Director - Food and Nutrition Services - MRH and JDCH

Director Of Food And Nutrition Services

Location: Hollywood, Florida

At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience.

The Director of Food and Nutrition Services provides strategic and operational leadership for Food and Nutrition Services at Memorial Regional Hospital and Joe DiMaggio Children's Hospital. This role is accountable for the delivery of high-quality patient nutrition services, retail and culinary operations, regulatory compliance, financial performance, workforce management, and an exceptional patient and customer experience. The Director partners closely with clinical, nursing, hospital operations, and administrative leaders to ensure food and nutrition services support organizational goals for quality, safety, service, people, and financial stewardship.

Responsibilities:

Collaborates with physicians, nursing, clinical dietitians, infection prevention, quality, facilities, supply chain, and other key stakeholders to ensure nutrition and food service operations effectively support patient care and clinical needs.

Oversees all aspects of patient meal services, clinical nutrition operations and infant nutrition, food production, retail dining, catering, and other food service functions within the assigned hospitals.

Leads continuous improvement initiatives designed to enhance the patient dining experience, improve workflows, optimize technology and equipment, standardize practices across facilities, and strengthen overall operational performance.

Ensures compliance with applicable federal, state, and local regulations, food safety and sanitation requirements, accreditation standards, and organizational policies and procedures.

Provides oversight of vendor relationships, contracts, purchasing, inventory management, equipment planning, and supply utilization to ensure quality, service reliability, and appropriate cost management.

Establishes and monitors performance standards related to patient satisfaction, food quality, service delivery, meal accuracy, food safety, productivity, and operational efficiency; develops and implements corrective action plans when performance opportunities are identified.

Maintains a strong culture of safety, accountability, service excellence, teamwork, and regulatory readiness across both hospital departments.

Provides leadership and oversight for department managers, clinical nutrition leaders, culinary teams, and other Food & Nutrition Services staff, including workforce planning, performance management, employee engagement, leadership development, and succession planning.

Develops and manages departmental operating and capital budgets, monitors financial performance, and identifies opportunities to improve productivity, reduce waste, manage food and labor costs, and achieve financial targets without compromising quality or service.

Provides overall leadership and direction for Food & Nutrition Services across two hospital facilities, ensuring consistent standards, operational effectiveness, and alignment with organizational priorities.

Competencies: Business Acumen, Concern for Quality, Develop Relationships, Lead Through Vision, Manage Performance

Education and Certification Requirements: Masters (Required) Certified Dietary Manager (CDM) - Certifying Board for Dietary Managers (CBDM), Registered Dietician (RD) - Commission on Dietetic Registration (CDR)

Additional Job Information:

Complexity of Work: Requires the ability to lead complex, high-volume food and nutrition operations across multiple hospital environments while balancing patient care requirements, regulatory standards, workforce needs, service expectations, and financial performance. Must demonstrate strong operational judgment, leadership, problem-solving, and the ability to effectively manage competing priorities. Required Work Experience: Minimum of five (5) years of progressive leadership experience in food and nutrition services, including significant management responsibility within a hospital, healthcare system, or similarly complex food service environment. Multi-site leadership experience strongly preferred.

Registered Dietitian (RD) by the Commission on Dietetic Registration (CDR) or Certified Dietary Manager (CDM).

Additional Education Info: Bachelor's degree in Food and Nutrition, Dietetics, Hospitality Management, Food Service Management, Business Administration, Healthcare Administration, or a related field required. Master's degree preferred.

A minimum of a bachelor's degree is required for those individuals that are registered or have established eligibility for the registration examination for dietitians on or before December 31, 2023.

A minimum of a master's degree is required for those seeking eligibility for the registration examination for dietitians for the first time, on or after January 1, 2024.

Working Conditions and Physical Requirements:

• Bending and Stooping = 60%
• Climbing = 0%
• Keyboard Entry = 60%
• Kneeling = 40%
• Lifting/Carrying Patients 35 Pounds or Greater = 0%
• Lifting or Carrying 0 - 25 lbs Non-Patient = 60%
• Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 20%
• Lifting or Carrying > 75 lbs Non-Patient = 0%
• Pushing or Pulling 0 - 25 lbs Non-Patient = 60%
• Pushing or Pulling 26 - 75 lbs Non-Patient = 20%
• Pushing or Pulling > 75 lbs Non-Patient = 0%
• Reaching = 60%
• Repetitive Movement Foot/Leg = 0%
• Repetitive Movement Hand/Arm = 60%
• Running = 0%
• Sitting = 60%
• Squatting = 40%
• Standing = 60%
• Walking = 60%
• Audible Speech = 60%
• Hearing Acuity = 60%
• Smelling Acuity = 60%
• Taste Discrimination = 60%
• Depth Perception = 60%
• Distinguish Color = 60%
• Seeing - Far = 60%
• Seeing - Near = 60%
• Bio hazardous Waste = 40%
• Biological Hazards - Respiratory = 40%
• Biological Hazards - Skin or Ingestion = 40%
• Blood and/or Bodily Fluids = 40%
• Communicable Diseases and/or Pathogens = 40%
• Asbestos = 0%
• Cytotoxic Chemicals = 0%
• Dust = 20%
• Gas/Vapors/Fumes = 20%
• Hazardous Chemicals = 20%
• Hazardous Medication = 0%
• Latex = 0%
• Computer Monitor = 60%
• Domestic Animals = 20%
• Extreme Heat/Cold = 60%
• Fire Risk = 40%
• Hazardous Noise = 0%
• Heating Devices = 60%
• Hypoxia = 0%
• Laser/High Intensity Lights = 0%
• Magnetic Fields = 0%
• Moving Mechanical Parts = 60%
• Needles/Sharp Objects = 60%
• Potential Electric Shock = 40%
• Potential for Physical Assault = 0%
• Radiation = 0%
• Sudden Decompression During Flights = 0%
• Unprotected Heights = 0%
• Wet or Slippery Surfaces = 60%