Director Of Food & Nutrition Services Morrison Healthcare Salary: 91,500 - 102,000/year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafs feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Location: Brockton, MA (BMC South / Good Samaritan Hospital) or Boston, MA (BMC Brighton / St. Elizabeth's Hospital) The Director of Food & Nutrition Services is a key leadership role responsible for the day-to-day management of hospital foodservice operations. This position oversees a dedicated team, ensures exceptional quality and service, and drives client satisfaction, operational efficiency, and team development. Key Responsibilities: Lead and manage daily foodservice operations to deliver exceptional quality and service. Operate within the approved budget while maximizing client value. Ensure all food offerings meet superior quality and presentation standards. Implement and oversee safety, sanitation, and maintenance programs. Build and maintain strong relationships with clients, guests, and internal departments. Drive professional growth and development of team members. Foster cross-department collaboration and align dining services with facility operations. Preferred Qualifications: Bachelor's degree or equivalent experience. Minimum of 5 years of proven leadership experience. 24 years of foodservice operational management, including inventory and purchasing. Strong knowledge of food and catering trends, with a focus on quality, cost control, sanitation, and presentation. P&L management experience and contract-managed service background preferred. ServSafe certification is a plus. Forward-thinking, proactive leader who can serve as the face of the organization.