Nutrition Services Lead — Patient‑Focused Kitchen Leader

Spectrum Health; Farmington Hills (MI); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Comprehensive benefits

On-demand pay

Discounts directory

Retirement options with match

Job summary

Corewell Health's Nutrition Services team is seeking a Lead Technician in Farmington Hills to help ensure cost-effective, high-quality food and nutrition services for patients and staff. You will monitor operations, supervise staff, coordinate with leaders, and promote a cooperative work environment.

You will be responsible for supervising production, training, scheduling, adherence to safety and sanitation standards, and continuous quality improvements in patient and retail food service areas.

Qualifications

• High School Diploma or equivalent.
• Must be able to read, write, speak, and communicate effectively in English.
• 3 years of relevant Nutrition Services leadership experience.
• CRT-ServSafe Handler - NRA National Restaurant Association 90 Days required
• CRT-ServSafe Manager - NRA National Restaurant Association 90 Days required

Responsibilities

• Oversee production of high quality products following standardized recipes.
• Identify and address variances per established standards.
• Prioritize and direct activities of employees in assigned area.
• Prepare schedule, daily assignments and coordinate with leadership to optimize staffing.
• Orient, train and coach staff.
• Apply corporate and department policies consistently and equitably.
• Promote teamwork and address concerns.
• Uphold safety and sanitation standards in work area.

Skills

Effective communication

English proficiency

Leadership

Culinary/food production

Education

High School Diploma or equivalent

Associate's Degree in food service preferred

Job description

Corewell Health's Nutrition Services team is seeking a Lead Technician in Farmington Hills to help ensure cost-effective, high-quality food and nutrition services for patients and staff. You will monitor operations, supervise staff, coordinate with leaders, and promote a cooperative work environment.

You will be responsible for supervising production, training, scheduling, adherence to safety and sanitation standards, and continuous quality improvements in patient and retail food service areas.