Director of Dining and Nutrition Services

Position Overview

We are seeking a strategic and operationally strong Director of Food & Nutrition Services to lead all aspects of dietary operations at our 100-bed regional medical center. This executive leader will be responsible for clinical nutrition services, patient meal delivery, retail/cafeteria operations, regulatory compliance, financial performance, and team leadership.

The ideal candidate brings deep hospital experience, strong regulatory expertise (including Joint Commission standards), and a proven ability to lead multidisciplinary teams across food production, patient services, and clinical nutrition.

This role reports directly to senior hospital leadership and plays a key role in patient satisfaction, quality outcomes, and operational excellence.

Key Responsibilities

Clinical & Regulatory Leadership

• Ensure full compliance with Joint Commission, CMS, state, and local regulatory standards
• Oversee clinical nutrition program, including medical nutrition therapy and documentation
• Serve as department leader during surveys and audits
• Maintain policies, HACCP plans, infection control compliance, and food safety standards
• Collaborate with nursing, medical staff, and quality teams to improve patient outcomes

Operations Management

• Direct daily operations of patient meal services, tray line, production, and retail/cafeteria
• Oversee menu development, therapeutic diets, and nutrition standards
• Implement efficient production systems and service workflows
• Ensure high patient satisfaction and Press Ganey performance
• Manage equipment, purchasing, and vendor relationships

Financial & Business Management

• Develop and manage departmental operating budget
• Control food, labor, and supply costs
• Analyze productivity metrics (meals per labor hour, cost per patient day, etc.)
• Drive retail revenue performance

Leadership & Team Development

• Lead, mentor, and develop a diverse team including:
  • Registered Dietitians
  • Clinical Nutrition Staff
  • Food Production Supervisors
  • Patient Services Managers
  • Retail/Cafeteria Team
• Foster a culture of accountability, professionalism, and service excellence
• Conduct hiring, performance management, and workforce planning

Required:

• Bachelor’s degree in Nutrition, Dietetics, Food Service Management, or related field
• Minimum 5–7 years progressive leadership experience in a hospital food & nutrition department
• Demonstrated expertise with Joint Commission standards and CMS regulations
• Strong financial and operational management skills
• Proven ability to lead both clinical and non-clinical teams

Preferred Qualifications:

• Master’s degree in Nutrition, Healthcare Administration, or Business
• Certified Dietary Manager (CDM) or ServSafe Certification
• Experience in a regional or community hospital setting

Core Competencies

• Regulatory & survey readiness leadership
• Clinical nutrition program oversight
• Operational efficiency in healthcare foodservice
• Patient experience optimization
• Financial acumen
• Team building and culture development
• Executive communication skills

What We Offer

• Competitive salary and comprehensive benefits package
• Leadership opportunity in a mission-driven healthcare environment
• Collaborative executive team culture
• Opportunity to impact patient care and community health

Salary : $110,000 - $125,000