DIR, DINING SERVICES SR I

Compass Group•City of New Rochelle, NY

1d•$110,000 - $120,000

About The Position

The Senior Director of Food & Nutrition Services is responsible for leading the daily operations of healthcare dining and clinical nutrition services. This role ensures the delivery of high-quality, patient-centered meal services while maintaining regulatory compliance, operational efficiency, and strong client partnerships. The Senior Director oversees team leadership, financial performance, and staff development to support both patient care outcomes and organizational goals.

Requirements

Bachelor’s Degree in Nutrition, Dietetics, Hospitality, Healthcare Administration, or related field (or equivalent experience)
Minimum of five years of progressive leadership experience, preferably in healthcare or clinical food service settings
Two to four years of hands-on experience managing food service operations, including budgeting, inventory control, and purchasing
Strong understanding of clinical nutrition services, therapeutic diets, patient meal delivery systems, and healthcare food service trends
Demonstrated knowledge of food safety, sanitation standards, regulatory compliance, food cost management, and presentation
Experience with P&L accountability and contract-managed healthcare dining services preferred
Registered Dietitian Nutritionist (RDN) or Certified Dietary Manager (CDM) credentials a plus
ServSafe® certification preferred
Proven ability to think strategically, act proactively, and serve as a visible leader and ambassador for the organization

Responsibilities

Direct and manage all food and nutrition service operations, ensuring alignment with healthcare standards and patient dietary needs
Operate the department within the approved budget while maximizing value, controlling costs, and maintaining high-quality service delivery
Ensure all food offerings meet quality, safety, and therapeutic nutrition standards appropriate for patient populations, visitors, and staff
Lead and enforce food safety, sanitation, infection control, and equipment maintenance programs in compliance with regulatory agencies (e.g., Joint Commission, FDA, state health departments)
Build and maintain strong relationships with hospital leadership, clinical teams, patients, and guests to enhance overall satisfaction and outcomes
Collaborate with clinical and operational departments to integrate food and nutrition services into the continuum of patient care
Develop, mentor, and retain a high-performing team, fostering a culture of accountability, engagement, and professional growth
Drive continuous improvement initiatives focused on patient satisfaction, operational efficiency, and innovation in healthcare dining
Ensure inventory, procurement, and supply chain practices support cost control and uninterrupted service