Director-Food and Nutrition Services

Mayo Clinic•Red Wing, MN

6d•$105,061 - $157,643•Hybrid

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

Continuously evaluate and elevate food quality, culinary execution, service standards, labor effectiveness, and retail performance in real time.
Be an active presence across kitchens, retail spaces, and patient care environments—connecting with teams, understanding the lived experience, and reinforcing a culture of hospitality and excellence.
Hold vendor leadership fully accountable for performance, outcomes, and contractual commitments through clear standards, disciplined governance, and consistent follow through.
Maintain 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.