Director of Food Services

At ScionHealth, we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.

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.