Nutrition Services Director

Opening in early 2026, Riverside Smithfield Hospital will bring high-quality healthcare closer to home for Isle of Wight County residents. Located on a beautifully landscaped 27-acre medical campus at 19339 Benns Grant Boulevard in Smithfield, the new hospital will provide modern facilities and comprehensive medical services to meet the growing needs of the community.

The 200,000-square-foot, three-story facility will offer a range of essential healthcare services including an Emergency Department, Diagnostic Imaging Services, 34 Medical/Surgical beds, 10 Intensive Care Unit (ICU) beds and 4 Operating Rooms. Join our team and be a part of an exciting opportunity to shape the future of healthcare in Smithfield, delivering compassionate, patient-centered care in a state-of-the-art environment. This position will be expected to start September, 2025.

Overview

The Food Service Director plans, directs, and provides day-to-day oversight of the Food & Nutrition Service and collaborates with the System Food & Nutrition team in developing strategic and financial goals and implementing operational programs. Provides leadership, support, and guidance to ensure that food quality standards, financial metrics, inventory levels, food safety and sanitation regulatory guidelines, and customer service expectations are met. Provides administrative guidance to assure that the therapeutic standard of care is met in accordance with all regulatory agencies and RHS policies. Leads and engages a diverse team, providing the necessary training required for them to execute specific position requirements while assisting them to work toward their full potential. Responsible for helping to create an environment and culture that enables the department to fulfill its mission by meeting or exceeding departmental and system-wide goals.

What you will do

• Provide an inclusive workplace that fosters the development of others, facilitates cooperation and teamwork, and supports constructive conflict resolution. Delegate assignments, clarify expectations and hold others accountable for achieving results related to their area of responsibility. Encourage workforce engagement by building a commitment to excellence. Ensure that team members receive timely, accurate annual performance feedback and the opportunity to set developmental goals. Conduct and document regular team meetings, communicating pertinent information and updates to policies & procedures etc.
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• Obtain and provide resources to implement change initiatives. Monitor and analyze budgetary trends and key performance indicators. Implement strategies to increase revenue/decrease cost and cost-effectively manage personnel, supplies, and equipment resources, including capital acquisitions/projects. Make necessary adjustments to ensure goals are achieved and/or meet budget projections.
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• Effectively recruit, select, hire, train, coach, and utilize appropriate corrective actions with the team in accordance with RHS policies and procedures. Maintain accountability for annual competency assessment of the team. Implement strategies to improve team member engagement. Encourage team members to celebrate success, express concerns and identify opportunities for improvement.
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• Exceed departmental and organizational goals and customer expectations. Make decisions that produce high-quality results by applying knowledge, analyzing problems, and calculating risks. Serve as a role model by demonstrating commitment to innovation and continuous improvement.
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• Maintain familiarity with all applicable regulations and accreditation standards (DNV, VA Dept of Health, CMS, etc.) and ensure team compliance
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• Maintain familiarity with Food & Nutrition Service software, interface with EMR and ensure team member access, training, and compliance to related policies and procedures

Qualifications

Education

• Bachelors Degree, Dietetics/Culinary Arts/Food Services/ Hospitality Service or related. In lieu of bachelors, 6 years of food service or hospitality management in a healthcare environment (Required)
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• Masters Degree, Dietetics/Culinary Arts/Food Services/ Hospitality Service or related (Preferred)

Experience

• 3-4 years Food Service or Hospitality Management in a healthcare environment (Required)

Licenses and Certifications

• Food Protection Manager - VA State - ANSI approved Food Protection Manager Certification - VA State within 180 Days(Required)
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• Allergen Awareness Certification - VA State - ANSI-approved Allergen Awareness certificate program within 180 Days(Required)
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• Certified Dietary Manager Certified Food Protection Manager (CDM CFPP) - Association of Nutrition & Foodservice Professionals (ANFP) (Preferred)

To learn more about being a team member with Riverside Health System visit us at https://www.riversideonline.com/careers.