DIRECTOR OF FOOD & NUTRITION SERVICES

Compass Group•Plymouth, MA

2d•$85,000 - $90,000•Onsite

About The Position

As a Director of Food & Nutrition Services, you will be responsible for leading and overseeing the daily operations of the food and nutrition department within a 112-bed behavioral health hospital. This leadership role ensures the delivery of high-quality, patient-centered dining services while maintaining compliance with healthcare regulations, food safety standards, and organizational goals. You will manage a team of 8+ associates, oversee inventory and financial performance, and foster strong relationships with hospital leadership, staff, patients, and families.

Requirements

Three to five years of progressive foodservice management experience, preferably in a healthcare, hospital, or behavioral health setting.
Experience managing patient feeding operations, high-volume meal production, and special dietary programs.
Proven leadership experience supervising and developing frontline teams.
Strong financial acumen with experience managing budgets, inventory, purchasing, and departmental expenses.
Knowledge of healthcare regulatory requirements, food safety standards, and patient satisfaction initiatives.
Excellent communication, customer service, and relationship-building skills.
Passion for delivering exceptional patient experiences and growing within a leading healthcare foodservice organization.

Nice To Haves

Bachelor's degree in Food & Nutrition, Hospitality Management, Culinary Arts, Healthcare Administration, or a related field preferred.

Responsibilities

Direct and oversee all Food & Nutrition Services operations for a 112-bed behavioral health facility.
Lead, coach, and develop a team of 8+ associates to ensure exceptional patient and customer service.
Ensure the delivery of safe, nutritious, and high-quality meals that meet patient dietary requirements and regulatory standards.
Maintain strong working relationships with hospital leadership, clinical teams, patients, and other departments.
Collaborate with culinary leadership and dietitians to develop menus that support patient wellness, satisfaction, and therapeutic dietary needs.
Manage department budgets, financial performance, purchasing, inventory control, and cost containment initiatives.
Monitor and analyze P&L performance, productivity, and operational metrics to achieve department goals.
Ensure compliance with all local, state, federal, and accrediting agency regulations, including food safety and sanitation standards.
Implement and support new foodservice programs, patient dining initiatives, and quality improvement efforts.
Promote a culture of safety, service excellence, and continuous improvement throughout the department.