ASSOCIATE DIRECTOR FOOD & NUTRITION SERVICES

Compass Group•Vernon, CT

3d•$70,000 - $75,000

About The Position

The Associate Director of Food & Nutrition Services provides strategic oversight and operational support for all food service functions within a 102‑bed acute care hospital in Vernon/Rockville, Connecticut. This role ensures high‑quality patient dining services, regulatory compliance, strong financial performance, and efficient daily operations. The Associate Director collaborates closely with clinical, administrative, and operational teams to enhance patient satisfaction, optimize workflows, and uphold excellence in food safety and service standards. This leadership role supports the successful operation of Food & Nutrition Services, including patient and retail dining, catering, sanitation, and quality assurance. It is an excellent opportunity for an energetic, solutions‑focused leader seeking to elevate service delivery and drive continuous improvement within a healthcare setting.

Requirements

Bachelor’s degree in Food Service Management, Hospitality, Nutrition, or related field; OR Associate degree with three (3) years of directly related experience.
One (1) to three (3) years of experience in a hospital or adult care environment, depending on education and training.
Three (3) to five (5) years of foodservice operational management experience, including purchasing and inventory control.
Strong knowledge of foodservice trends, production systems, sanitation practices, cost controls, and quality standards.
Demonstrated leadership, coaching, and supervisory skills.
Excellent communication skills, both written and verbal.
Strong financial, budgeting, and analytical abilities.
Proficient computer skills, including Microsoft Office and foodservice management systems.
ServSafe® certification required.

Nice To Haves

Certified Dietary Manager (CDM) or Registered Dietitian (RD) credential preferred.
Previous P&L accountability or experience in contract‑managed services is highly desirable.

Responsibilities

Support overall client and patient satisfaction while ensuring efficient, cost‑effective management of Food & Nutrition Services.
Assist in overseeing all patient and non‑patient foodservice operations, including retail, cafeteria, catering, and production.
Direct safety, sanitation, and maintenance programs to ensure compliance with hospital, state, and federal regulations.
Maintain strong relationships with patients, hospital leadership, and internal departments to support seamless operations.
Promote professional growth, coaching, and development for foodservice team members.
Contribute to quality improvement initiatives, infection control processes, and regulatory readiness efforts.
Help integrate Food & Nutrition Services within the facility’s operational plan and participate in hospital committees as needed.
Support budgeting, cost control, purchasing, inventory, and financial reporting activities.