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For more than 70 years, Hopedale Medical Complex has provided exceptional, patient-centered healthcare close to home. We are an independent, nonprofit Critical Access Hospital rooted in a small-town community—but the scope of care we provide is anything but small.

What makes HMC special is the relationship between our patients, physicians, and care teams. Many of our physicians provide both primary care and general surgical services, creating a continuity of care and personal connection that is increasingly rare in healthcare. Our patients are our neighbors, friends, and families, and many have trusted HMC with their care for generations.

From our 25-bed hospital, 24-hour Emergency Department, ICU, and four operating rooms to primary and specialty care, advanced surgical services, diagnostic imaging, rehabilitation, long-term care, senior living, and wellness services, HMC provides the capabilities of a larger health system with the personal connection of community healthcare.

At HMC, healthcare is personal—and every member of our team plays a part in keeping exceptional care close to home.

Hopedale Medical Complex is looking for a dependable and motivated Dietary Lead to join our Food amp; Nutrition Services team.

This position is ideal for an experienced food service professional who enjoys leading and mentoring others, ensuring high-quality meal service, and maintaining a safe, organized, and efficient kitchen environment.

The Dietary Lead provides day-to-day leadership during assigned shifts and helps ensure consistent food service operations across the Hospital, Nursing Home, Commons Assisted Living, and Café.

Schedule: 10:30 a.m. – 7:00 p.m., with rotating weekends and holidays.

• Excellent benefits, including health, dental, vision, life, and disability insurance for benefit-eligible positions
• HMC Wellness Center membership
• 401(k) plan with employer match
• Supportive, team-oriented work environment
• Opportunities for professional growth and advancement

Under the direction of the Food Service Manager/Chef, the Dietary Lead provides leadership and support during assigned shifts. This position coordinates daily dietary activities, assists with staff assignments, ensures quality and timely meal service, and promotes compliance with food safety, sanitation, and regulatory requirements.

The Dietary Lead serves as the primary dietary leadership resource during assigned shifts and may serve as the acting department leader in the absence of the Food Service Manager/Chef.

• Lead and support dietary operations during assigned shifts.
• Coordinate staff assignments and adjust coverage as needed to maintain efficient operations.
• Serve as the acting department leader in the absence of the Food Service Manager/Chef.
• Train, orient, mentor, and support new and existing dietary staff.
• Provide day-to-day guidance and coaching to dietary employees.
• Assist with employee performance evaluations and identify opportunities for staff development.
• Promote teamwork, accountability, professionalism, and excellent customer service.

• Ensure meals are prepared, assembled, and served accurately, attractively, and on schedule.
• Supervise tray line operations and ensure meals are prepared according to patient and resident diet orders.
• Assist with meal preparation, tray assembly, cold food preparation, and Café operations as needed.
• Monitor meal service throughout the Hospital, Nursing Home, Commons Assisted Living, and Café.
• Assist with catering events, special functions, and other food service activities.
• Respond professionally to patient, resident, visitor, and employee concerns related to food service.

• Monitor compliance with food safety, sanitation, infection prevention, and HACCP requirements.
• Maintain required kitchen documentation, including refrigerator and freezer temperatures, sanitation logs, thermometer calibration, meal temperatures, and other regulatory records.
• Ensure proper food handling, storage, labeling, and temperature control.
• Maintain a clean, organized, and safe kitchen and food service environment.
• Identify and report equipment, safety, or sanitation concerns to the appropriate manager.
• Assist with departmental quality improvement initiatives and regulatory readiness.

• Assist with the development and implementation of departmental policies and procedures.
• Participate in staff education and training activities.
• Assist with inventory management, stocking, and monitoring of food and supply levels.
• Communicate important operational concerns, staffing issues, and service needs to the Food Service Manager/Chef.
• Perform other duties as assigned.

• High school diploma or equivalent required.
• Illinois Food Service Sanitation Manager Certification required.
• Previous food service experience required.
• Healthcare, long-term care, or institutional food service experience preferred.
• Previous leadership or supervisory experience preferred.
• Strong communication, leadership, organizational, and customer service skills.
• Ability to provide direction and support to coworkers in a professional manner.
• Ability to work independently and make sound decisions within established guidelines.
• Ability to prioritize tasks and manage multiple responsibilities in a fast-paced environment.
• Must be available to work rotating weekends and holidays.

The physical demands described below are representative of those required to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions.

• Constantly (67–100% of the time): Standing, walking, talking, hearing, near visual acuity, and use of hands and fingers for food preparation, meal service, cleaning, documentation, and operation of kitchen equipment.
• Frequently (34–66% of the time): Reaching, bending, stooping, twisting, pushing, pulling, repetitive hand and wrist movements, and moving food carts and supplies.
• Occasionally (11–33% of the time): Lifting and carrying items weighing up to 50 pounds.
• Rarely (less than 10% of the time): Climbing step stools or ladders to retrieve supplies.

Additional physical requirements include:

• Ability to remain on your feet for extended periods.
• Ability to safely push and pull food carts and equipment.
• Ability to work around hot food, ovens, steam, water, cleaning chemicals, and other kitchen hazards.
• Ability to safely perform food preparation, meal service, cleaning, and stocking duties.

Work is performed primarily in a commercial healthcare kitchen and food service environment with exposure to hot equipment, steam, water, cleaning products, food products, and potentially wet or slippery surfaces.

The Dietary Lead may also work throughout the Hospital, Nursing Home, Commons Assisted Living, and Café areas while coordinating and supporting meal service.

Employees are expected to follow all established food safety, sanitation, infection prevention, and workplace safety procedures.

All Hopedale Medical Complex employees are required to successfully complete:

• Federal and state background checks
• Drug and alcohol screening, including testing for both legal and illegal substances, including cannabis (THC)

If you're passionate about food service, enjoy supporting and leading others, and take pride in providing exceptional service to patients and residents, we'd love to hear from you.

Join Hopedale Medical Complex and help us provide exceptional care—one meal at a time.

Hopedale Medical Complex is an Equal Opportunity Employer.