Assistant Director of Dining Services — Healthcare Impact Leader

Compass Healthcare; Columbia (SC); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group company, seeks an Assistant Director of Dining to help manage day-to-day dining operations within a healthcare setting. You will lead a team of associates, develop talent, support client relationships, profitability, and financial goals in an assigned area.

Collaborate with the Chef and management to create nutritious, high-quality food, and implement new culinary programs with marketing and culinary teams. Strong leadership and communication are essential.

Qualifications

• 1 to 3 years of food service management experience.
• Experience in hospitals, healthcare, or related food service operations.
• Strong leadership and communication skills.

Responsibilities

• Assist with day-to-day dining operations and supervision of staff.
• Develop talent, train associates, and manage client relationships.
• Support profitability and financial goals in the assigned area.
• Collaborate with culinary and marketing teams on programs.
• Maintain high standards of food quality and service.

Skills

Leadership

Communication

Food service management experience

Education

Associate’s degree preferred

Tools

MS Office (Word, Excel, PowerPoint, Outlook)

Job description

Morrison Healthcare, a Compass Group company, seeks an Assistant Director of Dining to help manage day-to-day dining operations within a healthcare setting. You will lead a team of associates, develop talent, support client relationships, profitability, and financial goals in an assigned area.

Collaborate with the Chef and management to create nutritious, high-quality food, and implement new culinary programs with marketing and culinary teams. Strong leadership and communication are essential.