Food Service Lead

Southern Illinois Medical Services NFP; United States; On-site; USD 25,000 - 37,000; Full time

Job summary

Southern Illinois Medical Services NFP seeks a dietary lead to provide basic dietary leadership in assigned areas, including patient and staff meal production, area stocking, staff training, and leadership support for department processes.

Responsibilities include scheduling, preparing meals to order, ensuring quality and safety, maintaining sanitation, and supporting inventory management and therapeutic diet understanding. 2 years of related experience is expected.

Qualifications

• High school diploma or equivalent preferred.
• Food Service Managers Certification within 30 days of hire.
• Food Allergens Certification.
• 2 years of technical experience; competent in cooking, diet office, tray pass and related duties.

Responsibilities

• Prepares kitchen and equipment prior to each meal service.
• Sets up and prepares ingredients, including chopping vegetables and meat, 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.

Skills

Cooking

Diet office

Tray pass

Expeditor

Dishes

Clean

Education

High School diploma or equivalent

Food Service Managers Certification

Food Allergens Certification

Job description

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

Compensation (Commensurate with experience): $17.92 To $26.88