SR DIRECTOR OF FOOD & NUTRITION SERVICES

Sr. Director of Food & Nutrition ServicesThe Sr. Director of Food & Nutrition Services is responsible for leading the day-to-day operations of hospital-based food and nutrition programs in an acute care environment. This role ensures the delivery of safe, high-quality, patient-centered nutrition services while maintaining regulatory compliance, operational efficiency, and strong interdisciplinary collaboration. The Sr. Director will lead a team of clinical and non-clinical staff, manage client and physician relationships, drive financial performance, and support talent development.Key ResponsibilitiesDirect and oversee all aspects of Food & Nutrition Services within an acute care hospital, including patient dining, retail, and catering operationsEnsure compliance with all regulatory agencies and standards (e.g., Joint Commission, CMS, state and local health departments)Manage department operations within approved budgets, optimizing labor, food cost, and overall financial performance while delivering high-quality patient careEnsure patient meals meet physician-ordered diets, clinical nutrition standards, and patient satisfaction goalsLead and enforce rigorous safety, sanitation, infection prevention, and food safety programs (HACCP compliance)Collaborate closely with clinical teams (dietitians, nursing, physicians) to ensure integration of nutrition care into patient treatment plansBuild and maintain strong relationships with hospital leadership, department heads, and key stakeholdersOversee purchasing, inventory control, and supply chain processes to ensure efficiency and cost containmentLead patient experience initiatives, including room service programs, menu innovation, and service recoveryMentor, develop, and retain a high-performing team, including managers, dietitians, and frontline staffPromote a culture of continuous improvement, safety, and service excellenceAlign department operations with overall hospital goals, patient outcomes, and quality metricsPreferred QualificationsBachelor's degree in Food Service Management, Nutrition, Hospitality, Healthcare Administration, or related field (Master's preferred)Minimum of 5+ years of progressive leadership experience in acute care food & nutrition services3–5 years of direct operational management experience in a hospital setting, including patient feeding, retail, and clinical nutrition integrationStrong knowledge of therapeutic diets, clinical nutrition standards, and patient meal service models (e.g., room service)Proven experience with regulatory compliance (Joint Commission, CMS) and food safety standards (HACCP)Financial acumen with experience managing P&L, budgeting, labor productivity, and cost controls in a healthcare environmentExperience with contract-managed services and healthcare foodservice systems preferredServSafe® certification required (or ability to obtain)Registered Dietitian (RD/RDN) or Certified Dietary Manager (CDM) a plusStrong leadership presence with the ability to engage clinicians, executives, and frontline staffForward-thinking, proactive leader who serves as a visible ambassador of the organization within the hospital