Director of Food & Nutrition
Summary
Leads food and nutrition services at a hospital, overseeing daily operations, staff, budgets, and compliance with healthcare regulations.
Cottage Hospital is looking for a dynamic and experienced Director of Food Services to lead all aspects of our Food and Nutrition Services Department. This role is responsible for delivering safe, high-quality, and patient-centered meal services while ensuring full compliance with regulatory standards and hospital policies.
As a key leader within the organization, the Director will oversee daily operations, staff management, budgeting, and strategic planning—while fostering strong collaboration with clinical teams and hospital leadership.
Key Responsibilities:
- Lead all food service operations, including planning, procurement, preparation, and service
- Ensure compliance with all state, local, federal, and CMS regulations, as well as hospital safety and sanitation standards
- Develop and manage departmental policies, procedures, and performance goals
- Plan and oversee regular and therapeutic menus for patients, along with staff meals and special events
- Hire, train, schedule, and evaluate dietary staff to support a high-performing team
- Manage inventory, vendor relationships, and budget to ensure operational efficiency
- Collaborate with clinical and leadership teams to align nutrition services with patient care needs
- Lead quality assurance, safety initiatives, and continuous improvement efforts
- Provide hands-on operational support as needed to meet departmental goals
Qualifications:
- Experience in food service or nutrition services leadership, preferably in a healthcare setting
- Strong knowledge of regulatory and compliance standards (CMS, state, and federal)
- Proven leadership, communication, and organizational skills
- Ability to balance clinical nutrition priorities with operational and financial performance
- CDM Certification required within 6 months to 1yr of hire
- Must have Safe Serve certification
This is an opportunity to lead with purpose—ensuring that nutrition services support healing, enhance patient experience, and contribute to the overall success of the hospital.