Director of Food Services

Director of Food Services Position Summary The Director of Food Services is responsible for the overall leadership, coordination, and performance of the hospital's Food Services, Environmental Services, and Transportation Services . This role ensures that all three areas operate efficiently, safely, and in compliance with hospital policies and regulatory standards while supporting a high level of patient satisfaction and operational excellence. Key Responsibilities Direct and oversee all daily operations of Food Services, including menu planning, food preparation, service delivery, inventory management, and cost control, ensuring quality, safety, and compliance with regulatory standards such as The Joint Commission and applicable state requirements. Manage Environmental Services operations by ensuring hospital cleanliness, sanitation, infection control compliance, and adherence to safety and OSHA standards, maintaining a safe and sanitary environment for patients, staff, and visitors. Oversee Transportation Services to ensure timely, safe, and efficient patient movement throughout the facility, coordinating with clinical departments to support patient flow and operational needs. Supervise, train, and evaluate staff across all assigned departments, ensuring appropriate staffing levels, accountability, and adherence to hospital policies, including performance management and corrective action when necessary. Monitor departmental budgets, labor utilization, and supply costs, ensuring all services are delivered in a cost-effective manner while maintaining quality standards. Ensure compliance with all hospital policies, regulatory requirements, and accreditation standards, including infection control, safety protocols, and emergency preparedness. Coordinate departmental activities, maintain effective communication with leadership and clinical teams, and implement process improvements to enhance efficiency and service quality across all areas of responsibility. Skills & Qualifications Strong leadership and organizational skills with the ability to manage multiple departments simultaneously Ability to make decisions under pressure and manage competing priorities Effective communication, interpersonal, and customer service skills Working knowledge of healthcare regulations, safety standards, and operational best practices Bilingual (English/Spanish) preferred Work Environment This position requires active involvement in both administrative and operational settings, with frequent interaction across hospital departments and exposure to food service areas, patient care environments, and cleaning operations.