Nutrition Director

The Director of Food Services will lead all aspects of clinical nutrition and foodservice operations, advancing quality, safety, and service across patient dining and retail environments. This role champions continuous improvement, operational excellence, and innovation while cultivating a positive, inclusive culture for a diverse team. The successful leader will drive outcomes through strategic planning, data-informed decision-making, and strong cross-functional collaboration.

The facility is a comprehensive, patient-centered healthcare organization that integrates evidence-based clinical care with hospitality-forward foodservice. With a focus on service, safety, and the patient experience, the organization values integrity, collaboration, and accountability, and actively invests in systems and processes that elevate care delivery and community impact.

This position reports to senior operational leadership and provides direct leadership to clinical nutrition, production, patient services, and retail dining teams. The Director oversees managers and supervisors across dietetics, culinary, procurement, sanitation, call center / menu operations, and retail / cafeteria services, partnering closely with nursing, supply chain, quality, facilities, and finance to align goals and resources.

The service line includes Clinical Nutrition Services, Patient Food Services, Retail / Cafeteria and vending, and centralized production areas that support patient, retail, and specialized formula preparation. The unit operates a room service or selective menu program, menu management systems, and production planning processes, integrating therapeutic nutrition care with safe and efficient food production, distribution, and service.

The Director ensures the effective and efficient operation of the Dietary and Clinical Nutrition departments, collaborating with organizational leadership to develop system-wide strategies for inpatient dining, retail, and vending. This role oversees the integration of therapeutic and administrative dietetic services, monitoring quality, safety, and appropriateness, and taking timely action on opportunities for improvement. The Director ensures policies and procedures for procurement, production, distribution, and service are current, implemented, and audited; maintains full compliance with accrediting and regulatory standards; and ensures that nutritional care policies are developed by a registered dietitian and appropriately approved. The role leads interdepartmental quality and performance improvement activities, develops and executes the Performance Improvement Plan with routine reporting, and validates corrective actions. The Director oversees menu planning and evaluation for nutritional adequacy; manages all foodservice centers, including patient services, cafeteria, and formula preparation; prepares and manages the operating and capital budgets; and directs equipment selection and purchasing. Success in the role includes building strong partnerships with internal and external executive leaders, mentoring and developing team members, participating in committees, and performing other duties as assigned to achieve organizational goals.

The surrounding area offers a vibrant blend of cultural, culinary, and recreational opportunities, complemented by a strong business community and accessible transportation. Residents enjoy year-round activities, diverse neighborhoods, and a welcoming environment that supports a high quality of life and work-life balance.

This is an opportunity to elevate a mission-driven food and nutrition program that meaningfully improves patient outcomes and guest satisfaction. If you are passionate about leading teams, strengthening operations, and shaping an exceptional dining experience across clinical and retail settings, we invite your interest.