Job Description

JD:

Position Summary

The Food Service Director is responsible for overseeing all food and nutrition services within the hospital, ensuring high-quality patient care, regulatory compliance, and efficient operations. This role manages dietary staff, food production, budgeting, and patient meal services while maintaining strict adherence to healthcare standards and sanitation guidelines.

Key Responsibilities

Direct and oversee daily operations of hospital food services, including patient meals, cafeteria, and catering servicesEnsure compliance with all federal, state, and local regulations (e.g., CMS, Joint Commission, and FDA food safety standards)Collaborate with clinical dietitians to ensure patient meals meet dietary and medical requirementsDevelop and manage departmental budgets, including food, labor, and supply costsMonitor food quality, safety, and sanitation procedures in accordance with ServSafe and infection control standardsHire, train, schedule, and supervise kitchen, dietary, and service staffImplement process improvements to increase efficiency and patient satisfactionManage vendor relationships, negotiate contracts, and oversee inventory controlEnsure proper documentation for audits, inspections, and compliance reviewsAddress patient and staff feedback to continuously improve dining servicesQualifications

Bachelor’s degree in Food Service Management, Nutrition, Hospitality, or related field (required)Certified Dietary Manager (CDM) or Registered Dietitian (RD) preferredServSafe Certification (or ability to obtain)5+ years of food service management experience, preferably in a hospital or healthcare settingStrong knowledge of healthcare food regulations and patient dietary needs