Food Service Lead

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Position Summary

• Responsible for providing basic dietary leadership in assigned areas. Including but not limited to production of patient and staff meals, stocking of areas, training new staff, and ability to support leadership in the processes of the department

Principal Accountabilities

• Standards of Performance: Respect, Integrity, Compassion, Collaboration, Stewardship, Accountability, Quality

Education

• High School diploma or equivalent preferred

Licenses and Certification

• Within 30 days of hire:
  • Food Service Managers Certification
  • Food Allergens Certification

Experience and Skills

• Technical Experience: 2 year
• Required to be competent in all three areas:
  • Cooking / preparing food
  • Diet office
  • Tray pass/Dishes/Expeditor/Truck/Clean 

Physical Activities

• Intermittent hand manipulation required
• Intermittent lifting and carrying of 50 pounds
• Required to stand for periods of up to 4 hours

Role Specific Responsibilities

• Prepares kitchen and equipment prior to each meal service.
• Sets up and prepares ingredients, including chopping vegetables and meat preparation, in advance of cooking periods.
• Ensures cooking and assembly areas are fully stocked before each meal preparation period.
• Prepares patient meals to order through Custom Cuisine, ensuring food meets standards for appearance, quality, quantity, and presentation.
• Verifies that food appearance, temperature, and quality are appropriate for delivery.
• Conducts and documents temperature checks and other quality control measures as required.
• Maintains a clean, organized, and sanitary work environment at all times.
• Ensures full compliance with food service sanitation guidelines and safety standards.
• Oversees adequate inventory of ingredients and supplies in the kitchen.
• Demonstrates understanding of therapeutic diets, including specific content and rationale.
• Accurately measures, mixes, and prepares ingredients according to recipes and production sheets using appropriate kitchen tools and equipment.
• Adheres to IDPH and facility-specific sanitation regulations.
• Supports a high-quality food service operation for both patients and cafeteria patrons.
• Follows standardized recipes and portion control guidelines consistently during food preparation and service.
• Adjusts work assignments as needed to meet departmental needs and ensure efficient operations.
• Assists with staff communication, training, and performance follow-up.
• Demonstrates proficiency in all food service roles and provides backup support when necessary.
• Modifies meals to meet individual patient needs, considering cultural preferences and physician orders.

Compensation (Commensurate with experience):

To

To access our Benefits Guide/Plan Information, please click the link below:

http://www.sih.net/careers/benefits