Nutrition Services Team Lead - Frontline Excellence

Indiana University Health; Carmel (IN); On-site; USD 45,000 - 55,000; Full time

Job summary

Indiana University Health in North Hospital (Onsite) is seeking a Food Service Specialist to provide frontline leadership within the Nutrition Services team. You will coordinate daily tasks, train new staff, ensure supplies and equipment readiness, and uphold quality and safety standards across shifts.

The role requires 3-5 years of experience, ServSafe Manager Certification within 6 months, and ability to operate kitchen equipment.

Qualifications

• Requires 3-5 years of relevant experience.
• ServSafe Manager Certification due within 6 months of hire.
• Ability to operate kitchen equipment.
• Basic computer skills required.
• Must wear PPE as required by environment and regulations.
• Adherence to local health regulations and safety requirements.
• Ability to climb ladders as part of duties.
• Physical tasks include lifting up to 80% of the time (up to 35 lbs).

Responsibilities

• Provides non-supervisory leadership and frontline support to the Food and Nutrition team.
• Coordinates daily task assignments and onboarding of new team members.
• Ensures supplies and equipment readiness and conducts quality checks.
• Models quality, safety and accountability; supports policy execution.
• Manages daily work assignments and coverage plans for consistent service.
• Leads or supports team huddles, shift briefings and cross-team communication.
• Participates in inventory management and facility organization.
• Acts as a role model in high-pressure or sensitive care areas and escalates concerns.

Skills

Basic computer skills

Ability to operate kitchen equipment

Climb ladders

Education

High school diploma, GED or equivalent experience

Tools

ServSafe Manager Certification

Job description

Indiana University Health in North Hospital (Onsite) is seeking a Food Service Specialist to provide frontline leadership within the Nutrition Services team. You will coordinate daily tasks, train new staff, ensure supplies and equipment readiness, and uphold quality and safety standards across shifts.

The role requires 3-5 years of experience, ServSafe Manager Certification within 6 months, and ability to operate kitchen equipment.