DIRECTOR OF FOOD & NUTRITION SERVICES

Compass Group•Sharon, CT

8d•$90,000 - $95,000

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually.Job Summary In this healthcare food service leadership role, you will oversee a $2.1M managed volume operation with a bedside patient meal delivery system, a retail program generating $215K in annual sales, and a team of 13 FTEs. As the Director of Food & Nutrition Services, you are responsible for all daily operations, team leadership, financial performance, and the overall patient and guest dining experience.

Requirements

3–5 years of foodservice operations experience, ideally within healthcare.
Demonstrated success in high‑volume production and catering.
Previous experience managing budgets, cost controls, and financial performance.
A desire to learn, grow, and advance within a leading healthcare foodservice organization.

Nice To Haves

Bachelor’s degree in Hospitality, Culinary, or a related field preferred.

Responsibilities

Build and maintain strong relationships with patients, guests, clinical partners, and the client.
Partner with the Chef and management team to develop menus and ensure the delivery of high‑quality food and service.
Lead, coach, and develop a team of associates across patient dining, retail, and production.
Oversee all financial components of the account, including P&L management, budgeting, cost controls, and forecasting.
Implement and support new culinary and operational programs designed to elevate service excellence and patient satisfaction.
Ensure compliance with all regulatory, safety, sanitation, and quality standards within a healthcare environment.