Director of Dining Services

Morrison Healthcare is a leading food service provider dedicated exclusively to healthcare, harnessing the power of food to enhance patient care and the overall healthcare experience. With a nationwide presence in more than 800 hospitals and a team that includes over 1,400 registered dietitians, 300 executive chefs, and 21,000 food service professionals, the company delivers specialized, mission-driven dining solutions. Team members join a culture that emphasizes personal and professional growth, comprehensive wellness support, and recognition for performance.

Morrison Healthcare has earned multiple honors as a top workplace and training organization, reflecting its commitment to an exceptional work environment. Individuals who join the company become part of a collaborative community focused on healing, well-being, and innovation in healthcare dining.

The Director of Dining Services is a full-time, on-site role based in Winston-Salem, NC, responsible for overseeing all aspects of food service operations within a healthcare facility. This position leads and develops dining services teams, ensuring high standards of food quality, safety, and service while aligning with clinical, regulatory, and organizational goals. Daily responsibilities include managing budgets and financial performance, supervising menu planning and food preparation, monitoring patient and guest satisfaction, and ensuring compliance with healthcare and food safety regulations.

The Director collaborates closely with clinical staff, leadership, and suppliers to optimize operational efficiency, implement best practices, and support nutrition and wellness initiatives. This role also focuses on staff training, performance management, and fostering a culture of teamwork, accountability, and continuous improvement.

• Demonstrated expertise in Food Service Operations and Food Service within healthcare or similarly complex environments.
• Strong knowledge of Food Preparation and Food & Beverage standards, with a focus on quality, safety, and consistency.
• Proven experience in P&L Management, budgeting, and financial analysis to optimize department performance.
• Leadership experience managing diverse teams, including hiring, training, scheduling, and performance management.
• Familiarity with healthcare regulations, food safety standards (e.g., Serv Safe), and regulatory compliance requirements.
• Excellent communication, collaboration, and problem-solving skills, with the ability to work effectively with clinical and administrative partners.
• Ability to thrive in a fast-paced, patient-centered environment and manage multiple priorities with strong organizational skills.
• Bachelor's degree in Hospitality Management, Nutrition, Business Administration, or a related field preferred; equivalent experience considered.
• Previous leadership experience in hospital or healthcare food service strongly preferred.