Job Overview
Employment Type
Full-time
Compensation
Salary
Range $105,060.80 - $157,643.20
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Pre-tax savings
Retirement
Job Description
Mayo Clinic is a globally recognized nonprofit academic medical center dedicated to clinical practice, education, and research. Founded in Minnesota, Mayo Clinic has expanded to include major campuses in Phoenix/Scottsdale, Arizona, Jacksonville, Florida, Rochester, Minnesota, as well as Mayo Clinic Health System campuses in Midwestern communities and international locations. Mayo Clinic is renowned for being top-ranked in more specialties than any other care provider according to U.S. News & World Report, highlighting its exceptional patient care and clinical expertise. This prestigious organization is committed not only to delivering outstanding patient care but also to investing wholeheartedly in its employees by offering competitive compensation and comprehensive benefits. Employees at Mayo Clinic enjoy a supportive environment that fosters both professional growth and personal well-being, making it an ideal place to build a long and successful career in healthcare and related fields.
The Director, Site Food and Nutrition Services at Mayo Clinic serves as the senior on-site leader and owner’s representative responsible for food services across one or more assigned sites. This full-time, exempt position offers an annual salary range of $105,060.80 to $157,643.20 and includes eligibility for comprehensive benefits such as medical, dental, vision, retirement plans, and pre-tax savings options. The Director plays a critical role in ensuring that food quality, hospitality service execution, and operational performance meet the high standards that Mayo Clinic is known for. They are accountable for financial stewardship, regulatory compliance, operational readiness, and vendor governance within a contracted service delivery model.
In this leadership role, the Director strategically translates Mayo Clinic’s standards and service strategies into consistent, reliable daily execution. The Director maintains a visible and engaged presence on site, partnering closely with site leadership, clinical stakeholders, and system partners to deliver an exceptional food and hospitality experience for patients, guests, and staff. Accountability is a fundamental expectation, with the Director upholding clear standards, managing vendor relationships firmly, and ensuring continuous regulatory readiness for all surveys and inspections, including those by Joint Commission. This position requires operational expertise, visible leadership, unwavering accountability, and a commitment to continuous improvement and excellence in food service operations. The Director may need to work hours outside the standard business schedule and occasionally support on weekends as necessary to fulfill operational responsibilities at the Arizona site.
The Director, Site Food and Nutrition Services at Mayo Clinic serves as the senior on-site leader and owner’s representative responsible for food services across one or more assigned sites. This full-time, exempt position offers an annual salary range of $105,060.80 to $157,643.20 and includes eligibility for comprehensive benefits such as medical, dental, vision, retirement plans, and pre-tax savings options. The Director plays a critical role in ensuring that food quality, hospitality service execution, and operational performance meet the high standards that Mayo Clinic is known for. They are accountable for financial stewardship, regulatory compliance, operational readiness, and vendor governance within a contracted service delivery model.
In this leadership role, the Director strategically translates Mayo Clinic’s standards and service strategies into consistent, reliable daily execution. The Director maintains a visible and engaged presence on site, partnering closely with site leadership, clinical stakeholders, and system partners to deliver an exceptional food and hospitality experience for patients, guests, and staff. Accountability is a fundamental expectation, with the Director upholding clear standards, managing vendor relationships firmly, and ensuring continuous regulatory readiness for all surveys and inspections, including those by Joint Commission. This position requires operational expertise, visible leadership, unwavering accountability, and a commitment to continuous improvement and excellence in food service operations. The Director may need to work hours outside the standard business schedule and occasionally support on weekends as necessary to fulfill operational responsibilities at the Arizona site.
Job Requirements
- bachelor’s degree in nutrition, hospitality management, business administration, public health, or a related field
- eight or more years of progressive leadership experience in food services, hospitality, or complex service operations with accountability for quality, safety, people leadership, and operational performance
- five or more years of experience leading complex operational areas
- demonstrated expertise in exceptional food quality, hospitality execution, regulatory compliance, and performance improvement
- contract management and vendor governance experience
- ability to evaluate, challenge, and direct vendor performance
Job Qualifications
- bachelor’s degree in nutrition, hospitality management, business administration, public health, or related field
- eight or more years of progressive leadership experience in food services, hospitality, or complex service operations including quality, safety, people leadership, and operational performance
- five or more years of experience leading complex operational areas
- demonstrated expertise in exceptional food quality, hospitality execution, regulatory compliance, and performance improvement
- contract management and vendor governance experience
- advanced degree such as MBA or MHA preferred
- registered dietitian, certified dietary manager, or equivalent credential preferred
- district-level or multi-unit operational leadership experience preferred
Job Duties
- serve as senior on-site leader and owner’s representative for food services across assigned sites
- ensure food quality, hospitality execution, and operational performance align with Mayo Clinic standards
- uphold financial stewardship and manage vendor governance within a contracted service delivery model
- translate Mayo Clinic standards and strategy into reliable daily execution
- maintain visible and engaged leadership presence across kitchens, retail spaces, and patient care environments
- collaborate closely with site leadership, clinical stakeholders, and system partners to deliver high-quality food and hospitality experiences
- ensure continuous regulatory and accreditation readiness including compliance with Joint Commission and other reviews
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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