SR DIRECTOR OF FOOD & NUTRITION SERVICES

Senior Director Of Food & Nutrition Services

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafs to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation's largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare's Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually.

The Senior Director of Food & Nutrition Services provides strategic and operational leadership for all food and nutrition services within a 242-bed acute care hospital. This leader is responsible for overseeing patient dining, retail food operations, clinical nutrition support, food safety, financial performance, and team development. The role manages an annual volume of approximately $5 million, leads a team of 5-6 managers and approximately 35 frontline associates, and partners closely with hospital leadership to ensure exceptional patient and customer experiences.

Key Responsibilities:

• Provide leadership and oversight for all Food & Nutrition Services operations, including patient dining, retail services, food production, quality, safety, and regulatory compliance.
• Manage a $5M operation supporting a 242-bed hospital with an ADC of 125 patients, two retail dining locations, and approximately $1M in annual retail sales.
• Lead and develop a team of 5-6 managers and approximately 35 frontline associates, driving engagement, accountability, and performance.
• Ensure excellence in patient meal quality, accuracy, timeliness, and overall patient satisfaction.
• Manage departmental budgets, labor productivity, staffing, and financial performance to achieve operational and profitability goals.
• Oversee retail operations, sales growth, and customer satisfaction while maintaining high quality and service standards.
• Build strong relationships with hospital leadership and clinical partners to support organizational objectives and patient care initiatives.

Preferred Qualifications:

• Bachelor's degree in Food Service Management, Hospitality, Business, Nutrition, or related field, or equivalent experience.
• 5+ years of progressive leadership experience in healthcare food service, hospitality, or contract-managed services.
• Strong operational experience with budgeting, purchasing, inventory control, labor management, and P&L accountability.
• Knowledge of healthcare food service regulations, food safety, sanitation, and patient dining programs.
• Proven ability to lead large teams, develop talent, and drive employee engagement.
• ServSafe certification preferred.
• Strong communication, relationship-building, financial, and problem-solving skills with a proactive, customer-focused leadership style.