Director of Food and Nutrition Services - SHR Talent

SHR Talent is representing a large healthcare organization in San Jose, CA in its search for a Director of Food and Nutrition Services. The Director of Food and Nutrition Services position is a 1099 contract role with an anticipated duration of 2–3 months, ideally suited for candidates based locally in San Jose, CA.

As the Director of Food and Nutrition Services, you will oversee the operations of the Food and Nutrition Department, ensuring high-quality service and compliance with all relevant regulations and you will manage the department’s activities across various hospital locations, ensuring the team delivers safe, sanitary, and efficient food services to patients, staff, and visitors.

An ideal candidate for the Director of Food and Nutrition Services role will possess strong leadership and decision-making skills, the ability to communicate clearly and build collaborative relationships, the ability to adapt to change and improve operational practices and will be committed to service excellence and driving financial results.

Responsibilities:

• Evaluate current systems and suggest improvements
• Ensure compliance with food safety and regulatory standards such as The Joint Commission (TJC) and Occupational Safety and Health Administration (OSHA)
• Ensure food quality by reviewing recipes, temperatures, and presentation
• Oversee daily food service operations, including patient meals, employee cafeterias, and catering
• Prepare and manage departmental reports on food, nutrition, and labor costs
• Monitor food production and sanitation standards
• Ensure high-quality patient interactions and aim to exceed service goals
• Handle service recovery when necessary and foster a patient-first culture
• Lead efforts to enhance the overall patient dining experience
• Lead and manage staff training, competency assessments, and performance reviews
• Provide guidance and mentorship to staff to promote engagement and development
• Ensure compliance with departmental policies and safety protocols
• Stay informed about new products, safety equipment, and cost-effective methods
• Present innovative services and systems to improve operational efficiency
• Oversee the purchase of food, supplies, and equipment, ensuring budget compliance
• Monitor department spending to meet financial goals and reduce costs
• Ensure adherence to vendor contracts and manage departmental budgets
• Perform additional tasks assigned
• Maintain compliance with the organization’s Code of Conduct and Values

Qualifications:

• Bachelor’s degree, required
• Minimum of 5 years of experience in food or hospitality management, required
• Knowledge of hospital operations, preferred
• Certification in Food Protection Management such as ServSafe or National Registry of Food Safety Professionals (NRFSP), required
• Registered Dietitian (RD), Licensed Dietitian (LD), or Certified Dietary Manager (CDM) license, preferred