SR DIRECTOR OF FOOD & NUTRITION SERVICES

Compass Group•Libertyville, IL

1d•$100,000 - $115,000•Onsite

About The Position

The Sr. Director of Food & Nutrition Services is responsible for leading the day-to-day operations of hospital-based food and nutrition programs in an acute care environment. This role ensures the delivery of safe, high-quality, patient-centered nutrition services while maintaining regulatory compliance, operational efficiency, and strong interdisciplinary collaboration. The Sr. Director will lead a team of clinical and non-clinical staff, manage client and physician relationships, drive financial performance, and support talent development.

Requirements

Bachelor’s degree in Food Service Management, Nutrition, Hospitality, Healthcare Administration, or related field (Master’s preferred)
Minimum of 5+ years of progressive leadership experience in acute care food & nutrition services
3–5 years of direct operational management experience in a hospital setting, including patient feeding, retail, and clinical nutrition integration
Strong knowledge of therapeutic diets, clinical nutrition standards, and patient meal service models (e.g., room service)
Proven experience with regulatory compliance (Joint Commission, CMS) and food safety standards (HACCP)
Financial acumen with experience managing P&L, budgeting, labor productivity, and cost controls in a healthcare environment
ServSafe® certification required (or ability to obtain)

Nice To Haves

Experience with contract-managed services and healthcare foodservice systems preferred
Registered Dietitian (RD/RDN) or Certified Dietary Manager (CDM) a plus
Strong leadership presence with the ability to engage clinicians, executives, and frontline staff
Forward-thinking, proactive leader who serves as a visible ambassador of the organization within the hospital

Responsibilities

Direct and oversee all aspects of Food & Nutrition Services within an acute care hospital, including patient dining, retail, and catering operations
Ensure compliance with all regulatory agencies and standards (e.g., Joint Commission, CMS, state and local health departments)
Manage department operations within approved budgets, optimizing labor, food cost, and overall financial performance while delivering high-quality patient care
Ensure patient meals meet physician-ordered diets, clinical nutrition standards, and patient satisfaction goals
Lead and enforce rigorous safety, sanitation, infection prevention, and food safety programs (HACCP compliance)
Collaborate closely with clinical teams (dietitians, nursing, physicians) to ensure integration of nutrition care into patient treatment plans
Build and maintain strong relationships with hospital leadership, department heads, and key stakeholders
Oversee purchasing, inventory control, and supply chain processes to ensure efficiency and cost containment
Lead patient experience initiatives, including room service programs, menu innovation, and service recovery
Mentor, develop, and retain a high-performing team, including managers, dietitians, and frontline staff
Promote a culture of continuous improvement, safety, and service excellence
Align department operations with overall hospital goals, patient outcomes, and quality metrics