Director – Food Services

Direct and oversee daily operations of hospital food services including patient meals, cafeteria, and catering; ensure regulatory compliance with CMS, Joint Commission, and FDA food safety standards; collaborate with clinical dietitians to ensure patient meals meet dietary and medical requirements; develop and manage departmental budgets including food, labor, and supply costs; monitor food quality, safety, and sanitation procedures per ServSafe and infection control standards; hire, train, schedule, and supervise kitchen, dietary, and service staff; implement process improvements to increase efficiency and patient satisfaction; manage vendor relationships, negotiate contracts, and oversee inventory control; ensure proper documentation for audits, inspections, and compliance reviews; address patient and staff feedback to continuously improve dining services.