Director, Environmental Services & Nutrition

Compass Group USA; Winchester (IN); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

TouchPoint, part of Compass Group USA, seeks a Director of Environmental Services (EVS) and Food & Nutrition to lead day-to-day operations for a 25-bed hospital. You will oversee EVS, foodservice, cafe, patient services, catering, and nutrition programs, directing a team of about 15, maintaining client relations and profitability.

You will partner with the Chef and management to deliver nutritious, high-quality meals and to implement new culinary programs.

Qualifications

• 2 years of foodservice management and/or environmental services experience preferred.
• Strong leadership and communication skills.
• Financial and business insight.
• Excellent communication skills both verbal and written.
• Ability to communicate on various levels to include management, customer and associate levels.
• Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet

Responsibilities

• Oversees all P&L and budgeting as it pertains to the account.
• Maintains excellent relationships with the client.
• Works with the Chef and management team in creating nutritious and top quality food for the students.
• Implements new culinary programs in conjunction with the Company marketing and culinary teams.
• Acts as a liaison between the Company, Client, and the community.

Skills

Leadership

Communication

Foodservice mgmt

EVS management

Budgeting

P&L management

Tools

Microsoft Office

Job description

TouchPoint, part of Compass Group USA, seeks a Director of Environmental Services (EVS) and Food & Nutrition to lead day-to-day operations for a 25-bed hospital. You will oversee EVS, foodservice, cafe, patient services, catering, and nutrition programs, directing a team of about 15, maintaining client relations and profitability.

You will partner with the Chef and management to deliver nutritious, high-quality meals and to implement new culinary programs.