DIRECTOR OF FOOD & NUTRITION SERVICES

Compass Group•Windham, CT

2d•$95,000 - $100,000

About The Position

Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.Job Summary Community-based hospital (60 beds, average daily census of 30 patients)As the Director of Food & Nutrition Services, you will oversee all aspects of hospital foodservice operations, ensuring high‑quality, patient‑centered nutrition support. You will supervise the Executive Chef and a team of 19 FTEs, leading both patient dining and retail/cafeteria services. This role is responsible for delivering safe, nutritious, and appealing meals that support patient recovery, staff satisfaction, and regulatory compliance.

Nice To Haves

Bachelor’s degree in Hospitality Management, Nutrition, Foodservice Management, or Culinary Arts preferred.
3–5 years of management experience in healthcare foodservice or a similar high‑volume setting.
Strong background in production, menu planning, and hospital dietary operations.
Demonstrated experience managing budgets and operational financials.
Commitment to professional growth and delivering outstanding service within a healthcare environment.

Responsibilities

Build and maintain strong relationships with patients, families, clinical staff, and hospital leadership to ensure a positive dining and patient experience.
Partner with the Executive Chef to develop patient menus, therapeutic diet options, and cafeteria offerings that meet healthcare standards and deliver exceptional quality.
Oversee daily operations including patient meal service, tray line accuracy, food safety practices, and staff productivity.
Ensure compliance with healthcare regulations, including Joint Commission, state health codes, and dietary standards.
Manage departmental financials, including budgeting, forecasting, purchasing, and food/labor cost control.
Lead the implementation of new culinary programs and patient‑focused service initiatives.
Support a culture of safety, service excellence, and continuous improvement within the Food & Nutrition department.