The Executive Director, Food & Nutrition Services provides strategic and operational leadership for all system‑wide Food & Nutrition programs across Southcoast Hospital Group (SHG). Reporting to the Vice President of Operations – Ancillary Services, this role is responsible for developing, directing, and overseeing high‑quality, safe, and cost‑effective food and nutrition services that support patients, visitors, staff, and the broader community.

This leader will guide all areas of the Food & Nutrition portfolio—including Patient Feeding, Clinical Nutrition, Retail and Catering Services, Culinary Operations, Procurement, Vending Services, and the Dietetic Internship Program—ensuring exceptional service, regulatory compliance, and an outstanding patient and customer experience. The Executive Director maintains 24/7 accountability for operational performance of a department with a managed volume exceeding $14 million.

This role plays a key part in shaping program strategy, driving operational excellence, enhancing patient satisfaction, optimizing financial performance, and fostering a culture of continuous improvement and collaboration across all sites.

Essential Functions:

• Lead Operational & Financial Performance:
  Oversee departmental budgets, monitor expenditures, and ensure all Food & Nutrition Services operate within financial targets. Optimize inventory, supplies, equipment, and vendor relationships to maximize value and maintain high-quality service.

• Drive Key Performance Outcomes:
  Utilize SHG systems and data to monitor and improve key performance indicators—including cost per volume, productivity, contract compliance, patient satisfaction, employee engagement, retail performance, and service utilization.

• Ensure High-Quality, Safe, and Compliant Operations:
  Maintain 24/7 operational and regulatory accountability for food handling, preparation, and service across all hospital sites. Ensure adequate staffing, competency validation, equipment performance, and physical space requirements to deliver safe, high-quality services.

• Foster a Collaborative, Patient‑Centered Culture:
  Engage staff at all levels in meeting SHG and regulatory standards. Promote teamwork across departments to deliver coordinated, patient‑focused services. Model and reinforce service excellence in all interactions.

• Lead Continuous Quality Improvement:
  Apply performance improvement principles to assess, monitor, and enhance food and nutrition processes. Develop and implement improvement plans to address gaps, increase efficiency, and elevate service delivery.

• Uphold Service Excellence & Community Engagement:
  Demonstrate ownership of patient experience and support care providers as key customers. Protect patient dignity, safety, and privacy at all times. Represent SHG in the community through participation in events, partnerships, and professional outreach.

• Provide Strategic & Executive Leadership:
  Guide the vision, structure, and long‑term direction of Food & Nutrition Services. Ensure proper resource utilization, adherence to standards, and effective implementation of departmental policies and protocols.

• Develop and Support Staff:
  Oversee training, education, and competency development for all team members. Ensure thorough onboarding with emphasis on patient satisfaction, safety, and infection control. Lead performance management, coaching, mentoring, and succession planning.

• Manage Staffing and Productivity:
  Evaluate workflows and staffing models to ensure efficient operations that meet patient and customer needs. Assign staff effectively and monitor productivity to support operational and organizational goals.

• Lead Organizational Change & Innovation:
  Facilitate communication and adoption of change initiatives. Encourage innovation, responsible risk‑taking, and continuous improvement. Ensure personal and team alignment with SHG’s mission, values, Code of Conduct, and Ethics & Compliance Program.

• Advance Service Growth & Professional Development:
  Assess current services and support development of new programs aligned with system priorities. Maintain active participation in professional development opportunities and promote ongoing learning for the team.