!!!$10,000.00 SIGN-ON BONUS!!! Director of Food and Nutrition Services
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $135,000.00 - $185,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) retirement plan
Paid parental leave
Disability Coverage
work/life resources
Job Description
Aramark Healthcare is a leading provider of food, facilities, and uniform services to healthcare institutions across the United States. With a commitment to delivering exceptional service and innovative solutions, Aramark Healthcare partners with hospitals and medical centers to improve the overall patient and staff experience. Its focus on quality, safety, and sustainability reflects its dedication to the well-being of its clients and their communities. Salinas Valley Medical Center, located in Salinas, California, is one such partner where Aramark Healthcare provides comprehensive dining and nutrition services. This medical center is a respected healthcare provider serving a diverse population, offering a range of medical services to improve health outcomes in the region.
Aramark Healthcare+ is seeking a dedicated and experienced Director of Food and Nutrition to lead the dining operations at Salinas Valley Medical Center. This pivotal role involves managing a team of seven professionals responsible for delivering high-quality food and nutrition services tailored to meet the specific needs and tastes of patients, visitors, and staff. The Director of Food and Nutrition will oversee menu development, food preparation, and service delivery in a dining environment where customers order prepared foods from a set menu.
The position offers a competitive salary range from $135,000 to $185,000, reflective of the candidate's experience and qualifications, along with a remarkable $10,000 sign-on bonus as an incentive to attract the best talent. Aramark provides comprehensive benefits packages which include medical, dental, vision coverage, work/life resources, retirement savings options such as a 401(k) plan, paid parental leave, and disability coverage, among others. These benefits are designed to support the overall well-being of employees and their families while fostering a balanced work-life environment.
As Director of Food and Nutrition, the individual will exercise leadership that extends beyond team management to include training, mentoring, and motivating staff to maximize their potential and contribute effectively to organizational goals. The role demands attention to compliance with safety and sanitation standards, financial oversight including budget management and revenue optimization, and the ability to cultivate strong client relationships. Driving operational excellence is critical, and the Director will implement Aramark's processes and systems to achieve food, labor, and cost targets, ensuring sustainable and efficient dining services.
The Director will also play a strategic role in developing food service plans aligned with the medical center's mission and vision, including sustainable practices that resonate with today’s environmental considerations. This leadership opportunity is ideal for a candidate with extensive healthcare food service experience, a strong background in management, and the ability to foster collaborative relationships across interdisciplinary teams to ensure an outstanding customer experience.
Joining Aramark Healthcare means becoming part of a global organization that serves millions daily with a purpose-driven approach. The company values diversity, equity, and inclusion, promoting a workplace where individuals feel empowered and supported. The Director of Food and Nutrition position at Salinas Valley Medical Center offers the opportunity to influence the culinary experiences in a healthcare setting positively, contributing to patient care and satisfaction while advancing their career in a respected, growth-oriented environment.
Aramark Healthcare+ is seeking a dedicated and experienced Director of Food and Nutrition to lead the dining operations at Salinas Valley Medical Center. This pivotal role involves managing a team of seven professionals responsible for delivering high-quality food and nutrition services tailored to meet the specific needs and tastes of patients, visitors, and staff. The Director of Food and Nutrition will oversee menu development, food preparation, and service delivery in a dining environment where customers order prepared foods from a set menu.
The position offers a competitive salary range from $135,000 to $185,000, reflective of the candidate's experience and qualifications, along with a remarkable $10,000 sign-on bonus as an incentive to attract the best talent. Aramark provides comprehensive benefits packages which include medical, dental, vision coverage, work/life resources, retirement savings options such as a 401(k) plan, paid parental leave, and disability coverage, among others. These benefits are designed to support the overall well-being of employees and their families while fostering a balanced work-life environment.
As Director of Food and Nutrition, the individual will exercise leadership that extends beyond team management to include training, mentoring, and motivating staff to maximize their potential and contribute effectively to organizational goals. The role demands attention to compliance with safety and sanitation standards, financial oversight including budget management and revenue optimization, and the ability to cultivate strong client relationships. Driving operational excellence is critical, and the Director will implement Aramark's processes and systems to achieve food, labor, and cost targets, ensuring sustainable and efficient dining services.
The Director will also play a strategic role in developing food service plans aligned with the medical center's mission and vision, including sustainable practices that resonate with today’s environmental considerations. This leadership opportunity is ideal for a candidate with extensive healthcare food service experience, a strong background in management, and the ability to foster collaborative relationships across interdisciplinary teams to ensure an outstanding customer experience.
Joining Aramark Healthcare means becoming part of a global organization that serves millions daily with a purpose-driven approach. The company values diversity, equity, and inclusion, promoting a workplace where individuals feel empowered and supported. The Director of Food and Nutrition position at Salinas Valley Medical Center offers the opportunity to influence the culinary experiences in a healthcare setting positively, contributing to patient care and satisfaction while advancing their career in a respected, growth-oriented environment.
Job Requirements
- Minimum of 3 to 5 years of progressive managerial experience
- Acute healthcare food service experience required
- Certified Dietary Manager (CDM) certification or Registered Dietitian (RD) credential required
- Ability to stand and be mobile for extended periods of time in a fast-paced operational environment
- Strong interpersonal skills to collaborate effectively with interdisciplinary departments
- Proven customer service skills aligned with company standards
- Ability to develop and maintain strong client and customer relationships
Job Qualifications
- Minimum of 3 to 5 years of progressive managerial experience
- Acute healthcare food service experience required
- Bachelor’s degree preferred or equivalent experience
- Certified Dietary Manager (CDM) certification or Registered Dietitian (RD) credential required
- Demonstrated ability to develop and maintain strong client and customer relationships that support positive, mutually beneficial business outcomes
- Proven ability to deliver exceptional customer service in alignment with Aramark’s service excellence standards
- Strong interpersonal skills with the ability to collaborate effectively with interdisciplinary departments to ensure a seamless, high-quality food service experience for all customers
- Ability to stand and be mobile for extended periods of time in a fast-paced operational environment
Job Duties
- Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
- Ensure food services appropriately connect to the Executional Framework
- Coach employees by creating a shared understanding of what needs to be achieved and how to execute
- Reward and recognize employees
- Ensure safety and sanitation standards in all operations
- Identify client needs and effectively communicate operational progress
- Adopt Aramark processes and systems
- Build revenue and manage budget, including cost controls related to food, beverage and labor
- Ensure the completion and maintenance of P&L statements
- Achieve food and labor targets
- Manage resources to ensure quality and cost control within budgetary guidelines
- Implement and maintain the Aramark agenda for labor and food initiatives
- Create value through efficient operations, appropriate cost controls and profit management
- Ensure full compliance with Operational Excellence fundamentals, including food and labor
- Direct and oversee operations related to production, distribution and food service
- Maintain a safe and healthy environment for clients, customers and employees
- Comply with all applicable policies, rules and regulations, including but not limited to safety, health, wage and hour requirements
- Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving food-related products, including menu planning and development
- Develop operational component forecasts, explain variances, and manage component accounting functions
- Ensure sanitation and safety requirements are met in all assigned areas
- Coordinate and supervise unit personnel related to production, merchandising, quality, cost control, labor management and employee training
- Recruit, hire, develop and retain frontline team members
- Conduct periodic inventories
- Maintain records to comply with Aramark, government and accrediting agency standards
- Interact with client management and maintain effective client and customer relationships at all organizational levels
- Participate in the sales process and contract negotiations as applicable
- Identify opportunities to implement new products and services that support sales growth and client retention
- Manage front-of-house dining operations, including cafeteria and residential dining facilities
- Develop and implement food service plans aligned with the client's mission and vision, including sustainable practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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