Director Food And Nutrition Services

Director Food and Nutrition Services Overview

• Lead the Food and Nutrition Services department to ensure compliance with regulatory standards and deliver high-quality nutritional care.
• Develop and enforce policies for clinical services, food preparation, distribution, and sanitation practices.
• Collaborate with healthcare teams to optimize patient nutritional care and dietary planning.
• Ensure food safety and nutritional adequacy while maintaining operational efficiency.
• Oversee staff education and development to enhance departmental performance.
• Contribute to organizational goals by aligning department strategies with overall healthcare objectives.
• Work in a dynamic healthcare environment with opportunities for professional growth.
• Leverage your expertise in food service management to make a meaningful impact.

Director Food and Nutrition Services Key Responsibilities & Duties

• Oversee food safety and nutritional care aspects to meet regulatory compliance standards.
• Develop and implement policies for food preparation, distribution, and service.
• Ensure sanitation, safety practices, and performance improvement within the department.
• Manage purchasing and inventory to optimize resource utilization.
• Provide leadership in staff education and professional development initiatives.
• Collaborate with healthcare teams to enhance patient nutritional care plans.
• Monitor departmental performance and implement strategies for continuous improvement.
• Ensure compliance with federal, state, and local regulations in food service operations.

Director Food and Nutrition Services Job Requirements

• Bachelor’s Degree in Food & Nutrition or related field required.
• Registered Dietitian (RD) certification mandatory.
• Minimum of 2 years of experience in nutrition and food service management.
• Preferred 3 years of experience in a similar leadership role.
• Food Safety Certification from an accredited organization required.
• Strong knowledge of regulatory compliance in food safety and nutrition services.
• Excellent leadership and organizational skills to manage a dynamic team.
• Ability to develop and implement policies for operational efficiency.