DIRECTOR OF FOOD AND NUTRITION

Compass Group•Hinesville, GA

4d•Onsite

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 advance healing and health. The company has a long history of serving major health systems, 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 Director of Dining Services at a 25-bed hospital in Hinesville, GA. The position is suitable for experienced leaders from various foodservice backgrounds, including restaurant management, hospitality, catering, military dining, or chef management. Prior healthcare experience is not required, but a strong understanding of food quality, customer service, team leadership, financial accountability, and relationship building is essential. The Director will manage the day-to-day foodservice operations, lead the team, manage client relationships, and ensure high standards in food quality, service, safety, and sanitation.

Requirements

Three to five years of foodservice leadership or operations management experience
Experience in restaurants, hotels, catering, military dining, senior living, education, healthcare, or contract foodservice
Experience managing budgets, labor, purchasing, and inventory
Strong leadership, communication, and customer service skills
Ability to build relationships and work closely with clients

Nice To Haves

Bachelor’s degree in hospitality, culinary arts, business, or a related field preferred
Desire to learn, grow, and build a long-term career with a leading foodservice company

Responsibilities

Lead the daily foodservice operation for a 25-bed hospital
Recruit, train, coach, and develop associates
Build strong relationships with hospital leaders, patients, guests, and team members
Partner with the culinary team to create menus and deliver high-quality food
Oversee budgeting, labor, purchasing, inventory, and account expenses
Maintain strong standards for food safety, sanitation, and regulatory compliance
Support patient dining, retail service, catering, and special events
Introduce new culinary and service programs
Identify opportunities to improve service, quality, and efficiency
Create a positive culture focused on teamwork, accountability, and customer service