As the Director of Dining Services, you will provide overall leadership for dining services and culinary operations within a fast-paced acute care hospital. This role offers direct ownership of the culinary program, ensuring exceptional food quality, consistency, food safety, and patient satisfaction. Unlike traditional models, this position serves as the senior culinary leader on-site, overseeing Lead Cooks and/or hourly Sous Chefs while driving menu execution, culinary standards, and operational excellence.

In addition to culinary leadership, you will oversee all aspects of dining services operations, including patient dining, retail, and catering (where applicable), while leading, developing, and coaching frontline associates. You will foster a culture centered on hospitality, safety, accountability, and continuous improvement, ensuring compliance with all regulatory requirements, company policies, and client expectations.

Key Responsibilities
• Provide overall leadership and direction for all dining services and culinary operations within the hospital.
• Serve as the on-site culinary leader, ensuring high-quality food production, presentation, consistency, and execution across all service areas.
• Lead, coach, develop, and engage Lead Cooks, hourly Sous Chefs, and frontline associates to build a high-performing team.
• Ensure exceptional patient, guest, and customer experiences through outstanding hospitality and service excellence.
• Maintain strong relationships with hospital leadership, clinical partners, clients, patients, and other departments.
• Oversee food safety, sanitation, infection prevention, and regulatory compliance while ensuring adherence to all company policies, procedures, and healthcare standards.
• Drive operational excellence through effective labor management, scheduling, inventory control, purchasing, and cost management.
• Manage department financial performance, including budgeting, forecasting, P&L accountability, and productivity initiatives.
• Collaborate with regional leadership to implement new culinary initiatives, operational programs, and continuous improvement strategies.
• Ensure compliance with regulatory agencies, including The Joint Commission, CMS, state health departments, and company standards.
• Promote associate engagement through coaching, recognition, training, and succession planning.

Required Qualifications
• Five (5) or more years of progressive culinary leadership experience.
• Three (3) to five (5) years of foodservice management experience, preferably within healthcare, hospitality, or high-volume dining.
• Demonstrated experience leading and developing frontline teams in a fast-paced environment.
• Strong knowledge of food production, culinary techniques, food safety, sanitation, and regulatory compliance.
• Experience managing budgets, labor, food cost, and operational performance.
• Excellent customer service, communication, and relationship-building skills.

Preferred Qualifications
• Bachelor's degree in Hospitality Management, Culinary Arts, Nutrition, Business, or a related field preferred.
• Acute care healthcare foodservice experience strongly preferred.
• Experience leading patient dining, retail dining, and catering operations.
• ServSafe Manager Certification or equivalent food safety certification preferred.
• Strong understanding of healthcare regulatory requirements, including Joint Commission and CMS standards.
• Proven ability to lead change, improve operational performance, and develop high-performing teams.
• Passion for hospitality, culinary excellence, and delivering exceptional patient and guest experiences.