Food Service Lead

Southern Illinois Hospital Services•Saint Joseph, MO

About The Position

The Food Service Lead provides basic dietary leadership in assigned areas. Responsibilities include producing patient and staff meals, stocking work areas, training new staff, and supporting department leadership and processes. The role supports high-quality food service for patients and cafeteria patrons and requires proficiency across cooking and food preparation, diet office, and tray pass/dishes/expeditor/truck/cleaning duties. The position prepares kitchen areas and equipment for meal service, prepares ingredients, keeps cooking and assembly areas stocked, and prepares patient meals to order through Custom Cuisine. The Food Service Lead ensures meals meet standards for appearance, quality, quantity, temperature, and presentation; conducts and documents temperature checks and other quality-control measures; and maintains a clean, organized, sanitary, and safe work environment. The role also supports inventory, therapeutic-diet compliance, standardized recipes and portion control, meal modifications for patient needs, staff communication and training, and adjustments to assignments to meet departmental needs.

Requirements

Two years of technical experience required.
Must be competent in cooking/preparing food, diet office, and tray pass/dishes/expeditor/truck/cleaning.
Food Service Managers Certification required within 30 days of hire.
Food Allergens Certification required within 30 days of hire.
Ability to stand for periods of up to four hours.
Ability to intermittently lift and carry 50 pounds.
Intermittent hand manipulation.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Prepare kitchen areas and equipment before each meal service.
Set up and prepare ingredients, including chopping vegetables and preparing meat, in advance of cooking periods.
Ensure cooking and assembly areas are fully stocked before each meal preparation period.
Prepare patient meals to order through Custom Cuisine, meeting standards for appearance, quality, quantity, and presentation.
Verify that food appearance, temperature, and quality are appropriate for delivery.
Conduct and document temperature checks and other required quality-control measures.
Maintain a clean, organized, sanitary, and safe work environment and comply with food service sanitation guidelines.
Oversee adequate inventory of kitchen ingredients and supplies.
Demonstrate understanding of therapeutic diets, including their specific content and rationale.
Measure, mix, and prepare ingredients accurately according to recipes and production sheets using appropriate kitchen tools and equipment.
Follow IDPH and facility-specific sanitation regulations.
Support high-quality food service for patients and cafeteria patrons.
Follow standardized recipes and portion-control guidelines during food preparation and service.
Adjust work assignments as needed to meet departmental needs and support efficient operations.
Assist with staff communication, training, and performance follow-up.
Demonstrate proficiency in all food service roles and provide backup support when needed.
Modify meals to meet individual patient needs, considering cultural preferences and physician orders.