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Healthcare food service is continually changing. People are eating healthier. Offerings are getting more diverse. Costs need to be kept under control. New technology affects how food is ordered and delivered. And, the field now plays an indirect—but important—role in Medicaid/Medicare reimbursement.
Food service directors are responsible for the overall food operations of hospitals, continuing care facilities, schools and offices. Not only are they responsible for patient meals, they also are responsible for the very important retail components (cafeterias, snack bars, etc.). According to Food Service Director, Elmhurst (Ill.) Memorial Healthcare reports that 65% of the meals the hospital prepares are sold for retail.
Your job as a food service director is to oversee day-to-day activities and the personnel. You’ll need to comply with health and food safety standards and regulations. You have to be mindful of the kitchens and the menus they choose. Those considering food service director jobs in healthcare need to have a hospitality or food service management background. Think you’re qualified? Find out now and check out ADVANCE Healthcare Jobs for food service director positions throughout the U.S.