Food Service Lead

CO01 Southern Illinois Hospital Services Inc.; United States; On-site; USD 25,000 - 37,000; Full time

Job summary

CO01 Southern Illinois Hospital Services Inc. seeks a Dietary Lead to provide basic dietary leadership in assigned areas, including patient and staff meal production, stocking, training new staff, and supporting leadership in department processes.

This role requires adherence to sanitation standards, accurate portioning, and collaboration with culinary and diet office teams to ensure high-quality meals and patient satisfaction.

Qualifications

• High School diploma or equivalent preferred.
• Certification in Food Service Managers and Food Allergens required within 30 days of hire.
• 2 years of experience in cooking, diet offices, and tray/pass responsibilities.
• Ability to stand for up to 4 hours and intermittently lift 50 pounds.

Responsibilities

• Prepares kitchen and equipment prior to each meal service.
• Sets up ingredients and meat/vegetable prep in advance of cooking.
• Ensures areas are stocked before each meal period.
• Prepares patient meals to order through Custom Cuisine and checks appearance, quality, and quantity.
• Verifies food appearance, temperature, and quality for delivery.
• Conducts temperature checks and other quality controls.
• Maintains a clean, sanitary work environment and follows sanitation guidelines.
• Oversees inventory of ingredients and supplies.
• Understands therapeutic diets and modifications for patient needs.
• Measures, mixes, and prepares ingredients per recipes with kitchen tools.
• Follows sanitation regulations and provides back-up support as needed.
• Supports staff training and performance follow-up as required.
• Modifies meals to meet patient needs and physician orders.

Skills

Cooking

Food prep

Diet office

Staff training

Education

High School diploma

Food Service Managers Certification

Food Allergens Certification

Tools

Kitchen equipment

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

Qualifications

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. 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

Business Culture and Education

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