ASSOCIATE DIRECTOR, FOOD AND NUTRITION - Hospital

The Associate Director of Dining Services assists in leading the daily operations of Food & Nutrition Services within a healthcare environment, with primary responsibility for patient dining services supporting an average daily census of approximately 60 patients across breakfast, lunch, and dinner. This leadership role partners with the Director to oversee patient dining, retail and catering operations, quality improvement initiatives, food safety, sanitation, infection prevention, regulatory compliance, and departmental performance.

The Associate Director provides leadership and support to a team of approximately 50 associates, ensuring high-quality service, operational excellence, and an exceptional patient experience while maintaining strong relationships with hospital leadership, clinical teams, patients, residents, and families.

• Assists in the overall leadership and management of Food & Nutrition Services, with primary oversight of patient dining operations
• Ensures high-quality meal service and patient satisfaction through effective execution of foodservice programs and service standards
• Provides leadership, coaching, and development for a team of approximately 50 associates, fostering a culture of accountability, teamwork, and service excellence
• Supports recruiting, hiring, training, scheduling, performance management, and employee engagement initiatives
• Assists with managing departmental budgets, labor productivity, food costs, purchasing, inventory controls, and financial performance
• Ensures compliance with all federal, state, regulatory, sanitation, food safety, and infection prevention standards
• Directs and monitors safety, sanitation, quality assurance, and maintenance programs throughout the department
• Collaborates with clinical partners, nursing leadership, and other departments to enhance the patient dining experience and support organizational goals
• Supports retail, catering, and other non-patient dining services as needed to ensure overall departmental success
• Analyzes operational and patient satisfaction data to identify opportunities for continuous improvement and implement corrective action plans
• Maintains strong client and stakeholder relationships while promoting exceptional customer service throughout the organization
• Assists in integrating Food & Nutrition Services with the facility’s strategic and operational objectives.

• Three or more years of leadership experience in healthcare foodservice, patient dining, dietary services, senior living, long-term care, or resident dining operations
• Bachelor’s degree in Foodservice Management, Nutrition, Hospitality, Business, or a related field preferred but not required; equivalent combination of education and experience considered
• Strong operational knowledge of patient dining, food production, therapeutic diets, sanitation, infection prevention, purchasing, inventory management, and food cost controls
• Experience managing budgets, labor productivity, financial performance, and departmental resources
• Demonstrated leadership, coaching, team development, and employee engagement skills in a complex healthcare or senior living environment
• Strong communication, organizational, and problem-solving skills, with the ability to build effective relationships with patients, residents, families, clinical partners, and leadership teams
• Proficient computer skills, including Microsoft Office Suite and foodservice management systems
• Certified Dietary Manager (CDM), Registered Dietitian (RD), and/or ServSafe® Certification preferred.