Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee assistance program
wellness programs
Job Description
The Associate Director of Food and Nutrition Services is a pivotal leadership role within a hospital setting, focused on providing strategic and operational oversight of all food-related services. This includes managing patient meal services, retail food outlets, catering operations, and collaborating closely with clinical nutrition teams. The hospital itself is committed to delivering exceptional healthcare services, emphasizing patient well-being, safety, and satisfaction in every aspect of care. This role supports the hospital’s mission by ensuring that food services not only meet the highest standards of quality and nutrition but also align with wider clinical goals and regulatory requirements.
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Job Requirements
- Bachelor’s degree or equivalent experience
- Certified Dietary Manager (CDM) or Registered Dietitian (RD)
- ServSafe Certification
- Minimum 10 years of experience in food and nutrition services
- Experience managing high-volume or healthcare foodservice operations
- Proficiency with foodservice software
- Leadership and team motivation skills
- Strong communication and negotiation abilities
- Ability to analyze and use operational data
- Commitment to patient-centered service
- Cultural awareness and inclusivity in management
- Self-motivated and dependable
- Capable of multitasking under pressure
- Adherence to high ethical standards and accountability
- Openness to new ideas and process improvements
Job Qualifications
- Bachelor’s degree or equivalent experience
- Certified Dietary Manager (CDM) or Registered Dietitian (RD)
- ServSafe Certification
- At least 10 years of relevant experience in food and nutrition services
- Experience in healthcare or high-volume foodservice settings
- Proficient in foodservice software and kitchen operations
- Strong leadership and team management skills
- Excellent communication and presentation abilities
- Ability to use operational data for decision making
- Commitment to cultural awareness and inclusivity
- Demonstrated ability to lead change and innovation
- High ethical standards and accountability
- Self-driven with strong organizational skills
- Ability to perform well under pressure
Job Duties
- Provide strategic leadership for all food and nutrition services
- Oversee patient meal services, retail food outlets, and catering operations
- Coordinate with clinical nutrition and healthcare teams
- Ensure compliance with CMS, Joint Commission, and local health codes
- Lead and motivate a multidisciplinary team across multiple sites
- Implement process improvements and sustainability initiatives
- Manage budgeting, staffing, and operational performance
- Utilize foodservice software and maintain kitchen equipment operations
- Communicate effectively with staff, executives, and external partners
- Drive patient satisfaction and service excellence
- Foster inclusivity in team management and menu planning
- Monitor regulatory compliance and quality standards
- Lead presentations and negotiate with vendors and partners
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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