Director of Food Services

Job Description

Job Description

Position Summary:
The Food Services Director is responsible for the overall leadership, management, and operation of the hospital’s Food & Nutrition Services Department. This role ensures the delivery of high-quality, safe, and nutritious meals to patients, staff, and visitors while maintaining compliance with all regulatory and accreditation standards. The Director oversees daily operations, budgeting, staffing, and performance improvement initiatives to support patient satisfaction and organizational goals.

Qualifications:

• Bachelor’s degree in Food Service Management, Nutrition, Hospitality Management, or a related field preferred.
• Minimum of 5 years of progressive leadership experience in food services, preferably in a hospital or healthcare setting.
• Certified Dietary Manager (CDM) or Registered Dietitian (RD) preferred.
• ServSafe Certification or equivalent food safety certification required.
• Strong knowledge of healthcare regulations, including CMS and accreditation standards preferred (e.g., Joint Commission).
• Proven leadership, organizational, and communication skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Bilingual (English/Spanish) preferred

Working Environment:

• Hospital environment with frequent interaction with patients, staff, and visitors.
• May require occasional evenings, weekends, or holidays based on operational needs.