Team Lead-Food and Nutrition - Evening Shift

Indiana University Health System • Indianapolis, IN

1d • Onsite

About The Position

Provides non-supervisory leadership and frontline support to Food and Nutrition Services team members within the Patient Kitchen. Assists with coordinating daily work assignments, training and onboarding new team members, ensuring operational readiness, and supporting quality, safety, and service standards. Serves as a role model for professionalism, accountability, teamwork, and adherence to departmental policies and procedures. Supports daily production and dish room operations by coordinating workflow, ensuring adequate staffing coverage, and facilitating communication among team members. Leads or participates in shift huddles and briefings, helping to maintain efficient operations and consistent service delivery. Assists with inventory management, supply organization, and equipment readiness to support meal service operations. Conducts quality checks and audits to ensure compliance with food safety, sanitation, infection prevention, and departmental standards. Provides real-time coaching and corrective guidance, escalating concerns to leadership when appropriate.

Requirements

• 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.

Nice To Haves

• High school diploma, GED or equivalent experience is preferred.

Responsibilities

• Provides non-supervisory leadership and frontline support to Food and Nutrition Services team members within the Patient Kitchen.
• Assists with coordinating daily work assignments, training and onboarding new team members, ensuring operational readiness, and supporting quality, safety, and service standards.
• Serves as a role model for professionalism, accountability, teamwork, and adherence to departmental policies and procedures.
• Supports daily production and dish room operations by coordinating workflow, ensuring adequate staffing coverage, and facilitating communication among team members.
• Leads or participates in shift huddles and briefings, helping to maintain efficient operations and consistent service delivery.
• Assists with inventory management, supply organization, and equipment readiness to support meal service operations.
• Conducts quality checks and audits to ensure compliance with food safety, sanitation, infection prevention, and departmental standards.
• Provides real-time coaching and corrective guidance, escalating concerns to leadership when appropriate.

What This Job Offers

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