SR DIRECTOR OF FOOD & NUTRITION SERVICES

Compass Group•New York, NY

2d•$120,000 - $125,000

About The Position

The Senior Director of Food & Nutrition Services provides strategic and operational leadership for all food and nutrition services within an acute care hospital. This role is accountable for patient dining, retail, catering, and clinical support services, ensuring full compliance with regulatory standards while delivering high‑quality, nutritionally appropriate meals that support patient care and clinical outcomes. The Senior Director leads a multidisciplinary team, partners closely with hospital leadership and clinical stakeholders, manages financial performance, and drives continuous improvement in patient satisfaction, food quality, safety, and operational excellence.

Requirements

Bachelor’s Degree or equivalent combination of education and healthcare foodservice leadership experience
Minimum of five years of leadership experience within acute care hospitals or similarly regulated healthcare environments
Two to four years of direct foodservice operational management experience, including inventory control, purchasing, and cost management
Strong knowledge of acute care foodservice operations, clinical nutrition integration, food safety, sanitation, quality improvement, and patient satisfaction standards
P&L accountability and experience within contract‑managed healthcare foodservice preferred
Certified Dietary Manager Certification (CDM) OR Registered Dietician (RD) required
ServSafe® certification required or ability to obtain; additional healthcare compliance training strongly preferred
Forward‑thinking, highly visible leader who serves as a trusted partner and professional representative of the organization

Responsibilities

Lead and oversee all food and nutrition service operations in an acute care environment, ensuring alignment with hospital goals, clinical priorities, and approved budgets
Ensure delivery of safe, high‑quality, and therapeutic meals that meet physician‑ordered diets, patient preferences, and evidence‑based nutrition standards
Direct and ensure compliance with food safety, sanitation, infection prevention, and regulatory programs including Joint Commission, CMS, FDA, and local/state health requirements
Serve as a key operational partner to hospital administration, nursing, clinical nutrition, and ancillary departments to support patient care and experience initiatives
Maintain strong vendor, client, and contract relationships while managing productivity, labor, inventory, and food cost controls
Lead, mentor, and develop departmental leadership and frontline teams, fostering engagement, workforce development, and succession planning
Drive patient satisfaction, quality improvement initiatives, and service excellence across patient, retail, and catering foodservice programs
Integrate food and nutrition services into the hospital’s overall operational, patient experience, and safety strategy