Team Lead - Per Diem

St. Luke’s University Health Network•Easton, PA

16h

About The Position

The Team Leader, Food and Nutrition Services leads and supervises Food and Nutrition Service activities and the work of food servers, dish machine operators, food handlers, cashiers, caterers, and clinical aides in accordance with established policies and procedures. The role requires availability for all shifts, with schedules mixing 5:30 a.m.–2:00 p.m., 10:00 a.m.–6:30 p.m., and 12:00 p.m.–8:30 p.m. Holiday and weekend rotation may be required as needed. The Team Leader ensures staffing coverage and service readiness across tray line, cafeteria, patient service, and sanitation functions. They monitor staff and meal service, address operational or performance issues, ensure food and equipment meet department standards, and oversee cleanliness and readiness for subsequent meal services.

Requirements

Must be able to communicate effectively in English.
Previous supervisory experience in a food service environment is preferred but not necessary.

Nice To Haves

High school graduate or equivalent.
Previous supervisory experience in a food service environment.

Responsibilities

Assign personnel to ensure essential tray line, cafeteria, patient service, and sanitation positions are covered by properly trained staff.
Cover understaffed areas using the least expensive method allowed by established guidelines.
Document late arrivals, excused and unexcused absences, and performance problems.
Monitor Food and Nutrition Services staff performance and correct problems that arise.
Demonstrate understanding of department policies and procedures and recommend corrective actions when necessary.
Complete the pre-service checklist, confirming serving equipment functions properly, food temperatures meet department standards, and stations are stocked for the meal service.
Ensure special orders and special-diet items are prepared, present, properly portioned, and labeled; approve substitutions when necessary.
Monitor meal service to ensure food is served properly and attractively, in order, and on time; return unacceptable food to production.
Ensure tray line and cafeteria stations are cleaned and sanitized before employees take breaks and before they leave.
Ensure dishes and utensils are cleaned, sanitized, and restocked in time for the next meal service.