SR DIRECTOR OF FOOD & NUTRITION SERVICES

Job Summary

The Senior Director of Food & Nutrition Services is responsible for the overall leadership, strategic direction, and daily operations of the Food & Nutrition Services department within a healthcare facility. This leader ensures the delivery of high-quality, patient-centered dining services that support clinical nutrition goals, enhance patient and resident satisfaction, and maintain compliance with all regulatory and food safety standards. The Senior Director will oversee financial performance, lead and develop a diverse team of professionals, and serve as a key partner to hospital, clinical, and community leadership.

Key Responsibilities:

• Direct and manage all Food & Nutrition Services operations in accordance with established budgets, performance goals, and healthcare regulations while delivering exceptional value and service to patients, residents, visitors, and staff.
• Ensure the consistent delivery of safe, nutritious, high-quality meals that support patient care, therapeutic diets, and overall wellness initiatives.
• Lead food safety, sanitation, infection prevention, regulatory compliance, and department maintenance programs in accordance with HACCP, Joint Commission, CMS, state, and local requirements.
• Build and maintain strong relationships with hospital administration, clinical leaders, nursing teams, patients, residents, and other facility departments.
• Drive patient and resident satisfaction through innovative dining programs, service excellence initiatives, and continuous quality improvement efforts.
• Recruit, mentor, and develop department leaders and frontline associates, fostering a culture of accountability, engagement, and professional growth.
• Collaborate with clinical nutrition, nursing, environmental services, and other facility partners to align dining services with organizational goals and patient care objectives.
• Oversee food purchasing, inventory management, labor productivity, and financial performance to ensure operational efficiency and fiscal responsibility.
• Support and execute catering and hospitality services for executive meetings, physician events, community functions, and special programs.

Preferred Qualifications:

• Bachelor's degree in Food Service Management, Hospitality Management, Nutrition, Culinary Arts, Business Administration, or a related field; equivalent experience considered.
• Minimum of five years of progressive leadership experience, including oversight of large-scale healthcare, senior living, hospital, or institutional food service operations.
• Strong operational management experience with food production, patient dining, retail services, purchasing, inventory control, and labor management.
• Demonstrated knowledge of healthcare food service regulations, food safety standards, therapeutic diets, quality assurance, and patient satisfaction initiatives.
• Experience managing departmental budgets, P&L performance, and contract-managed services preferred.
• Proven ability to lead, motivate, and develop multidisciplinary teams in a fast-paced healthcare environment.
• Strong understanding of food and hospitality trends with a focus on nutrition, quality, patient experience, operational excellence, and cost management.
• Excellent communication, relationship-building, and client partnership skills.
• ServSafe® Certification or equivalent food safety certification preferred.
• Strategic, innovative, and proactive leader who serves as an ambassador for both the organization and the Food & Nutrition Services department.