Assistant Director - 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 Assistant Director/Manager – Food and Nutrition Services is responsible for supervising and coordinating all aspects of food and nutrition operations within the healthcare facility. This includes patient meal services, retail operations, catering, and compliance with regulatory and safety standards. The role supports the Director in ensuring high-quality, cost-effective food service delivery and optimal patient and customer satisfaction.

Essential Functions

• Supervise daily operations of food and nutrition services including meal preparation, service, sanitation, and equipment use
• Ensure appropriate staffing, training, and supervision of food service personnel
• Coordinate food service for patients, staff, and visitors, including special functions and dietary needs
• Monitor food quality, safety, and presentation in compliance with health regulations and dietary guidelines
• Assist in budget oversight, inventory management, and cost control efforts
• Ensure compliance with regulatory requirements from local, state, and federal agencies
• Maintain accurate records of food production, sanitation logs, and staff schedules
• Conduct routine inspections of food service areas and equipment to ensure cleanliness and safety
• Support implementation of quality improvement initiatives and patient/customer satisfaction programs
• Communicate effectively with dietary staff, clinical teams, and leadership to ensure meal service aligns with patient care plans

Knowledge/Skills/Abilities/Expectations

• Knowledge of food service operations, nutrition standards, and food safety regulations
• Strong leadership and communication skills with the ability to coach and motivate staff
• Proficiency in computer applications including dietary software and Microsoft Office
• Ability to manage multiple priorities in a fast-paced environment
• Strong organizational and problem-solving abilities

Education

• High School Diploma or Equivalent in general studies (Required)
• Bachelor’s Degree in Food Service Management, Nutrition, Hospitality, or related field (Preferred)

Licenses/Certifications

• ServSafe Food Protection Manager Certification preferred or required within time frame specified by facility policy

Experience

• Minimum of three (3) years of food service supervisory experience preferred, preferably in a healthcare or institutional setting