Job Description


Harris Health System is the public healthcare safety-net provider established in 1966 to serve the residents of Harris County, Texas. As an essential healthcare system, Harris Health champions better health for the entire community, with a focus on low-income uninsured and underinsured patients, through acute and primary care, wellness, disease management and population health services. Ben Taub Hospital (Level 1 Trauma Center) and Lyndon B. Johnson Hospital (Level 3 Trauma Center) anchor Harris Health’s robust network of 39 clinics, health centers, specialty locations and virtual (telemedicine) technology. Harris Health is among an elite list of health systems in the U.S. achieving Magnet® nursing excellence designation for its hospitals, the prestigious National Committee for Quality Assurance designation for its patient-centered clinics and health centers and its strong partnership with nationally recognized physician faculty, residents and researchers from Baylor College of Medicine; McGovern Medical School at The University of Texas Health Science Center at Houston (UTHealth); The University of Texas MD Anderson Cancer Center; and the Tilman J. Fertitta Family College of Medicine at the University of Houston.

Skills / Requirements

Job Summary
The food and nutrition services director is responsible for managing the financial, personnel, and day-to-day operational activities of the department. Responsible for planning, organizing, developing and directing the overall operation of the food and nutrition department in accordance with current federal, state, and local standards. The food and nutrition services director establishes operating and capital budgets, quality assurance plans, staffing, departmental guidelines, goals and objectives for the department. The food and nutrition services director is responsible for all day-to-day operations of the kitchen including production, staffing, cost management, and compliance with all Harris Health, local, state, and federal foodservice guidelines. Coordinates and collaborates with nutrition administration team, clinical nutrition team and other inter disciplinary team. Maintains excellent relationships with patients, guests, administrators and other stakeholders.

Minimum Qualifications:   

Degrees: Bachelors Degree in Hospitality management, Food Service Management or related field. Masters Degree preferred

License & Certifications:
Certified Dietary Manager or Registered Dietitian required
ServSafe Certification required

Work Experience: Five (5) years of healthcare or foodservice management.

Management Experience: Two (2) years of food service management in a hospital setting.

Communication Skills:
Above Average Verbal (Heavy Public Contact)
Exceptional Verbal (e.g., Public Speaking)
Writing /Correspondence
Writing / Reports

Proficiencies: MS Word, MS Excel, P.C.

Job Attributes

Knowledge/ Skills/ Abilities: Analytical, Mathematics, Statistical

Work Schedule: Flexible

Other Requirements: Experience using electronic food service management software preferred. Knowledge of Hazard Analysis and Critical Control Point (HACCP) Guidelines required. Knowledge of Food and Drug Administration Food Code (FDA) required.

Equipment Operated: Ability to operate all kitchen equipment

Application Instructions

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