Team Lead-Food and Nutrition - Evening Shift

Indiana University Health System; Indiana (PA); Vor Ort; USD 42.000 - 64.000; Vollzeit

Zusammenfassung

Indiana University Health System at IU Health Methodist Hospital is seeking a Team Lead-Food and Nutrition - Production (Patient Kitchen). The role oversees daily production, supports staffing and training, and ensures safe, high-quality patient meals. Schedule: 12:00 PM–8:30 PM with rotating weekends/holidays.

Eligible for shift differentials evenings, weekends, and holidays. Location: IU Health Methodist Hospital.

Qualifikationen

• High school diploma, GED or equivalent experience preferred.
• 3–5 years of relevant experience required.
• ServSafe Manager Certification within 6 months of hire.
• Ability to operate kitchen equipment.
• Basic computer skills.
• Must wear protective equipment as required by environment/regulations.
• Must be able to climb ladders.

Aufgaben

• Provide non-supervisory leadership and frontline support to Food and Nutrition Services team within the Patient Kitchen.
• Coordinate daily work assignments, onboarding, and training of new team members.
• Ensure operational readiness and adherence to safety, quality, and service standards.
• Lead or participate in shift huddles and briefings for efficient operations.
• Assist with inventory management, supply organization, and equipment readiness.

Kenntnisse

Team leadership

Communication

Coaching

Operation coordination

Computer literacy

Ausbildung

High school diploma / GED

Tools

ServSafe Manager Certification

Jobbeschreibung

Position Details:

Status: Full-Time, 40 hours per week

Schedule: 12:00 PM-8:30 PM. Rotating weekends and holidays required.

Location: IU Health Methodist Hospital

Shift Differentials: Eligible for evenings, weekends, and holidays.

Team Lead-Food and Nutrition - Production (Patient Kitchen)

Provides non-supervisory leadership and frontline support to Food and Nutrition Services team members within the Patient Kitchen. Assists with coordinating daily work assignments, training and onboarding new team members, ensuring operational readiness, and supporting quality, safety, and service standards. Serves as a role model for professionalism, accountability, teamwork, and adherence to departmental policies and procedures.

Supports daily production and dish room operations by coordinating workflow, ensuring adequate staffing coverage, and facilitating communication among team members. Leads or participates in shift huddles and briefings, helping to maintain efficient operations and consistent service delivery.

Assists with inventory management, supply organization, and equipment readiness to support meal service operations. Conducts quality checks and audits to ensure compliance with food safety, sanitation, infection prevention, and departmental standards. Provides real-time coaching and corrective guidance, escalating concerns to leadership when appropriate.

Position Requirements:

• High school diploma, GED or equivalent experience is preferred.


• Requires 3-5 years of relevant experience.


• Requires ServSafe Manager Certification within 6 months of hire.


• Requires the ability to operate kitchen equipment.


• Requires basic computer skills.


• Must be able to wear protective equipment/clothing required by the environment or government regulations such as gowns, gloves, goggles, rubber-soled closed-toe footwear, etc.


• Requires adherence to local health regulations and safety requirements to produce safe food for consumption.


• Requires the ability to climb ladders.


• Physical requirements to include: reaching, standing for long periods of time, squatting, bending, carrying and/or lifting supplies and equipment weighing 35 lbs. or more, up to 80% of the time.