Director of Food & Nutrition Services

Compass Group•Norton, VA

4d•$85,000 - $89,000•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 for patients and in their cafés to support the healing and health missions of its clients. The company has a long-standing history of serving major health systems and leverages culinary, nutritional, and operational expertise to enhance the healthcare experience. Morrison has received recognition as one of Modern Healthcare’s Best Places to Work and has been named a Top 125/APEX Award Training Organization by Training Magazine. The company employs over 1,600 registered dietitians and 1,200 executive chefs, serving more than 600 million meals annually. As a Director of Dining Services, you will be responsible for the day-to-day operations of a small, multi-unit healthcare dining account. You will lead a team of 30-35 associates, manage client relationships, and ensure the superior quality of food provided to patients and customers. This role also involves overseeing P&L and budgeting for the account and rolling out new culinary programs.

Requirements

Certified Dietary Manager (CDM) required or willingness to obtain CDM within 18 months of hire
Three to five years of foodservice operation experience with demonstrated success leading multiple operations, developing teams, and driving results
High volume food production (including patient, retail and catering) experience is essential
Familiarity with Regulatory Compliance
Previous experience managing a budget

Nice To Haves

BS, Hospitality or Culinary degree preferred
Desire to learn and grow with a top notch foodservice company

Responsibilities

Maintain excellent relationships with patients, customers, guests, clients, and other departments.
Collaborate with the Chef and management team to create menus and provide top-quality food.
Oversee all P&L and budgeting pertaining to the account.
Roll out new culinary programs.