A Clinical Supervisor or Manager supervises staff and manages services in a clinical program. May provide clinical supervision for nursing, counseling or home health care staff. Works to ensure quality patient care. Trains and develops clinical staff and manages clinical program budgets.
Yonkers, NY Job Details $110,000 - $125,000 a year 15 hours ago Qualifications TJC Managing healthcare operations budgets Team leadership CMS State healthcare regulations CMS regulatory compliance Hospital accreditation Bachelor's degree Leading team collaboration initiatives Healthcare financial management Clinical team leadership Management experience within retail industry Hospital experience Senior leadership Full Job Description Position Overview We are seeking a strategic and operationally strong Director of Food & Nutrition Services to lead all aspects of dietary operations at our 100-bed regional medical center. This executive leader will be responsible for clinical nutrition services, patient meal delivery, retail/cafeteria operations, regulatory compliance, financial performance, and team leadership. The ideal candidate brings deep hospital experience, strong regulatory expertise (including Joint Commission standards), and a proven ability to lead multidisciplinary teams across food production, patient services, and clinical nutrition. This role reports directly to senior hospital leadership and plays a key role in patient satisfaction, quality outcomes, and operational excellence. Key Responsibilities Clinical & Regulatory Leadership Ensure full compliance with Joint Commission, CMS, state, and local regulatory standards Oversee clinical nutrition program, including medical nutrition therapy and documentation Serve as department leader during surveys and audits Maintain policies, HACCP plans, infection control compliance, and food safety standards Collaborate with nursing, medical staff, and quality teams to improve patient outcomes Operations Management Direct daily operations of patient meal services, tray line, production, and retail/cafeteria Oversee menu development, therapeutic diets, and nutrition standards Implement efficient production systems and service workflows Ensure high patient satisfaction and Press Ganey performance Manage equipment, purchasing, and vendor relationships Financial & Business Management Develop and manage departmental operating budget Control food, labor, and supply costs Analyze productivity metrics (meals per labor hour, cost per patient day, etc.) Drive retail revenue performance Leadership & Team Development Lead, mentor, and develop a diverse team including: Registered Dietitians Clinical Nutrition Staff Food Production Supervisors Patient Services Managers Retail/Cafeteria Team Foster a culture of accountability, professionalism, and service excellence Conduct hiring, performance management, and workforce planning
Required:
Bachelor's degree in Nutrition, Dietetics, Food Service Management, or related field Minimum 5-7 years progressive leadership experience in a hospital food & nutrition department Demonstrated expertise with Joint Commission standards and CMS regulations Strong financial and operational management skills Proven ability to lead both clinical and non-clinical teams
Preferred Qualifications:
Master's degree in Nutrition, Healthcare Administration, or Business Certified Dietary Manager (CDM) or ServSafe Certification Experience in a regional or community hospital setting Core Competencies Regulatory & survey readiness leadership Clinical nutrition program oversight Operational efficiency in healthcare foodservice Patient experience optimization Financial acumen Team building and culture development Executive communication skills What We Offer Competitive salary and comprehensive benefits package Leadership opportunity in a mission-driven healthcare environment Collaborative executive team culture Opportunity to impact patient care and community health
