Linda Bailey

Strategic and results-driven Food & Nutrition Services Director with over 20 years of leadership experience in healthcare, hospitality, and corporate dining operations. Proven success leading high-volume food service programs, ensuring regulatory compliance, improving patient satisfaction, and driving operational excellence. Experienced in managing multimillion-dollar budgets, developing high-performing teams, reducing costs, and implementing innovative food and nutrition initiatives that enhance quality, safety, and service outcomes.

Director, Food & Nutrition Services - Prime Health

(2023)

Lead all food and nutrition service operations for a 178-bed acute care hospital, serving patients, staff, and visitors while maintaining the highest standards of food safety, quality, and patient satisfaction.

• Direct daily food service and kitchen operations for a 178-bed hospital.
• Collaborate with Registered Dietitians to develop therapeutic menus for diabetic, cardiac, renal, allergy-sensitive, and other specialized diets.
• Lead, coach, and develop a team of 20+ culinary professionals.
• Oversee recruitment, onboarding, training, scheduling, and performance management.
• Manage departmental budgets, purchasing, inventory control, and vendor relationships.
• Ensure compliance with Joint Commission standards, ServSafe requirements, HACCP principles, and all state and federal regulations.
• Drive continuous process improvement initiatives to enhance efficiency and service quality.
• Reduced food waste by 27% through implementation of enhanced inventory and production controls.
• Spearheaded a comprehensive kitchen redesign that improved workflow efficiency and reduced meal preparation time by 25%.
• Strengthened regulatory compliance processes, supporting successful accreditation and inspection outcomes.
• Improved staff accountability and operational performance through enhanced training and leadership development programs.

Chef Manager - Prime Health - Chicago, IL

(2022-07 - 2023)

Executive Chef Manager - WAKEMED NORTH HOSPITAL - Raleigh, NC

(2017-07 - 2022-06)

Directed culinary operations across multiple hospital campuses, ensuring exceptional patient dining experiences while supporting clinical nutrition goals and healthcare compliance standards.

• Managed large-scale healthcare culinary operations serving patients, staff, and visitors.
• Partnered with clinical dietitians to develop medically appropriate and nutritionally balanced menus.
• Supervised culinary teams and provided ongoing education in food safety, sanitation, allergy management, and quality standards.
• Oversaw purchasing, inventory management, and cost-control efforts.
• Maintained compliance with ServSafe, HACCP, and organizational food safety protocols.
• Led menu innovation initiatives incorporating seasonal ingredients and emerging nutrition trends.
• Developed and implemented allergy-free meal protocols, improving patient safety and satisfaction scores.
• Created and launched WakeMed's "Food is Medicine" initiative, integrating culinary services with organizational wellness objectives.
• Improved operational efficiency through enhanced staff training and standardized production procedures.

Executive Chef, Corporate Dining - BLUE CROSS & BLUE SHIELD - Raleigh, NC

(2013-07 - 2017-06)

Provided leadership for all food and beverage operations, including executive dining, catering, and banquet services within a high-volume corporate environment.

• Directed managers and culinary associates across multiple dining outlets.
• Developed strategies to improve operational efficiencies and reduce costs.
• Mentored and trained newly hired managers and culinary staff.
• Conducted operational reviews to improve productivity and customer satisfaction.
• Managed customer relations and resolved service concerns promptly.
• Collaborated with executive leadership regarding budgeting, forecasting, and policy initiatives.
• Developed employee engagement and incentive programs to improve retention and performance.
• Successfully reduced operational expenses while maintaining high-quality service standards.
• Increased customer satisfaction through enhanced service delivery and team development initiatives.
• Improved workforce engagement through leadership coaching and incentive-based recognition programs.

Bachelor of Science - Applied Behavior Analysis - Purdue Global University (2022)

Master of Business Administration (MBA) - Columbia University (2007)

Bachelor of Science - Restaurant & Hotel Management / Culinary Arts - Cooking and Hospitality Institute of Chicago (2001)