Nutrition Services Lead

Corewell Health • Royal Oak, MI

3d • Onsite

About The Position

Join Corewell Health’s Nutrition Services team and help serve patients and their families. The Nutrition Services Lead ensures services are delivered efficiently and cost-effectively, monitors the quality of food and nutritional services for patients, employees, and visitors, and makes decisions to address departmental concerns. The role relies on communication and collaboration to support continuity of service and a positive work environment.

The lead oversees food production according to standardized recipes, contributes to menu development, and identifies and addresses deviations from established standards. The position directs and prioritizes work in an assigned area, coordinates staffing and schedules, and orients, trains, and coaches employees. It also supports consistent application of policies, contributes input to staff evaluations and discipline, promotes teamwork, addresses concerns, and helps mediate disputes with management assistance.

The Nutrition Services Lead maintains safety and sanitation standards and ensures the assigned work area and employees comply with hospital standards and remain ready for surveys and inspections. The position is based at Royal Oak Hospital in the Nutrition Cafeteria Mackinac Room. It is full time, with 40 scheduled hours per week, rotating shifts, variable work hours, Monday-to-Friday workdays, and variable weekend frequency.

Requirements

• High school diploma or equivalent.
• Ability to read, write, speak, and communicate effectively in English.
• Three years of relevant experience as a Nutrition Services Leader in culinary or food production areas.
• ServSafe Handler certification from the National Restaurant Association, required within 90 days.
• ServSafe Manager certification from the National Restaurant Association, required within 90 days.

Nice To Haves

• Associate degree in a food-service-related area.
• Two years of food-service experience in patient and retail food-service areas outside culinary or food production.
• One year of management experience in patient and retail food-service areas outside culinary or food production.
• One year of experience with therapeutic diets in patient-services areas.

Responsibilities

• Oversee production of high-quality products using standardized recipes and provide input for menu development.
• Identify and address variances from established standards.
• Prioritize and direct employee activities in the assigned area.
• Prepare schedules and daily assignments and coordinate with leadership to optimize staffing.
• Orient, train, and coach staff.
• Apply corporate and department policies consistently and equitably, and provide input into staff evaluations and discipline.
• Promote teamwork, address staff concerns, and mediate disputes with management assistance.
• Use hospital resources as necessary.
• Maintain safety and sanitation standards, identify variances, and take remedial action as needed.
• Uphold and enforce policies and procedures, including those concerning safety, sanitation, and compliance.
• Ensure the assigned work area and employees comply with hospital standards and are ready for surveys and inspections at all times.

Benefits

• Comprehensive benefits package supporting financial, health, and work/life balance goals.
• On-demand pay program powered by Payactiv.
• Discounts directory with deals on restaurants, phone plans, spas, and other offerings.
• Optional identity theft protection and home and auto insurance.
• Traditional and Roth retirement options with service contribution and matching savings.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED