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About the Role

We are seeking a strategic and operationally strong Director of Food & Nutrition Services to lead all aspects of dietary operations at our 100-bed regional medical center. This executive leader will be responsible for clinical nutrition services, patient meal delivery, retail/cafeteria operations, regulatory compliance, financial performance, and team leadership. This role reports directly to senior hospital leadership and plays a key role in patient satisfaction, quality outcomes, and operational excellence.

Responsibilities

Ensure full compliance with Joint Commission, CMS, state, and local regulatory standards
Oversee clinical nutrition program, including medical nutrition therapy and documentation
Serve as department leader during surveys and audits
Maintain policies, HACCP plans, infection control compliance, and food safety standards
Collaborate with nursing, medical staff, and quality teams to improve patient outcomes
Direct daily operations of patient meal services, tray line, production, and retail/cafeteria
Oversee menu development, therapeutic diets, and nutrition standards
Implement efficient production systems and service workflows
Ensure high patient satisfaction and Press Ganey performance
Manage equipment, purchasing, and vendor relationships
Develop and manage departmental operating budget
Control food, labor, and supply costs
Analyze productivity metrics (meals per labor hour, cost per patient day, etc.)
Drive retail revenue performance
Lead, mentor, and develop a diverse team including: Registered Dietitians, Clinical Nutrition Staff, Food Production Supervisors, Patient Services Managers, Retail/Cafeteria Team
Foster a culture of accountability, professionalism, and service excellence
Conduct hiring, performance management, and workforce planning

Requirements

Bachelor’s degree in Nutrition, Dietetics, Food Service Management, or related field
Minimum 5–7 years progressive leadership experience in a hospital food & nutrition department
Demonstrated expertise with Joint Commission standards and CMS regulations
Strong financial and operational management skills
Proven ability to lead both clinical and non-clinical teams

Skills

Regulatory & survey readiness leadership
Clinical nutrition program oversight
Operational efficiency in healthcare foodservice
Patient experience optimization
Financial acumen
Team building and culture development
Executive communication skills

Location

Yonkers, NY 10701

Work Type

Full-time

Experience Level

5-7 years progressive leadership experience
Director level

Education Level

Bachelor's degree in Nutrition, Dietetics, Food Service Management, or related field
Master's degree in Nutrition, Healthcare Administration, or Business (Preferred)
Certified Dietary Manager (CDM) or ServSafe Certification (Preferred)

Salary/Compensations

$110,000.00 - $125,000.00 Salary/year

Benefits

Competitive salary
Comprehensive benefits package

About the Company

100-bed regional medical center
Mission-driven healthcare environment
Collaborative executive team culture
Opportunity to impact patient care and community health