Director-Food Services

At ScionHealth, we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.

Job Summary

The Director – Food Services is responsible for the overall leadership and management of the dietary and nutrition services department. This role oversees meal planning and preparation, clinical nutrition support, sanitation, staff development, regulatory compliance, and budgeting. The Director ensures delivery of high-quality, safe, and cost-effective food services for patients, employees, and guests in alignment with clinical standards and customer service expectations.

Essential Functions

• Develops and implements departmental goals, standards, and operating procedures aligned with organizational objectives and regulatory requirements.
• Oversees daily operations of food production and clinical nutrition services, including patient meal service and cafeteria operations.
• Directs staffing activities such as recruitment, training, evaluation, and disciplinary actions.
• Prepares and manages department budgets; monitors financial performance and resource utilization.
• Coordinates and leads internal and external audits, including infection control and safety inspections.
• Ensures compliance with federal, state, and local health and food service regulations (e.g., Joint Commission, CMS, health department).
• Collaborates with clinical teams to ensure appropriate nutrition care and patient satisfaction.
• Oversees patient nutritional screening and assessments to support medical nutrition therapy.
• Promotes a culture of safety, customer service, and professional development within the department.
• Maintains inventory, supervises purchasing processes, and evaluates vendor performance.
• Participates in quality improvement initiatives and organizational safety rounds.  

Knowledge/Skills/Abilities/Expectations

• Knowledge of healthcare dietary regulations, clinical nutrition standards, and food safety practices.
• Strong leadership, communication, and team-building skills.
• Proficiency in budgeting, inventory control, and staff scheduling.
• Familiarity with dietary software and Microsoft Office applications.
• Ability to multitask and manage operations in a dynamic, fast-paced environment. 

Education

• High school diploma or equivalent required.
• Associate's or Bachelor’s degree in Dietetics, Nutrition, Food Service Management, or a related field preferred.  

Licenses/Certifications

• Food Handler’s Permit required.
• ServSafe Certification preferred.
• Registered Dietitian (RD) credential preferred, if also overseeing clinical nutrition.  

Experience

• Minimum of 5 years of progressive management experience in a clinical or healthcare food service setting required.