FLOATING DIRECTOR FOOD AND NUTRITION

Compass Group•Orlando, FL

8d•$85,000 - $100,000•Hybrid

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services, serving over 1,000 hospitals and healthcare systems nationwide. With over 31,000 associates, Morrison focuses on creating personalized dining experiences to support healing and health. The company has a long history of service, leveraging culinary, nutritional, and operational expertise. Morrison has been recognized as a "Best Place to Work" and a top training organization. The company employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. This specific role is for a hands-on Director of Dining Services who excels at building teams, delivering quality food, and creating exceptional dining experiences. The position requires leadership, a passion for service, and a drive to lead, offering opportunities for growth within a leading foodservice company. The role is based in Orlando, FL, supporting the Florida Market, and requires the candidate to live in or relocate to the Orlando area, with flexibility to support accounts throughout Florida as business needs dictate.

Requirements

Three to five years of foodservice operations experience.
Strong leadership, communication, and relationship-building skills.
High-volume food production and catering experience.
Experience managing budgets and driving financial results.
A desire to learn, take on new challenges, and grow within Morrison Healthcare.

Nice To Haves

Bachelor’s degree in hospitality, culinary arts, or a related field preferred.

Responsibilities

Lead daily dining operations, keeping food quality, service, and team performance at a high level.
Hire, coach, and develop associates while building a culture of teamwork and accountability.
Build strong relationships with clients, guests, and department leaders.
Partner with the Chef and management team to create menus and deliver quality food.
Own the account’s financial performance, including P&L, budgeting, and cost controls.
Bring new culinary programs and service improvements to life.