Director, Nutrition Services - Healthcare Leadership

Valley Health System; Virginia (MN); On-site; USD 89,000 - 137,000; Full time

Benefits offered by this job

Zero-deductible health plan

Dental and vision insurance

Paid time off

Tuition assistance

Retirement savings match

Employee wellness program

Job summary

Valley Health System’s Winchester Medical Center seeks a Director of Nutrition Services to provide strategic leadership, operational management, and regulatory compliance for nutrition and food service operations. The role drives patient-centered care, financial performance, and staff engagement across hospital services.

Responsibilities include leadership, budgeting, compliance, and program development to enhance patient satisfaction and safety within a large health system.

Qualifications

• Bachelor’s degree in Nutrition, Dietetics, Food Service Management or equivalent; Master’s degree preferred.
• ServSafe Certification or equivalent (required or obtained within 6 months)
• 7–10+ years of progressive leadership experience in food and nutrition services; healthcare experience preferred.
• Demonstrated success in financial management, regulatory compliance, and team leadership.

Responsibilities

• Provide leadership for Nutrition Services at Winchester Medical Center.
• Develop and implement strategic plans aligned with goals, patient experience, and outcomes.
• Lead and mentor managers and frontline staff to foster a high-performing culture.
• Oversee daily operations of food production, patient meals, retail dining and contracts.
• Manage budgets, labor, food costs, and capital expenditures; identify revenue opportunities.

Skills

Leadership

Strategic thinking

Financial acumen

Regulatory compliance

Communication

Change management

Patient/customer focus

Education

Bachelor’s degree in Nutrition/Dietetics/FS Management

Master’s degree preferred

Job description

Valley Health System’s Winchester Medical Center seeks a Director of Nutrition Services to provide strategic leadership, operational management, and regulatory compliance for nutrition and food service operations. The role drives patient-centered care, financial performance, and staff engagement across hospital services.

Responsibilities include leadership, budgeting, compliance, and program development to enhance patient satisfaction and safety within a large health system.