Director of Food and Nutrition Services

Position Overview - Director, Food and Nutrition Services

The Director of Food and Nutrition Services is responsible for the overall administration, management, and operation of the hospital's dietary and food service department. This position provides leadership and oversight of food preparation, meal production, menu planning, food distribution, sanitation, inventory management, staffing, and regulatory compliance. The Director ensures that patients receive nutritious, appetizing, and appropriately prepared meals that meet individual dietary needs, physician-ordered therapeutic diets, and applicable nutritional requirements. In an acute behavioral health hospital, the Director must understand the unique nutritional, safety, and operational needs of a psychiatric patient population, including safe dining practices, food-related restrictions, and collaboration with nursing and clinical teams. The Director is accountable for food quality, customer service, regulatory compliance, employee accountability, and operational efficiency while fostering a positive dining experience for patients and staff.

Key Areas of Responsibilities

1. Dietary Operations and Food Service Management

• Direct and oversee daily food service and dietary operations.
• Ensure timely preparation and delivery of meals in accordance with established meal schedules.
• Oversee food production, portion control, food presentation, and meal distribution.
• Ensure adequate staffing and operational coverage for all dietary shifts.

2. Nutritional Management and Therapeutic Diets

• Ensure patient menus meet established nutritional standards and physician-ordered dietary requirements.
• Collaborate with registered dietitians, nursing leadership, and medical providers regarding patient nutritional needs.

3. Behavioral Health Patient Safety

• Understand the unique safety considerations associated with food services in an inpatient behavioral health setting.
• Ensure compliance with hospital policies regarding prohibited food items, utensils, equipment, and potentially hazardous materials.
• Work collaboratively with nursing and clinical leadership to establish safe meal distribution procedures.

4. Regulatory Compliance and Accreditation

• Ensure compliance with applicable federal, state, and local food safety regulations.
• Maintain compliance with applicable CMS Conditions of Participation, including dietary service requirements.
• Ensure compliance with state hospital licensing requirements and applicable health department regulations.
• Maintain readiness for CMS, Joint Commission, and other applicable regulatory surveys.
• Ensure food preparation, storage, handling, and distribution comply with food safety standards.
• Maintain accurate temperature logs, sanitation records, cleaning schedules, and required documentation.
• Ensure staff maintain required food handler permits, certifications, and training.
• Maintain compliance with infection prevention and environmental sanitation policies.

5. Infection Prevention and Environmental Safety

• Partner with the Infection Preventionist to maintain appropriate food handling and sanitation standards.
• Ensure proper cleaning and disinfection of kitchen equipment, food preparation surfaces, storage areas, and dining spaces.
• Monitor food storage temperatures and equipment functionality.
• Ensure proper food labeling, dating, rotation, and disposal.
• Prevent cross-contamination and ensure appropriate separation of raw and prepared foods.

6. Financial and Budgetary Management

• Develop and manage the department's operating budget.
• Monitor food costs, labor expenses, supply expenditures, and departmental productivity.
• Establish appropriate inventory controls and purchasing procedures.

7. Leadership and Employee Management

• Recruit, hire, train, supervise, and evaluate dietary department employees.
• Establish clear performance expectations and accountability standards.
• Develop employee schedules and ensure appropriate staffing coverage.