SR DIRECTOR OF FOOD & NUTRITION SERVICES

 Salary: 85,000 - 95,000 / year based on experience

Other Forms of Compensation: Annual Performance Bonus, Flexible Paid Time Off, Benefits, 401K, Training 

Pay Grade: 15 

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

As a Senior Director of Dining Services, you will oversee food and nutrition operations for an acute care hospital. You will serve as the primary point of contact for clinical and administrative leaders, guide on‑site dining teams, and ensure exceptional service standards across your assigned locations. In this role, you'll provide strategic direction to achieve operational, regulatory, and financial goals while supporting patient care, resident satisfaction, and community well‑being.

Key Responsibilities

• Lead, manage, and inspire diverse teams across one large healthcare account or multiple facilities, ensuring outstanding service to patients, staff, and visitors.
• Develop strong relationships with healthcare administrators, clinical nutrition teams, and other key stakeholders to meet performance goals related to quality, safety, satisfaction, and financial outcomes.
• Participate in facility leadership activities, collaborating with peers to share best practices, strengthen safety culture, support diversity initiatives, and enhance the overall patient/resident experience.
• Make informed operational decisions, balancing short‑ and long‑term impacts while gathering appropriate input from team members and organizational partners.
• Cultivate a culture of transparency, education, safety, and accountability, ensuring teams uphold high standards in all areas of service and compliance.
• Serve as a brand ambassador for the dining services team within your facilities and the surrounding community; attend leadership meetings, client events, and community engagements.
• Ensure client satisfaction and retention, proactively identifying opportunities for service enhancements, expanded support, or additional partnerships.
• Support key functional areas, including safety, clinical nutrition, culinary development, patient experience, and marketing initiatives.
• Ensure compliance with all applicable local, state, federal, and healthcare regulations (e.g., food safety, sanitation, infection prevention), conducting audits and maintaining readiness for regulatory surveys.
• Maintain adherence to healthcare dietary guidelines, patient diet orders, and nutritional protocols, ensuring accurate documentation and reporting.
• Champion staff development by overseeing performance evaluations, training, and succession planning across assigned accounts.
• Own the financial performance of your account(s), ensuring accuracy in reporting, forecasting, and budgeting processes while managing productivity and cost controls.
• Promote consistent and fair administration of company policies and procedures throughout all operations.

Required Qualifications

• Must meet educational and experience requirements relevant to healthcare foodservice leadership, operations management, or clinical nutrition environments.

Preferred Qualifications

• Bachelor’s degree with a minimum of three (3) years of management experience in healthcare foodservice, hospitality, environmental services, plant operations, or related support services.
• Strong background in healthcare or senior living foodservice with a proven track record of success.
• Demonstrated ability to lead teams, drive business outcomes, and deliver excellent customer service.
• Strong critical-thinking, communication (written, verbal, and listening), organizational, and multi‑tasking skills.
• Commitment to fostering an inclusive, positive, and resilient team culture.