Senior Food Service Director - Healthcare 

Who We Are 

Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

Position Overview:

The Senior Food Service Director will spearhead our food service operations within a healthcare environment. This visionary leader will profoundly influence patient care, staff, and visitor well-being, satisfaction, and operational efficiency. 

You will...

• Develop and implement strategic plans and initiatives to optimize food service operations, enhance patient satisfaction, and achieve organizational goals. 
• Collaborate with executive leadership to align food service strategies with broader healthcare objectives. 
• Provide oversight of all aspects of food service operations, including menu planning, meal preparation, dining services, and catering events. 
• Ensure compliance with regulatory requirements, quality standards, and best practices in food safety and sanitation. 
• Manage budgetary planning, financial forecasting, and cost control measures to achieve financial targets and operational efficiencies. 
• Monitor key performance indicators (KPIs) and financial metrics to assess performance and identify areas for improvement. 
• Collaborate with culinary teams, registered dietitians, and healthcare professionals to develop nutritious and appealing menus that meet patient dietary requirements, preferences, and clinical goals. 
• Ensure menu offerings are diverse, culturally sensitive, and aligned with nutrition guidelines. 
• Prioritize patient-centered care and hospitality initiatives to enhance the dining experience for patients, families, and visitors. 
• Implement strategies to solicit feedback, address concerns, and continuously improve service quality and satisfaction levels. 
• Recruit, train, and develop a high-performing team of food service managers, chefs, dietary aides, and support staff. 
• Foster a culture of excellence, collaboration, and accountability, empowering team members to achieve their full potential. 
• Ensure compliance with federal, state, and local regulations governing food service operations, dietary guidelines, and healthcare standards. 
• Maintain accurate records and documentation related to food safety, sanitation, and quality assurance. 
• Stay abreast of industry trends, emerging technologies, and best practices in healthcare food service management.

Qualifications: 

• Bachelor's degree in Hospitality Management, Nutrition, Culinary Arts, Business Administration, or related field required; Master's degree preferred.
• Minimum of 5-7 years of progressive leadership experience in food service management, with at least 5 years in a healthcare setting.
• Certified Dietary Manager (CDM) credential, Registered Dietitian (RD), or Certified Food Service Professional (CFSP) certification preferred.
• Strong knowledge of healthcare regulations, dietary guidelines, and nutrition standards, with a focus on therapeutic diets, patient nutrition, and clinical nutrition practices.
• Proven track record of success in strategic planning, financial management, and operational leadership within a complex healthcare environment.
• Excellent communication and interpersonal skills, with the ability to interact effectively with diverse stakeholders, including patients, staff, physicians, and executive leadership.
• Strong analytical skills and business acumen, with the ability to analyze financial data, interpret performance metrics, and make data-driven decisions to achieve organizational objectives.
• Demonstrated ability to lead and inspire teams, foster a culture of innovation and excellence, and drive employee engagement, development, and retention.
• Proficiency in using computer software and technology tools for menu planning, inventory management, financial analysis, and performance reporting.
• Commitment to upholding ethical standards, diversity, equity, and inclusion principles in all aspects of food service operations and organizational culture. 

Salary and Benefits: 

• Wage range: $110,000 - $120,000 annually plus bonus potential.
• Competitive salary commensurate with experience and qualifications.
• Comprehensive benefits package, including medical, dental, and vision insurance.
• Retirement savings plan with employer contribution.
• Paid time off, including vacation and holidays.
• Opportunities for professional development and continuing education.

Our commitment to you 

At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. 

REAL Food | Genuine Service | Enduring Relationships