Culinary Cook - Lead

Trinity Health•Mishawaka, IN

About The Position

Saint Joseph Health System is proud to offer Daily Pay. Work Today, Get Paid Today! Why Saint Joseph Health System? At Saint Joseph Health System, our values guide every decision — even when complex. We honor our mission to care for every person in need by investing in technology, people, and capabilities that define quality care. What We Offer: Tuition reimbursement for all full/part-time colleagues starting day one 100% paid ASN-to-BSN tuition (direct to learning partner) Day-one benefits: Medical, Dental, Vision, PTO, Life, STD/LTD Employer-matched retirement savings Generous PTO + 7 paid holidays Colleague well-being support No mandatory overtime Employee referral incentives Join our Food and Nutrition Services team as a Culinary Cook Lead, where you will play a key role in ensuring patients, staff, and guests receive high‑quality, nutritious meals. This position leads daily food production, prepares meals for all service areas—including catered functions—and supports menu development across the medical center. You will help train and guide culinary staff, coordinate kitchen operations, and uphold our commitment to excellence in safety, service, and organizational values. Highlights Lead preparation and cooking of patient, staff, guest, and catered meals Assist with menu development and ensure recipe compliance Order and manage food, paper, and cleaning supplies Train new cooks and assist with scheduling Support special functions from planning through service Maintain sanitation, HACCP standards, and organized storage areas

Requirements

High school diploma or equivalent
Five years of institutional‑volume cooking experience
Strong understanding of recipes, basic dietetics, and HACCP procedures
Ability to train staff, assist in scheduling, and lead daily workflow
Strong communication skills and commitment to service
Flexibility to adjust hours or shift assignments based on operational needs

Responsibilities

Prepare and cook all menu items according to recipes, timing, and dietary needs
Review daily production sheets and ensure food availability for current and next‑day needs
Coordinate meal production, including efficient use of overages
Open the kitchen, check staffing, and assist in operational oversight when the manager is absent
Maintain clean work areas and proper food rotation, especially within coolers
Set up, cook, and serve food for catered events
Support patient meal delivery when needed
Perform additional duties consistent with departmental needs