ASSOCIATE DIRECTOR FOOD & NUTRITION SERVICES

Compass Group•New York, NY

3d•$80,000 - $85,000•Onsite

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually.Job SummaryThe Associate Director of Food & Nutrition Services plays a key leadership role in supporting the effective operation of Food & Nutrition Services within a large acute care hospital. This position helps oversee all aspects of foodservice operations—including patient dining, retail services (cafeteria, catering, and other non‑patient functions), quality improvement initiatives, sanitation, and infection control—while ensuring alignment with overall hospital objectives.This role is ideal for a dynamic, solutions‑oriented leader with an entrepreneurial mindset and a drive to continuously enhance service delivery and operational performance.

Requirements

Bachelor’s degree in Food Service Technology/Management or related field; or Associate’s degree with at least three (3) years of directly related experience.
One (1) to three (3) years of hospital or adult care experience, depending on education and training.
Three (3) to five (5) years of direct foodservice operational management, including inventory and purchasing control.
Strong understanding of food and catering trends, quality standards, production processes, sanitation practices, cost controls, and presentation.
Proven leadership abilities, including supervision, coaching, and team development.
Excellent verbal and written communication skills.
Strong financial, budgeting, accounting, and analytical skills.
Proficiency with relevant computer applications.
ServSafe® certification required.

Nice To Haves

Certified Dietary Manager (CDM) or Registered Dietitian (RD) preferred.
Experience with P&L accountability or contract‑managed services is a plus.

Responsibilities

Support the delivery of high-quality foodservice operations that ensure exceptional client and patient satisfaction.
Assist with managing cost‑effective, efficient systems across patient services, retail operations, and culinary functions.
Lead and maintain robust safety, sanitation, and maintenance programs.
Build and sustain strong relationships with patients, hospital leadership, and interdepartmental partners.
Promote professional development, mentorship, and ongoing growth of team members.
Support and enhance collaboration across departments while ensuring foodservice operations integrate seamlessly with the hospital’s broader operational goals.