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VP Environmental & Food-Nutrition Services

L7

franciscan missionaries of our lady health systemBaton Rouge, LA7 days ago

Occupations

Medical and Health Services ManagersFood Service ManagersFirst-Line Supervisors of Food Preparation and Serving Workers

Industries

Food Service ContractorsGeneral Medical and Surgical HospitalsAdministration of Public Health Programs
Vice President, Support Services The Vice President, Support Services serves as the system-level service line leader for Environmental Services (EVS) and Dietary/Nutrition Services. This leader is responsible for setting system standards, driving performance, and ensuring consistent execution of services across all markets. The role operates within a matrixed leadership model, where EVS and Dietary team members report operationally through market and hospital leadership, who are accountable for day-to-day operations. The Vice President partners closely with Market Presidents, Hospital Presidents, and local leadership teams to influence, align, and optimize performance across all sites. The Vice President also provides executive oversight of management service agreements with external vendor partners, ensuring strong performance, accountability, and alignment with system expectations, while all frontline team members remain employees of the health system.
Responsibilities
System Service Line Leadership & Standardization:
  • Establishes system-wide standards, policies, and operating models for EVS and Dietary services.
  • Drives consistency and standardization across markets while allowing appropriate local flexibility.
  • Defines system service line metrics, benchmarks, and performance expectations.
  • Brings forward leading practices, technologies, innovative ideas, and creative solutions
  • Partnership with Market & Local Leadership
  • Serves as a strategic and operational partner to Market Presidents, Hospital Presidents, and site leaders who maintain direct responsibility for daily operations and workforce management.
  • Collaborates with local leaders to ensure EVS and Dietary functions meet performance expectations while aligning with system standards.
  • Provides coaching, guidance, and performance support to market-based leaders to strengthen execution.
  • Balances system consistency with local operational realities, ensuring practical and sustainable implementation.
  • Supports markets with monthly market physical presence.
Vendor & Contract Management:
  • Oversees management service agreements (MSAs) for EVS and Dietary vendor partners.
  • Defines clear service level agreements (SLAs), KPIs, and accountability structures.
  • Conducts regular vendor performance reviews in partnership with market leadership.
  • Ensures vendor partners effectively support local operations and integrate with system culture and workforce expectations.
  • Partners with Supply Chain and Legal on contract negotiation, renewal, and performance optimization.
  • Future responsibilities may potentially include linen services
  • Operational Performance & Execution
  • Drives and is responsible for system-wide performance in key areas for both contracted and self-operated locations, including:
  • Cleanliness and infection prevention support (EVS)
  • Food quality, safety, and patient satisfaction (Dietary)
  • Regulatory readiness and compliance
  • Establishes a consistent operating cadence (dashboards, reviews, escalation pathways) across all markets.
  • Identifies performance gaps and partners with market leaders to implement targeted improvement initiatives with direct on-site validation with both contracted and self-operated locations.
Workforce Alignment & Culture:
  • Ensures alignment between system-employed team members and vendor-supported management structures.
  • Partners with HR and market leadership to support workforce engagement, retention, safety, and development.
  • Promotes a consistent culture aligned with system values while respecting local leadership dynamics.
  • Assesses and supports development of EVS and Dietary leaders within markets, including direct coaching
  • Financial & Resource Stewardship
  • Accountable for service line financial performance, including labor productivity, contract value realization, and cost management.
  • Identifies opportunities for efficiency, standardization, and cost optimization across markets.
  • Partners with Finance and market leaders to ensure alignment with budget expectations and performance targets.
Quality, Safety & Experience: Ensures EVS supports infection prevention, environmental safety, and high-reliability goals. Ensures Dietary services meet clinical nutrition standards, food safety requirements, and patient experience expectations. Interacts with clinical nutrition leadership including therapeutic diets, malnutrition, staffing, and coordination with food service operations. Works in partnership with Quality and Clinical leaders to support care delivery outcomes.
Qualifications: Master's degree in Healthcare Administration, Business, Hospitality, or related field 8 years progressive executive leadership experience in multi-site hospital or system-level support services operations. Demonstrated success operating in a matrixed environment with shared accountability between system and local leaders. Experience managing vendor partnerships and management service agreements (MSAs).Proven ability to drive standardization and performance improvement without direct line authority over all team members.
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Level

ManagerL7

Location

Baton Rouge, LA

Occupation

Medical and Health Services Managers

Industry

Food Service Contractors

Posted

7 days ago

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