The Associate Director provides strategic leadership and operational oversight for all aspects of the hospital’s food and nutrition services. This role ensures the consistent delivery of high-quality, patient-centered meals that align with clinical objectives, regulatory requirements, and operational excellence. Operating in a fast-paced, high-volume environment, the director leads a multidisciplinary team within a process-driven framework focused on continuous quality improvement, sustainability, and innovation. Duties include oversight of patient meal services, retail food outlets, catering operations, and clinical nutrition coordination and/or partnerships. Ability to extend competencies across one or more sites within the system standardizing processes, programs, and operational policies. This role is instrumental in aligning food and nutrition services with hospital-wide goals, enhancing patient satisfaction, and maintaining full compliance with CMS, Joint Commission, and local health regulations. Recognized for strategic vision, collaborative leadership, and the ability to exceed performance targets, the Foodservice Director drives forward a culture of excellence, accountability, and service innovation. 

Salary Range: $105,700-234,500/year

Typical work hours are Monday through Friday, 8:00 a.m. to 4:00 p.m. However, this position requires flexibility to meet operational and departmental needs. Incumbents may be required to work outside of standard business hours, including evenings, weekends, and holidays, as necessary. Availability to adjust work schedules based on departmental needs is required.