
• Demonstrated expertise in food and catering trends, quality standards, production, sanitation, and presentation
• Experience with P&L accountability and contract-managed services strongly preferred
• ServSafe® certification a plus
• Forward-thinking, proactive leader who serves as a visible and trusted representative of the organization
• Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook) and general computer systems