Team Lead-Food and Nutrition - Evening Shift

IU Health; Indianapolis (IN); On-site; USD 25,000 - 33,000; Full time

Benefits offered by this job

Shift differential

Job summary

IU Health Methodist Hospital in Indianapolis is seeking a non-supervisory leadership role within Food and Nutrition to coordinate daily tasks and onboarding, ensure supplies and equipment readiness, and support quality checks with peer coaching.

The position emphasizes teamwork, safety, and adherence to health regulations. It requires strong communication, list management, and the ability to work rotating weekends and holidays as described in the posting.

Qualifications

• High school diploma, GED or equivalent experience preferred.
• 3–5 years of relevant experience.
• ServSafe Manager Certification within 6 months of hire.
• Ability to operate kitchen equipment.
• Basic computer skills.
• Must wear PPE as required by environment/regulations.
• Adherence to local health regulations and safety requirements.
• Ability to climb ladders.
• Physical ability to reach, stand long, squat, bend, lift up to 80% of time.

Responsibilities

• Provide non-supervisory leadership and frontline support to the Food and Nutrition team.
• Coordinate daily task assignments and coverage plans.
• Train and onboard new team members; ensure readiness of supplies and equipment.
• Support performance standards via quality checks and peer coaching.
• Model quality, safety, and accountability; reinforce departmental policies.
• Lead or support team huddles and shift briefings; maintain clear communication.
• Participate in inventory management and equipment organization.
• Serve as a peer role model in high-pressure or sensitive care areas.
• Conduct quality checks and performance audits; escalate issues as needed.

Skills

Leadership

Team coordination

Training

Onboarding

Quality checks

Performance audits

Communication

Safety awareness

Physical stamina

Policy adherence

Education

High school diploma or GED

ServSafe Manager Certification

Job description

Overview

Details:

This position is full-time, evening shift. The hours are 12:00pm until 8:30pm. Team member will be required to work rotating weekends and holidays. This position is eligible for shift pay differentials.

Location:

IU Health Methodist Hospital

Position Summary:

Provides non-supervisory leadership and frontline support to Food and Nutrition team members. Assists with coordinating daily task assignments, training and onboarding new team members, ensuring readiness of supplies and equipment, and supporting performance standards through quality checks and peer coaching. Acts as a role model for quality, safety, and accountability, supporting a positive team culture and the consistent execution of departmental policies and procedures. Assists in coordinating daily work assignments and coverage plans to ensure consistent service delivery. Leads or supports team huddles, shift briefings, and ongoing communication across the Food and Nutrition Services team. Participates in inventory management, supply readiness, and organization of equipment or materials. Serves as a peer role model in high-pressure, complex, or sensitive care areas, demonstrating professionalism and attention to detail. Conducts quality checks and performance audits and supports correction of issues in real time and escalates concerns when necessary.

• 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.