Assistant Director of Food and Nutritional Services

Job Summary

The Director of Food and Nutritional Services is a Management position. The Assistant Director of Food and Nutritional Services supports the Director in overseeing the planning, coordination, and delivery of safe, high-quality food and nutrition services across the hospital and affiliated clinics. This role ensures compliance with Joint Commission standards, federal and state regulations, and hospital policies while promoting patient-centered care and operational efficiency in a rural healthcare environment.

The position implements and recommends improvements to enhance departmental effectiveness, productivity, and quality for areas of responsibility.

• Provides leadership and oversight for patient and café services.
• Supervises and mentors staff, fostering accountability, teamwork, and continuous improvement.
• Provides ongoing education and competency assessments for staff in food safety, infection control, and patient-centered service.
• Supports strategic initiatives to improve service delivery, cost efficiency, and patient satisfaction.
• Ensures adherence to regulatory standards, including federal, state, and TJC accrediting agencies, while maintaining confidentiality, HIPAA compliance, and patient rights.
• Assists the director with documentation, audits, and corrective action plans for accreditation readiness.
• Assists in budget development, monitoring expenses, and optimizing resource utilization; oversees ordering of food, supplies, and payroll activities.
• Assists in interviewing, hiring, and training team members; establishes performance standards, policies, and procedures.
• Ensures appropriate therapeutic diets are provided in alignment with physician orders.
• Participates interdepartmentally in quality assurance activities to continuously improve patient care.
• Participates in patient satisfaction programs, departmental meetings, and departmental in-service trainings.
• Other duties as assigned.

• Strong leadership and management abilities.
• Excellent communication and interpersonal skills.
• Knowledge of food safety and sanitation standards.
• Experience in food service operations.
• Ability to manage budgets and track expenses.
• Knowledge of software used in food service and clinical operations.

Education: An advanced degree from an accredited college or university with a major in foods, nutrition, or food service administration is preferred.

Licensure/Certification: Must be a Certified Dietary Manager (CDM) or obtain certification within 18 months.

Work Experience: A minimum of 5 years of experience in Food Service Leadership/Management.

Staff

Competencies:

Demonstrates support for organizational and departmental mission; fosters teamwork; resolves conflicts constructively; communicates effectively; displays a courteous and friendly attitude; builds positive relationships; exercises good judgment; focuses on quality and process improvement; maintains strong computer and organizational skills; and has a vigorous desire to learn and grow.

Patient contact; exposure to chemicals; handling commercial food service equipment; walking and standing required throughout the day; indoor work with no extreme temperatures, lighting, or noise; use of computers.