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Job Details

BJC HealthCare

Team Lead Food Production


Food Service Coordinator


Saint Louis, Missouri, United States

Additional Information About the Role

  • Full Time
  • Benefits Eligible
  • Rotating Weekends and Holidays


Barnes-Jewish Hospital at Washington University Medical Center is the largest hospital in Missouri and is ranked as one of the nation's top hospitals by U.S. News & World Report. Barnes-Jewish Hospital's staff is composed of full-time academic faculty and community physicians of Washington University School of Medicine, supported by a house staff of residents, interns, fellows and other medical professionals. Recognizing its excellence in nursing care, Barnes-Jewish Hospital was the first adult hospital in Missouri to be certified as a Magnet Hospital by the American Nurses Credentialing Center.

The Department of Food and Nutrition at Barnes-Jewish Hospital consists of Patient, Retail and Catering Service areas on both the North and South Campus.� This includes patient meal and Clinical Nutrition Services, Queeny Tower Restaurant, three Cafeterias and three Coffee Bars.� It is the role of the department to serve the needs of patients, visitors and employees with excellent customer service.� Our qualified staff services the patients' nutritional needs during their hospital stay according to specified guidelines to improve their clinical status and assist in the healing process.� Opportunities are available for all skill levels from entry-level positions to licensed and/or certified management positions.

Preferred Qualifications

Role Purpose

The Team Lead position provides assistance to the Supervisor in Patient Services in the daily operational functions and/or production manager in the Commissary Kitchen. This position ensures the patients receive the correct diet as ordered by the physician and screens food allergens and modified diets as appropriate. The position is responsible for coaching and training of new catering associates, diet techs, and cold commissary workers. The position opens and closes the patient services area of the department and/or the Commissary Kitchen. The position performs a variety of audits for standards compliance as well as regulatory requirements. This position conducts Service Recovery with patients, families, nursing and customers of the Commissary Kitchen.


Has knowledge of all special/modified diets. Assists Diet Techs and Catering Associates with meal selections by providing guidance/training based on prescribed diet order and diet/allergen restrictions. Assists various positions to ensure quality, productivity and timely delivery of service.Reviews tray tickets, reviews allergy alerts, performs tray assessment audits, 5S Audits, conducts standards audits, sanitation audits and conducts galley audits on the nursing units. Shares results with staff and monitors action plan(s).Opens and closes the Patient Services area and/or the Commissary Kitchen in the absence of a supervisor. Demonstrates/teaches ?Standard Work? processes and all meal delivery program standards to Diet Techs and Catering Associates. Provides encouragement, feedback and mentoring to trainees. Assesses performance and behavioral skills- provides feedback on annual performance evaluations.Provides a high level of guest service recovery to nursing staff, production staff, supervisory staff, patients, families, and customers of the Commissary Kitchen.Demonstrates/teaches safe food handling, Infection Control Prevention, and basic computer software applications. Monitors food quality during meal service focusing on food and equipment temperature compliance. Tracks statistics needed for monthly reporting.

Minimum Requirements


High School Diploma or GED