Luis Tejeda
Director of Food and Nutrition at Ascension Saint Thomas
- Role
- Director, Food and Nutrition at Ascension Saint Thomas
- Location
- Nashville, TN, US
- LinkedIn followers
- 500 followers
About Luis Tejeda
As the Director of Food and Nutrition at Ascension Saint Thomas, I lead strategic initiatives to optimize food service operations and enhance patient satisfaction. Backed by over 10 years of experience in healthcare food and nutrition, I contribute to the development of efficient labor control practices and oversee impactful project management efforts. My work is underpinned by a ServSafe Manager Certification, ensuring compliance with the highest food safety standards. Previously serving as Patient Services Manager and Manager of Food and Nutrition Services, I have developed expertise in strategic planning and organizational change within healthcare. My focus remains on fostering collaborative environments that drive positive outcomes for patients and staff. With a passion of delivering high-quality nutrition services. I aim to continuously advance operational excellence to meet and exceed healthcare standards.
Experience
Director, Food and Nutrition
Jul 2024 — Present
Managed dietitians, retail, vending, patient dining, and catering functions of Food and Nutrition Services for a 90-bed hospital• Led quality initiatives improving patient satisfaction from 41% to 83%(10th → 70th percentile). Q1 to Q3 of 2025• Maintained highest target focus % score in 2025 for quality council per patient surveys completed• Reduced department Overtime by $34k (84% YOY)• Conducted Leadership rounds and rotated as AOC, Administrator on Call for the hospital• Accountable for departmental P&L; delivered $100K+ in cost savings through labor optimization, procurement, and process redesign • Executed waste reduction and sustainability strategies generating $74K in savings via Growth, Waste, and Leakage initiatives through 11 projects in 2025• Created and managed annual $800K+ budget and evaluated progress monthly to meet fiscal goals• Serve as strategic partner to nursing, dietitians, and hospital leadership to ensure diet accuracy, patient safety, and survey readiness.• Generated $9,016, 1,233.73% increase in retail revenue through menu engineering in 2025• Conducted staff in-services and monthly staff meetings • Participated in several state surveys receiving no state citations • Conducted progressive disciplines with staff according to policy • Maintained policy and procedures for clinical, food service, emergency services, and down time procedures• Implemented and maintained several contracted services and vendors• Completed annual staff performance reviews• Coordinated and implemented new micro market in employee break room• Implemented and maintained standardized patient menu with recipes, nutrient information, serving sizes, steam table set up, pull/prep list, and MOGs• Led dietitian through large quality improvement projects, diet ordering on EMR, monthly nutrition consult timeliness reports, nutrition education groups, documentation, Implementation of IDDSI, and implementation of new standardized product formulary
Education
Montclair State University
Bachelor of Science - BS, Dietetics/Dietitian
2019 — 2021
Middle Tennessee State University (MTSU)
Master's degree, Leadership and Nutrition
2021 — 2023
County College of Morris
Associate of Science - AS, Kinesiology and Exercise Science
2016 — 2019
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