Ensures the efficiency of food prepared in the department taking into consideration food safety, nutritional adequacy and appropriate patient nutritional care responsible for the development and enforcement of policies and procedures that direct clinical services, food preparation, distribution and service, purchasing, sanitation, safety practices, performance improvement, and staff education and development. The Director will provide strategic and operational leadership for clinical nutrition services, food production, patient meal services, purchasing, sanitation, safety programs, performance improvement initiatives, and staff development.