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Director Food Jobs in Indiana (NOW HIRING)

Baptist Health

Director Food Services

New Albany, IN · On-site

Summary Hospital Food Services Director This key leadership position develops cohesive leadership and employee teams that have strategic focus, maintain, or enhance the patient and customer ...

Calumet College

Food Service Supervisor

Whiting, IN · On-site

This position reports to the Director, Food Services and is responsible for ensuring smooth operations and delivering exceptional customer service. General duties includes menu planning, ordering ...

New

Elior North America

Food Service Director

Madison, IN · On-site

Food Service Director Job Reference Number: 39580 Employment Type: Full-Time , Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Madison , Indiana (US-IN) The Role at a glance: We are ...

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All JobsFood JobsDirector Food JobsDirector Food Jobs in Indiana

Director Food information

See Indiana salary details

$27.9K

$56.3K

$89K

How much do director food jobs pay per year?

As of Jul 26, 2026, the average yearly pay for director food in Indiana is $56,260.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,300.00 and $66,400.00 per year, depending on experience, location, and employer.

What is the difference between Director Food vs Food Service Manager?

AspectDirector FoodFood Service Manager
CredentialsRelevant degrees in food science, culinary arts, or hospitality; certifications like ServSafe or HACCPFood safety certifications; experience in food service management
Work EnvironmentCorporate kitchens, food manufacturing facilities, or large-scale food productionRestaurants, cafeterias, catering services
Employer & Industry UsageFood manufacturing companies, large hospitality chains, food corporationsRestaurants, hotels, catering companies
Common Search & ComparisonYesYes

The main difference between a Director Food and a Food Service Manager lies in their scope and responsibilities. The Director Food typically oversees large-scale food production, quality control, and strategic planning at an organizational level, often within manufacturing or corporate settings. In contrast, the Food Service Manager focuses on daily operations, staff management, and customer service within specific food service establishments like restaurants or cafeterias.

What are the main challenges a Director of Food typically faces in managing large-scale food service operations?

A Director of Food often navigates challenges such as balancing budget constraints with quality standards, ensuring consistent food safety and regulatory compliance, and adapting menus to evolving customer preferences. They must also manage and motivate diverse teams, coordinate with suppliers, and address staffing shortages or turnover. Effective Directors are proactive problem-solvers who excel at strategic planning and cross-departmental communication to maintain high operational standards.

What does a Director of Food do?

A Director of Food, often referred to as a Director of Food and Beverage or Director of Food Services, is responsible for overseeing the planning, organization, and management of food and beverage operations in establishments like hotels, resorts, or large institutions. They ensure high standards of food quality, safety, and customer service while managing budgets, staffing, and vendor relationships. Their role also involves developing menus, implementing cost control measures, and ensuring compliance with health regulations to maintain profitability and guest satisfaction.

What are the key skills and qualifications needed to thrive as a Director of Food, and why are they important?

To thrive as a Director of Food, you need strong expertise in food service management, budgeting, and regulatory compliance, often backed by a degree in hospitality or culinary management and substantial leadership experience. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and point-of-sale (POS) platforms is typically required. Exceptional organizational, leadership, and communication skills help in managing diverse teams and ensuring high service standards. These competencies are crucial for optimizing operations, maintaining food quality and safety, and achieving business goals in a competitive environment.
What are the most commonly searched types of Food jobs in Indiana? The most popular types of Food jobs in Indiana are:
What cities in Indiana are hiring for Director Food jobs? Cities in Indiana with the most Director Food job openings:
Director Food jobs near you
Infographic showing various Director Food job openings in Indiana as of July 2026, with employment types broken down into 1% As Needed, 85% Full Time, 10% Part Time, 1% Temporary, and 3% Contract. Highlights an 91% Physical, 4% Hybrid, and 5% Remote job distribution, with an average salary of $56,260 per year, or $27 per hour.
Director Food Services

Director Food Services

Baptist Health

New Albany, IN • On-site

Full-time

Posted 5 days ago

Baptist Health South Florida rating

8.1

Company rating: 8.1 out of 10

Based on 99 frontline employees who took The Breakroom Quiz

1st of 24 rated health and beauty retailers

Job description

Summary

Job Description:

Hospital Food Services Director

This key leadership position develops cohesive leadership and employee teams that have strategic focus, maintain, or enhance the patient and customer experience, meet regulatory standards for food and clinical nutrition services, and operate within the business objectives of the hospital/health system. Builds and develops a leadership team to establish positive work culture and deliver outcomes. Promotes teamwork inside/outside the department and collaborates with hospital/health system stakeholders to implement programs and processes that meet the needs of the organization. Ensures that the operations are well managed, employee performance is evaluated and follows health system performance management guidelines. Has sound financial understanding of healthcare food and nutrition services, establishes budget, and ensures that department meets financial targets for staffing, supplies and revenue while meeting the quality expectations and maintaining the Baptist Health brand. The Director serves as a leader and mentor for the department, organization, and profession. This job code typically involves overseeing a workforce of 85 or more Full-Time Equivalents (FTE) and/or a managed volume greater than $7 million.

Minimum Requirements:

Bachelor's degree in Dietetics or related field plus five years of food services leaderhip experience, preferably in a hospital setting.

Will consider eight (8) years of food services leadership experience in lieu of a degree.

Registered Dietitian (RD) or Certified Dietary Manager (must obtain within one year of hire) required.

If RD must hold license in Indiana License

Work Experience

Education

If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now! Baptist Health is an Equal Employment Opportunity employer.

What Baptist Health South Florida employees say

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Benefits

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About Baptist Health South Florida

Sourced by ZipRecruiter

Baptist Health South Florida is the largest healthcare organization in the region, with 12 hospitals, more than 27,000 employees, 4,000 physicians and 100 outpatient centers, urgent care facilities and physician practices spanning across Miami-Dade, Monroe, Broward and Palm Beach counties. Baptist Health has internationally renowned centers of excellence in cancer, cardiovascular care, orthopedics and sports medicine, and neurosciences. A not-for-profit organization supported by philanthropy and committed to its faith-based charitable mission of medical excellence, Baptist Health has been recognized by Fortune as one of the 100 Best Companies to Work For in America and by Ethisphere as one of the World's Most Ethical Companies.

Industry

Health care and social assistance

Company size

10,000+ Employees

Headquarters location

Miami, FL, US

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