Food Service Lead

Southern Illinois Healthcare•Murphysboro, IL

6d•$18 - $27

About The Position

Responsible for providing basic dietary leadership in assigned areas, including production of patient and staff meals, stocking areas, training new staff, and supporting leadership with departmental processes. The role supports high-quality food service for patients and cafeteria patrons and requires competency in cooking and food preparation, diet office duties, and tray pass, dishes, expediting, truck, and cleaning duties.

Requirements

Two years of technical experience.
Competency in cooking and preparing food, diet office duties, and tray pass/dishes/expeditor/truck/cleaning duties.
Food Service Managers Certification within 30 days of hire.
Food Allergens Certification within 30 days of hire.
High school diploma or equivalent preferred.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Prepare the kitchen and equipment before each meal service.
Set up and prepare ingredients in advance of cooking periods, including chopping vegetables and preparing meat.
Ensure cooking and assembly areas are stocked before each meal preparation period.
Prepare patient meals to order through Custom Cuisine and ensure food meets standards for appearance, quality, quantity, and presentation.
Verify food appearance, temperature, and quality before delivery.
Conduct and document temperature checks and other required quality-control measures.
Maintain a clean, organized, and sanitary work environment.
Ensure compliance with food-service sanitation guidelines, safety standards, IDPH regulations, and facility-specific sanitation regulations.
Oversee adequate kitchen inventory of ingredients and supplies.
Demonstrate understanding of therapeutic diets, including their content and rationale.
Measure, mix, and prepare ingredients according to recipes and production sheets using appropriate kitchen tools and equipment.
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 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, taking cultural preferences and physician orders into account.