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Job Summary

The Director – Food Services provides strategic, operational, and clinical oversight for all Nutrition & Culinary Services functions, including food production, patient meal service, cafeteria operations, sanitation, therapeutic diet accuracy, and regulatory compliance. This position ensures the delivery of high-quality, safe, cost-effective food and nutrition services to patients, employees, and guests. The Director collaborates closely with the Registered Dietitian/Nutrition Services leadership to support medical nutrition therapy, patient satisfaction, and organizational goals.

Essential Functions

Leadership & Department Administration

• Directs the daily operations of Nutrition & Culinary Services in accordance with federal, state, and local regulations.
• Develops departmental goals, policies, procedures, and performance standards.
• Participates in strategic planning for hospital initiatives related to food service and nutrition support.
• Prepares, manages, and monitors operational and capital budgets; manages food, supply, and labor costs within approved targets.
• Maintains accurate records of expenditures, meal counts, inventory, and month-end reporting for Administration.
• Ensures appropriate staffing levels; develops and maintains work schedules within budgeted FTEs.

Staffing, Training & Performance Management

• Recruits, selects, and trains food service team members.
• Provides onboarding, annual competencies, and ongoing performance feedback.
• Conducts 90-day and annual performance evaluations in accordance with hospital policy.
• Conducts monthly in-service education, departmental meetings, and ensures compliance with food safety competencies.

Menu Management & Clinical Coordination

• Oversees menu management processes, including diet order review, tray ticket accuracy, patient menu selections, and snack preparation.
• Ensures use of standardized recipes and production sheets for patient, cafeteria, and catering operations.
• Ensures therapeutic diets are accurately prepared and communicates patient concerns to the Registered Dietitian for follow-up.

Flow of Food, Quality, and Safety

• Ensures quality food production that meets nutrient preservation, safety, taste, and presentation standards.
• Monitors food temperatures, holding procedures, tray line accuracy, and timely delivery of meals.
• Conducts weekly kitchen sanitation and safety audits; ensures regulatory compliance with Joint Commission, CMS, and state/local health codes.
• Oversees dish room sanitation, equipment cleaning, food recalls, and proper food storage and labeling.

Physical Plant & Equipment Oversight

• Performs monthly inspections of kitchen facilities, equipment, and contracted services (vent hood, fire suppression, pest management, grease traps, eyewash stations).
• Ensures temperature logs and equipment maintenance are completed per policy.
• Reports and addresses hazardous conditions promptly.

Regulatory Compliance & Surveys

• Leads the department through internal and external audits and surveys, maintaining a strong presence while surveyors are on-site.
• Ensures readiness and compliance with Joint Commission, CMS, FDA Food Code, and applicable state regulations.
• Develops and executes required Performance Improvement/QAPI plans, including aggregation and trending of key indicators.

Emergency Preparedness

• Maintains disaster readiness, including monthly inventory of emergency food and supplies.
• Ensures adherence to organizational emergency operations policies.

Collaboration & Customer Service

• Collaborates closely with clinical nutrition leaders and nursing units to ensure patient satisfaction and nutrition accuracy.
• Coordinates with other departments to support hospital initiatives, catering needs, and safety rounds.
• Promotes a culture of customer service, teamwork, and continuous improvement.

Knowledge/Skills/Abilities/Expectations

• Comprehensive knowledge of quantity food production, safe food handling, food safety, and sanitation regulations.
• Knowledge of therapeutic diets and nutrition for acute-care patients.
• Strong leadership, communication, and motivational skills.
• Ability to analyze financial information, manage budgets, and oversee inventory control.
• Basic computer proficiency including Microsoft Office and dietary software.
• Ability to handle multiple priorities in a fast-paced environment.

Education

• One of the following is required:
• Registered/Licensed Dietitian
• Registered Dietetic Technician
• Certified Dietary Manager (CDM, CFPP)
• Certified Food Service Manager (IFSEA)
• Food Management Professional (FMP/MFP – NRA ManageFirst)
• Associate degree or higher in food service or restaurant management*
• Must meet state requirements and maintain consultation with a Registered Dietitian.

Licenses/Certifications

• Food Handler’s Permit – Required
• ServSafe Certification – Preferred
• Registered Dietitian (RD) – Preferred

Experience

• Minimum 2 years of food service management experience required.
• Acute care or healthcare food service experience strongly preferred.
• Experience with therapeutic diets and clinical coordination preferred.