Director of Food and Nutrition Services

UHS•New Orleans, LA

1d•Onsite

About The Position

The Director of Food and Nutrition Services is responsible for the overall administration, management, and operation of River Oaks Hospital’s dietary and food service department. The role oversees food preparation, meal production, menu planning, food distribution, sanitation, inventory management, staffing, and regulatory compliance. The Director ensures patients receive nutritious, appetizing meals that meet individual dietary needs, physician-ordered therapeutic diets, and applicable nutritional requirements. In an acute behavioral health hospital, the Director must understand the nutritional, safety, and operational needs of psychiatric patients, including safe dining practices, food-related restrictions, and collaboration with nursing and clinical teams. The position is accountable for food quality, customer service, regulatory compliance, employee accountability, and operational efficiency, while supporting a positive dining experience for patients and staff. Work hours depend on departmental and facility needs and may include day, evening, and weekend hours, as directed by the CEO/Managing Director.

Requirements

Associate’s degree in Food Service Management, Culinary Arts, Hospitality Management, Nutrition, Dietetics, or a related field.
At least five years of progressive food service management experience.
Certified Food Service Manager or ServSafe Manager Certification.
Ability to manage dietary operations, staffing, food safety, and regulatory compliance in a hospital setting.
Understanding of psychiatric patient safety and environmental risk management.

Nice To Haves

Bachelor’s degree in a related discipline.
Previous supervisory or director-level experience in a hospital, healthcare facility, long-term care facility, or institutional food service environment.
Experience managing food service budgets, inventory, staffing, and regulatory compliance.
Experience working in an acute care or inpatient behavioral health environment.

Responsibilities

Direct and oversee daily food service and dietary operations.
Ensure meals are prepared and delivered on time according to established meal schedules.
Oversee food production, portion control, presentation, and meal distribution.
Ensure adequate staffing and operational coverage for all dietary shifts.
Ensure patient menus meet nutritional standards and physician-ordered dietary requirements.
Collaborate with registered dietitians, nursing leadership, and medical providers regarding patient nutritional needs.
Apply behavioral health food-service safety considerations and ensure compliance with hospital policies concerning prohibited food items, utensils, equipment, and potentially hazardous materials.
Work with nursing and clinical leadership to establish safe meal distribution procedures.
Ensure compliance with federal, state, and local food safety regulations; CMS Conditions of Participation; state hospital licensing requirements; and health department regulations.
Maintain readiness for CMS, Joint Commission, and other applicable regulatory surveys.
Ensure food preparation, storage, handling, and distribution meet food safety standards.
Maintain temperature logs, sanitation records, cleaning schedules, and other required documentation.
Ensure staff hold required food handler permits and certifications and complete required training.
Maintain compliance with infection prevention and environmental sanitation policies.
Partner with the Infection Preventionist on food handling and sanitation standards.
Ensure proper cleaning and disinfection of kitchen equipment, food preparation surfaces, storage areas, and dining spaces.
Monitor food storage temperatures and equipment functionality.
Ensure food is labeled, dated, rotated, and disposed of properly; prevent cross-contamination and separate raw and prepared foods appropriately.
Develop and manage the department’s operating budget.
Monitor food costs, labor expenses, supply expenditures, and departmental productivity.
Establish inventory controls and purchasing procedures.
Recruit, hire, train, supervise, and evaluate dietary department employees.
Set performance expectations and accountability standards.
Develop employee schedules and ensure appropriate staffing coverage.