Associate Director
University of California, West Hills, CA, United States
Description
The Associate Director provides strategic leadership and operational oversight for all aspects of the hospital's food and nutrition services. This role ensures the consistent delivery of high-quality, patient-centered meals that align with clinical objectives, regulatory requirements, and operational excellence. Operating in a fast-paced, high-volume environment, the director leads a multidisciplinary team within a process-driven framework focused on continuous quality improvement, sustainability, and innovation. Duties include oversight of patient meal services, retail food outlets, catering operations, and clinical nutrition coordination and/or partnerships. Ability to extend competencies across one or more sites within the system standardizing processes, programs, and operational policies. This role is instrumental in aligning food and nutrition services with hospital-wide goals, enhancing patient satisfaction, and maintaining full compliance with CMS, Joint Commission, and local health regulations. Recognized for strategic vision, collaborative leadership, and the ability to exceed performance targets, the Foodservice Director drives forward a culture of excellence, accountability, and service innovation. Salary Range: $105,700-234,500/year Qualifications
Bachelor's degree or equal relevant experience
Certified Dietary Manager (CDM) or Registered Dietitian (RD) required
ServSafe certification required
5-10 years of relevant food service, healthcare, or related experience
Strong communication skills with the ability to present to leadership, influence stakeholders, and negotiate with vendors
Proficiency in foodservice management systems, including inventory and ordering platforms
In-depth knowledge of food safety standards, sanitation practices, and regulatory requirements
Ability to analyze operational data, identify issues, and implement effective solutions
Experience establishing and evaluating performance metrics
Demonstrated commitment to customer service excellence and continuous improvement
Ability to incorporate diverse cultural and dietary needs into service delivery
Self-motivated, dependable, and able to perform effectively with minimal supervision
Ability to manage multiple priorities and maintain performance in high-pressure environments
Strong interpersonal skills with the ability to build relationships and resolve conflicts
High level of integrity, accountability, and professionalism
Demonstrated ability to drive innovation and improve processes, systems, and service delivery
Experience supporting or leading change management initiatives and driving adoption
.
The Associate Director provides strategic leadership and operational oversight for all aspects of the hospital's food and nutrition services. This role ensures the consistent delivery of high-quality, patient-centered meals that align with clinical objectives, regulatory requirements, and operational excellence. Operating in a fast-paced, high-volume environment, the director leads a multidisciplinary team within a process-driven framework focused on continuous quality improvement, sustainability, and innovation. Duties include oversight of patient meal services, retail food outlets, catering operations, and clinical nutrition coordination and/or partnerships. Ability to extend competencies across one or more sites within the system standardizing processes, programs, and operational policies. This role is instrumental in aligning food and nutrition services with hospital-wide goals, enhancing patient satisfaction, and maintaining full compliance with CMS, Joint Commission, and local health regulations. Recognized for strategic vision, collaborative leadership, and the ability to exceed performance targets, the Foodservice Director drives forward a culture of excellence, accountability, and service innovation. Salary Range: $105,700-234,500/year Qualifications
Bachelor's degree or equal relevant experience
Certified Dietary Manager (CDM) or Registered Dietitian (RD) required
ServSafe certification required
5-10 years of relevant food service, healthcare, or related experience
Strong communication skills with the ability to present to leadership, influence stakeholders, and negotiate with vendors
Proficiency in foodservice management systems, including inventory and ordering platforms
In-depth knowledge of food safety standards, sanitation practices, and regulatory requirements
Ability to analyze operational data, identify issues, and implement effective solutions
Experience establishing and evaluating performance metrics
Demonstrated commitment to customer service excellence and continuous improvement
Ability to incorporate diverse cultural and dietary needs into service delivery
Self-motivated, dependable, and able to perform effectively with minimal supervision
Ability to manage multiple priorities and maintain performance in high-pressure environments
Strong interpersonal skills with the ability to build relationships and resolve conflicts
High level of integrity, accountability, and professionalism
Demonstrated ability to drive innovation and improve processes, systems, and service delivery
Experience supporting or leading change management initiatives and driving adoption
.