Director - Food and Nutrition Services
About The Position
The Director, Site Food and Nutrition Services serves as Mayo Clinic’s senior on-site leader and owner’s representative for food services across one or more assigned sites. This role is accountable for food quality, hospitality execution, operational performance, financial stewardship, regulatory readiness, and disciplined vendor governance within a contracted service delivery model. The Director translates Mayo Clinic standards and strategy into reliable local execution and ensures the daily food and hospitality experience delivered to patients, guests, and staff is consistently high quality, hospitality forward, and operationally sound. This leader is visibly present on site, exercises authority through standards and accountability, and partners closely with site leadership, clinical stakeholders, and system partners to deliver outcomes aligned with Mayo Clinic expectations. While deeply embedded within site operations, the Director operates with system-level responsibility to ensure consistency, reduce unnecessary variation, and uphold Mayo Clinic standards across locations.
Requirements
- Bachelor’s degree in Nutrition, Hospitality Management, Business Administration, Public Health, or a related field.
- Eight or more years of progressive leadership experience in food services, hospitality, or complex service operations with accountability for quality, safety, people leadership, and operational performance.
- Five or more years of experience leading complex operational areas.
- Demonstrated expertise in exceptional food quality, hospitality execution, regulatory compliance, and performance improvement.
- Contract management and vendor governance experience, including the ability to evaluate, challenge, and direct vendor performance.
Nice To Haves
- Advanced degree (MBA, MHA, or similar).
- Registered Dietitian (RD/RDN), Certified Dietary Manager (CDM), or equivalent credential.
- District-level or multi-unit operational leadership experience in contract-managed food services.
Responsibilities
- Serves as Mayo Clinic’s senior on-site leader and owner’s representative for food services across one or more assigned sites.
- Accountable for food quality, hospitality execution, operational performance, financial stewardship, regulatory readiness, and disciplined vendor governance within a contracted service delivery model.
- Translates Mayo Clinic standards and strategy into reliable local execution.
- Ensures the daily food and hospitality experience delivered to patients, guests, and staff is consistently high quality, hospitality forward, and operationally sound.
- Visibly present on site, exercises authority through standards and accountability.
- Partners closely with site leadership, clinical stakeholders, and system partners to deliver outcomes aligned with Mayo Clinic expectations.
- Operates with system-level responsibility to ensure consistency, reduce unnecessary variation, and uphold Mayo Clinic standards across locations.
- Continuously evaluate and elevate food quality, culinary execution, service standards, labor effectiveness, and retail performance in real time.
- Maintains a constant state of regulatory and accreditation readiness, embedding standards into daily operations and ensuring sustained compliance for all surveys, including Joint Commission and other regulatory reviews.
Benefits
- Medical: Multiple plan options.
- Dental: Delta Dental or reimbursement account for flexible coverage.
- Vision: Affordable plan with national network.
- Pre-Tax Savings: HSA and FSAs for eligible expenses.
- Retirement: Competitive retirement package to secure your future.
- Continuing education and advancement opportunities.
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What This Job Offers
Job Type
Full-time
Career Level
Director
