**Overview** CommonSpirit Health was formed by the alignment of Catholic Health Initiatives (CHI) and Dignity Health. With more than 700 care sites across the U.S. from clinics and hospitals to home-based care and virtual care services CommonSpirit is accessible to nearly one out of every four U.S. residents. Our world needs compassion like never before. Our communities need caring and our families need protection. With our combined resources CommonSpirit is committed to building healthy communities advocating for those who are poor and vulnerable and innovating how and where healing can happen both inside our hospitals and out in the community. **Responsibilities** JOB SUMMARY / PURPOSE Responsible for overseeing Food and Nutrition Services (FNS) operations across the region in alignment with Service Level Agreements (SLAs), department Key Performance Indicators (KPIs), financial budgets, and standards established by CommonSpirit Health & regulatory agencies. ESSENTIAL KEY JOB RESPONSIBILITIES 1. Oversee compliance of all FNS Department systems, programs, budget, standards, menus, recipes, etc. in meeting the department KPIs. 2. Support, guide, mentor, coach and develop FNS Leaders at each hospital within the region. 3. Collaborate in the development of department and/or region budget, tools, systems and standards. 4. Conduct quarterly business reviews with Region Presidents (or as requested) to review department KPI performance, updates, upcoming changes, and overall department performance, strategies and initiatives. 5. Prioritizes fiscal stewardship and guest satisfaction. 6. Collaborates with the System VP of FNS to drive communication and delivery of all FNS program/system initiatives. **Qualifications** MINIMUM QUALIFICATIONS Required Education and Experience Minimum of four (4) years hospital, nutrition or foodservice management experience. Preferred Education and Experience Bachelor's degree in Nutrition, Dietetics or related field, or five (5) years of related job or industry experience in lieu of degree. Required Licensure and Certifications Certified Dietary Manager (CDM) or Registered Dietitian. If not currently certified, certification (CDM) to be obtained within 24 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe© Food Protection Manager and ServSafe© Allergen Certifications. Certification must be obtained within 60 days of hire; unless otherwise required by state or local health code. **Pay Range** $56.83 - $82.40 /hour We are an equal opportunity/affirmative action employer.