Nutrition Services Lead

Job Summary Provide hands on leadership, training and responsibility for employees and work unit. Responsible for day to day operations of assigned work unit and providing communication with management on unit performance, timekeeping, and opportunities. May include responsibility of overseeing food production, recipe development and quality control. Attentive to details of menus and special/restricted diets as applicable to assigned area. Oversees sanitation of equipment and work area. Demonstrates the Beaumont standards in providing excellent patient and family centered care and services. Essential Functions + Responsible for overseeing the production of high quality products following standardized recipes, provides input for menu development. Able to identify and address variances per established standards. + Prioritizes and directs activities of employees in assigned area. Prepares schedule, daily assignments and coordinates with leadership to optimize staffing. Orients, trains and coaches staff. Applies corporate and department policies consistently and equitably. Provides input into evaluation and discipline of staff. + Works with staff to promote teamwork. Addresses concerns. Mediates disputes with assistance of management. Utilizes hospital resources as necessary. + Maintains safety and sanitation standards in work area. Identifies and addresses variances and takes remedial action as needed. Upholds/enforces policies and procedures including but not limited to safety, sanitation and compliance. + Responsible that assigned work area and employees are complaint with hospital standards and survey/inspection ready at all times. Qualifications + Required High School Diploma or equivalent + Required must be able to read, write, speak, and communicate effectively in English. + Preferred Associate's Degree in food service related area. + 3 years of relevant experience as a Nutrition Services Leader in culinary/food production areas. Required + 2 years of relevant experience in food service experience for all patient and retail food service areas outside of culinary/food production. Preferred + 1 year of relevant experience in management for all patient and retail food service areas outside of culinary/food production. Preferred + 1 year of relevant experience with therapeutic diets for patient services areas. Preferred + CRT-ServSafe Handler - NRA National Restaurant Association 90 Days required Or + CRT-ServSafe Manager - NRA National Restaurant Association 90 Days required Physical Demands + Pallet to Waist (6

Created: 2025-12-05