OVERVIEW
The Food Production Lead supports daily kitchen operations in a healthcare setting by ensuring safe, high-quality meal production for patients, visitors, and staff. This role provides leadership to the production team, maintains compliance with food safety, sanitation, and infection control standards, and helps deliver an exceptional dining experience while supporting efficient department operations.
SCHEDULE: Full-Time
SHIFT: 40 hours per week, variable shift
Essential Duties and Responsibilities
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Supervises daily job duties of personnel in the absence of the supervisor.
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Order supplies and replacement equipment.
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Monitors adherence of sanitation standards for department.
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Conducts weekly Sanitation/Safety/Maintenance Audit and follows up by assigning cleaning and initiating Engineering requests.
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Ensures adherence of effective sanitation and infection control procedures according to the state and county health departments.
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Responsible for the orientation and training of production staff on core competency requirements.
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Attends mandatory inservices and completes Edunet/MLC per health system policy.
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Assists in planning menus for patients and retail.
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Demonstrates and monitors adherence with HACCP standards.
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Monitors effective utilization of unused portions to maintain quality and reduce food costs.
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Conducts daily walk through of food storage areas/coolers to ensure proper labeling and dating.
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Assists in supervising receiving and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
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Performs inventory, ordering and initiating reports.
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Monitors portion control throughout the various points of service throughout the department; gives instructions to workers as to size of portions and methods of garnishing.
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Cooks or otherwise prepares food according to recipe.
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Devises special dishes and develops standardized recipes
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Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient population and demonstrates knowledge of specific issues directly related to age and needs of patient, line and cafeteria customers.
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Demonstrates excellent guess/customer service relationships with internal and external customers.
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Achieve/maintain excellent ratings on patient and customer satisfaction surveys in area of food quality, appearance, presentation, portions, taste and temperature.
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Participate in interviewing candidates for openings.
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Observe and test foods to determine if they have been cooked sufficiently.
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Knowledge of various cooking procedures and methods.
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Monitors production staff to ensure department safety and sanitation regulations are followed.
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Responsible for overseeing the maintenance of the food service vehicle.
Culture of Excellence Behavior Expectations
To perform the job successfully, an individual should demonstrate the following behavior expectations:
Quality - Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.
Service - Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system wide regarding processes and functions.
Partnering - Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to other's views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work: Embraces teamwork, supports and encourages positive change while giving value to individuals.
Cost - Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue.
Education and Experience
High school diploma or equivalent
Minimum of five years of experience as a cook
Graduate of vocational school, or culinary program preferred.
Certification and Licensure
State Food Safety Sanitation Certification per department requirements.
Skills and Abilities
Excellent interpersonal / communication skills
Full knowledge of kitchen equipment
Able to perform mathematical calculations
LANGUAGE SKILLS
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write correspondence.
Ability to effectively present information in one-to-one and small group situations to other employees of the organization
Ability to communicate with others in a positive manner
MATHEMATICAL SKILLS
Ability to add, subtract divide and multiply all numbers
Ability to perform these operations using units of American money, weight measurements and volume
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions.
Ability to deal with problems.
COMPUTER SKILLS
Basic computer knowledge needed
Special Physical Demands
The Special Physical Demands are considered Essential Job Functions of the position with or without reasonable accommodations.
This is considered medium work. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 15 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Good manual dexterity to operate kitchen equipment. Specific vision abilities required by this job include close vision, color vision, peripheral vision and ability to adjust focus.
Level of Supervision
Work is performed according to specific procedures and methods, but must be able to make decisions in order to adapt to routine situations.
Supervises
N/A
PAY RANGE:
$24.12 - $37.12
Mercyhealth is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identify, national origin, disability, or protected veteran status.
Mercyhealth offers competitive pay and a comprehensive benefits package including:
Medical, Dental, Vision
Life & Disability Insurance
FSA/HSA Options
Generous, accruing paid time off
Paid Parental and caregiver leave
Career advancement and educational opportunities
Tuition and certification reimbursement
Certification Reimbursement
Well-being Programs
Employee Discounts
On-Demand Pay
Financial Education
Annual recognition/awards events
Partner appreciation days
Family entertainment/attractions discount
Community service/improvement opportunities
Click here for more details regarding Mercyhealth Careers Benefit Information.
At Mercyhealth, we don’t simply hire people, we empower employee-partners who are passionate about making lives better. As an integrated health system, we deliver exceptional, coordinated across seven hospitals, 85 primary and specialty clinics, and a team of over 7,500 professionals serving northern Illinois and southern Wisconsin.
Mercyhealth has been nationally recognized for our commitment to our people and culture, including:
#1 in the nation on AARP's Best Employers for Workers Over 50
One of Working Mother magazine's 100 Best Companies for Working Mothers
A Top 50 Company and Top 10 Nonprofit for Executive Women
