Vp environmental & food-nutrition 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.

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.