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Dana-Farber Cancer Institute Logo Dana-Farber Cancer Institute · -

Director, Nutrition Services

United States, Boston 103600.00 - 131300.00 USD / Year · Job Posted July 04, 2026
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Job Description

The Director, Nutrition Services provides strategic, operational, and clinical leadership for Institute-wide nutrition services, ensuring safe, compliant, and patient-centered nutrition care and programs. This role oversees clinical nutrition practice standards, workflows, and resources to support high-quality oncology care across ambulatory and partner-based care settings. The Director partners with clinical, operational, and administrative leaders to align nutrition services with organizational priorities, regulatory requirements, and evidence-based practice. The position is responsible for performance management, continuous improvement, and effective stewardship of budgets, vendors, and systems supporting nutrition services.

Job Responsibility

  • Strategy, leadership, and service design: Develops and executes a nutrition services strategy aligned with Institute priorities, including growth in ambulatory care, supportive oncology, and network/partner integration
  • defines service goals, operating rhythms, and performance measures
  • Clinical nutrition practice oversight: Establishes and maintains evidence-based clinical practice standards (e.g., screening, assessment, intervention, documentation, and follow-up), ensuring consistent, high-quality oncology nutrition care and appropriate triage for complex cases
  • Operational management and resource stewardship: Leads day-to-day operations of nutrition services, including staffing models, scheduling/capacity planning, service workflows, and cross-coverage
  • ensures timely, reliable service delivery across clinics and programs
  • Quality, safety, and compliance: Ensures compliance with applicable standards and policies (e.g., patient safety, infection prevention, food allergy management, documentation standards, privacy, and relevant federal/state requirements)
  • leads audits, corrective actions, and risk mitigation activities
  • Financial management and vendor partnerships: Develops and manages budgets
  • monitors expense drivers
  • evaluates and manages vendors and contracts supporting nutrition services (e.g., supplements, enteral product access processes, education materials, and any food service-related partners), ensuring value, service quality, and continuity
  • Data, reporting, and continuous improvement: Establishes dashboards and key metrics (e.g., malnutrition risk identification, referral response times, visit volume, patient experience indicators, and outcomes where applicable)
  • uses data to drive process improvement, standardization, and scalable service models
  • Collaboration, communication, and program support: Partners with physicians, APPs, nurses, social work, pharmacy, operations, and partner hospitals to integrate nutrition services into care pathways
  • supports patient education initiatives and, as appropriate, research/clinical program needs (e.g., protocol-related nutrition guidance and patient-facing materials)

Requirements

  • Master's Degree in Nutrition, Dietetics, Public Health, Health Administration, or a related field required
  • Minimum of 8-10 years of progressive experience in clinical nutrition and/or nutrition services operations, including 1-2 years of management experience or progressive leadership experience required
  • Registered and Licensed Dietitian required
  • Professional registration with the Academy of Nutrition and Dietetics required
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